Principal Investigators: Kangfu Yu and Owen Wally
Research Institution: Harrow Research & Development Centre, Agriculture & Agri-Food Canada
Project Start: April 2018
Project End: March 2023
Funding for the Soybean Cluster is provided by the Agriculture and Agri-Food Canada AgriScience Program through the Canadian Agricultural Partnership, with industry support from the Canadian Field Crop Research Alliance (CFCRA) whose members include: Atlantic Grains Council; Producteurs de grains du Quebec; Grain Farmers of Ontario; Manitoba Corn Growers Association; Manitoba Pulse & Soybean Growers; Saskatchewan Pulse Growers; Prairie Oat Growers Association; SeCan; and FP Genetics.
- Develop food quality soybean cultivars and germplasm with improved yield, good quality, and pest resistance for domestic and export markets
- Develop breeding technologies to facilitate selection for improved food quality and pest resistance
- Evaluate food type soybean germplasm for resistance to Soybean Cyst Nematode (SCN) and Sudden Death Syndrome (SDS)
- The development and release of non-GM soybean varieties with enhanced properties for soyfood manufacturing has the potential to increase the global market share for Canadian soybean producers particularly in Asian and Pacific Rim markets.
- The development of novel breeding selection technologies accelerate screening for germplasm and variety development; improve selection accuracy and efficiency; and reduce the program input costs to maximize return on investment in research partnerships.
- The development of pest resistant varieties has the potential to maximize profitability for Canadian soybean growers while protecting agro-environmental health.
This activity will target the development of food grade non-GM soybean varieties with increased yields and SCN-resistance for Maturity Group 2.0-2.5 growing regions.
This activity will also target the development of food grade soybean germplasm with unique qualities for niche markets, such as low or null lipoxygenase traits for soymilk and/or soy beverages; specific protein profiles for specific food and processing uses.