New L-Star Soybean to be showcased at Atlanta Conference
Event includes market projections and gourmet soyfoods tasting
ATLANTA – September 23, 2004 —The American Soy and Tofu Corporation (ASTC) is hosting an L-Star Market Update and Gourmet Soyfood Tasting event Tuesday, October 5th from 4:00 P.M. until 6:00 P.M at the OMNI Hotel at the CNN Center. Top industry, research, health and nutrition experts will be on-hand to discuss the benefits and applications of the new L-Star Soybean—a hybrid soybean that retains the healthy benefits of soy without the pungent soy odor or taste. L-Star production forecasts and product development updates will be presented during the conference.
Featured speakers include Dr. Mara Z. Vitolins, Assistant Professor, Wake Forest School of Medicine and Nancy Chapman, Executive Director of the Soyfoods Association of North America. The program also marks the official introduction of gourmet foods using L-Star soybeans—dishes like Shrimp Tempura, Strawberry Napoleon, the L-Star Smoothie, danishes, muffins, and more have been created by select chefs from the Atlanta area. Bread developed from 100% L-Star soy flour by researchers at Japan’s Yamagata University will also be available for sampling.
“With the rapidly evolving market for soybean products increasing worldwide, the demand for the L-Star crop is expected to reach remarkable levels. Georgia farmers will be poised to capitalize on this burgeoning industry,” said Mr. Kato Kendo, President C.E.O. of American Soy & Tofu Corporation.
The October 5th program in Atlanta will include information on:
· L-Star production forecasts
· American Soy and Tofu Corporation’s marketing strategies
· Potential product line and applications for L-Star crops in soyfoods
· Partnerships and opportunities for business
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Dr. Vitolins will present research that examines the benefits of soy consumption and how a diet high in soy affects a lower risk of chronic disease. Ms. Chapman will provide an overview of the consumer demand for soyfoods, the broad array of soy ingredients in soyfoods and trends in soyfood sales and new product introductions.
The American Soy & Tofu Corporation (ASTC) and the Georgia/Florida Soybean Association (G/FSA) announced in November 2003 that they have obtained the rights to grow the new soybean variety that will dramatically impact soybean cultivation in the Southern U.S. This value-added L-Star soybean, a better tasting and more easily processed legume, will bring a new era in soybean agribusiness throughout Georgia and the Southern states.
The National Agricultural Research Organization of the Ministry of Agriculture, Forestry and Fisheries (NARO) in Japan developed the L-Star, a new crossbred variety of soybean, in the 1990’s. Cultivation of L-Star in the United States will be solely confined to the South, due to necessary climate, technological and management requirements.
Although soybeans are a food staple in Asia, the majority produced in the U.S. are used for soybean meal and oil. A contributing factor to this lack of consumption is the soybean’s strong natural odor and taste. L-Star soybeans do not carry the unpleasant aroma typical of the varieties currently harvested throughout the world. This attribute, combined with recent U.S. Food and Drug Administration (FDA) studies linking soybean consumption to reduced risk of heart disease, are expected to increase demand for consumable soybeans and make L-Star a valuable cash crop.
The L-Star soybean* is high in protein and Vitamin E and is a non-genetically modified organism (non-GMO), making it suitable for use throughout the U.S. and for export to Europe, where GMOs are banned.
ASTC in Macon, Georgia will purchase the edible soybeans for distribution. Approximately 50% of the crop will be exported to the Asian markets, the balance to be used for domestic consumption.
*Technical Note:
Lack of the three lipoxigenase isozymes in the L-Star soybean is the most significant characteristic and imparts a distinct property of the L-star soybean when compared to the hundreds of other soybean varieties, resulting in much lower lipid dioxide in processed soy food. This results in healthier and tastier soy foods.
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Chef2Chef News Desk