Files
Abstract
Vegetable soybean is a large-seeded, slightly sweet type of soybean harvested while pods are still green. Japan, China, Korea, and Taiwan have historically been the major producers and consumers of the vegetable. Recently A VRDC has promoted vegetable soybean to nearly 50 countries around the world through 72 cooperators. In many countries such as Mauritius, Bangladesh, Sudan, and Vietnam, vegetable soybean is a new crop and has been accepted by the public. It is a nutritious vegetable with value-added properties that contribute to job opportunities and improved income for the poor. A total of 32 improved vegetable soybean cultivars have been released for farmers and they are commercially produced throughout Asia, Africa and the Americas. Besides generating income for farmers, vegetable soybean is a valuable component to the entire farming system. The total biological yield of vegetable soybean can be as high as 40 t/ha in 75 days, consisting of 10 tons of marketable pods and 30 tons of residue that can enrich the soil or feed animals. The future research of this emerging crop will focus on mechanization of its production and harvest, overcoming seed production and seed storage problems, and improving the quality of its flavor. An aromatic soybean for South Asia and Africa markets is in the pipeline.