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Vol. 10, No. 1, February 2003
In This Issue
New
Soybean Disease Biotechnology Center
Aims to Overcome Major Yield Losses
Although there have been significant improvements in soybean
yields during recent decades, the percentage of the crop
lost to diseases has remained virtually unchanged at 15
percent of total production. Major diseases, such as soybean
cyst nematode (SCN) and sudden death syndrome, continue
to plague the soybean industry, with annual losses totaling
12 million metric tons.
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| Jack Widholm, professor of plant
physiology and genetic engineering, observes the growth
of soybean cells in tissue culture. As part of the
Soybean Disease Biotechnology Center, Widholm and
other U of I scientists will help develop new biotechnology
strategies to control major soybean diseases. |
While new sources of resistance have been identified for
at least some of the important soybean diseases, improved
sources of resistance are still required to achieve meaningful
progress in protecting growers from continued losses. Scientists
also need to more fully understand how those resistance
genes are expressed in the plant and how they can be incorporated
into commercial varieties available to growers.
To meet this challenge, the University of Illinois recently
launched the Soybean Disease Biotechnology Center with the
mission of identifying and creating new sources of disease
tolerance and resistance that will increase the profitability
of the industry. The Center will be based at the U of I's
National Soybean Research Laboratory (NSRL). Funding for
this new effort was provided by the U.S. Department of Agriculture.
"The Center will bring the power of the new genetic
sciences to bear upon SCN and other major soybean diseases
that continue to rob growers of yield every year,"
says Steve Sonka, emeritus director of the NSRL. "It
is expected that the Center will also become the first line
of defense against new and emerging soybean diseases, such
as soybean rust."
The primary goal is to reduce the annual losses to soybean
diseases and to identify new sources of resistance from
the genetic stocks available in USDA's National Soybean
Germplasm Collection housed at the U of I.
"Additional efforts will focus on moving those resistance
genes into elite soybean cultivars using the latest biotechnology
techniques," Sonka says. "We also will be identifying
how the movement of resistance genes into the new cultivars
will affect other important attributes such as yield, protein,
and oil content. There will be a high priority on disseminating
this information directly to the soybean industry through
web-based programs such as the Varietal Information Program
for Soybeans (VIPS) and through a wide-range of publications
and media outlets."
As part of this project, the NSRL has assembled two teams
of U of I scientists to conduct research that directly meets
those objectives. The team headed by Professors Lila Vodkin,
Jack Widholm, and Steve Clough will apply leading-edge technologies
to dissect the complex interactions of the soybean with
specific pathogens and develop biotechnology strategies
to control those diseases.
"This group will use the latest approaches in structural
and functional genomics and genetic transformation to achieve
that goal," Sonka says. "One of these innovative
techniques involves so-called 'gene-shuffling' which has
tremendous potential to rapidly generate new resistance
genes. Other techniques at the cutting edge of science will
allow them to determine if the genes are effective and to
insert them into soybean plants for increased resistance."
| "The Center will bring the power of the new
genetic sciences to bear upon SCN and other major
soybean diseases tht contiue to rob growers of yield
every year." |
The other scientific team headed by Professors Terry Niblack
and Khris Lambert will focus on genetic analysis of SCN
virulence and how that knowledge of pathogen virulence can
be used to protect soybean resistance in the future.
"The ability to use biotechnology to predict SCN
virulence through genetic markers will provide an invaluable
tool for growers," Sonka says. "Success in this
goal would provide growers for the first time with a wide
array of soybean varieties with maximum resistance to SCN
genotypes found in their specific fields. For both teams,
special emphasis will be placed on communicating the results
quickly and effectively to both industry and the growers."
Table
of Contents
Over the last 20 years, herbicide resistant weeds have
emerged as a major problem in many Illinois soybeans fields.
To date, nine different herbicide-resistant weed biotypes
have been confirmed in the state. The herbicide resistance
problem, however, has continued to spread across the state
and possibly encompass other weed species.
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| Weed Scientist Christy Sprague
and Graduate Assistant Jeff Bunting examine plant
samples for signs of herbicide resistance. By surveying
for early signs of resistance, scientists can better
determine the exact scope of the problem in Illinois
and pinpoint important areas fro future research. |
With support from the Illinois Soybean Checkoff Board,
researchers in the Department of Crop Sciences at the University
of Illinois recently conducted a major survey of growers
to better determine the exact scope of the problem and pinpoint
important areas for future research.
" In our survey, 43 percent of the respondents reported
that they had encountered problems from herbicide-resistant
weeds," says Christy Sprague, weed scientist with U
of I Extension and coordinator for the weeds project. "They
identified 26 different weed species with resistance to
nine different herbicide classes. The earliest of these
problems dates all the way back to 1986."
The survey indicated that waterhemp, ragweed, common lambsquarter,
and common cocklebur comprised nearly 80 percent of the
herbicide-resistant species in the state. Reports over the
last few years have confirmed resistance in those four species
to ALS inhibitors, triazine herbicides or even both of those
classes.
" The respondents also identified some of those weeds
as being resistant to other herbicides, including the PPO
inhibitors, such as Flexstar, Ultra Blazer, and Cobra,"
Sprague says. "Since that survey, we have indeed confirmed
some waterhemp with resistance to the PPO inhibitors."
U of I weed scientists Aaron Hager and Pat Tranel are now
conducting additional research to pinpoint the exact mechanisms
at work in this PPO resistance.
" The survey also included reports of waterhemp not
being effectively controlled by glyphosate," Sprague
says. "Although some of this may be due to environmental
conditions, there are some populations that do not seem
to fit that explanation. Although no waterhemp population
in the state has been confirmed as resistant to glyphosate,
there remains some concern that this could become a problem
in the future."
She notes that researchers in several other Midwest states
are working with some waterhemp populations that have not
been effectively controlled with glyphosate. They have determined
that some of those populations show increased tolerance.
| "One major advantage of the survey is that it allows
researchers to more easily identify what new weed
speices in the state ma be developing herbicide resistance." |
The Illinois survey also identified resistance problems
in several ther weed species that have not yet been confirmed
as resistant in the state. These include horseweed, velvetleaf,
morningglory, and woolly cupgrass.
" Most of these were reported by only a few respondents
and may not truly be resistant," Sprague says. "In
the case of horseweed, however, there are confirmed cases
of resistance to ALS inhibitors in Ohio and glyphosate in
Delaware, Tennessee, Kentucky, Ohio, Indiana, New Jersey,
and Maryland. All of which raises some concern that this
could be a potential problem in Illinois."
According to Sprague, one major advantage of the survey
is that it allows researchers to more easily identify what
new weed species in the state may be developing herbicide
resistance.
"The results let us get a better handle on what may
be some of the emerging weed problems," she says. "We
also can get a heads-up on the potential for certain weed
species to develop resistance to major herbicides, such
as glyphosate. With that kind of information, we can better
focus our research on the areas that will be the most productive
in dealing with any problem that we may confront in the
future."
Table
of Contents
A new cookbook that presents the many ways that textured
soy protein can be used as a healthy and delicious ingredient
in the average American kitchen has been published by the
Illinois Center for Soy Foods at the University of Illinois.
This illustrated, full-color publication entitled Textured
Vegetable Protein in the American Kitchen is the second
in an ongoing series of soy foods cookbooks.
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"Textured soy protein can best be looked at as a typically
American soy food," says Barbara Klein, editor of the
book and co-director of the Center. "It is a quick-cooking
food with the texture and nutritional value of meat. It
can serve as a valuable addition to the kitchens of people
who are looking for a quick and inexpensive source of protein
and a way to cut back on fat in their diets."
Textured soy protein is generally made from whole or defatted
soybeans that have been texturized and then ground into
granules or chunks of varying sizes. Consumers can buy this
product under a variety of names--textured soy protein,
textured vegetable protein, textured soy flour, TSP (a registered
trademark of PMS Foods LP), and TVP (a registered trademark
of Archer Daniels Midland Company). For simplicity, the
term "TVP was used in the cookbook.
"TVP provides a complete protein that includes all
the essential amino acids," Klein says. "It is
virtually fat free and has no cholesterol. It is also very
low in sodium and high in dietary fiber. TVP also retains
soy's isoflavones, which are special components in soy that
contribute to its ability to prevent disease."
Klein notes that this new book fits well with the goal
of the Center, which is to encourage consumers in the U.S.
to eat more healthy products made from soy.
"With this book, we hope to inspire a broad range
of people to use and enjoy this American soy food,"
Klein says. "We show step-by-step how average consumers
can cook with TSP and still enjoy the same tastes and textured
that they have grown up with."
| "This new book fits well with the goal
of the Center, which is to encourage consumers in
the U.S. to eat more healthy products made from soy." |
Textured Vegetable Protein in the American Kitchen contains
a wide range of tasty recipes ranging from appetizers to
desserts, as well as many appealing entrees. All the recipes
were developed by Cheryl Sullivan, M.A., R.D., and extensively
tested by the staff at the Center.
"With this new cookbook, we can show everyone just
how easily this healthy ingredient can be added to the kinds
of foods that all of us are used to eating," Klein
says. "TSP is especially adaptable for use in many
of our favorite comfort foods, such as chili, meatloaf,
and calzones. We also have recipes for everything from carrot
bread to cookies. And, most importantly, it all tastes good."
She points out that adding TSP to the diet also represents
an easy way to gain the many health benefits from soy protein.
The U.S. Food and Drug Administration has recently approved
a health claim for soy foods that acknowledged the connection
between consuming soy and decreasing the chance of developing
cardiovascular disease.
" Extensive research has confirmed that eating 25
grams of soy protein per day, as part of a diet low in saturated
fat and cholesterol, may reduce the risk of heart disease,"
Klein says. "This fact provides another example of
how using TSP and other soy foods can add affordable, flavorful,
and healthful components to the diet."
The cookbook was designed in an easy-to-use format, with
a spiral binding that allows it to lie flat for efficient
use in the kitchen. Nutritional information, including calorie,
fat, carbohydrate, and protein counts, is provided for each
recipe. It also contains helpful general information on
buying, storing, and efficiently using TSP.
The book can be ordered at a price of $15 per copy by calling
toll free at (800)345-6087. Additional information, sample
recipes, and an on-line order form for the cookbook and
the other title in the series, Tofu in the American Kitchen,
are also available on the Internet at www.soyfoodsillinois.uiuc.edu.
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of Contents
The National Soybean Research Laboratory has recently conducted
field trials in the central Asian country of Tajikistan
that have shown that soy can serve as an excellent source
to fortify the protein content of bread and other wheat-based
foods in that strategically important part of the world.
" The trials showed that soy provides much-needed
protein in the foods that are staples in the diets of millions
of people who have little opportunity to obtain protein
from other sources," says Pradeep Khanna, associate
director of the NSRL. "From its inception, we have
been working with the World Initiative for Soy in Human
Health (WISHH) to provide greater nutrition through food
assistance programs throughout the world."
| "The results of the field testing in Tajikistan
proved positive both in terms of tase and ease of
use in the types of foods that local resients would
normally eat." |
Primary funding for the WISHH program is provided by the
United Soybean Board and the American Soybean Association.
Additional funding has come from the Illinois Soybean Checkoff
Board and state soybean organizations from across the country.
The NSRL provides technical support for a wide range of
projects sponsored by the program.
Tajikistan gained its independence from the former Soviet
Union in 1991 and has since experienced a difficult period
of adjustment. Two-thirds of the population is below poverty
levels and nearly half of the children under five suffer
from chronic malnutrition.
"Many of the people there depend on international
food assistance from the World Food Programme and private
voluntary organizations, such as Save the Children, CARE,
and Catholic Relief Services," Khanna says. "These
groups use tons of wheat flour in school lunch programs,
yet protein and other nutritional deficiencies remain common.
We hope to have a major impact on that problem by incorporating
soy into the flour used in those feeding programs."
As part of the project, the NSRL has collaborated with
the North American Miller=s Association to send two staff
members to Tajikistan for the purpose of conducting tests
on the potential for the use of soy in the food aid programs
already underway. Research Specialist Megan Puzey from the
NSRL was one of those who traveled there last fall to assist
in the effort.
" Prior to their departure, our staff conducted extensive
tests of these soy-fortified products under a variety of
conditions, ranging from fire-fed clay ovens to commercial
bakeries," Khanna says. "Archer Daniel Midlands
Company has provided the flour, which is about 12 percent
soy, 87 percent wheat, and one percent vitamin-mineral premix.
This soy-fortified product can increase the protein content
of food by as much as 40 percent."
