Bangladesh Trials 'Superfood' Black Soya Beans for Local and Export Markets
Bangladesh Agricultural Research Institute (BARI), in collaboration with Gazipur Agricultural University's Agronomy Department, has successfully trialled black soya beans, or 'kuromame', under local conditions. These beans, already popular in the west for their health benefits, are now showing promise in Bangladesh.
Black soya beans are gaining attention for their anthocyanins, natural protectors against chronic diseases. They improve insulin sensitivity and reduce heart attack and stroke risks. In the west, they're marketed as a gluten-free, low-carb, high-protein whole food, suitable for diabetics and vegetarians.
These beans can be processed into roasted snacks, soy flour, soy milk, tofu, and nutraceuticals, catering to local and international markets. Unlike yellow soya beans, primarily used for oil extraction and livestock feed, black soya beans are grown mainly for direct human consumption, targeting health-conscious consumers and international export markets.
BARI's initial trials in Bangladesh show good germination rates, satisfactory growth, and yields for black soya beans. They also exhibit promising stress, pest, and disease tolerance. Compared to yellow soya beans, black beans contain more antioxidants and bioactive compounds, and offer more culinary versatility. They have spiritual and medicinal significance in traditional Chinese medicine and are part of cultural celebrations in Japan and Korea.
With successful local trials, black soya beans could soon become a familiar crop in Bangladesh. Their nutritional benefits and versatility make them an attractive addition to local diets and export markets. As BARI continues its research, farmers and consumers alike can look forward to reaping the benefits of this 'superfood'.
