Soybean [Glycine max (L.) Merr.] Breeding: History, Improvement, Production and Future Opportunities

Anderson, E. J.; Ali, Liakat; Beavis, William D.; Chen, Pengyin; Clemente, Tom; Diers, Brian W.; Graef, George L.; Grassini, Patricio; Hyten, David L.; McHale, Leah K.; Nelson, Randall L.; Parrott, W. A.; Patil, Gunvant; Stupar, Robert M.; Tilmon, Kelley J.

doi:10.1007/978-3-030-23400-3_12

Cited by 62 publications

(48 citation statements)

References 428 publications

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“…These new tools seemed to be able to avoid the missteps, which plagued GMO innovations in agriculture and food markets and their low acceptability among consumers in many countries, including the United States. These NPBTs are key to maximize agriculture's productivity, profitability and sustainability, to supply a continually increasing world demand for protein and oil for feed, fuel and food (Anderson et al, 2019;Qaim, 2020). NPBTs are more precise tools to change the genome of plants.…”

Section: Gene Editing and Tradementioning

confidence: 99%

Agricultural Trade Costs

Beghin¹,

Schweizer²

2020

Applied Eco Perspectives Pol

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This article tracks the recent evolution of salient trade costs in agricultural and food markets. We review ways to measure costs and conditions for policy prescriptions to reduce them when feasible. We pay attention to transportation costs, border measures, and standard-like nontariff measures. By pointing out limitations in current approaches and recent developments, we hope to improve our understanding of their effects. We suggest promising directions for further research and investigation of agricultural trade costs, including on the emerging debate on gene-editing and trade, transportation costs, and mainstreaming recent approaches in disentangling effects of trade costs on supply, demand, trade, prices, and welfare.

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Section: Gene Editing and Tradementioning

confidence: 99%

Agricultural Trade Costs

Beghin¹,

Schweizer²

2020

Applied Eco Perspectives Pol

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“…New biotechnology tools have emerged to create novel foods or attributes in agricultural goods. These "new breeding techniques" are instrumental to maximize agriculture's productivity, profitability and sustainability, to supply a continually increasing world demand for feed, fuel and food (Anderson et al, 2019). These techniques also improve the food quality for consumers by providing new attributes like a better taste, a longer shelf life and/or the absence of browning for fruits and vegetables, naturally decaf coffee beans, gluten-free wheat, and others.…”

Section: Introductionmentioning

confidence: 99%

A comparison of EU and US consumers’ willingness to pay for gene-edited food: Evidence from apples

2021

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“…Anderson et al. (2019) pointed out that soybean seed genes with high protein content have firmer with tofu products.…”

Section: Soybean Seedsmentioning

confidence: 99%

Tofu products: A review of their raw materials, processing conditions, and packaging

Regenstein

Teng

et al. 2020

Comp Rev Food Sci Food Safe

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Tofu is a traditional product made mainly from soybeans, which has become globally popular because of its inclusion in vegetarian, vegan, and hypocaloric diets. However, with both commercial production of tofu and scientific research, it remains a challenge to produce tofu with high quality, high nutrition, and excellent flavor. This is because tofu production involves multiple complicated steps, such as soybean selection, utilization of appropriate coagulants, and tofu packaging. To make high-quality tofu product, it is important to systematically understand critical factors that influence tofu quality. This article reviews the current research status of tofu production. The diversity of soybean seeds (the raw material), protein composition, structural properties, and nutritional values are reviewed. Then, selection of tofu coagulants is reviewed to provide insights on its role in tofu quality, where the focus is on the usage of mix coagulants and recent developments with new coagulants. Moreover, a comprehensive summary is provided on recent development in making high-fiber tofu using Okara (the major by-product during tofu production), which has a number of potential applications in the food industry. To help encourage automatic, environmental friendly, and high-efficient tofu production, new developments and applications in production technology, such as ultrasound and high-pressure process, are reviewed. Tofu packaging, including packaging materials and techniques, is evaluated as it has been found to have a positive impact on extending the shelf life and improving the quality of tofu products. Finally, the future research directions and potential areas for new developments are discussed.

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Soybean [Glycine max (L.) Merr.] Breeding: History, Improvement, Production and Future Opportunities

Cited by 62 publications

References 428 publications

Agricultural Trade Costs

Agricultural Trade Costs

A comparison of EU and US consumers’ willingness to pay for gene-edited food: Evidence from apples

Tofu products: A review of their raw materials, processing conditions, and packaging

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