These soybeans are grown by Slater Farms, one of Australia’s pioneers in regenerative and organic rice and legume farming. Based in Fairy Hill, near Casino in the Northern Rivers of NSW, the Slater family has been practicing chemical-free farming for over 25 years. Their farming system is biodynamic, carbon-conscious, and entirely independent.

The farm’s thoughtful approach to weed management (no glyphosate or synthetic herbicides), biodiversity, and soil health results in nutrient-dense legumes that are as clean as they are flavourful.

Learn more about their farm and ethos:

Meet the Grower →

What Makes These Soybeans Special

• Certified Biodynamic (Demeter) and grown using regenerative practices

• Variety: Hayman – high-protein, soybeans prized for tofu, tempeh, and soy milk

• Grown without irrigation—just rainfall, healthy soil, and sunlight

• Non-GMO, chemical-free, and packed on-farm to reduce handling and contamination

• Excellent sprouting rate and culinary versatility (it does take a few days though)

What is the Hayman Soybean?

Developed by Australia’s soybean breeding program and released in 2013, Hayman is a dual-purpose soybean variety known for:

• Exceptional grain quality, with a high protein content (43–45%)

• A clear hilum and large seed size, ideal for food-grade applications

• Strong resistance to lodging and tolerance to manganese toxicity

• Outstanding performance in diverse soils and climates, especially the Northern Rivers region

Its clean flavour and soft texture make it especially suited to homemade tofu, plant-based milk, and fermented foods like tempeh or natto — although not quite as small as some natto enthusiasts would like (each bean is about 5mm).

Culinary Uses

Hayman soybeans are ideal for:

• Homemade tofu and soy milk

• Miso, tempeh, natto, and other fermented soy products

• Sprouting for salads, stir-fries, and wraps

• Stews and curries (after soaking and boiling)

• Soy-based dips, pastes, or burger patties

To cook: Soak overnight, then boil for 1–1.5 hours or until tender. 

To learn how to make tofu, you should totally check out Elly Everyday's wonderfully detailed "how to" guide.  Or you you can check out our Soy Milk Recipe

Why We Love It

Slater Farms’ soybeans are the cleanest we’ve found—free from glyphosate, synthetic fertilisers,GMOs and irrigation inputs, yet packed with protein and flavour. The Hayman variety’s performance in both kitchen and paddock makes it a standout. This is a truly local, low-input, high-nutrition alternative to imported soy often grown in industrial monocultures.

FAQs

Are these soybeans organic?

Yes, they are certified biodynamic by Demeter—an internationally recognised standard that goes beyond organic in terms of soil stewardship and ecological health. To read more about different definitions used to describe growing methods, have read of our blog here

Can I use these soybeans to make tofu?

Absolutely. The Hayman variety is specifically bred for tofu production. You’ll get excellent yield, smooth texture, and a clean flavour. Soak, cook, and blend as you would with any food-grade soybean.

Are these soybeans good for sprouting?

Yes. These are untreated and food-grade, making them suitable for home sprouting. Rinse and soak, then sprout on a clean sprouting tray for 3–5 days, rinsing twice daily. 

Where are these soybeans grown?

On Slater Farms in Fairy Hill, Northern NSW, near Casino. The Slaters have been leading the way in regenerative rice and legume production for over two decades.

Are these soybeans non-GMO?

Yes. All certified organic and biodynamic products grown in Australia, including these, need to be non-GMO to gain certification.