History of Natto and Its Relatives (1405-2012 - SoyInfo Center

to local conditions.
In the second part of this paper, titled “Soybean
adoption in Nigeria” (p. 377+) survey results from Zaire are
compared with results of similar surveys conducted in two
geographically and culturally distinct areas of Nigeria. In
Benue State the Tiv tribe began growing soybeans about 50
years ago [i.e., about 1944]. After the Nigerian Civil War in
1967, the soybeans were sold to women in southern Kaduna
State; they processed the beans into daddawa, a fermented
condiment traditionally made from the locust bean. Around
1986, soybean production spread into non-Tiv areas of
Benue State, and tonnage expanded. In Oyo State, the
expansion of soybeans in Ayepe and Igangan is examined.
The author then compares soybean adoption in Zaire and
Nigeria, showing six elements that the four case studies have
in common. Page 382 notes: “As a food, soybean competed
only minimally with other grain legumes... Of the soy foods
consumed in Zaire, only roasted soybean grain is, however,
in any way similar to a traditional legume food, roasted
peanut. In Nigeria, soybean competes with seed of the locust
tree and with melon seed. In both cases, however, the use of
soybean saves time and money.”
The authors conclude that this research “refutes the
common misconception that soybean is not appropriate
for sub-Saharan Africa... As shown in this paper, efforts to
introduce home consumption of soybean were successful.
It is reasonable to conclude that the introduction of soybean
into new areas of sub-Saharan Africa can succeed provided
that information on soy food preparations that are compatible
with local foods and preparation methods are provided at
the same time.” This research was fi nanced by the USAID.
Address: 1. Dep. of Agronomy and Soils, 202 Funchess Hall,
Auburn Univ., Auburn, Alabama 36849-5412; 2. Institut
National pour l’Etude et la Recherche Agronomique, B.P.
2037, Kinshasa I, Zaire [Formerly at Dep. of Plant and
Soil Sciences, Tuskegee Univ., Tuskegee, Alabama 36088].
Phone: 205-844-4100.
1488. Suzuyo Kogyo Co. Ltd. 1994. [Soybean selection
washing, automatic steaming, fi lling / packaging systems
(Leafl et)]. In: Pamphlets on Performance of Factory
Automation by Suzuyo’s High Quality Steam System.
Tokyo: Suzuyo Kogyo Co. Ltd. [Jap]*
1489. Wilcox, James R. 1994. Soybean genetics and
breeding. In: Charles J. Arntzen and Ellen M. Ritter, eds.
1994. Encyclopedia of Agricultural Science. 4 vols. San
Diego: Academic Press. See vol. 4, p. 181-92. Illust. Index.
29 cm. [4 ref]
• Summary: Contents: Glossary: Cultivar, F1, F2, F3, etc.,
genotype, heritability, inbred line, linkage group, phenotype,
restriction fragment length polymorphism (RFLP),
transgenic plants.
Introduction. Qualitative genetics. Quantitative genetics:
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 458
Hertitability traits, interrelationships among traits. Sources
of genetic variability: U.S. soybean germplasm collection,
cultivars and breeding lines, transgenic plants. Breeding
objectives for soybean: Seed yield, plant maturity, plant
height, lodging resistance, seed size (Typical seeds range
from 100 to 200 mg / seed. Very small seed, 80 to 100 mg, is
preferred for the production of natto. Large-seeded cultivars,
180 to 250 mg, have traditionally been preferred for
making tofu), seed oil content, seed protein content, disease
resistance, nematode resistance, insect resistance. Breeding
methods employed: Pedigree method, single-seed descent
(presently the most commonly used breeding method),
early generation testing, backcrossing, recurrent selection.
Performance testing of improved germplasm. Increase
and distribution of new cultivars: “Soybean cultivars
are maintained and distributed through seed certifi cation
programs with four classes of seed to maintain cultivar purity
and identity”: (1) Breeder seed, produced and controlled by
the breeder. (2) Foundation seed, initially produced from
breeder seed. (3) Registered seed, produced from either
breeder or foundation seed. (4) Certifi ed seed, produced from
registered seed.
Tables show: (1) Genes controlling traits of economic
importance in soybean. (2) Heritability estimates in
percentage for quantitatively inherited traits in progenies
from different soybean crosses. (3) Estimates of phenotypic
correlations of seed yields with other traits in progenies from
six soybean crosses.
Figures show: (1) Scatter plot–The inverse relationship
between seed protein and oil content in a cross between
two named parents. Address: USDA Agricultural Research
Service, Indiana.
1490. Rosas, Juan Carlos; Young, Roberto A. 1994? El
cultivo de la soya. Quinta edición [The cultivation of
soya. 5th ed.]. Departamento de Agronomía (Zamorano,
Honduras), Publication No. AG-9603. 68 p. Undated. [Spa]
• Summary: Contents: 1. Overview: Economic importance,
chemical composition, history, taxonomy. 2. Morphology
of the soybean plant. 3. Physiology of the growth and
development of the soybean plant: Stages of development.
4. Environmental factors that affect the cultivation of soya:
Soil, water, irrigation, light / photoperiod, temperature,
period of growth. 5. Practical cultivation: Preparation of the
soil, time of planting, density of planting, quantity of seeds,
systems of cultivation, control of weeds (methods of weed
control, chemical control). 6. Mineral nutrition of soybeans
(and inoculation). 7. Diseases that affect the cultivation of
soybeans and their management: Bacterial, fungal, viral,
other, seed treatment. 7. Insects that attack soybeans. 8.
Harvest and storing. 10. Improvement of soybeans. 11.
Processing and utilization: Industrial processing (extraction
of oil, soy fl ours, soy protein concentrates {concentrados
proteícos de soya}, soybean cake). Direct consumption: