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

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(an international expert renown [sic] in the fi eld of lipid chemistry) for Health Freedom News in September of 1995.” Address: 1. M.A.; 2. PhD. Phone: 818-357-2181. 1517. Fujita, Mitsugu; Hong, Kyongsu; Ito, Yae; et al. 1995. Transport of nattokinase across the rat intestinal tract. Biological and Pharmaceutical Bulletin 18(9):1194-96. Sept. [11 ref] • Summary: Nattokinase (NK) is reported to cause the degradation of fi brinogen in the plasma of normal rats. It is absorbed from the rat’s intestinal tract. Address: 1-3. Biotechnology Research Laboratories, JCR Pharmaceuticals Co., Ltd., 2-2-10 Murotani, Nishi-ku, Kobe 651-22, Japan. 1518. SunRich. 1995. SunRich (Ad). Soya Bluebook Plus 1995-96. p. 59. • Summary: This one-third page black-and-white ad lists three categories of products: (1) Identity preserved specialty soybeans and grains: IP corn; Food quality soybeans available for soymilk, tofu, tempeh, miso, natto, sprouts, and soy sauce; Shipments available in containers, rail or bulk barge. (2) Soyamilk powders: Spray-dried soymilk and tofu; Soy/dairy milk. (3) Sweet Beans: Frozen green soybeans; Podded (edamame) or peeled (mukimame). * Certifi ed organic soybeans & products available. Address: P.O. Box 128, Hope, Minnesota 56046. Phone: 1-800-342-6976 or 507-451-3316. 1519. Wilson, Lester A. 1995. Soy foods. In: D.R. Erickson, ed. 1995. Practical Handbook of Soybean Processing and Utilization. Champaign, Illinois: American Oil Chemists’ Society Press; St. Louis, Missouri: United Soybean Board. viii + 584 p. See p. 428-59. Chap. 22. [41 ref] • Summary: Contents: Introduction. Soybean chemical composition. Unfermented soy foods: Soymilk, tofu (momen, kinugoshi or silken, packed tofu, aseptically packaged tofu, deep-fried tofu, kori tofu or dried-frozen tofu), other nonfermented soy foods (yuba, kinako or roasted whole soybean fl our, fresh {edamame} and canned soybeans, texturized soy protein-based foods). Fermented soy foods: Miso, shoyu (soy sauce), natto, tempeh, sufu. Japanese Agricultural Standards. Identity preservation and transportation. Soybean quality characteristics: Overview, judging quality (tofu, miso, natto). Note: This is the earliest English-language document seen (Dec. 2005) that contains the term “roasted whole soybean fl our.” Tables: 1. Nonfermented soy food products and common names by country. 2. Fermented soy food products and common names by country. 3. Chemical composition of soy foods. 4. Per capita annual consumption of soybeans (kg) in selected Asian countries (China, Indonesia, Japan, Korea, Malaysia, Philippines, Thailand; for the years 1968, 1978, © Copyright Soyinfo Center 2012 HISTORY OF NATTO AND ITS RELATIVES 472 1988, 1994). Figures: 1. Flowchart of refrigerated and shelf-stable soymilk production. 2. JAS seal of approval. 3. Diagram of equipment used in large scale tofu production (each piece of equipment is numbered and labeled). 4. Flowchart of regular tofu production. 5. Graph showing percent transmittance of whey versus coagulant concentration for soymilks at 6% solids made from Weber, Vinton, and Amsoy soybeans. A concentration of 0.023 N was selected as the optimum coagulant concentration, since it gave the most transparent whey. 6. Graph showing percent transmittance of whey versus coagulant concentration for Amsoy soymilk at concentrations of 4, 5, and 8% solids. Concentrations of 0.018N, 0.019N, and 0.035N, respectively, were selected as optimum coagulant concentrations. 7. Flowchart of kinugoshi (silken) tofu production. 8. Flowchart of packaged tofu production. 9. Flowchart of aseptically packaged tofu production. 10. Flowchart of kori (dried-frozen) tofu production. 11. Diagram of equipment used in large scale production of dried-frozen tofu (each piece of equipment is numbered and labeled). 12. Flowchart of miso production. 13. Diagram of the interactive factors producing the characteristic attributes of miso. 14. Flowchart of tempeh production. Address: Iowa State Univ., Ames, Iowa. 1520. Fujita, Mitsugu; Hong, Kyongsu; Ito, Yae; Fujii, R.; Kariya, K.; Nishimuro, S. 1995. Thrombolytic effect of nattokinase on a chemically induced thrombosis model in rat. Biological and Pharmaceutical Bulletin 18(10):1387-91. Oct. [28 ref] • Summary: “Intravascular thrombosis is one of the main causes of a wide variety of cardiovascular diseases. Platelet aggregation and thrombogenesis play an important role in these diseases.” Nattokinase is a fi brinolytic enzyme which cleaves fi brin. Address: 1-3. Biotechnology Research Laboratories, JCR Pharmaceuticals Co., Ltd., 2-2-10 Murotani, Nishi-ku, Kobe 651-22, Japan. 1521. Paine, Heather. 