Soybean farmers see growth potential in edamame

By JEANNIE NUSS Modified: April 2, 2013 at 3:54 pm •  Published: April 3, 2013
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A small but growing number of farmers have been experimenting with an edible soybean as they look to capitalize on Americans' interest in adding nonmeat proteins to their diets.

The United States is one of the world's top soybean producers, but most beans grown here are used to make cooking oil and feed farm animals. They aren't eaten whole.

Now, some farmers from Arkansas to Minnesota are planting a type called edamame, which is commonly used in Asian cuisine.

Food trend experts and farmers say edamame remains somewhere between chia seeds and quinoa in popularity, but they see potential for growth if food companies can figure out an efficient processing system for a crop that must be harvested and packaged quickly.

Plus, with meat prices rising, Americans are interested in less expensive, alternative proteins. And possible marketing worries, including the notion that soybeans are livestock food, have faded.

“Soy has not historically been viewed as being an edible crop in the U.S., but now, with more people becoming aware of Asian foods like tofu and edamame ... and more people adopting plant-based diets,” things are changing, said Ray Chung, who runs an Arkansas plant billed as the first one in the U.S. dedicated to processing edamame.

Harry Balzer, chief industry analyst for The NPD Group, a consumer market research firm, said he's seen a trend in consumers looking for cheaper alternatives to meat.

“If you can make my proteins cheaper by providing me with an alternative protein source, I think you have a wider market because now you're talking about money saved,” Balzer said.

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