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

quality assessment, and the effects of varietal characteristics
on soyfood quality.
Speaking on Japan’s soyfoods market, Hideki Furuhata
of Mitsui & Co. reported that consumption of tofu and natto
is increasing slowly in Japan, while miso and soy sauce are
decreasing. China has been supplying Japan with 250,000 to
300,000 tonnes/year of soybeans, mainly for making miso
and natto. Japan imports between 120,000 and 130,000
tonnes/year of identity preserved soybeans, up from 100,000
tonnes 5 years ago. For example, 50,000 tonnes of Vintons
were imported in 1994.
Bradley Hildebrand of Cargill in Minneapolis,
Minnesota, reported that the U.S. exports about 130 million
bushels/year of soybeans to Japan. About 30 million bushels
(23% of the total) are used to make soyfoods. Most of the
soybeans used for soyfoods in Japan are “IOM” beans
because they are grown in Indiana, Ohio, and Michigan.
IOM soybeans are not any specifi c variety or hilum color, but
they are generally higher in protein and better in quality than
other U.S. soybeans. They trade at a premium of 10-20 cents
per bushel over other U.S. soybeans in Japan. IOM soybeans
are traded on the Japanese grain exchange. For shipment to
Japan, IOM soybeans are railed to Baltimore (Maryland) or
Norfolk (Virginia) for shipment via panamax size vessels.
They may also be railed to Mobile (Alabama) or New
Orleans (Louisiana) for vessel shipment.
Hildebrand reported that IOM soybeans will keep the
largest market share due to their low price, however there
is a market for variety soybeans. He said that Vinton is the
most popular variety for making tofu in Japan, but it does not
yield high enough in the fi eld to make it price competitive.
“He suggested that breeders need to develop a high-yielding
soybean with Vinton’s tofu-making characteristics. However
he said the market for variety soybeans is not huge and is
easily fl ooded.” Address: Box 1199, Chatham, ONT, Canada
N7M 5L8.
1507. Akintayo, Issaya. 1995. Re: Introduction of soybeans
to Chad. Letter to William Shurtleff at Soyfoods Center, May
22. 3 p. Typed, with signature.
• Summary: “Joyce Lombardi sent me your correspondence
on the subject of the cultivation and utilization of soya
in Chad [Tchad]. The soybean was introduced to Chad in
about the year 1975. It was cultivated on an experimental
basis at the CFPA (Centre de Formation Professionelle
Agricole). Unfortunately its popularization did not last long,
because those who introduced the soybean did not show the
population the different possible uses of this miracle plant.
The only way of using soybeans that the population knows is
as dawa dawa, called “Ndi” here in Chad.
“After my arrival in Chad in 1992 the soybean was
given a second chance to succeed. In effect, having noted
the very high level of malnutrition in the country, and above
all among the infants and children, I conducted a program
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HISTORY OF NATTO AND ITS RELATIVES 468
of educating the population by showing them how they
could make a line of products from soya such as milk,
yogurt, cheese, cakes, biscuits, bread, pizza, patés, sojatine
(soya coffee, for which I coined the name, and which name
everyone now uses), and weaning foods based on soy fl our.
“For example, roasted soybeans + maize/corn fl our +
sweet potato fl our gives a mixture of fl ours, which I called
‘Maïpaso.’ I introduced it to people via several expositions
of soy-based menus, through demonstration shops that
processed soya, and gifts of soya to hospitals to aid
malnourished infants and children.
“In terms of agronomy, I have introduced several
soybean varieties from Nigeria (IITA), Senegal, Togo, etc.
These introductions were made to identify early maturing
varieties that could be used to extend soybean cultivation
into several ecological zones within Chad. These varietal
studies are still in progress.
“In terms of education, during 1994 I educated more
than 400 people. The demands for education are great
but unfortunately we do not have the budget to realize
them. Presently the population has taken an interest in the
utilization of soya. Certain groups are taking charge of
educational materials and are asking for my help to teach
them how to make the different menus. Periodically I give
interviews which are broadcast widely via rural radio and the
written press. Copies of some articles are enclosed. At the
end of last year I wrote and had published a 40-page color
document titled ‘Soya, how to cultivate and use it’ which
also contained recipes.
“After this summary, I will try to answer your questions:
1. There was no written documentation on soybean
cultivation and use in Chad before the publication of my
book at the end of last year. 2. Soybean was introduced to
Chad during the late 1970s. 3. The origin of the soybean
presently cultivated in Chad is not documented. It may
come from Nigeria. The variety name is not known either.
4. The average yield is about 800 kg/ha. 5. The total area
cultivated is not known because nobody was working with
this crop until my arrival in this country. It is only now that
its cultivation is gaining momentum. Now everybody wants
to cultivate soybean. It became the crop of the year.”
Accompanying this letter are four excellent color photos
which show: (1) A Chadian woman pounding soybeans
using a wooden mortar and pestle. She is surrounded by
other women, all dressed in traditional colorful clothing,
and taking part in an educational workshop. The pounded
soybeans will be used to make soymilk and other soy
products. (2) A Tchadian man holding a bag containing long
loaves of soy-fortifi ed bread (baguettes). “This product is
greatly appreciated by the local population.”
(3) A Tchadian mother hand-weeding a fi eld of soybean
plants. Her baby is sleeping on her back; both are dressed
in traditional clothing. (4) A Tchadian woman seated the
porch of her home in Sarh pressing the soymilk out of a bag