South Korea: Gyeonggi Provincial Agricultural Research Institute promotes the development of new soybean processing technology and products

(Korea Agricultural Newspaper = Reporter Choi Jeong-min) Gyeonggi Provincial Agricultural Research and Extension Services announced that it will develop new Gyeonggi soybean processing technology and products reflecting the recent trend of high-protein well-being food consumption. Soybeans are mainly processed and consumed as tofu, soymilk, and soy sauce. It is mainly cultivated in the northern region of the province and has the advantage of a dense texture and high sweetness due to the large daily temperature difference within the region. The Provincial Agricultural Research Institute is planning to select and intensively cultivate Gyeonggi soybeans as a regional special crop from next year. Accordingly, it will promote the development of new soybean processing technologies such as tempeh and soybean paste sauce, as well as products such as simple products and snacks to increase consumption. Tempe is a fermented soybean food that is gaining interest as a protein ingredient for ...