Edamame for Florida: A Nutritious Leguminous Crop with Growing Market Demand
You’s Kertye Myrtil, Vander Rocha Lacerda, Xiaoying Li, Guodong Liu, and Pavlos 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.
