2011
Assessment of variation in soybean seed quality traits
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Contributor/Checkoff:
Ohio Soybean Council
Category:
Sustainable Production
Keywords:
GeneticsGenomics
Parent Project:
This is the first year of this project.
Lead Principal Investigator:
Leah McHale, The Ohio State University
Co-Principal Investigators:
Project Code:
Contributing Organization (Checkoff):
Ohio Soybean Council
(n/a)
Institution Funded:
Ohio Agricultural Research and Development Center
(n/a)
Brief Project Summary:

Ohio soybean producers are already successful in the food-grade soybean markets.
the goal of this proposal is to conduct research which will ultimately lead to the extension of this success. The OSU-OARDC food-grade breeding program currently focuses on the large seeded, high protein soybean types used in tofu and soymilk production. The breeding program will be increased to include food-grade types suitable for miso, tempeh, natto, & soy-sprouts. The immediate goal of this project is to obtain quantitative values for seed quality traits important in these specialty food-grade soybean markets. Many of the traits have not been previously measured on Ohio germplasm.

This project will...

Unique Keywords:
#breeding & genetics
Information And Results
Project Deliverables

Final Project Results

The United Soybean Research Retention policy will display final reports with the project once completed but working files will be purged after three years. And financial information after seven years. All pertinent information is in the final report or if you want more information, please contact the project lead at your state soybean organization or principal investigator listed on the project.