Development and food utilization of soybeans, summary report of activities and findings

Whole soybeans are an excellent source of protein -- both in quantity and in quality. Research activities reported here had three broad objectives: (1) To develop and demonstrate the University of Illinois process for making whole soybeans usable in human diets and a variety of food products that can be prepared from the basic processed whole soybean. (2) To test the adaptability of improved soybean strains in tropical and subtropical locations, to identify highly productive, high-protein strains that can be grown in developing countries and to determine recommended cultural and management practices. (3) To establish and maintain a computerized collection of biosystematic and ecological information on soybean insects available to researchers worldwide as a basis for developing effective pest-management programs to control insects that could limit soybean productivity.