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The soybean save the world

Place: japan, Asia
Sustainable development of small rural communities Sustainable development of small rural communities
Total Budget: € 0,00 | Period: From August 2014 To

Summary

A serious food shortage in the future will be a symptom of these problems. To stop this crisis, we are taking following steps:

1) Conduct research on how soybeans can solve the world-wide food shortage.

2) Research the historical interactions of soybeans and human beings.

3) Study where and how soybeans are used, eaten, and grown now.

4) Study the diversity of soybeans and devise ways to spread them in the world.

5) Educate children, parents, and food makers about the above points.
 

Partnership

Important meeting of Fukui - Japan

Lead applicant

A serious food shortage in the future will be a symptom of these problems. To stop this crisis, we are taking following steps: 1) Conduct research on how soybeans can solve the world-wide food shortage. 2) Research the historical interactions of soybeans and human beings. 3) Study where and how soybeans are used, eaten, and grown now. 4) Study the diversity of soybeans and devise ways to spread them in the world. 5) Educate children, parents, and food makers about the above points.

Jin-Ai University - Japan

Initiative partner

There are two faculties and four departments in Jin-Ai University. One is Faculty of Human Studies and the other is Faculty of Human Life Studies. Each Faculty is two departments. Faculty of Human Studies is Psychology and the other Communication. Faculty of Human Life Studies is Health and Nutrition and Child Education. Sato Mami belongs to Faculty of Human Life Studies, Department of Health and Nutrition, Jin-ai University. I specialize in Cookery Science. I have been a research on food culture in Fukui Prefecture. And I have been an experiment about the functional and the ingredients of local food.

Fukui Prefecutural Agricultural Experiment Station - Japan

Initiative partner

FPAES started as the Fukui Pre Farmers'Association Agricultural Experiment Station in Machiya-cho, Fukui City in 1900. Relocated to its present site in Ryo-machi, Fukui City,in 1965. FPAES organization 1, Manegement Section 2, Planning and Guidance Dept. 3, Post-Koshihikari Development Dept. 4, Crops Dept. 5, Organic Environment Dept. 6, Past Control Dept.

“Itadakimasu”. This is the phrase used at the beginning of all meals in Japan. Most Japanese people put their hands together in prayer and give gratitude from their hearts. ”Itadakimasu” has many meanings, including ”receive”, ”pray” and “thanks”. Babies are taught this phrase as good manners. Then in elementary school, it is used to thank the people who made the dish. At higher grades of elementary school the phrase is to thank anyone concerned with the dish; the makers, farmers and so on. This is when children realize they cannot live without the work of other humans. As a result, they are grateful for the sacrifices others have made for them and say ”Itadakimasu” to honor this. However, recently this custom has begun to diminish. This is because knowledge, interest and education in food is rapidly declining. Such society will bring us to a food crisis. We are worried about that. So we try to work to protect our life against the food crisis in the future.

Since ancient time, in Japan, we have educated our children about food, but now that tradition is declining. As a result, children have no feeling of gratitude for, or interest in, the foods they eat. In the future a meal will only be for the intake of nutrition. This indifference towards the food making process, and loss of joy in eating leads to ruined agricultural products, unnatural and indiscriminate hunting and slaughter, and the destruction of nature.  A serious food shortage in the future will be a symptom of these problems. To stop this crisis, we are taking following steps:

1) Conduct research on how soybeans can solve the world-wide food shortage.

2) Research the historical interactions of soybeans and human beings.

3) Study where and how soybeans are used, eaten, and grown now.

4) Study the diversity of soybeans and devise ways to spread them in the world.

5) Educate children, parents, and food makers about the above points.
 

Recently soybeans have been a necessary part of our diets and also can be used in many ways as additives to foods. In Japan, our ancestors made dishes from fermented soybeans such as Miso, Soy sauce, Natto, Tofu and so on. Moyashi. which is the bean sprouts, has vitamin C.

Since ancient times in Fukui, soybeans have been an important factor in maintaining a long life. Fukui prefecture has rice production only once a year, and many agricultural products from the mountains and sea. Fukui has high mountains near the seashore , and many surrounding the land, so the middle part is a plain which gets much snow in winter. This leads to a dependence on soybeans as a source of protein. Also, Eiheiji temple and events of Jodoshinshu “hounkou” have strongly affected the culture of eating soybeans in Fukui. An early pioneer of food education (syokuiku),Sagen Ishizuka, who developed the principal of Shinshin Huji and Genpaku Sugita, was born in Fukui, so Fukui is very passionate about Shokuiku.

