Food as Medicine

Outside of North America, soybeans are utilized in larger volumes and in many more diverse ways than we do in North America. The soybean is consumed as whole immature, mature green and mature dry beans, their flour and paste are used as a staple in main dishes and as snacks. For example, green vegetable soybeans also called "Edamame". These beans are harvested at about 80% maturity. Their seed size is larger and sweeter than our traditional varieties. These beans are blanched in pods and are eaten as snacks and can also be stored in the freezer.

As a dietary staple for many parts of the world, tremendous benefit can be realized by increasing or enhancing nutrition and health components of soybean through selective cross breeding.

Focus on the Future

We have our eyes set on the future. We believe that the future export growth is not just simply increasing the volume, but it is also about adding value through improved health and nutrition traits.

Adding Novel Traits

Sustenance and creation of new export markets and establishing new opportunities for soybean exports is a dynamic process. To stay ahead, new ideas need to be tried. To maintain long term viability in soybean export markets, we can demonstrate that our bean varieties are good for health and provide additional physiological benefits and reduce the risk of chronic diseases beyond their basic nutritional functions.

We are, for example, evaluating varieties for their isoflavones and anti-oxidant content in addition to their basic food characteristics. As warranted, a crop improvement program will be initiated to develop better quality varieties.

Enhancing Food Quality

Factors that enhance specific quality characteristics will be identified. We shall experiment with new ways of utilizing beans and their products and breed varieties that suit specific needs.