Atlanta Conference Showcases Unique Hybrid L-Star Soybean to be Cultivated in Southern U.S.

ATLANTA -- The American Soy and Tofu Corporation presents an L-Star Market Update and Gourmet Soyfood event Tuesday, October 5th from 4:00 P.M. until 6:00 P.M at the OMNI Hotel, CNN Center. Top industry, research and nutrition experts will discuss the benefits and applications of the new L-Star Soybean--a hybrid soybean that retains the healthy benefits of soy without the pungent soy odor or taste. Production forecasts and product development updates will be presented. Speakers include Dr. Mara Vitolins, Wake Forest University School of Medicine and Nancy Chapman, Executive Director of the Soyfoods Association of North America.

"With the rapidly evolving market for soybean products increasing worldwide, demand for the L-Star crop is expected to reach remarkable levels. Southern farmers will be poised to capitalize on this burgeoning industry," said Mr. Kendo Kato, President CEO of ASTC. The company and the Georgia/Florida Soybean Association obtained the rights to grow the legume that is expected to introduce a new era in soybean agribusiness to the Southern U.S.

Japan's National Agricultural Research Organization of the Ministry of Agriculture, Forestry and Fisheries developed the L-Star in the 1990's. Although soybeans are a food staple in Asia, the majority produced in the U.S. are used in soybean meal for livestock consumption and vegetable oil. A factor in limited U.S. human consumption is the soybean's strong natural odor and taste. L-Star soybeans do not carry the unpleasant aroma typical of the varieties currently harvested throughout the world. This attribute, combined with recent U.S. Food and Drug Administration studies linking soybean consumption to reduced risk of heart disease, are expected to increase demand for consumable soybeans and make L-Star a valuable cash crop.

The L-Star soybean is high in protein and Vitamin E and is a non-genetically modified organism, making it suitable for use throughout the U.S. and for export to Europe, where GMOs are banned.

Lack of the three lipoxygenase isozymes in the L-Star soybean is the most significant characteristic and imparts a distinct property of the L-star soybean when compared to the hundreds of other soybean varieties, resulting in much lower lipid dioxide in processed soy food. This results in healthier and tastier soy foods.