Photos https://scontent-b.xx.fbcdn.net/hphotos-xap1/v/t1.0-9/10675632_824575827564011_1526396123664570887_n.jpg?oh=d2a13f7297e7218c0dc371e77cc147a1&oe=54C309B9
Sagen Ishizuka https://scontent-a.xx.fbcdn.net/hphotos-xpf1/v/t1.0-9/10403571_824575820897345_178937195083363260_n.jpg?oh=b8e022fffd969d2e142a33d1093c4c2d&oe=54F6331A
Soybead products https://scontent-b.xx.fbcdn.net/hphotos-xpf1/v/t1.0-9/10450757_824575834230677_8383008064229486297_n.jpg?oh=9d16b9159602c3bbf0d942821193782e&oe=54AC63C4
Daizu na Kai opening shop in Festival of taste in Fukui ttps://scontent-a.xx.fbcdn.net/hphotos-xaf1/v/t1.0-9/10734158_824575894230671_2905068515680616218_n.jpg?oh=2cb0565baa3f399491c109ac7e11fb31&oe=54B6123A
Department store https://scontent-b.xx.fbcdn.net/hphotos-xfp1/v/t1.0-9/10600572_824575930897334_1057595643390272620_n.jpg?oh=3a4e0b50037cf37ac3d07c6eb0fae24d&oe=54B128DE
Home made Miso class in elementary school https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-xpa1/v/t1.0-9/1621689_824575870897340_6816971054887530336_n.jpg?oh=796e25baa2fbf5b89c94a75836a5eb2b&oe=54BD771A&__gda__=1422101287_0e0597622dfaffe0089685ae0989a057
The 7th National Congress of Sokuiku Promotion https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-xpa1/v/t1.0-9/10509661_824575880897339_2866777103954768448_n.jpg?oh=4cf84e7145004ecf921196ecaf83c95e&oe=54AC55A6&__gda__=1421489694_03be329480592fddb5416611ffa50a93
The class of experience and tasting of Shiokouji https://scontent-b.xx.fbcdn.net/hphotos-xap1/v/t1.0-9/10155345_824575920897335_137969018280423235_n.jpg?oh=3133e97df26f07fe106186f747cc64c2&oe=54BA2B79
The logo decision from collaboration of University students "Daizu na Kai" https://scontent-b.xx.fbcdn.net/hphotos-xap1/v/t1.0-9/10451710_824575937564000_7297946103938847364_n.jpg?oh=68016127201d56209b60078cc5e76e5e&oe=54BE6B9E

1) Eating soybean dishes results in a long and healthy life
Soybeans contain 35% protein and 20% lipid fat. In comparison, protein makes up only 20 % of beef and 12% of eggs. Soybeans are called “meat in the field” because of this high protein content. Japanese people eat rice and soybeans together. The is very reasonable. Rice and soybeans provide our bodies with three major nutrient groups: carbohydrates, proteins, and lipids. In addition, there is an impressive complementary relationship between rice and soybeans. Each makes up for the essential amino acids that the other is lacking.

2) Soybean intake against food storage
In many countries (except Japan, China, Southeast Asia), soybeans are used as feed for livestock. It takes 2-7 kg of beans to raise 1kg of meat. If we reduce the amount of meat that people eat and use the soybeans that are fed to livestock directly for human consumption, more people will have more food.
 

Our “Daizu na kai”
In August 2011, representatives from 7 companies that make soybean products in Fukui came together to set up the "Daizu na kai." The mission of our organization is to promote the wonder of soybeans, spread food education, and improve health.
Our Activities
1)”Food education” from Fukui (We teach about the history and importance of soybeans at schools and to visitors at our companies.)
2)Innovative soybean products (We participate in many events and propose new ways to use soybeans.)
3)Cooking classes for elementary and junior high school students, housekeepers and working adults. (We teach about the importance, joy, and good taste of handmade soybean products.)
4)Public study events with the help of university lecturers, cooking specialists, and local municipal public officers.
5)Branding of soybeans (In addition to image branding of soybeans, in order to spread the use of soybeans in everyday life, we propose and educate the public about life branding of soyb

1) Obstacles to soybeans solving the world-wide food shortage
Food lifestyle changes accompany economic development. The population of developing nations is increasing. With the increase in the consumption of livestock comes an increase in the amount of livestock feed necessary. The demand for biofuel is also rising. Further, supply of agricultural materials from principal production nations fluctuates depending on changes in those nations’ agricultural policies and the climate that year.
Unfortunately, Japan has only an 8% self-sufficiency rate for soybeans. This rate of self-sufficiency is not enough.
2) Difficulties faced in food education activities
In Japan, there has been a rapid increase in nuclear families and the elderly population continues to grow. Good, healthy cooking is no longer passed down from parent to child, and from child to grandchild, as it once was. People eat more frozen meals and take more supplements. Education about food in the family is decreasing.

