• Identity Preserved (IP) soybeans

Food grade soybeans that have specific physical and chemical characteristics desired by customers, command premium price in the international markets. To ensure these quality standards; producers, processors, exporters and distributors preserve their identity by keeping these beans distinctly separate at every handling process. At any time from breeders’ seed plots, growers’ fields, processing plants, storage bins, transport containers, and wholesalers’ and retailers’ stores, the identity of these beans could be tracked. The IP tag ensures consumers the value and quality of their food. We at Hendrick Seeds have an elaborate and strict IP protocol and check procedures agreed-to by the contract growers to achieve and maintain the highest standards of products exported by the company.

• Value Chain Initiative

The research, development, production, processing, export and marketing of soybeans are a chain process, involving different people, organizations, agencies and consumers. Enhancement of the product value through processing adds benefits to each of the players in this chain. Thus, development of markets for IP soybeans has opened opportunities for increased benefits to growers, processors, exporters, retailers and consumers.

Sustenance and creation of new export markets and establishing new opportunities for soybean exports is a dynamic process. To stay ahead in the business, new ideas need to be tried. To maintain long term viability in soybean export markets, we can demonstrate that our bean varieties are good for health and provide additional physiological benefits and reduce the risk of chronic diseases beyond their basic nutritional functions.

We plan to evaluate its varieties for their isoflavones and anti-oxidant content in addition to their basic food characteristics. If possible, a limited crop improvement program will be initiated to develop better quality varieties

Factors that enhance specific quality characteristics will be identified. We shall experiment with new ways of utilizing beans and their products and breed varieties that suit specific needs. The people in the old world utilize these foods in larger volumes and in many more diverse ways than we do in North America. They consume whole immature, mature green and mature dry beans, their flour and paste in main dishes and as snacks. For example, green vegetable soybeans also called “Edamame”. These beans are harvested at about 80% maturity. Their seed size is larger and sweeter than our traditional varieties. These beans are blanched in pods and are eaten as snacks and can also be stored in the freezer.