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Edible Soybean Production and Marketing |
| By Preston Sullivan NCAT Agriculture Specialist Published 2003 ATTRA Publication #CT171 |
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Abstract
Edible soybeans are used for making tofu, tempeh, soynut snacks, and other foods. This publication discusses production differences between these and field soybeans, and provides sources for additional information on food-grade soybeans.
Edible soybeans are used for making tofu, tempeh, soynut snacks, and other foods. These beans differ from field soybeans by being larger-seeded, milder-tasting, more tender, and more digestible. They also contain a lower percentage of the gas-producing starches. Otherwise, the nutritional values of edible and field soybeans are comparable. Some buyers require that food-grade soybeans be grown organically. The prices farmers recieve for organic food-grade soybeans vary, but typically fall in the range of $10 to $17 per bushel. Prices as high as $20 to $22 per bushel have been paid when demand is high, quality good, and supply low. In order for any crop to be marketed as organic, the acreage on which it is grown must be certified. For information on organic certification, request ATTRA’s Organic Farms Certification and the National Organic Program publication. The most important aspect of food-grade soybean production is that the farmer finds a buyer before the seed is planted, since most food-grade soybeans are contract grown. Normally, buyers want large-seeded varieties, high in protein and with a clear hilum (the residual scar where the seed attaches to the pod). Under some circumstances the buyer even provides the seed. Gil Griffis (1), of the American Soybean Association says that most growers sell to a broker or to an exporter. He recommends starting out slowly and learning the industry before scaling up. Please request the enclosure entitled: Marketing Food-Quality Soybeans in Japan by Griffis. Production practices are similar to other soybean production (conventional or organic) except for the variety used and a few other details. The enclosed article, “Organic Food-Grade Soybeans,” details how to grow these beans organically. For further information, please see ATTRA’s Organic Soybean Production publication. Two high-protein soybean lines especially suited to the Asian tofu market—Ohio FG1 and Ohio FG2—have been released from Ohio State University. (See the enclosed 1994 news release from Dr. St. Martin for more details.) Six other varieties — Jacques J-231, Burlison, Jack, Beeson 80, HP 204, and Vinton 81—are mentioned in the enclosed article entitled “Bonus Beans: Do Specialty Types Pay!” Over 30 varieties are mentioned in the enclosure on marketing food-quality soybeans in Japan. The growing location significantly influences tofu yield, grain yield, and protein and oil content, according to a North Dakota study. (2) Processors can benefit from purchasing tofu beans from locations with higher tofu yields and quality. Comprehensive information on food-grade soybeans is found at the U.S. Soyfoods Web site sponsored by the Indiana Soybean Board (3), including a directory of soyfoods information resources and professional industry associations. Searches of this site can help locate U.S. manufacturers and distributors of soyfoods, as well. Information is enclosed on Monsanto Ag., in Stuttgart, Arkansas (4), which purchases food-grade soybeans. They contract with growers using seed from 5 varieties and buy the beans back at a $2 premium. They start contracting in January. American Health and Nutrition (5) also buys food-grade soybeans, cleans and bags them, then markets them to processors. They do forward-contracting with farmers as well as spot-buying at harvest time. The U.S. Soyfoods Directory, which provides contact information for several industry associations and numerous state soybean associations, is enclosed. References
EnclosuresAnderson, Barb B. 1996. Food beans offer taste of contract production. Progressive Farmer. February 15. p. 84, 86. Anon. No date. Organic Food-Grade Soybeans. Agroecology/Sustainable Agriculture Program, University of Illinois. 4 p. Brunoehler, Ron. 1994. Bonus beans: do specialty types pay? Farm Industry News. Mid-February. p. 60-61. Griffis, Gil and Lars Wiedermann. 1990. Marketing Food-Quality Soybeans in Japan, 3rd edition. American Soybean Association. 22 p. Boes, James R. 1999. [Grower’s letter showing buyer’s standards.] Heartland Organic Marketing Cooperative. May 25. 2 p. Silva, Beth. 1998. Tofu soybeans mean premiums. AgVentures. June-July. p. 36–37. Unrein, John. 1998. Organic beans have fans in Japan. Farmer’s Digest [repr. from AgWeek]. January. p. 4-6. Indiana Soybean Board. 1998. U.S. Soyfoods Directory. Soyfoods information resources and professional industry associations. 5 p. Edible Soybean Production and Marketing
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