Change of the soybean production and import in China https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-xpa1/v/t1.0-9/1964943_824575997563994_3161912522825951714_n.jpg?oh=c73967f29fe2cfceb35fc35b1b4c43e1&oe=54C35EE2&__gda__=1421847775_250795f6d128e719a99bd856d314f4c4
The crop area according to the item of the world cereals https://fbcdn-sphotos-f-a.akamaihd.net/hphotos-ak-xap1/v/t1.0-9/10530660_824575984230662_8393556658408587392_n.jpg?oh=f82361821b603f43bec5c275cf1446df&oe=54BCE9E9&__gda__=1425533237_5751a3e1f54496a56fe000f3ee45023d
World food supply and demand prospect in 2022 https://scontent-a.xx.fbcdn.net/hphotos-xpa1/v/t1.0-9/1619603_824576007563993_7915168506167246223_n.jpg?oh=a1c0b05736e29d26cdaaac1c0211d010&oe=54BBBF02

1) Increasing soybeans farmland
Soybeans are common in many Japanese dishes: Miso, Soy sauce, Tofu, Natto, Boiled soybeans, Aburaage (fried soybeans), Kuromame (black soybeans) in the Osechi New Year’s meal. Annual soybean use in Japan is about 2million tons for soybean oil and 932,000 tons for foods (2012, the Ministry of Agriculture, Forestry and Fisheries). Our activities will increase Japan’s soybean self-sufficiency and contribute to the expansion of the total area of farmland devoted to growing soybeans in the world.

2) Increase of processed foods made from soybeans
In addition to livestock feed and soybean oil, we seek to contribute to the increase of soybean consumption by human beings by increasing the amount of processed foods made from soybeans. In addition to existing foods from processed soybeans, we also seek to develop and increase products that capitalize on soybean functionality. This is all part of the wonder of soybeans—a highly prized, nutritionally valuable gr

An ingriedent and physiology of the soybean https://scontent-b.xx.fbcdn.net/hphotos-xpa1/v/t1.0-9/10299958_824576057563988_1309789964798323598_n.jpg?oh=1dfc2107db5c0195f9d9bc2abfd33102&oe=54C247EA
Ingredients https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-xap1/v/t1.0-9/10689874_824578334230427_5252954995887639634_n.jpg?oh=03fbff133e8057125fed023e48238d69&oe=54EE0B39&__gda__=1421668581_dda9e9d7e9cfcb28cb6592b211041357

1) Raw ingredients (soybean)
Continued promotion of our activities will result in the development of products suited to the needs of consumer, and the increase of processed foods and products from soybeans. As the number of soybean crops increases, the stockpiles of soybeans will also increase, stabilizing the price of soybeans and farmers’ incomes.
2) Health
Our activities will provide consumers with correct information about the nutritional value of soybeans. Providing the right information to consumers will lead to longer, healthier lives as a result of increased consumption of processed soybean foods and products.
3)  Worldwide food education
Our activities will contribute to the foundation of worldwide soybean eating habits and support the growth of soybean culture rooted in local practices. By conducting cooking classes and lectures, and by educating the public about the potential of soybeans, we can sustain soybean consumption in different places around the world.

 

(1) Participation in food education festivals
We promote the taste of processed soybean foods by offering samples and selling products at the “Festival of foods”. We also participate in the national food education festival and promote the taste, diversity, and healthful aspects of Fukui processed soybean foods to all of Japan.
(2)Soybean farming in less fertile land
Soybeans grow better in nutrient-poor land than other kinds of grains because of root nodule bacteria. We promote the cultivation of “Meat in the field” on such less fertile lands.
(3)Soybeans as “Japanese food” for foreign guests to Tokyo Olympics
We seek to disseminate information about the long history of Japanese culture and Japanese food to people from all over the world by demonstrating the uniqueness of our local products.
(4)Promotion of other processed soybean products
1) Non-food uses of soybeans:
Soybean ink, construction materials, etc.
2) Food only extracted from soybean protein.
ham, sausage and “