Soybean ⋅ Page 5

Healthier Snacks through Improved Soybeans

A genetic change could reduce trans-fats in our favorite foods

A research team, led by plant scientists at the University of Missouri, has created a soybean variant that produces oil that does not have to be hydrogenated before going into food – adding no trans-fat.

Chews Like Chicken

A heart healthy soy meal may be getting a little more satisfying

Fu-Hung Hsieh is finishing a project to create a soy product that looks, feels, pulls apart and, most importantly, chews like real chicken.

A Big Advance for the Little Soybean

Mapping the plant's genetic code could yield healthier and more plentiful food

While it probably won’t get the attention that the human genome, cow genome or even the cat genome got, the identification of the 46,000+ genes in the soybean genome could be a big deal in a world hungry for more and better food, a cleaner environment and better products. As announced in the January issue of Nature magazine, a team…

Is ACRE a good deal for farmers? Ask the spreadsheet at FAPRI

There’s good news and bad news regarding the Average Crop Revenue Election (ACRE) program. The good news is that the federal program may provide enrolled farmers a safety net against unexpected losses in revenue. The bad news is that farmers must commit to joining the program that requires complicated computations to see if ACRE is of real benefit.

Finding a stronger soybean

New National Science Foundation grant focuses on resistance genes in soybean

In Missouri, where soybeans reign as the number one cash crop, soybean pathogens can cut yields and impact the state’s economy. A research effort to identify the genes essential for a strong plant defense against three diseases got a boost recently with a new $2.1 million grant by the National Science Foundation to Iowa State University and the University of Missouri.