Recipient Organization
LINCOLN UNIVERSITY
820 CHESTNUT ST
JEFFERSON CITY,MO 651023537
Performing Department
Agriculture
Non Technical Summary
Introduction/JustificationTofu, also known as bean curd, originated in China about 2,000 years ago and later spread out into Korean, Japan and in other Asian countries and finally into the USA. Tofu is a perfect protein rich food, often used as meat substitute in vegetarian meals, and contains about 8% of protein. About 2.2 ounces of tofu contains about five grams of protein, an equivalent to one ounce of meat. In 2012, USDA permitted to use tofu as a meat alternative in school lunches. Tofu is made by coagulating soymilk and then pressing the resulting curds into soft white block. Tofu is made to be soft, firm and extra firm in texture. Coagulation, the suspension of protein and oil in boiled soymilk is the most important step towards tofu production. Generally, salts and acids are used for coagulation. Also, a few enzymes are used for production of tofu. Demand for tofu, as an inexpensive source of plant protein, is increasing both in the USA and in other countries (Chianu et al., 2010; Yamaura, 2011). Food-grade soybean varieties used for tofu and soy milk production are distinct from commodity soybean that does not require any particular characteristics. However, soybeans for tofu production require specific seed composition, shape, size and color, which include high protein content, clear or yellow hilum, large and round seed shape (Cai and Cheng, 1999; Poysa et al., 2006). In 2013, about 93% of all soybean produced in the United States were genetically modified (GM) and rest 7% were conventional (non-GM) soybeans (Fernandez-Cornejo et al., 2014). However, demand for conventional soybeans especially, food-grade type is increasing constantly. Customers in Asia are willing to pay a higher price for non-GM food-grade soybeans thus soy food companies are willing to pay premiums for non-GM food-grade soybean. There are large markets for specialty soybean in China, Japan and Korea. Also, demand for food-grade soybean is increasing in other countries of the world. The US farmers can meet growing demand of food-grade soybeans in Asian markets as well as in other countries. By growing and exporting food-grade soybeans, US farmers have a larger profit margin (United States Soybean Export Council-USSEC, 2008). Food-grade soybean varieties generally yield less than commercially grown transgenic (GM) soybean varieties. Yield is negatively correlated with seed protein content. But soybean varieties for tofu need larger seed with higher protein content. Currently, a few tofu types, high yielding varieties are available for soybean growers, particularly in maturity groups (MG) III, IV and V adapted to Missouri. In addition to a premium price, growers need food-grade varieties with higher yield potential to increase profitability comparable to commercially grown transgenic varieties. Development of high yielding, value added (high oleic acid with low linolenic acid content) non-GM food-grade soybean with high protein, clear hilum and larger seed size will motivate US small farmers towards variety selection for lucrative farming. Production of food-grade soybeans needs extra care than production of commodity soybeans. The objective of this project is to develop high yielding tofu type, conventional soybean varieties of MG III-IV. Both small and large soybean farmers will increase profitability by growing and exporting these high yielding value added tofu type soybean varieties.
Animal Health Component
50%
Research Effort Categories
Basic
50%
Applied
50%
Developmental
(N/A)
Goals / Objectives
Objectives of this research project as follows:To develop non-GM (conventional) food-grade soybean varieties for tofu production with stable higher yield across environments: High protein content and larger seed size are precondition for soybean varieties for tofu production. Food-grade soybean varieties show yield drag compared to commonly cultivated GM varieties. This may be in part due to negative correlation between seed yield and seed protein content. Demand for non-GM food-grade soybean has increased worldwide and buyers are willing to pay a premium for these specialty beans. US soybean growers need better varieties to increase production to meet domestic and international demand for specialty markets. Soybean oil with higher oleic (> 70%) and lower linolenic acid (lower than 3%) are preferred by processors. Breeders need to develop productive conventional, value-added soybeans for tofu and other markets with stable, higher yield across the environments. To increase profitability of small farmers by cultivating identity preserved specialty soybeans: Cultivation of non-GM food-grade soybean needs extra care but GM soybean doesn't. Big farmers generally prefer GM soybean as they can invest more money on GM seeds, weed and pest control for more income. This type of investment generally is not feasible by small farmers. Small farmers can add profit by growing premium priced food-grade soybean varieties.To motivate small farmers, new food-grade soybean varieties or lines will be tested in farmer's field in selected areas of Missouri through outreach programs (ISFOP) of the Lincoln University Cooperative Extension (LUCE).To map quantitative trait loci (QTL) and/or gene (s) related to different food-grade traits in soybean: In collaboration with molecular genetics and genomic lab of the MU (Dr. Henry Nguyen, Lab Director), mapping of QTL/gene related food-grade traits in soybean will be implemented (prospective graduate student thesis project). Phenotyping work will be done at both the LU and MU and genotyping work will be done at the molecular genetics and genomic lab at MU.
Project Methods
Procedure/Approach: Year 1: Important food-grade tofu type soybean plant introductions (PI) will be collected from the USDA-ARS Germplasm Resources Information Network (GRIN). Potential tofu type public (conventional) soybean varieties and advanced breeding lines will be collected from the University of Missouri-Columbia, MO (from Drs. Grover Shannon and Andrew Scaboo) and the University of Arkansas at Fayetteville, AR (from Dr. Pengyin Chen). Soybean PIs, prospective varieties and advanced breeding lines will be evaluated at the Lincoln University Carver Farm in a replicated yield test. Data will be collected for traits related to tofu production, such as yield, sugar, protein and oil content, fatty acid composition, seed size, hilum color, plant height and maturity. A number of crosses will be made at the MU farm during summer. High yielding soybean lines with high oleic and low linolenic acid contents will be used as one of the parents. Seed composition analysis will be done at MU. Seed increase of selected lines and generation advance of breeding materials will be done in winter nursery in Costa Rica (in collaboration with MU Fisher Delta Research Center-FDRC). In the USA, soybean can be grown only in summer but in Costa Rica, two more generations can be advanced in one year, a process to allow variety development in a shorter time.Year 2: Evaluation of selected lines across environments (LU Carver Farm, MU Bay farm and FDRC) will be continued. Selected lines and progeny lines from crosses will be evaluated at the LU Carver Farm. Data will be collected for traits related to tofu production, such as yield, sugar, protein and oil content, fatty acid composition, seed size, hilum color, plant height and maturity. Standard procedures will be followed for data collection and data analysis. A number of crosses will be made at the MU farm in summer. High yielding soybean lines with high oleic and low linolenic acid contents will be used as one of the parents. Seed composition analysis will be done at MU. Seed increase of selected lines and generation advance of breeding materials will be executed in winter nursery in Costa Rica (in collaboration with MU FDRC).Year 3: Multi-location replicated yield tests of selected lines will be continued for confirmation and variety selection. In cooperation with Lincoln University Cooperative Extension (LUCE), selected new varieties or lines will be tested in farmer's field in selected areas through outreach program (ISFOP). Economic feasibility analysis will be done. Evaluation of progeny lines will be conducted at the LU Carver Farm. Data will be collected for traits related to tofu production, such as yield, protein and oil content, seed size, hilum color, plant height and maturity. Standard procedure will be followed for data collection and data analysis. A number of new crosses will be executed at the MU farm during summer.