한국 콩 연구회 10 주년 기념 발표 논문집 : 콩 생산 가공 및 영양에 관한 국제 심포지움 ( 1994 . 6 . 17 ) ; 우리나라 콩의 생산과 품종개발 방향

Soybean in Korea has been utilized in many ways such as soysouce, soy paste, soy sprout and cooking with rice etc. However, soybean production is facing with new challenges by trade liberalization. During the last decade, soybean production decreased slightly in Korea whereas soybean imported from foreign countries increased. The area and total production varied from 188,000 ha and 216,000 M/T in 1980 to 105,000 ha and 176,000 M/T in 1992. In spite the general decrease in the area planted during 1980s, soybean production remained almost constant, possibly due to the continuous unit yield capacity increase through the improvement of soybean cultivars and the technical progresses for cultivation. The total supply for soybean increased from about 733,000 M/T in 1980 to about 1,487,000 M/T in 1992, while the national production showed a slight change. So, the 1,304,000 M/T were imported in 1992 to meet the national demand which resulted in low self-supplying ratio. Even though soybean is the most important crop in the aspects of processing and utilization in Korea. Recently, improvement of the soybean components has been expected to improve food-processing quality for the processed soybean products such as soymilk and various edible ingredients as well as for the traditional soy-foods. Related to that, the breeding objectives were varied for improving food-processing duality of soybeans. They include increasing protein content, modification of protein, eliminating seed lipoxygenase, modifying fatty acid composition and improving aftertaste of soybeans. At present several promising lines were developed in Korea using some of the mutants, e.g., the lipoxygenase null, and high protein soybeans. These lines will be enabled us to develop newly modified soybean varieties having good food-processing quality. Therefore, world wide collection and further chemical evaluation of soybean germplasm is essential in order to improve soybean seed quality.