By AAH Jack Quirk
A major expansion is underway at JLEE Co. Seed in Hennessey as the locally owned company invests in new facilities and equipment to meet the rapidly growing demand for food-grade mung beans both in the United States and around the world.
Co-owners Tyrone and Lori Wilson purchased the facility in 2017, when the business primarily handled rye and mung beans. At the time, rye was the company’s largest crop, while mung beans were shipped mainly to South Korea in relatively small volumes.
“We were heavy in rye,” Lori Wilson said. “But we started to see where the mung bean market was headed.”
The Wilsons recognized that changes in international trade and increasing competition would eventually impact exports, prompting them to expand into domestic markets. That decision has paid off.
Today, demand for mung beans continues to grow worldwide, with buyers seeking the versatile crop for an expanding list of food products. Mung beans are commonly used for sprouts, but they are also processed into flour, protein powders, soups, desserts, beverages and plant-based meat alternatives. Companies producing egg substitutes and meat-free products also rely on mung beans as an ingredient.
“We could sell every bean we have,” Tyrone Wilson said. “If we had ten million pounds of mung beans, we could sell them.”
The company eventually made the decision to discontinue rye production altogether and focus entirely on mung beans.
“We’re completely out of rye now,” Wilson said.
One advantage for Oklahoma farmers is the crop’s short growing season. Mung beans mature in approximately 75 days, allowing growers to harvest the crop and still plant wheat or rye afterward.
According to JLEE Co., the company holds exclusive rights to the Kimlee variety of mung bean, a fast-growing bean with strong drought tolerance and adaptability to Oklahoma conditions. The company says the variety has become an important additional source of income for area farmers during years when traditional wheat markets have been volatile.
The current expansion is designed to position the company for even more growth.
The most noticeable addition is a new food-grade processing wing being constructed on the south side of the facility. Once beans complete the initial cleaning process, they will move into the enclosed, certified food-grade area where they can be processed under strict food safety standards.
“The drum just kept beating,” Wilson explained. “Customers kept asking if we were food certified. This new addition allows us to answer yes.”
The certified processing area will help JLEE Co. serve food manufacturers that require higher food safety standards while opening additional domestic and international markets.
The project also includes four new storage silos, upgraded conveying equipment, a gravity table for improved product separation, and new unloading stations that will allow multiple trucks to unload quickly during harvest.
“We’re trying to get growers in and out faster,” Wilson said. “As our volume increases, we have to be ready.”
Harvest season typically begins in early August and continues into late October or early November. While harvest only lasts a few months, the cleaning and shipping operation continues throughout the winter and into the spring.
The company currently works with growers from Fort Cobb north to the Kansas border, with the growing region continuing to expand.
JLEE Co. currently employs six full-time workers and expects to add seasonal employees during harvest as production continues to increase.
The Wilsons say the investment represents more than simply adding equipment.
“We’re excited to upscale our facility to meet food safety standards, allowing additional growth that has not been possible in the past,” the company said in a written statement. “This build-out is opening up new possibilities and new growth.”
As construction continues this summer, the improvements are expected to strengthen Hennessey’s role in an expanding agricultural market while creating new opportunities for area farmers and supporting continued local job growth.
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