研究小集会｢大豆｣開催の趣旨 大豆育種の現状と展望.

Soybean [Glycine max (L.) Merr.] is an annual plant of the legume family that is ancestral to the Glycine bean (Glycine soja Sieb. & Zucc.). Soybeans are a key component of "Japanese cuisine," which has been registered as a UNESCO Heritage of Intangible Differentiation and has become an essential part of the Japanese diet. Despite being an important crop in Japan's food culture, the self-sufficiency rate of Japan's domestically produced soybean crop has declined considerably to ~24 % for use in food products and ~6% for combined nonfood uses. Although domestic consumption of processed soybean products such as tofu has been increasing annually, imported soybeans have been used as raw materials. From the food security perspective, improving the self-sufficiency rate by promoting the development of soybean varieties that are internationally competitive and of superior quality is a prominent issue. Therefore, the Soybean Subcommittee of the 70th Anniversary Meeting of the Japanese Society for Food Science and Technology invited Dr. Yohei Nanjo of the Crops Research Division of the National Institute of Agrobiological Science in 2023 to give a presentation on the current state of soybean breeding and its future outlook. [ABSTRACT FROM AUTHOR]