March 28, 2002

NDSU Releases Specialty Soybean Varieties

The Agricultural Experiment Station at NDSU announces the release of the specialty soybean varieties Nornatto and Nannonatto. Both varieties were developed for the food market and are much smaller than standard oilseed soybeans.

These varieties and should only be grown under contract. Producers should also contact the Extension Service for production recommendations, according to Al Schneiter, chair of the NDSU Department of Plant Sciences.

Nornatto was developed for the natto food market in Japan. Natto is a food made from fermented whole soybeans. Nornatto, which is expected to replace acreage of Danatto, matures two days earlier, and over four years of testing has produced a 14 percent higher yield than Danatto. Seed size of Nornatto is slightly larger. Nornatto has greater resistance to lodging and a similar response to iron chlorosis as Danatto.

Nannonatto is designed for the natto and soybean sprout industry. Seed size is slightly smaller than most natto types and about one-half the size of standard oilseed soybean varieties. Nannonatto is the first soybean variety released by NDSU for the soybean sprout market. Yield of Nannonatto is about equal to that of Danatto, but it is earlier in maturity.

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Source: Al Schneiter, (701) 231-7971, albert_schneiter@ndsuext.nodak.edu
Editor: Tom Jirik, (701) 231-9629, tjirik@ndsuext.nodak.edu