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

to composition, nutrients, or intended use. B. Equivalent to
conventional foods, but modifi ed DNA or protein produced
therefrom remains after the manufacturing process. C.
Equivalent to conventional foods, but modifi ed DNA or
protein produced therefrom is removed or decomposed and
no longer exists in the in the fi nal food. (2) Examples of the
three types of foods: A. High oleic acid soybean oil. B. Tofu
and tofu products, soybean sprouts, natto, soymilk, miso,
soybean fl our, roasted soybeans, corn, popcorn, potatoes,
etc. C. Soy sauce, soybean oil, high fructose corn syrup. (3)
Method of labeling: “Soybean (genetically modifi ed),...”
Address: US Soy, 2808 Thomason Dr., Mattoon, Illinois
61938. Phone: 217-235-1020.
1655. Sumi, Hiroyuki; Ohosugi, Tadanori. 1999. [Antibacterial
component dipicolinic acid measured in natto
and natto bacilli]. Nihon Nogei Kagakkai Shi (J. of the
Agricultural Chemical Society of Japan) 73(12):1289-91.
Dec. [15 ref. Jap; eng]
• Summary: “In commercially obtained natto and
experimentally-prepared natto preparations, relatively high
concentrations of dipicolinic acid, 20.55 ± 13.67 mg/100g
natto (0.006-0.048%, wet weight) were detected, using a
simple method combined with ion-exchange column and
colorimetric assay procedures. These values were less
than that of the previous data (0.06-0.20%, wet weight)
reported 60 years ago. Dipicolinic acid was thought to be
an intracellular component of natto bacilli and could be
extracted in the water-soluble fraction by heat-treatment of
the sample for 30 min at 120ºC. Furthermore, the partially
purifi ed material from natto bacilli caused very strong
inhibition of the growth of sake yeasts (Kyokai 7 and Kyokai
9 mutant)” (from journal@rchive).
Note: The title of this journal is romanized (on p.
1289) as Nippon Nogeikagaku Kaishi. Address: Dep. of
Physiological Chemistry, Kurashiki University of Science
and the Arts, 2640 Tsurajima-cho, Kurashiki, Okayama
prefecture 712-8505, Japan.
1656. Gutierrez, Marie-Laure. 1999. Dynamique de
production et de commercialisation de l’Afi tin Fon dans
la région d’Abomey-Bohicon (Bénin) [The dynamics of
production and commercialization of soy dawa-dawa in the
region of Abomey-Bohicon (Benin)]. Mémoire ESAT 2/M.
Sc. DAT. Montpelier, France. Centre National d’Etudes
Agronomiques des Régions Chaudes (CNEARC). [Fre]*
• Summary: The author has observed the increased
substitution of soybeans for locust beans in making daddawa
in Benin.
Note 1. Gutierrez and Juhé-Beaulaton (2002) also
report the increasing price for locust beans in local markets;
they found a tripling of their price over a ten-year period in
Abomey, in southern Benin.
Note 2. Bohicon is a city in southern Benin in the
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 511
conurbation of Abomey.
Note 3. About this thesis–deciphering the abbreviations
(thanks to Ms. Hinde Hoummani of Montpellier SupAgro
and Martine Liguori of California): Mémoire stands for
“Masters Dissertation or Thesis. ESAT stands for “Etudes
Supérieures en Agronomie Tropical,” which can be translated
as “Higher Education Study in Tropical Agronomy.” ESAT
in France was an Engineer Diploma (equivalent of a Masters
Degree level). In “ESAT 2,” the 2 stands for the 2nd year
of the degree. In short: Masters Dissertation in Tropical
Agronomy (2nd year). M.Sc. stands (again) for “Masters
in Science” thesis. DAT stands for “Diplôme d’Agronomie
Tropicale” = “Diploma in Tropical Agronomy.” It’s a type of
Diploma in France.
The Engineer Diploma ESAT and the Diploma DAT,
were only taught in Montpellier at the CNEARC, today
known as the Institut for Higher Education in Tropical
Agri-Food Industry and Rural Development (in French:
Institut des Régions Chaudes, acronym: IRC) of Montpellier
SupAgro.
Prior to 2007, before the merger occurred between the
3 Institutions to become Montpellier SupAgro, IRC was
the former CNEARC. Where the student could do several
diplomas or Engineer Diplomas of their choice, ending it by
presenting it with a Master Dissertation / Thesis, as a fi nal
exam to complete the course.
The Institution CNEARC, published the Masters
Thesis–like all other Masters Theses from ESAT and/or DAT
students–but not as a book.
1657. Konlani, S.; Lamboni, C.; Améiapoh, Y.; Souza, C
de. 1999. Microbiology and biochemical composition of
“tonou,” a food condiment from fermented seeds of Parkia
biglobosa (locust bean) and soybean. Food Biotechnology
13(3):217-25. *
• Summary: States that tonou [like dawadawa] in Togo is
now prepared from soybeans.
Note: This is the earliest English-language document
seen (Jan. 2012) that uses the word “tonou” to refer to
dawadawa, a close relative of Japanese natto.
1658. Nikkan Keizai Shinbunsha Co. Ltd. (Nikkan Keizai
Newspaper Co. Ltd.). 1999. [Output of natto]. Monthly
Statist. Beverages Foods p. 40-45. [Jap]*
Address: Japan.
1659. Bladholm, Linda. 1999. The Asian grocery store
demystifi ed: A food lover’s guide to all the best ingredients.
Los Angeles, California: Renaissance Books. 234 p.
Foreword by Jonathan Eismann. Illust. Index. 23 x 13 cm.
Series: A Take it With You Guide.
• Summary: An original, well-researched and well-written
book–though some of the terminology (such as “beancurd”)
is outdated. Soyfood products include: Beancurd noodles (p.