Identification of metabolites associated with market preferences and factors affecting their accumulation of health-beneficial compounds in food-grade soybean

ECODA project number: Oilseeds East Activity 6 Objectives: Chemical fingerprinting of high-quality food-grade soybean cultivars. Identification of metabolites/biomarkers associated with market and consumer preferences. Identification of genetic and environmental factors affecting the accumulation of biomarkers and selected key health-beneficial metabolites in soybean.

Variety development and fingerprinting — genotype by environment interaction: Development of a designer soybean testing methodology

ECODA project number: AIP activity 4 Principal investigators: Jim McCullagh Executive summary ECODA’s major soybean industry partner, Sevita International, exports a wide range of soybean varieties to Japan for use by Japanese processors to make soymilk and tofu. Each Japanese

Soybean essential phytochemical compound identification and compound/constituent validation: Development of a designer soybean testing methodology

ECODA project number: AIP activity 3 Principal investigators: Jim McCullagh Executive summary ECODA’s major soybean industry partner, Sevita International, exports a wide range of soybean varieties to Japan for use by Japanese processors to make soymilk and tofu. Each Japanese

Compound/constituent identification in raw soybeans as well as in finished products: Development of a designer soybean testing methodology

ECODA project number: AIP activity 2 Principal investigators: Jim McCullagh Executive summary ECODA’s major soybean industry partner, Sevita International, exports a wide range of soybean varieties to Japan for use by Japanese processors to make soymilk and tofu. Each Japanese

New germplasm material for improved nutraceutical and agronomic value

ECODA project number: A.1 Principal investigators: David Hendrick/Jim McCullagh Executive summary Sub-activity 1.1 – Natto soybean seed size and seed yield limitation Soyfood cultivars are selected by Asian food manufacturers for their end-use function in the production of tofu, soymilk