what type of soybean are suitable for making tofu?
“IOM” (Iowa, Ohio, Michagin) soybeans were for many years exported for tofu use and were prefered for the color and protein content. About 20 million bushels of IOM soybeans are exported. Recently, tofu processors have changed from IOM beans to variety specific soybeans. Usually, the processor contracts with the grower or the seed company to buy a specific variety containing specific level of quality. One of the varieties used for tofu is Vinton 81. This group I variety grows well in areas north of Interstate I-80. There is a market for Beeson and Burlison and to some degree Corsoy. There are group II and III varieties that are patiented and availble through seed companies. An important quality factor is to be sure the soybeans used for tofu are clean and the seed coat is free from dirt. When harvesting these soybeans it is best not to harvest down to the soil so as to avoid the layer of soil and moisture mixing and adhearing to the seed coat. The soybeans intended for tofu use should
