Vegetable Soybean Production, Introduction

Introduction
Vegetable Soybean Production

	The consumption of vegetable soybean is rapidly increasing in Japan, Korea, China and Taiwan. The green-shelled beans can be cooked to make a tasty meal or snack. Vegetable soybean is a rich source of vitamin A, carbohydrates, protein and iron. It is more nutritious than vegetable green peas.
	Production of vegetable soybean is similar to grain soybean except that vegetable soybeans are harvested when the pods are still green and full. The seeds of vegetable soybeans are larger, sweeter and more tender than grain soybean.
	In addition to domestic consumption, vegetable soybean also has export potential. Export market requirements are: Hundred seed weight (dry): 30 g or more. Number of seeds per pod: 2 or more. Pubescence on pod: gray. Flavor: good. Pod texture after cooking: easy to squeeze. Taste: slightly sweet. Cooking time: short. Frozen vegetable soybeans are popular in supermarkets of Japan and Taiwan.