Soybean oil is a major global commodity, accounting for almost one-third of the world's vegetable oil production. Although origin effects for soybean meal have been well documented in terms of protein content, amino acid availability, and fiber fractions, less is known about how these regional influences translate to the oil fraction. This study investigates the relationship between the composition of whole soybeans and key quality metrics of crude degummed soybean oil, including free fatty acid content, neutral oil loss, and mineral concentrations.