1995. Processing trends in Europe. Paper presented at the Third Bi-Annual SoyAfrica Conference. 14 p. + 11 p. of tables, charts, and graphs. Held 3-5 Oct. 1995 at Johannesburg, South Africa. Organized by Aproma. [10 ref] • Summary: Contents: Introduction. History and production. The benefi ts of soya: Nutrition, functional properties. Products & applications: oil-based products (soya bean oil, soya lecithin), soya protein products (full-fat soya fl ours, defatted soya fl ours, soya concentrates, soya isolates), soya fi bre products (incl. soy bran), whole soybean products or soya foods (soya milk or drink, tofu, yuba, soya sauce, miso, tempeh, natto). Trends and problems: Growing market for soy protein ingredients, U.S. soyfoods market, soymilk sales, problems of quality and image and legislation. Address: Editor, Soyfoods, England.
1522. United Soybean Board. 1995. Soybeans: How a little bean becomes an ingredient in thousands of products from margarine to tofu to chicken feed (Brochure). Chesterfi eld, Missouri: USB. 12 panels + poster. 23 cm. • Summary: This attractive color publication is folded so that the fi rst 12 panels are a brochure. However when fully unfolded, a large color poster appears. The brochure notes: In 1992/93 the USA produced 51% of the world’s soybeans. An early history of the soybean in the USA [full of errors]. America livestock (including poultry) consume about 22.5 million tons of soybean meal a year. How soybeans are grown. Composition of the soybean. Foods made from soybeans: Edamame, miso, natto, soy milk, soy sauce, tempeh, tofu or soybean curd, full fat fl our. Photos (each incorrect) in the brochure show: “1904: The famous American chemist George Washington Carver discovers that soybeans are a valuable source of protein and oil. 1920s: Combines fi rst used to harvest soybeans. 1922: First U.S. soybean processing plant opens. 1929: Soybean pioneer William J. Morse spends two years in China, gathering more than 10,000 soybean varieties for U.S. researchers to study. 1940: Henry Ford takes an ax to a Ford car body to demonstrate the strength of the soybean plastic he has developed.” The color poster (16 by 27 inches) is a cartoon showing how soybeans are processed into various products, including full fat fl akes, crude and degummed soybean oil, soy concentrates, soy isolates, soy fl ours, and defatted soy fl akes. A soybean utilization/processing diagram at the bottom of the poster shows 137 different products that can be made from the soybean, including 33 whole soybean products (“Traditional soyfoods” incl. tofu, soymilk, miso, tempeh, soy sauce, natto), 33 soybean meal products (26 edible uses + 7 feed uses), and 71 soy oil products (13 edible uses, 19 industrial uses, and 18 applications for lecithin). The seven types of lecithin applications are: Emulsifying agent (4 applications), nutritional (medical use, dietary use), antispattering agent (in margarine manufacture), stabilizing agent (in shortening), anti-foam agent (yeast manufacture, alcohol manufacture), dispersing agent (in paint, ink, and rubber manufacture, and in insecticides), and wetting agent (in cosmetics, paint pigments, and calf milk replacers). Accompanying the brochure/poster is a note pad with the same slogan across the top of each sheet: “Soybeans– Designed for life.” Across the bottom is written: “United Soybean Board–Investing check-off dollars.” Address: P.O. Box 419200, St. Louis, Missouri 63141-9200. 1523. Lorenzen, Jerry. 1995. Breeding soybeans for food uses. Interest in tofu (Interview). SoyaScan Notes. Nov. 17. Conducted by William Shurtleff of Soyfoods Center. • Summary: Jerry is a soybean geneticist. He develops soybean lines used for making tofu and natto, and also © Copyright Soyinfo Center 2012 HISTORY OF NATTO AND ITS RELATIVES 473 develops commercial soybeans. Over half of his work is breeding soybeans for food uses. A lot of his work is trying to incorporate the right protein and oil contents, along with agronomic characteristics. Jerry graduated from Iowa State University. While in high school, he worked at Pioneer Hi- Bred’s production facility at Reinbeck, Iowa. In college he worked as an intern for the Asgrow experimental station in Ames, Iowa. There he learned a lot of his breeding techniques and philosophies on soybean breeding. His interest in the benefi ts of soybeans for human nutrition grew out of his interest in their benefi ts for animal nutrition. He grew to believe that soy would someday come to be widely used in human diets. He has two kids and he wanted to fi nd ways to include tofu in their diets. He wanted to fi nd ways that they would like tofu. In the early 1980s, he started his own soybean breeding company in Fremont, Iowa. He has his own crossing and selection programs. He believes that there is a very bright