TY - JOUR
T1 - Global Status of Vegetable Soybean
AU - Nair, Ramakrishnan M.
AU - Boddepalli, Venkata Naresh
AU - Yan, Miao Rong
AU - Kumar, Vineet
AU - Gill, Balwinder
AU - Pan, Rabi S.
AU - Wang, Chansen
AU - Hartman, Glen L.
AU - Silva e Souza, Renan
AU - Somta, Prakit
N1 - The support of the long-term strategic donors of the World Vegetable Center, namely, Taiwan, United States Agency for International Development (USAID), UK Government's Foreign, Commonwealth & Development Office (FCDO), Australian Centre for International Agricultural Research (ACIAR), Germany, Thailand, Philippines, Korea and Japan is acknowledged by Ramakrishnan M. Nair. The support by the NSRF via the Program Management Unit for Human Resources and Institutional Development, Research and Innovation (grant number B16F640185) of Thailand to Prakit Somta is also acknowledged.
PY - 2023/2
Y1 - 2023/2
N2 - Vegetable soybean, popularly known as edamame in Japan and mao dou in China is a specialty soybean. Green pods with physiologically mature beans are harvested, and whole pods or shelled beans are used as a fresh or frozen vegetable. Vegetable soybeans are prepared in diverse ways, and they are highly nutritious, with excellent taste properties. Unlike grain soybeans, it is perishable. In this review, the chronological progression of area, production, export, import, and expansion of vegetable soybeans and potential for further expansion is discussed. Available information on current ongoing research and development activities in various countries around the world are presented, and their relevance is discussed. At present, the production and consumption of vegetable soybeans are mainly in East and Southeast Asia, with Japan as the largest importing country that dictates the global market. However, interest and trend in cultivation of this crop in other regions has increased significantly. Lack of germplasm or suitable varieties is a major constraint in vegetable soybean production and expansion in countries outside East and Southeast Asia. Most of the vegetable soybean varieties are genetically related and are susceptible to biotic and abiotic stresses. Extensive research and breeding of vegetable soybeans are still restricted in a few countries such as China, Japan, Taiwan and the USA. The need for focused research and development activities with concern for the environment, farmers’ and processors’ profit, consumers’ preference, quality, and nutrition are emphasized.
AB - Vegetable soybean, popularly known as edamame in Japan and mao dou in China is a specialty soybean. Green pods with physiologically mature beans are harvested, and whole pods or shelled beans are used as a fresh or frozen vegetable. Vegetable soybeans are prepared in diverse ways, and they are highly nutritious, with excellent taste properties. Unlike grain soybeans, it is perishable. In this review, the chronological progression of area, production, export, import, and expansion of vegetable soybeans and potential for further expansion is discussed. Available information on current ongoing research and development activities in various countries around the world are presented, and their relevance is discussed. At present, the production and consumption of vegetable soybeans are mainly in East and Southeast Asia, with Japan as the largest importing country that dictates the global market. However, interest and trend in cultivation of this crop in other regions has increased significantly. Lack of germplasm or suitable varieties is a major constraint in vegetable soybean production and expansion in countries outside East and Southeast Asia. Most of the vegetable soybean varieties are genetically related and are susceptible to biotic and abiotic stresses. Extensive research and breeding of vegetable soybeans are still restricted in a few countries such as China, Japan, Taiwan and the USA. The need for focused research and development activities with concern for the environment, farmers’ and processors’ profit, consumers’ preference, quality, and nutrition are emphasized.
KW - edamame
KW - vegetable soybean
KW - nutritional quality
KW - breeding
KW - biotic stress
KW - abiotic stress
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U2 - 10.3390/plants12030609
DO - 10.3390/plants12030609
M3 - Review article
C2 - 36771696
SN - 2223-7747
VL - 12
JO - Plants
JF - Plants
IS - 3
M1 - 609
ER -