Soya

You's Kertye Myrtil, Vander Rocha Lacerda, Xiaoying Li, Guodong Liu, yPavlos Tsouvaltzis

Edamame (Glycine max [L.] Merrill) has been consumed for centuries in Asia and is becoming increasingly popular in the United States for its nutritional profile and culinary versatility. Typically boiled or steamed, edamame is a rich source of protein and fiber. This publication highlights its nutritional properties, common cooking methods, major marketing strategies, and current trends in domestic production. While most edamame consumed in the United States is still imported, domestic production is gradually expanding, including in Florida. This guide provides insights and an overview for consumers, Florida’s growers (especially small-scale and urban farmers), and Extension agents interested in exploring this emerging specialty crop.

D. L. Wright, K. Boote, and I. M. Small

A UF/IFAS numbered Fact Sheet for Commercial audience(s).

You's Kertye Myrtil, Vander Rocha Lacerda, yXiaoying Li

This EDIS publication provides an overview of the growth stages of edamame (Glycine max (L.) Merr.), a promising new crop introduced in Miami-Dade County. This information covers the physiological changes that occur during each developmental stage and offers guidance on the timing of these processes. This information helps local small-scale growers understand the crop’s production cycle under south Florida’s climate.