The Canadian Food-Grade Database was initiated in 2005 to address requests for quantitative and objective information about Canadian soybeans grown for soy food applications.
The samples are obtained from the Ontario Soybean Variety (OSV) Trials which are conducted by the Ontario Soybean And Canola Committee (OSACC). The OSV trials are replicated across multiple sites for each maturity group zone in the Canadian soybean production areas. The trials are operated according standardized procedures and undergo inspection. See Trial locations and descriptions.
The Canadian Food-Grade Database is the product of collaboration among provincial and national partners. The database was hosted on the Canadian International Grains Institute website from 2005 to 2011 and the Canadian Soybean Council website from 2012-2013. The database was fully integrated into the OSACC website in 2013 to provide interactive functions to the database users.
The samples included in the database represent soybean varieties that are currently available or are expected to be available soon for commercial production. The samples include varieties used in Manitoba, Ontario, Quebec and other emerging Canadian soybean production areas. Inclusion of varieties in the database is voluntary at the discretion of the variety sponsors. The sponsors/seed distributors are contained in Table 1 (Variety Descriptions) and in the list of distributors.
Varieties are reported in the maturity group test in which they were entered. Some varieties can be grown in more than one maturity group zone and appear in more than one table. The maturity group areas are provided in a map. The varieties entered in the OSV trials vary from year-to-year and therefore may not appear each year of the database. Missing values occur in the tables if a samples was not available for the all of the analyses.
Following harvest, the yield, seed size, oil and protein are determined by the OSACC trial coordinators for each site. Subsamples are sent for analysis of sucrose, oligosaccharides, total fermentable carbohydrates, total isoflavones, genistein and daidzein by AAFC, Harrow. For All composition analyses are conducted by NIR spectroscopy.
Before using the database please read the copyright information.