The results of the field testing in Tajikistan proved positive
both in terms of taste and ease of use in the types of foods
that local residents would normally eat.
" The product proved especially well adapted for use
in both breads and in noodles for soup," Puzey says.
"In school trials, most children preferred the buns
made with soy flour. Many of the children even saved the
bread so that they could take it home to younger siblings
who do not have access to a school meal program."
Additional tests of this soy-fortified flour were conducted
by the World Food Programme in Afghanistan, where more then
9 million people are receiving U.S. food assistance. Further
trials are also scheduled for Pakistan in the near future.
" Research trials like this verify the potential that
soy has to do good in the world," Khanna says. "Through
these efforts we are also gaining much wider international
recognition for new uses of soy, especially in value-added
products such as flour. This project represents a 'win-win'
situation for both U.S. soybean producers and food aid recipients."
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| Children at an orphange in the
central Asian country of Tajikistan enjoy soy-fortified
buns developed at the NSRL as part of the school feeding
program. |
Table
of Contents
Effective on Dec. 31, 2002, National Soybean Research Laboratory
(NSRL) Director Steve Sonka has retired from the University
of Illinois. During his tenure at the U of I, he served
as a professor of agricultural management and strategy in
the Department of Agricultural and Consumer Economics.
Since 1996, Sonka has held the Soybean Industry Chair in
Agricultural Strategy and served as director of the NSRL.
Donald A. Holt, emeritus professor of crop physiology and
former senior associate dean in the College of Agricultural,
Consumer, and Environmental Sciences (ACES), will serve
as interim director while a national search is underway
to fill the position vacated by Sonka.
As director, Sonka has led an unprecedented expansion in
the size and scope of soybean programs at the NSRL. He has
proved especially effective in promoting interactions among
soybean producers, researchers and industry leaders to increase
dialogue among those groups that had previously no process
by which to share ideas and strategies.
"Steve's ability to moderate and build consensus among
distinct groups in the soybean chain made him the ideal
choice for the Soybean Industry Chair of Agricultural Strategy
at the U of I," says Lyle Roberts, executive director
of the Illinois Soybean Checkoff Board. AHe is inordinately
gifted at taking farmers' input, assessing their needs and
linking those requirements with the University's capabilities
and resources."
The soybean industry chair at the U of I was created through
a contribution of $1.25 million from the Illinois soybean
checkoff. It was established in part to provide leadership
and planning so that soybean programs at the U of I would
be integrated into an effective, efficient package to enhance
soybean profitability.
As holder of the chair and director of the NSRL, Sonka initiated
a system for regular visits to the center by industry representatives
from the U.S. and around the globe, in order to maintain
ongoing dialogue among all groups in the soybean value chain.
He was also instrumental in organizing major conferences,
such as Global Soy Forum '99, where nearly 1,700 participants
from all over the world met in Chicago to help shape the
future of the international soybean industry.
He has also placed a special focus on promoting soy as
a human food and a source of valuable nutrition for people
both in the U.S. and around the world.
" Steve was instrumental in establishing the Illinois
Center for Soy Foods at the U of I,"says Pradeep Khanna,
associate director of the NSRL. "The center is dedicated
to developing innovative processing and marketing techniques,
educating society on the advantages of a soy-enriched diet
and communicating new health benefits of soy."
Under Sonka's leadership, the NSRL has also been working
closely with soybean growers and the American Soybean Association
on the World Initiative for Soy in Human Health (WISHH)
program. This program was established in 2001 to promote
the use of U.S. soy products in food aid programs and the
commercial markets in developing countries around the world.
Bob Easter, dean of the College of ACES, notes that Sonka
has made great contributions to the soybean industry while
improving research processes at the University.
" Steve has established 'managed research' as a valid
model for conducting problem-solving, collaborative research,"
Easter says. "Through this process and others, he has
confirmed that university academics can productively engage
with commodity organizations, like the soybean board, and
private industry to affect positive change."
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It seems like only yesterday when I took over as director
of the National Soybean Research Laboratory in January of
1996. During that time, we have accomplished many of the
objectives that were set out in establishing the NSRL.
