Soybeans revived and added a new force, high-protein Tainan No. 10 came out.

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The Tainan Agricultural Improvement Station last week announced a new soybean variety, Tainan 10, which has been cultivated for nine years. Its yield is 10% higher than that of Kaohsiung 10, which is now mainly cultivated. Moreover, it does not have the black "belly button" criticized by processors. It is suitable for making tofu and miso. Wu Chao-hui, a researcher at the Agricultural Reform Commission, said that Tainan No. 10 had very good powdery mildew resistance characteristics. In the experimental field, 90% of Kaohsiung No. 10 was infected, but Tainan No. 10 was completely fine. It had great potential for popularization. Seed sources were collected this autumn, and farmers could start planting as soon as next year.

High in protein, suitable for tofu and miso

Taiwan imports 2.3 million tons of soybeans every year. Last year, the local planting area was only 862 hectares, totaling more than 1,800 tons, and the self-sufficiency rate was less than 0.1%. The Council of Agriculture promoted the recultivation of local soybeans in recent years. Last year, it subsidized 45,000 yuan per hectare. The Tainan District Agricultural Improvement Station began to cultivate Tainan No.10 as early as 2006. After 9 years, it was finally released. On the 22nd of this month, domestic experts were invited to review and officially named Tainan No.10.

Tainan No. 10 is suitable for development and processing. Wu Chaohui, a researcher at the Tainan Agricultural Reform Institute, said that most food factories want soybean protein to exceed 40%, and Tainan No. 10 protein is about 41%. Moreover, some soybean "umbilical seeds" are black. When the processing plant does miso, black spots will appear. The industry may be afraid that consumers will misunderstand moldy. The umbilical seed of Tainan No. 10 is yellow, which is the favorite of miso factories. It is also suitable for making tofu, soy milk and soy sauce.

At present, 90% of imported soybeans in Taiwan are genetically modified, and the time from harvest to transportation is as long as half a year. The freshness and protein are not as good as those of local soybeans. Wang Shixian, director of the Tainan Agricultural Reform Field, said in an interview earlier that the main purpose of importing genetically modified soybeans is to extract oil, so the oil content is relatively high, and the protein content is about 36% on a dry basis.

The review committee approved the name Tainan No.10 (Photo provided/Tainan District Agricultural Reform Field)

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