future for soybeans and tofu. One of his goals is to incorporate more soy into the typical American’s diet. Bee- Lor Inc. believes that many nutritional benefi ts come from including soy as part of the diet–even if you don’t change your tastes or the way you eat. He and his partner and good friend Tim Beeler met while working for the Ralston Purina Co. in the area of hog and cattle feeds. Tim left Ralston in about 1986 to start a specialty meat shop with his brothers in Des Moines, Iowa. Jerry left in 1989 to focus on his soybean breeding business. Tim made a very popular, high-quality bratwurst using lean pork and the best ingredients an old family recipe. Jerry approached Tim with the idea of creating a hot dog-type bratwurst product that contained tofu, as a way of introducing tofu into mainstream America. Jerry said: “The fi rst time I want people to taste tofu is in something that they are used to eating.” Then their fi rst impression of tofu will be a good one and they will say, “Hey, tofu tastes good.” But tofu is a tough sell in the Midwest. Jerry loves tofu, and likes to eat it just like it is. He even gets a craving for tofu at times. Address: Vice-President, Bee-Lor Inc., 103 North Third St., Oskaloosa, Iowa 52577. Phone: 515-673-1930. 1524. Idowu, I.A.; Osho, Sidi. 1995. An update of soybean food technology generation and transfer problems in Nigeria: A review of experiences. Paper presented at Conference on Postharvest Technology and Commodity Marketing in West Africa. 8 p. Held 27 Nov.-1 Dec. 1995 at Accra, Ghana. [8 ref] • Summary: Published in 1998 under the title “A review of experiences with soybean food technology generation and transfer in Nigeria,” in Ferris, R.S.B., ed. 1998. Postharvest Technology and Commodity Marketing in West Africa. Proceedings of a Conference... Contents: Introduction. Agricultural technology generation and transfer concepts. The issue of untapped human resources for technology generation and transfer.
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Copyright © 2012 by Soyinfo Center
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Contents Copyright © 2012 by Soyin
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What is natto? Natto is prepared (c
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1975 - In Natto Kenkosho (The Natto
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A&M = Agricultural and Mechanical A
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Pioneers - Individuals: Laszlo Berc
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DAWA-DAWA MADE IN WEST AFRICA FROM
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1. The legendary early discovery of
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However Kawakami and Kimura (1985)
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Yudôfu-Yudaufu: A food made from t
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the parcel.” See also letter abou
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you stir too much, the fi lm will n
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seen (June 2010) that uses the word
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of speech (n. = noun; v. = verb, et
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vegetable cheese, natto.” Bulleti
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soya casein or tofu, I infected 50
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of various Japanese soyfoods, inclu
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“Moromi: The grounds or lees left
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consumption. Domestic soybean produ
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p. 438-39] the microbes attached to
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Jenkins, Becke & Cosack, Kornauth.
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5 hours to render them very soft; t
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his ware and trampled it under foot
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[1843-1910] demonstrated clearly an
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of cases, viz., of marasmus and mal
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piculs; 1 picul = 132.277 pounds we
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USDA, USA. 88. Nature (La) (Paris).
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• Summary: From the Los Angeles T
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no other legume has produced, with
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101. New York Times.1912. Gives out
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table salt and several stimulants,
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and Surgeons, Baltimore, Maryland.
