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Soybean Improvements through Plant Breeding and Genetic Engineering

  • Chapter
Soybeans

Abstract

The soybean, even though known as a miracle crop, is far from perfect. Among the major problems with soybeans are their beany flavor, flatus-producing ability, oxidative and flavor instability, deficiency of sulfur-containing essential amino acids, presence of antinutritional factors, and proneness to attacks by such production hazards as diseases, insects, and weeds. Therefore, soybean improvements are always needed with respect to both agronomic performance and quality of end products. Improvements in agronomic performance would lead to increased productivity whereas improvements in quality would result in enhanced values of finished products as well as new ways of using soybeans. All of these improvements would help increase soybean use and enhance profitability.

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  1. Soyfood Laboratory, Hartz Seed, a Unit of Monsanto Company, USA

    KeShun Liu

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© 1997 Springer Science+Business Media Dordrecht

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Liu, K. (1997). Soybean Improvements through Plant Breeding and Genetic Engineering. In: Soybeans. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-1763-4_11

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  • DOI: https://doi.org/10.1007/978-1-4615-1763-4_11

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5711-7

  • Online ISBN: 978-1-4615-1763-4

  • eBook Packages: Springer Book Archive

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