2016
Due to the tendency for soybeans produced in eastern states to have a higher protein content and the state’s access to overseas markets, Ohio has become one of the leading producers of food grade soyb
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Contributor/Checkoff:
Ohio Soybean Council
Category:
Sustainable Production
Keywords:
GeneticsGenomics
Parent Project:
This is the first year of this project.
Lead Principal Investigator:
Leah McHale, The Ohio State University
Co-Principal Investigators:
Project Code:
16-R-08
Contributing Organization (Checkoff):
Ohio Soybean Council
(n/a)
Institution Funded:
The Ohio State University
(n/a)
Brief Project Summary:

This project focuses on the food-grade aspect of the breeding program. The objectives are to develop or work towards the development of food-grade cultivars suitable for international markets, including tofu and soymilk, natto and soy sprouts, and black-seeded soybeans. Breeding also integrates pest and pathogen resistance critical to adaptation to Ohio and quality of seed into food-grade cultivars including resistance to soybean aphid, soybean cyst nematode, Phytophthora sojae, and brown marmorated stink bug. These breeding program objectives are designed to meet and fulfill an international demand for food-grade soybeans.

Key Benefactors:
farmers, agronomists, extension agents

Information And Results
Final Project Results

The United Soybean Research Retention policy will display final reports with the project once completed but working files will be purged after three years. And financial information after seven years. All pertinent information is in the final report or if you want more information, please contact the project lead at your state soybean organization or principal investigator listed on the project.