• New germplasm and varieties with commercially competitive yields and protein content at 36-38% (13% MC), that will consistently achieve protein-meal at 48%; with a minimum oil content of 18%.
• New germplasm with increased sulfur amino acid content that can be used to produce soybean meal with better nutritional quality.
• A better understanding of the genetics of soybean seed protein concentration and amino acid composition
• Molecular markers associated with high protein and/or high sulfur amino acid content that can be used for marker assisted selection to rapidly introgress these value added traits into elite germplasm from a wide range of maturity groups