In Chicago, Jenny Yang runs Phoenix Bean, a factory that transforms local soybeans into tofu and soy milk. Using around 4,000 pounds of dry beans daily, she creates products that remind many of their childhoods. “We make it the same way, no preservatives and mostly by hand,” she says, emphasizing quality. Yang sources her soybeans from nearby farms like Janie’s Mill, ensuring her ingredients are non-GMO and Illinois-made.
Illinois is the top soybean producer in the U.S., harvesting over 639 million bushels in recent years. Despite this, most of these soybeans don’t end up as food for Illinois residents. Around 60% are exported, while the rest is mainly used as animal feed. “Ninety-five percent of what we eat comes from outside Illinois,” notes Rep. Sonya Harper from Chicago. She raises concerns about this dependence, especially in light of potential disasters; Illinois only has enough food stored for three days.
In 2025, Illinois faced a crisis with export barriers to China, a key buyer of its soybeans. Governor JB Pritzker responded by promoting local markets for farmers. Harper, aiming to bridge the gap between production and local consumption, has backed funding for local food infrastructure. “We have excellent farmland. We must leverage that to produce more food right here,” she emphasizes, noting that building local capacity could create jobs and boost the economy.
However, challenges remain for farmers like Jeff O’Connor, who finds that growing food-grade soybeans, which are considered more valuable, often means lower yields and increased labor costs. He’s shifted away from food-grade varieties due to these pressures, opting instead for higher-yield commodity soybeans. “It’s a tough decision,” he admits, highlighting the stark trade-offs farmers must navigate.
Market dynamics are continually changing. Todd Main from the Illinois Soybean Association acknowledges that while food-grade soybeans are growing, they still represent a small part of the market. There’s hope in exploring new export markets, such as in Africa and Southeast Asia, but these ventures take time to mature. Recent trade developments between the U.S. and China hold promise, though no solid agreements have been finalized yet.
The infrastructure issue is critical. About 30% of county bridges in Illinois are either outdated or in poor condition, making transportation of soybeans and other goods challenging. “Every dollar spent on infrastructure has big returns,” Main explains. Gov. Pritzker announced a plan in late 2025 to invest over $50 billion in infrastructure, with a significant chunk aimed at roads and bridges.
Yang’s company is experiencing growth, expanding its organic soybean products while grappling with difficulties in securing enough organic farmers. The rising demand for local tofu and soy milk contrasts sharply with farmers’ decisions to pull away from food-grade soybean production.
Local food production has its hurdles, mainly economic. Farmers must continually evaluate which crops will yield the best returns, and many feel the squeeze from rising costs and stagnant prices. Harper acknowledges that while grants for local farming initiatives are a step in the right direction, they’re only a small part of what’s needed to revitalize local agriculture and infrastructure.
Ultimately, the question remains: Can Illinois leverage its soybean bounty to feed its own people? “You have to start somewhere,” says Harper. And perhaps that’s the essence of local food production—building from the ground up while fostering community resilience and sustainability.
