Success of soybean variety ND1

(Baonghean) -Along with Ban soybean (Hung Yen), Cu Da soybean (Ha Tay), Nam Dan soybean is a famous delicious soybean. However, due to the long production time and lack of selective restoration, Nam Dan soybean variety has degenerated and many pests and diseases have caused serious damage. To restore the precious soybean variety in Nam Dan, Nghe An Department of Science and Technology cooperated with Nam Dan Agricultural Extension Station to build the project "Restoring Nam Dan soybean variety", creating high quality ND1 variety.

Making soy sauce at the household of Mr. Pham Hai Duong - head of Phan Boi Chau soy sauce village.

Mr. Ho Cong Que - Head of Nam Dan Agricultural Extension Station said: Before the project was implemented, the area of ​​local soybean varieties in the whole district was about 20 hectares, with a yield of less than 30 kg/sao, only providing about 20% of the raw material needs of the craft village. After 3 years of building the "Restoring Nam Dan soybean varieties" model in Nam Thai and Hung Tien communes, 25 super pure lines have been maintained in Hung Tien and mass produced more than 20 hectares of ND1 soybean varieties in 4 communes of Nam Tan, Nam Thuong, Hung Tien and Xuan Lam; the average yield reached 40 kg/sao, exceeding the expected yield of 30 kg/sao and the original Nam Dan soybean variety has been created. After 3 production seasons, 98 kg of super pure soybean seeds were collected to serve the implementation of phase 2 of the project in 2014, with a scale of 40 hectares of commercial varieties.

After the success of the project, thanks to the stable source of raw materials for production and improving the quality of traditional products, at the end of 2013, Nam Dan district organized a competition for good soy sauce processing for more than 30 professional soy sauce producing households. Through the qualifying rounds, 4 soy sauce producing households were selected from the base to participate in the competition, each household had to produce 80 liters of soy sauce processed by the traditional method using raw materials of ND1 soybeans belonging to the project phase 2. The standard set is that the product must ensure food hygiene and safety; when bottled, it must have 3 equal layers, in which the solid part of the soybean has a beautiful cockroach color, the soy sauce has a fragrant and sweet quality.

In addition to the raw materials of soybeans, sticky rice, clean salt and clean water that ensure hygiene, absolutely do not use other by-products. Mr. Pham Hai Duong - Head of the Block and Head of Phan Boi Chau soy sauce craft village said: "Every year my family produces about 10,000 liters of soy sauce but mainly with hybrid bean varieties, now with local bean varieties, the processing quality is much improved. This competition not only affirms the quality of traditional bean varieties but also helps workers gain experience in the production process. Soy sauce made from local bean variety ND1, although the wings are thinner, is more fragrant, sweet and has a more beautiful color.

Through strict evaluation through chemical tests and comparison methods between soy sauce produced with ND1 soybean variety and other hybrid bean varieties, the jury (including experts from the Department of Science and Technology, the Department of Quality Measurement Management and representatives of the Chemistry Department - Vinh University and some restaurant owners consuming Nam Dan soy sauce products) awarded the first prize to Mrs. Nguyen Thi Thuy's household in Mai Hac De block; the second prize went to Mr. Pham Hai Duong's household, Phan Boi Chau block (Nam Dan Town). These are households that are loyal to the traditional way of processing soy sauce using local soybean varieties restored on the basis of implementing a highly technical, laborious and sophisticated production process from the stage of selecting raw materials to processing products. Through the competition, the project's ND1 soybean variety has affirmed its superior quality when combined with the "golden principles" crystallized by many natural factors and the sophistication in processing experience of the workers...

According to the plan, in the spring of 2014, Nam Dan expanded the area to 40 hectares of soybeans for 8 communes: Nam Loc, Van Dien, Xuan Hoa, Hong Long, Nam Tan, Nam Thuong, Hung Tien and Xuan Lam, in order to provide enough raw materials for the craft village with an annual output of over 600,000 liters sold in the domestic and foreign markets. The results of the Project are of great significance in creating an area of ​​original raw material production for the traditional soy sauce making profession to continue to develop with its own brand of Nam Dan land, creating competitiveness for a traditional product that has been famous for a long time.

Ngoc Anh