Breeding specialty soybean cultivars for processing and value-added utilization at Embrapa in Brazil.
2009
CARRÃO-PANIZZI, M. C. | PIPOLO, A. E. | MANDARINO, J. M. G. | ARANTES, N. E. | GARCIA, A. | BENASSI, V. de T. | ARIAS, C. A. A. | KASTER, M. | OLIVEIRA, M. F. de | OLIVEIRA, M. A. de | TOLEDO, J. F. F. de | MOREIRA, J. U. V. | CARNEIRO, G. E. de S. | MERCEDES CONCORDIA CARRAO PANIZZI, CNPSo; ANTONIO EDUARDO PIPOLO, CNPSo; JOSE MARCOS GONTIJO MANDARINO, CNPSo; NEYLSON EUSTAQUIO ARANTES, CNPSo; ANTONIO GARCIA, CNPSo; VERA DE TOLEDO BENASSI, CNPSo; CARLOS ALBERTO ARRABAL ARIAS, CNPSo; MILTON KASTER, CNPSo; MARCELO FERNANDES DE OLIVEIRA, CNPSo; MARCELO ALVARES DE OLIVEIRA, CNPSo; JOSE FRANCISCO FERRAZ DE TOLEDO, CNPSo; JOSE UBIRAJARA VIEIRA MOREIRA, CNPSo; GERALDO ESTEVAM DE SOUZA CARNEIRO, CNPSo.
Through traditional genetic breeding, specialty characters are introduced into soybean, to make it more suitable for differents uses. To attend this special market, Embrapa Soybean released for commercial cultivation the cultivars BRS 213, BRS 257, BRS 216, BRS 267 and BRSMG 790A for production in organic or in conventional systems. The cultivars BRS 213 and BRS 257 are null lipoxygenases enzymes, and can prevent the development of the beany flavor observed in soybean products. These cultivars make available excellent raw materials for soyfood processing. The cultivar BRS 216 has high protein content and small seed size (10g/100 seeds), what makes it suitable for ?natto? (Japanese fermented food), and for production of soybean sprouts, as ?moyashi?. The cultivar BRS 258, is a conventional cultivar, highly productive that has mild flavor and seeds with yellow hilum. Cultivars BRS 267 and BRSMG 790A presents large seed size (>25g/100seeds), and superior flavor. These cultivars are suitable for ?tofu?, flours and soymilk. BRS 267 and BRSMG 790A can also be consumed as green vegetable soybean (edamame), when harvested at R6 stage (developed grains, but immature). Among Brazilian soybean cultivars there are differences for isoflavone content, and to increase concentration of isoflavones it is suggested sowing them in locations where average temperatures are cooler during the seed filling period.
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