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Low-processing Soybeans

Dr. Kristin Bilyeu, Soybean Innovation Lab researcher leads the effort to develop a new low-processing soybean variety that meets household and industry demands for a high-quality, affordable protein resource with minimal effort in terms of processing.

Converting raw soybean into a readily consumable product is a complex process that limits widespread consumption in many developing countries where food insecurity and malnutrition are chronic problems. These low-processing lines will reduce the processing burden on smallholder farmers and local processors, enabling African soybeans to be more readily utilized for the growing human and livestock nutrition demands across the continent.  

The team developing the low-processing soybean variety is led by Dr. Bilyeu, who works with Carrie Miranda, a PhD student operating in Ghana out of the Savanna Agricultural Research Institute (SARI), Dr. Kerry Clark, a senior research specialist with the Bradford Research Center at the University of Missouri, and Dr. Hyun Jo a post-doctoral student at the University of Missouri. Together they have developed and identified five low-processing soybean lines targeted for adaptation in northern Ghana.

The research team has made great strides, but the work continues to develop a locally adapted high-yielding, low-processing soybean variety for commercial release in Africa.

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