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Improving the state of soybeans

University researcher James Orf inspecting a field of soybeans on the St. Paul campus.

Research conducted at the University of Minnesota has helped drive Minnesota agriculture's biggest rags-to-riches success story: the rise of the soybean from an exotic Asian import to a billion-dollar-a-year powerhouse that's surpassed corn as the state's top farm export.

Several decades ago, soybeans were considered at best a niche crop for northern climates. As late as 1940 they were planted on just 250,000 acres in Minnesota, all at the southern end of the state. Yields were just 15 bushels per acre and the annual yield about 3.75 million bushels.

Today, Minnesota farmers raise 280 million bushels annually (roughly 10 percent of the total U.S. crop) on 7 million acres, a 165 percent yield increase per acre. Soybeans and soybean products now account for about one-third of Minnesota's total agricultural exports.

Soybean research

The University conducts crop research at nine agricultural research stations across the state, from Waseca in southern Minnesota to Roseau in the north. That statewide breadth is important because soybeans are unusually sensitive to slight variations in sunlight and other weather conditions. New strains typically are developed at the U's St. Paul campus, then moved outstate where they're perfected for those subtle climactic differences.

The University has developed more than 50 new varieties of soybeans that are adapted for Minnesota growing conditions, resistant to Minnesota pests and increasingly rich in nutrients. That's driven farm incomes up and given consumers better foods to eat.

The early-maturing McCall variety, for example, made soybean farming more profitable in northern Minnesota, where the growing season is shorter. The protein-packed Toyopro soybean is a newer variety that's used in soymilk and other healthy foods. Minnesota soybeans are also incorporated into margarine, salad and cooking oils, cereals, tofu, soy sauce and animal feeds.

Since more than 50 percent of the world's protein comes from soybeans, keeping Minnesota on top of the market is important work for University researchers like James Orf, a professor in the Department of Agronomy and Plant Genetics.

Professor Orf is currently studying how to further boost the protein content of Minnesota soybeans, which is slightly lower than that of beans grown in warmer southern regions.

That will help put healthier food on our plates and keep Minnesota's soybean-powered economy running strong.

Further reading

Soybean solutions: James Orf's soybean varieties keep Minnesota farmers competitive and give consumers healthy alternatives.