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Conclusion: The soybean originated
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cakes in the principal European cou
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e used successfully in the househol
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“the total digestible nutrients
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31): Coffee is known to be detrimen
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137. Itano, Arao. 1918. Soy beans (
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as an edible oil in the manufacture
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of natto]. Sapporo Norin Gakkaiho (
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(31) Test to maximize yield of prot
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have been among them. The soybean h
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manufacturing yields, digestibility
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two weeks in 1911 at the Arlington
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159. Oshima, Kokichi. 1923. Kôji-k
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manually at Madioen [Madiun, in Eas
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constituents of natto]. Nogaku Kaih
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New Product-Documentation: The Japa
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1922 April-The oil production depar
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Peking (at 86 Morrison Street, the
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alkalinity due to soda and potash,
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ean curd, green vegetable bean, soy
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had the pleasure of visiting the la
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Manchuria-Production. Estimate of t
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which soybeans are grown. Almost eq
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uses of soy oil and cake. The soybe
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Note 3. Cruz and West (1932, p. 78)
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cocoanut balls. For Nut fruitose: M
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soybeans in Portugal (1880 at the b
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in 1939, p. 339. The same character
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no baiyô-Zoku [Cultivation of natt
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256. Roux, Charles. 1941. Le soya [
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Dr. and veterinarian, villa Bel-Air
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2:77-83. [Jap]* 278. Niida, T.; Yas
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eginning titled (in Japanese charac
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a rich source of soybean varieties.
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the subculture media on the surviva
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selling fermented beans, which are
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iotin for growth, whereas the latte
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food for the future]. Ernaehrungs-U
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Science Section, this document may
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Agriculture, Hokkaido Univ., Sappor
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the nutritive value of natto and he
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are broiled, steamed, then put in a
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an processing, margarine and shorte
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in protein nutrition. The 45 resear
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Contents: Purpose of study. Method
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kisa ni tsuite (1) [On the formatio
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excellent for other types of cuisin
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473. Sakurai, K. 1964. The role and
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Physical properties and amino acid
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of fi gures. Map. Part I: Backgroun
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tofu dish. 70. Yudofu. 71. Miso. 72
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Rolling dry yuba. 164. Yuba on disp
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kakôhin no amino-san ni kansuru ke
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[shimi-dofu, kogori-dofu] (frozen t
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for lack of adequate markets for th
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type Ehrlich carcinoma cells. Chemi
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536. Hesseltine, C.W.; Wang, H.L. 1
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of “Co gamma-rays” on natto pre
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174-75). Grilled chicken with sweet
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Joan from Ener-G foods in Seattle],
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ascites carcinoma cells. “But whe
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76, at All Soul’s Day). Miso soup
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germination can be found within a 2
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cooked beans. (d) Cooking: Almost a
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If mechanical heat drying is to be
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hemicellulase from Bacillus subtili
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597. Hosking, Richard. 1972. A dict
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602. Nakao, Sasuke. 1972. Ryôri no
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Recently, Japanese scientists inclu
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Lecithin. Concerning tofu: Tofu mad
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author discusses tofu (and how to m
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practical concept and approach. Tha
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Rhizopus and Chlamydomucor strains
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contains the word “plasmids” (o
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are highly digestible because the b
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• Summary: Teriyaki sauce (p. 48)
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to Daraku nabe-Fukushima prefecture
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and modern soy protein products, th
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eturning to the Hamamatsu area in c
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each maker, there is one column for
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on “Basic ingredients,” is a su
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682. Liener, Irvin E. 1976. Nutriti
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Once you’ve tasted natto you can
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used extensively in Morocco; in fi
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in traditional foods, including rou
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pressurized steamer. Steam at 14.7
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© Copyright Soyinfo Center 2012 HI
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selection of natto types. 5. To mak
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1960, 2 million tonnes in about 196
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soyfoods in the Western world.” N
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Pharmaceutical Society of Japan) 98
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Doshisha University) 19:22-30. [Jap
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2. Univ. of Maryland. 771. Kawakami
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The Book of Tofu. New York: Ballant
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Vegetable Protein Food Assoc., 9th
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of Japan (Nippon Sakumotsu Gakkai K
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present and future. Based on an art
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• Summary: Contains a nice illust
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egional name. Shiro miso: white (or
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characters: Name of marketing compa
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milk curd), aburage (fried tofu pou
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and Worcestershire sauce in England
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products (soy fl ours, soy isolates
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Bacillus natto, Bacillus subtilis,
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epresenting roughly 2,000 soybean v
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protein in tons/year. In 1971/1977
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1989-Nattosan. MG-0. Developed by A
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Tofu Assoc., Federation of Japan Na
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(miso) is plentiful. Soy sprouts ar
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chocolate), soybeans, soymilk (soym
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Natto Dip: Mix together 2 cups tofu
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911. Parker, Joyce. 1982. Re: Soyfo
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Junsei Yamazaki came to the USA in
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in California; her cooking has been
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(Deep fried) Tofu burgers-Tofuburge
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(both line drawings and simple brus
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shijitsu no kagaku seibun sosei oyo
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Food Science and Technology. See p.
