Soybean

Soybeans meals are a highly adaptable and multi-purpose crop used worldwide as a source of protein for human and animal consumption as well as for many industrial uses. Seen as a ‘green alternative’ to non-renewable resources, the many possible uses of soy are full of untapped potential, resulting in considerable global private and public research to develop the sector.

Scientists are deliberately working with the genes in soybeans to modify and select specific properties and traits that will improve yields, increase disease resistance and profitability for farmers, provide health benefits for human and animals, and bring varieties to market that are specifically suited for industrial uses.

Soybean biotechnology success stories include varieties that are resistant to herbicides like glyphosates (i.e.Roundup®). Known as first-generation traits, these herbicide-resistant varieties have helped to reduce costs and improve production efficiencies for farmers.

Second-generation traits in soybean breeding include the development of varieties that improve the nutritional value of the soybean for animal consumption. Methods include decreasing anti-nutritional factors such as trypsin inhibitors or lectins, and the development of high-lysine, high-oleic, or low-phytic acid varieties. Due to increased consumer demand for omega-3 fatty acids in food, several seed companies have been working on soybean varieties that are high in omega-3s.