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CSIRO soybean breed proves popular in Japan

CSIRO’s new breed of soybeans is gaining popularity in Japan due to its enhanced suitability as an ingredient in traditional Japanese dishes.

Bred from an old Japanese variety, the Bunya soybean produces a suite of proteins that gel quickly and firmly — a characteristic for making soy-based foods like tofu and custard.

CSIRO said Bunya has become the preferred Australian soybean variety sold in Japan and the preferred variety used by Australian tofu manufacturers.

Bunya also has a trait from tropical soybean varieties which enables it to extend its juvenile phase making it more suited to a wider range of growing environments than other soybean varieties, CSIRO claimed.

“Bunya plants are small which means they can be planted more densely than other soybean varieties,” said Andrew James, CSIRO Plant Industry scientist.

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