“Soybean and other legumes play a critical role in global food security and human health and are used in a wide range of products, from tofu, soy flour, meat substitutes and soy milk to soy oil-based printing ink and biodiesel,” Molly Jahn, USDA deputy under secretary for research, education and economics, said in a news release.“This new information about soybean’s genetic makeup could lead to plants that produce more beans that contain more protein and oil, better adapt to adverse environmental conditions or are more resistant to diseases.”
Read more at Iowa Farmer Today.