Hara soya soybean a culinary purpose variety

摘要

Hara Soya soybean is a first ever culinary purpose variety released for general cultivation in Himachal Pradesh and Uttranchal. The green-seeded dried beans can be used as a pulse like dried peas which remain green even after cooking and green pods like green peas. This bold seeded variety is easy to cook, sweeter in taste with negligible beany flavour because of low lipoxygenase enzymes contents (LOX 1 and Lox 2+3). On an average, it gives about 50q/ha of fresh pod yield with a 50 percent recoveryof green seeds and 15-20 q/ha dried beans. It matures in 115-120 days and is highly resistant to bacterial pustules, brown spot and bacterial blight, and resistant to frog eye leaf pot and pod blight. The variety would provide a cheaper source of qualityprotein and its cultivation on a large-scale in its area of adoption will go a long way in solving the malnutrition problem of rural masses in these areas.