Crude Soybean Oil
Crude soybean oil is a vegetable oil derived from soybeans. It is sold in an unrefined state, may be degummed, and is not chemically modified.
Prices, specifications and international trade for crude soybean oil under HS 150710.
Crude Soybean Oil Price
$1,193USD/t
Published reference · Jul 1, 2026
Crude soybean oil is quoted in USD/t at ARG. Historical customs values may differ from the headline reference.
Explore crude soybean oil pricesCrude Soybean Oil Exports and Imports
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Argentina led reported crude soybean oil exports in 2025, at $5.1B.
Compare crude soybean oil exporting countriesCrude Soybean Oil Facts and HS Code
Crude soybean oil belongs to vegetable oils within grains, oilseeds, oils and feed. Its customs classification covers HS 150710.
Crude Soybean Oil HS Code
| Product type | Raw |
|---|---|
| Position in the chain | Primary |
| Category | Vegetable oils — Grains, oilseeds, oils and feed |
| HS codes | 150710 |
| Quoted in | USD/t |
| Reference location | ARG |
Production & Handling
Crude soybean oil handling information covers its published product form.
Production and Storage
| Perishability | None |
|---|---|
| Temperature regime | Ambient |
Uses & Risks
Crude soybean oil uses, related products and documented risks.
Crude Soybean Oil Questions
- What is the definition of crude soybean oil?
- Crude soybean oil is the unrefined oil extracted from soybeans, including any degummed form, and it has not been chemically modified. It is classified under vegetable oils and is the primary product before any refining steps.
- How should crude soybean oil be stored to preserve its quality?
- Crude soybean oil should be kept in a cool, dry environment, ideally below 25 °C, and protected from light and oxygen to prevent oxidation. Using sealed, food‑grade containers and maintaining a stable temperature during transport helps retain its freshness.
- What are the typical processing steps after receiving crude soybean oil?
- After receipt, crude soybean oil is usually degummed to remove phospholipids, then neutralized to eliminate free fatty acids, followed by bleaching and deodorization to improve color and odor before it becomes refined oil suitable for consumption.