[Contribution] The Future of Black Soybeans Opened by the Small but Strong 'Soman'

Soybeans have been a crop that has accompanied our food culture for a long time, and recently its value is being re-evaluated in terms of health, industry, and food security. The government is expanding paddy soybean cultivation to control rice supply and improve soybean self-sufficiency, increasing the cultivation area by 36% to 74,000 ha in 2024 compared to 2021. However, the annual per capita consumption remains at 7.3 kg, requiring measures to expand consumption.

In this situation, the industrialization of functional soybeans is emerging as a new opportunity. Although the demand for health functional foods is increasing, the industrialization of domestic soybeans is in its early stages, requiring a strategic approach. The domestic care food market is expected to reach about 3 trillion won by 2025, and a survey result shows that 82.1% of the population had experience purchasing health functional foods as of 2024, indicating the growth potential of the functional soybean industry.

The new black soybean variety 'Soman', developed by the National Institute of Crop Science, is attracting great expectations as it combines functionality and productivity. It is richer in functional components than existing varieties, especially containing three times more isoflavone aglycone, which is easily absorbed by the body. Experimental results showed that when 'Soman' extract was applied to cancer cells, the number of cells was 52.2% less for brain tumors, 40.6% less for breast cancer, and 58.4% less for skin cancer compared to untreated cells, and in animal experiments, the volume and weight of tumors were 72.3% and 64.7% less, respectively, compared to untreated ones. This supports the potential of 'Soman' as a high-value-added food material for health functional foods and care foods.

'Soman' also has excellent cultivation stability. It is resistant to lodging and pod shattering, and the pod position is high, making mechanical harvesting easy. Its yield is also outstanding, producing 303 kg per 10a, which is more than 13% higher than 'Socheongja'.

Recently, with the development of varieties that have not only functionality but also yield and cultivation stability, the foundation for soybean industrialization is being strengthened. In the past, cultivation focused on traditional varieties had low productivity and was difficult to mechanize, but now practical varieties considering industrial use are being applied in the field.

Representative varieties include 'Cheongja No. 5' and 'Daedan'. 'Cheongja No. 5' has superior cultivation stability and productivity compared to traditional black soybeans, accounting for over 90% of the domestic black soybean cultivation area and is used in various foods such as soy milk, doenjang, and tofu. 'Daedan' has the highest protein content among domestic soybean varieties at 51.7%, and its yield and seed quality have been improved, expanding its potential for use in various fields such as plant-based alternative foods.

Accordingly, the Rural Development Administration is expanding the contract cultivation base in cooperation with the industry, establishing a raw material supply system, and promoting productization in various fields such as health functional foods and senior-friendly foods. Through public-private cooperation, the sustainable growth base of the domestic soybean industry is being strengthened.

Domestic soybeans are now attracting attention as high-value-added crops with functionality and industrial potential, serving as an important growth engine for strengthening the competitiveness of agriculture and the food industry and promoting public health. Ultimately, the industrialization of functional varieties will be the central axis of expanding soybean consumption and changing the distribution structure.

Gwak Doyeon, Director of the National Institute of Crop Science