Jim Orf

Minnesota farmers raise nearly 280 million bushels of soybeans a year on about seven million acres of land and valued at over one billion dollars. While this represents more than 10 percent of the total U.S. soybean crop each year, there is room for improvement.

According to agronomy and plant genetics professor James Orf, soybeans grown in Minnesota are one-half to one percent lower in protein than soybeans grown in the southern U.S. or South America. "The main reasons for the lower protein levels in Minnesota soybeans are our cooler climate and the different varieties we grow. Because of the day-length sensitivity of soybeans, different varieties must be grown at different latitudes," says Orf.

This difference is important as consumers look to eat a more healthy diet and still get plenty of protein through products like tofu and soymilk. If Minnesota farmers can't raise soybeans with higher protein, their crop will become less valuable. "There is a great need for protein in the world and the soybean crop supplies the largest amount," says Orf.

Orf's research aims at crossing soybeans with higher protein genes (grown in other parts of the U.S. or other countries) with soybeans adapted to Minnesota to produce higher protein, Minnesota-hardy varieties.

Over his nearly 25 years at the University of Minnesota, Orf has produced over 100 new varieties of soybeans that benefit soybean producers and consumers alike. Minnesota farmers benefit through higher yields and better quality soybeans,

Soybean fields on the U of M St. Paul campus

resulting in greater income. Consumers benefit through improved food quality at lower costs. Some of the varieties Orf has developed are used in margarine, salad oils, breakfast cereals, soymilk, tofu, soy sauce, and cooking oils.

One of Orf's recently released varieties is called "MN1001SP," an earlier maturing small-seeded variety. Small-seeded varieties are often exported to Japan where they are used to make a food product called Natto. "Some of the Natto soybean varieties developed by Dr. Orf are second to none. His varieties are able to maintain the mandatory combination of good agronomics for the producers along with high quality Natto from the manufacturers' standpoint. Increased grower revenues and satisfied customers create a win-win scenario critical to this industry," says Andy Finkral, crop production manager at Richland Organics.

Another recent release is "MN1601SP." This variety has a 30 percent larger-than-normal seed size and is three percent higher in protein. It is used in food products like tofu and soymilk and is suitable for production in south-central and southern Minnesota.

Even though Professor Orf will probably never develop the "perfect" soybean variety, he will continue conducting his research to keep Minnesota farmers competitive and to provide healthier foods for consumers.

James Orf's faculty profile:
http://agronomy.cfans.umn.edu/Orf_James_H_Ph_D.html

Photos from the Minnesota Agricultural Experiment Station