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and Hokkaido (25,908). The source o
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introduced it to the Natto Assoc. i
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History of miso in Europe: Early Eu
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unning a family business cleaning t
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Note: This is the earliest English-
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illustrations. Shows how to make na
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green soybeans, soybean sprouts, so
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oil, shortening oil, cooking and sa
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tau-foo, dou-fu, dau-fu). Soybean f
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Shokuhin) is a member of the Japane
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It is good boiled, grilled, or frie
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• Summary: Discusses: Ryoji Nakaz
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Gakkaishi (J. of the Japanese Socie
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Date of Introduction: 1984. Ingredi
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soy fl our, whole soy fl our, soybe
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death rate from stomach cancer, str
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salt or soy bean paste / miso. Hiya
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1084. Aoki, Sadao. 1985. Nattô oyo
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Vegetarian Times. Aug. p. 33-40. No
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[Studies on natto. III. Change in t
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1116. Watanabe, Sugio. 1985. [Manuf
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and stews and will keep well in the
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Ryûgakuchû no Tai kagakusha keika
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appropriate to redefi ne the term p
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ground red pepper, is a unique food
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and value of tofu consumed per hous
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tofu (fuyu). For each food the foll
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170,000 tons of dawadawa are made.
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from natto Bacilli and Bacilli from
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ecovered consistently from 5 sample
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discusses soy sauce, konbu and nori
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From 1984 onwards it will require 2
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upon.” Address: [California]. 120
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an interest in tempeh: Mr. Katoh we
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production of Plasmin, further help
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The present expansion of soybeans i
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Shokuryo Gakkai-shi (J. of the Japa
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vegetable), katsuobushi (dried boni
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• Summary: The contents of this a
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Manufacturer’s Address: Tochigi-k
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USA and Europe, and concluded that
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Letter to William Shurtleff at Soyf
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• Summary: Recently, Montague Far
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(Therapeutics)]. UF Phosphatidylcho
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Hawaii, May 11-14, 1986. [20 ref]
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companies have started in America s
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Japanese), published in 1590 by Li
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1318. SoyaScan Notes.1989. Terms re
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to Ken Bader, Steve Drake, and Marl
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Hamilton, Ontario, formerly owned b
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Soybean buyers mission from new mar
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Page 22 shows two annotated illustr
Page 421 and 422: © Copyright Soyinfo Center 2012 HI
Page 423 and 424: © Copyright Soyinfo Center 2012 HI
Page 425 and 426: served hot or cold. There was cold
Page 427 and 428: There are presently an estimated 5,
Page 429 and 430: increase soybean sales to Japan. Ag
Page 431 and 432: (“fermented soybeans”) are all
Page 433 and 434: Mein jin pau [mien jin pau] (China)
Page 435 and 436: River). 5. Biochemistry involved in
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Page 439 and 440: tempeh. Preparation time-less than
Page 441 and 442: mainly for use by the American Soyb
Page 443 and 444: added salt, but 125 milligrams of s
Page 445 and 446: laboured for 20 years attempting to
Page 447 and 448: (new product)]. Oct. 1. p. 13. [Jap
Page 449 and 450: was estimated at 500 tons), but in
Page 451 and 452: natto, both legendary and documente
Page 453 and 454: in the USA than it is in Japan), na
Page 455 and 456: trading company, but he doesn’t r
Page 457 and 458: The pH of kinema is distinctly alka
Page 459 and 460: In the Far East, the soybean is con
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Page 463 and 464: Statistical Yearbook, Statistical O
Page 465 and 466: Japanese soys and 50% Harovinton so
Page 467 and 468: Letter (e-mail) from Naomichi Ishig
Page 469 and 470: of pounded soybeans mixed with wate
Page 471: of North Bengal, NBU 734430, Distri
Page 475 and 476: kinema was similar. Address: 1. Mic
Page 477 and 478: • Summary: In the section titled
Page 479 and 480: The physico-chemical properties of
Page 481 and 482: deserve greater attention by CELSS
Page 483 and 484: 1558. Product Name: [Tsumami Dry Na
Page 485 and 486: ef] • Summary: On the cover is wr
Page 487 and 488: the time and he knows the whole sto
Page 489 and 490: increasingly popular in the United
Page 491 and 492: an. Adapted from Shi and Ren (1993)
Page 493 and 494: after two weeks in the pot at summe
Page 495 and 496: Chinese-American lady, it served a
Page 497 and 498: The Book Publishing Co.) appears on
Page 499 and 500: and use chemical fertilizers. In ab
Page 501 and 502: far-sighted man, especially when it
Page 503 and 504: kedele, taugeh. Japan: daizu no moy
Page 505 and 506: from American consumers, and may wa
Page 507 and 508: umeboshi concentrate, wakame, yuba.
