Soybeans and corn are the dominant crops in Minnesota, with almost equal amounts grown - over 7 million
acres each - and harvest values of between one and two billion dollars each.
Soybeans were grown in China for more than 5,000 years, as corn was cultivated
by Native Americans. U.S. farmers grew soybeans in the late 1800s for cattle
forage, and in the 1920s began harvesting them for seeds.
University varieties released in the 1920s and 30s were selected from similar latitudes in China and Korea, and tested at U of M Agricultural Experiment Stations in Waseca and
Morris. However, their 1932 annual report saw limited potential: "The soybean
crop has an important function in Southern Minnesota agriculture as an annual or
emergency hay crop in case of clover hay failure."
By 1940, southern Minnesota farmers planted 251,000 acres of beans that yielded 15 bushels per acre. Now, yields average 41 bushels an acre thanks to breeders, plant disease experts, and
soil scientists that adapted the crop to Minnesota.
In 1946 a U of M plant breeder was hired to develop varieties tailored to Minnesota, the most northerly state in the Corn Belt. By the 1970s 20 varieties were released and plant
pathologists and breeders began developing plants resistant to the soybean cyst
nematode (SCN), a major pest that invaded southern counties. Another measure of
breeders' success in bringing the soybean north is that 16% of the Minnesota
crop is now exported through Duluth; none went through that northern port 15
years ago.
Soybeans were recognized by the legislature in 1960 with funding to
expand genetics and physiology work. In 1965 farmers began supporting research
via the Minnesota Soybean Research and Promotion Council. The three-way
partnership has made Minnesota research, varieties and products worldwide
commodities.
Soybean cyst nematode samples are collected from roots by gently washing away soil and debris. Close-up view shows this pest attached to roots.
Soybean Uses
Soybeans are processed into two major components, protein and oil, and a third minor category of whole soybean products. More than 50% of the world's protein comes from this crop. Soybeans are an excellent protein source since each seed contains 40% protein, compared with other legumes - 25% - and cereal grains with about 12% protein. Most soy products are consumed by livestock.
Soybean Protein and Meal Products
Poultry, swine, beef, dairy, and pet food. Flour, meat substitute, soymilk, baby formula, pharmaceuticals, adhesives.
Soybean Oil Products
Cooking oil, margarine, salad dressing,
biodiesel, dust control, printing ink,
glycerol, fatty acids, sterols, lecithin.
Whole Soybean Products (less than 1%):
Sprouts, roasted soy nuts, tofu, soy sauce.
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Yellow leaves are an indication of iron chlorosis. U of M
breeders and soil scientists developed varieties that are tolerant of the higher
pH soils where this is a problem.
Soybeans are evaluated under a misting system
at the West Central Research and Outreach Center, Morris, to assess their
susceptibility to fungal and bacterial diseases.
Soybean research plots at the Southern Research and Outreach Center, Waseca, are harvested by combines that keep seed from each of 5,000 potential varieties separate.
Initial crosses for new soybean varieties are made at
the University of Minnesota St. Paul campus.
Soybeans are daylength sensitive - flowering and therefore seed production is triggered by hours of sun - so varieties are bred for three distinct Minnesota zones. Shorter season varieties also provide options for delayed planting in the event of late or wet springs.
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Forage Legumes