One example that immediately comes to mind is the way in
which we regularly conduct scholarly activities throughout
the soybean value chain. This work ranges in some cases
from investigating the genome to communicating the disease
susceptibility of differing varieties. In other projects,
it encompasses everything from enhancing our understanding
of the role of soybean meal in swine production to increasing
knowledge of how soybean consumption can enhance well-being
in developing countries.
Although there always will be a role for discovery research
conducted by individual scholars and students, we also have
focused our efforts to address many targeted needs. We currently
have several managed research programs underway in which
NSRL staff members have contributed immensely in conceptualizing
and conducting the needed effort.
Communication throughout the soybean value chain is critically
important and the academic community needs to be an integral
component of that process. The faculty and staff at the
NSRL have demonstrated their effectiveness in contributing
to this process by successfully conducting Global Soy Forum
'99, Soy2002, and numerous other meetings and events.
| "As director, Sonka has led an unprecedented expansion
in the size and scope of soybean programs at the NSRL." |
In each of those examples, success was achieved through
the collaborative efforts not just of researchers, but of
committed individuals from throughout the value chain.
As I conclude this note, I need to express my particular
appreciation to the board members and staff of the Illinois
Soybean Program Operating Board, my colleagues on the faculty
who have helped in developing new knowledge as a part of
the NSRL efforts, and the staff of NSRL for their support
during the time that I've had the privilege to serve as
Director.
Because of this collaborative spirit, I'm sure that the
NSRL will continue contributing to the success of soybeans
in the near term under interim director Don Holt and well
into the future once the next director is appointed.
Steve Sonka
I am honored and privileged to serve as interim director
of the National Soybean Research Laboratory while a search
committee works to identify top candidates for the permanent
director. It will be difficult indeed to find a new director
who can meet the standards of productivity, contribution,
and enlightened leadership set by the NSRL's previous director,
Steve Sonka. Fortunately, Steve will still be around to
offer advice and assistance. Hopefully, my experience as
a farmer, researcher, and research administrator will enable
me to make a useful contribution during my tenure.
The able, enthusiastic faculty, professionals, students,
and clerical people associated with NSRL are briefing me
on the many soy-related projects underway. It is a very
impressive program being carried out by very impressive
people here at the U of I and in cooperating institutions
and organizations. One of the things I particularly like
about it is the great communication and cooperation among
NSRL faculty and staff, producer groups, and other interested
organizations, such as C-FAR, and College of ACES administration.
There are no lack of interesting issues to tackle. For example,
it has come to our attention that soybean producers would
like to see more of the widely grown private soybean varieties
entered in the University's variety trials. Also, producers
and other stakeholders want new developments in soybean
research programs moved more rapidly to practical use. They
also want the new technology to provide Illinois and U.S.
producers with a sustainable advantage in the highly competitive
global market for soybeans and soy products.
Most producer organizations are increasingly interested
in the way universities manage new inventions and discoveries.
The question of how best to protect intellectual property
through patents, trade secrets, exclusive and non-exclusive
licenses, etc., is complex and the answer is different in
almost every specific situation. An important goal is to
see that the sponsors of research capture a reasonable return
on their investment.
Among important global issues is the World Initiative
for Soy in Human Health (WISHH). Soy protein can make the
difference between life and death and between good and poor
mental and physical development for millions of people around
the world, especially those suffering devastating diseases
such as HIV/AIDS. The NSRL needs to play a key role in developing
a system to get that protein to the impoverished people
who need it most. This effort will have both short and long-term
benefits not only for the needy people, but also for producers
and processors of soybeans, and for the U.S. economy in
general.
I look forward to working with the NSRL team and NSRL
supporters and sponsors to address these and other critically
important issues.
Don Holt
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The NSRL Bulletin
is published three times a year by the National Soybean
Research Laboratory at the University of Illinois, 170 National
Soybean Research Center, 1101 W. Peabody Drive, Urbana,
IL 61801; telephone (217) 244-1706; e-mail nsrl@uiuc.edu; FAX (217) 244-1707.
Donald A. Holt, interim director; Robert J. Wynstra, editor;
David Riecks, photographer; Lynn Hawkinson Smith, graphic
designer. Unless otherwise stated, articles may be reproduced
or quoted if credit is given to the NSRL Bulletin. The National
Soybean Research Laboratory at the University of Illinois
is an affirmative action and equal opportunity institution.
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