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Re: Food Soybean Varieties



I've used St. Ita which I get from a young grower in upstate New York.
Noel Fahey is a 22 year old seedsman who has been in business for 10
years.
St. Ita is delicious.  (Noel's Seeds R.D. 2, Oxford, NY 13830.

Eat locally.

On 6 Nov
1996, Chuck Otte wrote:

> from Chuck Otte, JunctionCity Kansas USA cotte@oznet.ksu.edu
> 
> I have had a couple of calls in the past week from clients asking 
> about "Human Food Soybean Varieties". Both clients were talking about 
> something they read that said not to use standard "commercial farm" 
> soybean varieties because they are posionous. I called the KSU 
> Soybean breeder who indicated that this was not true  and that the 
> distinction between "commercial farm" soybean varieties and "food" 
> varieties was very blurry and very gray. He also indicated what I 
> already knew about the tripsin inhibitor in raw soybeans and the need 
> to cook any of the soybeans to get around that.
> 
> Given this background what are your feelings AND can you recommend 
> some human food grade varieties and sources of seed for people who 
> want to grow their own?
> 
> Thanks in advance!
> 
> Chuck
> 
> ****************************************************************
> Chuck Otte                        Internet:  cotte@oznet.ksu.edu
> Geary County Extension Office, PO BOX 28            913-238-4161
> Junction City, KS  66441-0028                   FAX 913-238-7166
> ================================================================       
>        
> 
> 
> 




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