Soybeans are one of the most widely-grown crops in the world. As the world’s main source of vegetable protein, they have a wide range of food and non-food uses. Current yields need to increase significantly to meet growing demand but in a way that reduces input use, does not damage the environment and is resilient to climate change. This collection reviews the wealth of research addressing this challenge. Volume 2 reviews advances in understanding and managing the range of diseases and pests that continue to cause significant crop losses. Part 1 discusses fungal, viral and bacterial diseases as well as developments in disease-resistant varieties, integrated pest and weed management. Part 2 summaries research on developing the food and non-food uses of soybean, from improving nutritional properties to uses in animal feed. With its distinguished editor and international team of authors, this will be a standard reference for soybean scientists, growers, government and non-government agencies supporting soybean cultivation. It is accompanied by a companion volume that reviews advances in breeding and cultivation techniques.
Table of Contents
Part 1 Diseases, pests and weeds1. Oomycete and fungal pathogens of soybean: Anne E. Dorrance, The Ohio State University, USA;
2. Bacterial and viral diseases affecting soybean production: Glen L. Hartman, USDA-ARS and University of Illinois, USA;
3. Nematode pathogens of soybean: T. L. Niblack and H. D. Lopez-Nicora, The Ohio State University, USA;
4. Key factors limiting sustainable insect pest management in soybeans: M. E. O'Neal, Iowa State University, USA and R. Cox, EarthEmpower Consulting and Investment, Mexico;
5. Advances in disease-resistant varieties of soybean: David R. Walker, USDA-ARS, USA;
6. Advances in pest-resistant varieties of soybean: Shichen Zhang and Dechun Wang, Michigan State University, USA;
7. Integrated weed management in soybean cultivation: Bob Hartzler, Iowa State University, USA;
Part 2 Food and other uses
8. Nutritional, nutraceutical and functional properties of soybeans: Suzanne Hendrich, Iowa State University, USA;
9. Improving the nutritional value of soybean: Istvan Rajcan and Jocelyne Letarte, University of Guelph, Canada;
10. Allergens in soybean: Eliot M. Herman, University of Arizona, USA;
11. Nutritional considerations for soybean meal use in poultry diets: Justin Fowler, University of Georgia, USA;
