Uzbek scientists have developed three new varieties of soybean

Uzbek breeders have developed three new varieties of soybean. According to the Ministry of Justice of the country, the "Marjon" variety was developed by scientists from the Institute of Genetics and Plant Experimental Biology of the Academy of Sciences of Uzbekistan, while the "Vodiy jilosi" and "Oltin vodiy" varieties were bred by the Scientific Research Institute of Grain and Leguminous Crops. These new soybean varieties have been registered in the registry of the Ministry of Justice of Uzbekistan, granting the rights for their cultivation and use. Created through selective breeding, these new varieties possess innovative characteristics, uniqueness, and stability. Containing 45% protein and up to 25% vegetable oil, soybean holds a significant place in agricultural culture. In terms of balanced amino acid composition, soybean protein is very close to meat and dairy products, which is why it is called the "meat plant" worldwide. Due to its wide range of applications, soybean is used not only in the food industry but also for producing medical plasmas and high-quality lenses for glasses. In addition to its nutritional value, soybean has the ability to increase soil fertility and improve its agrochemical condition.