I have had a couple of calls in the past week from clients asking
about "Human Food Soybean Varieties". Both clients were talking about
something they read that said not to use standard "commercial farm"
soybean varieties because they are posionous. I called the KSU
Soybean breeder who indicated that this was not true and that the
distinction between "commercial farm" soybean varieties and "food"
varieties was very blurry and very gray. He also indicated what I
already knew about the tripsin inhibitor in raw soybeans and the need
to cook any of the soybeans to get around that.
Given this background what are your feelings AND can you recommend
some human food grade varieties and sources of seed for people who
want to grow their own?
Thanks in advance!
Chuck
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Chuck Otte Internet: cotte@oznet.ksu.edu
Geary County Extension Office, PO BOX 28 913-238-4161
Junction City, KS 66441-0028 FAX 913-238-7166
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