Page 509 and 510: 1100 B.C. to the present, and more
Page 511 and 512: to composition, nutrients, or inten
Page 513 and 514: history (p. 15-17). Azuki beans (p.
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Page 517 and 518: commercial natto starters. In: Kyok
Page 519 and 520: the soyfoods industry and showed th
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Address: 1-2. Faculty of Home Econo
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soy ‘milk’ are not recommended
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Sikkim Government College / Directo
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where she visited with Christian El
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fermentation, natural regeneration
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once a week, or for a prolonged per
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eputation since they do not produce
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and hila. 4. A suitable degree of s
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addition to diversifi ed benefi cia
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{jiang and miso}, soy sauce, Japane
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[Jap]* • Summary: Juvenile fi cti
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Replacement Therapy-Pros and cons.
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1821. Gandhi, A.P. 2006. The ‘gre
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The strains were divided into 19 ty
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titled “Other real foods,” the
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pages angled slightly back on a tab
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NK, containing a reporter gene enco
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= 34. Lepcha 1.4 gm ± 2.4 gm. N =
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soybeans or fermented whole soybean
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A restaurant package (7 oz. tray) i
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On pages 3-4 is an interesting desc
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American who was planning to import
Page 581 and 582:
adicals, which correlated well with
Page 583 and 584:
a mound of chungkokjang. (9a) The f
Page 585 and 586:
Dietary cultures and antiquity of f
Page 587 and 588:
consumption of whole (unpeeled) pot
Page 589 and 590:
Campo. 33. Jacqueline Tao. 2009 Aug
Page 591 and 592:
When asked to develop recipes for a
Page 593 and 594:
(1932-33)? Ohta mentioned this. 17.
Page 595 and 596:
Africa-Morocco, Kingdom of (Includi
Page 597 and 598:
Archaeology and Archaeological Disc
Page 599 and 600:
Thereafter). 102, 1312 Asia, East-S
Page 601 and 602:
Berczeller, Laszlo. 184, 200, 216,
Page 603 and 604:
Cape Verde. See Africa-Cape Verde o
Page 605 and 606:
695, 700, 706, 732, 765, 768, 771,
Page 607 and 608:
Formerly spelled Du Pont. 1606 Earl
Page 609 and 610:
seen concerning soybeans in a certa
Page 611 and 612:
239, 250, 354, 484, 536, 572, 935,
Page 613 and 614:
1640 Green Vegetable Soybeans-Marke
Page 615 and 616:
Home economics movement. See Domest
Page 617 and 618:
Information. See Libraries with a S
Page 619 and 620:
Koji, Red Rice. (Also Called Fermen
Page 621 and 622:
701, 711, 993, 1353 Lipids-Effects
Page 623 and 624:
Mexico. See Latin America, Central
Page 625 and 626:
Mushroom ketchup. See Ketchup, Mush
Page 627 and 628:
1416, 1423, 1460, 1499, 1500, 1503,
Page 629 and 630:
Functional Foods or Nutraceuticals,
Page 631 and 632:
1647, 1660, 1714, 1719, 1721, 1745,
Page 633 and 634:
Restaurants, Japanese, outside Japa
Page 635 and 636:
as an Oilseed, Sesame Flour, and Se
Page 637 and 638:
Soy Ice Cream-Non-Soy Non-Dairy Rel
Page 639 and 640:
Soy fl our, roasted. See Roasted so
Page 641 and 642:
Soybean Varieties USA-Butterball-Ea
Page 643 and 644:
Soyfoods Movement-Periodicals, Incl
Page 645 and 646:
Statistics on soybean yields. See Y
Page 647 and 648:
553, 564, 593, 620, 621, 658, 668,
Page 649 and 650:
Tofurei Svadesha Naturkost Produkte
Page 651 and 652:
United States-States-Oklahoma. 119,
Page 653 and 654:
Use Dairy Products or Eggs. 644, 94
Page 655 and 656:
Yellow Winged Bean (Psophocarpus te
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History of Natto and Its Relatives (1405-2012 - SoyInfo Center

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