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At Tobolt Seed, we produce and supply the finest quality non-genetically modified (Non-GMO) soybeans. Our company has been providing soybeans to food manufacturers around the globe for over fifteen years. We produce a wide range of varieties to fill each customer’s unique needs.

Our exporting company is a family owned and operated company, with offices in 3 states in the U.S. They are the biggest exporter of natto soybeans to Japan, and the biggest supplier of natto soybeans to the #1 natto company in Japan. They export close to a million bushels of soybeans each year to their natto, tofu, and sprout markets from suppliers all across the U.S. and Canada. They have markets in Japan, Korea, as well as Taiwan.

What differentiates them from other exporting companies out there, is their ability to mix and match certain farmer lots with different markets.  Example: If one lot has a lower germination and cannot be sold for sprouts, they can send that particular lot to their natto market.  If seed size is too big on one lot, they can size it, and send smaller beans for the natto market, and take the bigger beans to the tofu or even sprout market.  To put it simply, they do not waste production….they will make every effort to find a home for the beans.  As long as the farmers are careful with the production, and have produced the varieties using standard non-gmo production methods, they’ll work out a way to take the beans.

With industry leading premiums it’s a win win for everyone. Contact Cole for more information on contracts and get yours signed today.



Generally consumed as a breakfast as a condiment to steamed rice, natto is made by cooking soybeans until they are soft, and adding a special bacteria which causes the soybeans to ferment.  This process creates the sticky, slimy strands that is the signature characteristic of natto.  Soy sauce, or other flavoring is added as a garnish.


The liquid obtained by suspending soybean flour in water, used as a fat-free substitute for milk, particularly by vegans and by those unable to tolerate milk products.


Consumed in many different ways, and is a staple diet in many Asian countries.  The tofu soybeans are first cooked, then ground into granules.  The liquid extract (soy milk) is taken from the ground soybeans, and a coagulant is added to make the soy milk firm.  The end product is tofu.


Soybean sprouts are a common ingredient, especially in Asian cuisine, made from sprouting beans.


A paste made from fermented soybeans and barley or rice malt, used in Japanese cooking.

Soy Sauce

A sauce made with fermented soybeans, used in Chinese and Japanese cooking.

Tobolt Seed

1334 50th St S,
Moorhead, MN 56560


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