The Online Resource for Taiwan's Quality Agriculture
Vegetable Green soybean or edamame is a traditional food popular in East Asia. It is served boiled in salt water as an appetizer, or shelled and cooked with meat or other vegetables to make a tasty meal. Vegetable Green soybean is increasingly popular in the United States and Canada. Taiwan’s vegetable Green soybean products, which are large-seeded with good taste, are extremely popular in the Japanese market.
Vegetable Green soybean is mostly cultivated in southwest Taiwan, the region with suitable climatic conditions. The crop is produced in a contract farming system with agribusiness. Vegetable Green soybean with their pods full and still green are harvested with harvesting machines and immediately transported to processing plants. The whole process is completed within 4 to 6 hours so to preserve the green color, freshness and taste of the vegetable Green soybean. To ensure the hygiene and safety of harvested vegetable Green soybean, the farmers are banned from using any kind of agricultural chemicals 14 days before harvesting. Furthermore, the harvested products are inspected for pesticide residues by the governmental authorities.
The seeds of Taiwan vegetable Green soybean are large, crisp, and sweet. They are a rich source of protein, carbohydrates, fiber, vitamin A, and iron. Vegetable Green soybean are superior to vegetable green peas as a natural health food. Unique features of Taiwan’s two major varieties of vegetable Green soybean for export are ‘Lujing’ (also known as ‘Ryokushou’ or ‘Kaohsiung No. 9’), and ‘Luxiang’ (also known as ‘Kaohsiung No. 10’). The former has large and green pods with seeds high in flavonoid content, and the latter has seeds with light taro fragrance.
Agriculture
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