Domestic Production of Vegetable Soybeans

Researchers have found that soybeans can provide protection against heart disease, cancer, menopausal symptoms, and other chronic illnesses. Despite the obvious benefits, few Americans have ever eaten unprocessed soybeans. The dry beans that farmers in the U.S. produce are difficult to cook and have a pungent bean flavor. Vegetable soybeans harvested just prior to full ripeness have not yet converted their natural sweetness to starch, so they have a sweet taste and retain refreshingly crisp texture. These vegetable soybeans easily lend themselves to a wide variety of dishes, bringing the natural qualities of soybeans to an even wider market. Research into producing vegetable soybeans will involve: (1) Implement the results of Phase I to produce marketable vegetable soybeans; (2) Investigate the control of insects and diseases in organic and conventional planting; (3) Investigate high quality and efficient mechanical harvesting procedures; (4) Develop a mechanical processing system for post harvest management; (5) Develop a marketing strategy for vegetable soybeans to reach a wide range of consumers.