ID

FST-371P

Authors as Published

Renata Carneiro, Doctoral Student, Food Science and Technology, Virginia Tech; Dajun Yu, Doctoral Student, Food Science and Technology, Virginia Tech; Haibo Huang, Assistant Professor, Food Science and Technology, Virginia Tech; Sean O’Keefe, Professor, Food Science and Technology, Virginia Tech; and Susan Duncan, Professor, Food Science and Technology, Virginia Tech

This publication is available in a PDF file format only.

Edamame (vegetable soybean) is a high-value and nutritious specialty crop which consumption has been increasing in the USA. In Virginia, edamame has been suggested as a promising alternative crop to replace tobacco production, which has decreased over the past decades. Due to edamame’s short harvest period, proper processing is essential to ensure product availability all year long. Food processing technology is broadly applied to fruits and vegetables in order to extend shelf-life, reduce post-harvest losses, and improve food diversity. Besides product availability and convenience, proper edamame processing can ensure high-quality and safe products for consumers in the USA. This publication will inform and guide growers and food processors interested in this soy product.


Virginia Cooperative Extension materials are available for public use, reprint, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.

Issued in furtherance of Cooperative Extension work, Virginia Polytechnic Institute and State University, Virginia State University, and the U.S. Department of Agriculture cooperating. Edwin J. Jones, Director, Virginia Cooperative Extension, Virginia Tech, Blacksburg; M. Ray McKinnie, Administrator, 1890 Extension Program, Virginia State University, Petersburg.

Publication Date

June 30, 2020