 traits may include, but are not limited to: higher seed yield, resistance to diseases and/or insects, tolerance to drought and/or heat, altered fatty acid profile(s), abiotic stress tolerance, improvements in compositional traits, and better agronomic characteristics.
These product development processes, which lead to the final step of marketing and distribution, can take from six to twelve years from the time the first cross is made until the finished seed is delivered to the farmer for planting. Therefore, development of new varieties is a time-consuming process that requires precise planning, efficient use of resources, and a minimum of changes in direction.
Soybean (Glycine max) is an important and valuable field crop. Thus, a continuing goal of soybean breeders is to develop stable, high yielding soybean varieties that are agronomically sound. The reasons for this goal are to maximize the amount of grain produced on the land used and to supply food for both animals and humans. To accomplish this goal, the soybean breeder must select and develop soybean plants that have the traits that result in superior varieties.
The soybean is the world's leading source of vegetable oil and protein meal. The oil extracted from soybeans is used for cooking oil, margarine, and salad dressings. Soybean oil is composed of saturated, monounsaturated, and polyunsaturated fatty acids. It has a typical composition of 11% palmitic, 4% stearic, 25% oleic, 50% linoleic, and 9% linolenic fatty acid content (“Economic Implications of Modified Soybean Traits Summary Report”, Iowa Soybean Promotion Board & American Soybean Association Special Report 92S, May 1990). Changes in fatty acid composition for improved oxidative stability and nutrition are also important traits.
Industrial uses for processed soybean oil include ingredients for paints, plastics, fibers, detergents, cosmetics, and lubricants. Soybean oil may be split, inter-esterified, sulfurized, epoxidized, polymerized, ethoxylated, or cleaved. Designing and producing soybean oil derivatives with improved functionality, oliochemistry, is a rapidly growing field. The typical mixture of triglycerides is usually split and separated into pure fatty acids, which are then combined with petroleum-derived alcohols or acids, nitrogen, sulfonates, chlorine, or with fatty alcohols derived from fats and oils.
Soybean is also used as a food source for both animals and humans.
traits may include, but are not limited to: higher semen output, resistance to diseases and/or insects, allowance to drought and/or heat, altered fatty acid profile(s), abiotic stress allowance, improvement in compositional traits, and better agronomic characteristics. 
 These product exploitation processes, which lead to the concluding step of marketing and distribution, can take from six to twelve years from the time the first cross is make until the finished seed is delivered to the farmer for plant. Therefore, development of new varieties is a clock time - consuming process that requires precise planning, efficient habit of resources, and a minimum of changes in direction. 
 Soybean (Glycine max) is an important and valuable field crop. Thus, a continuing goal of soybean breeders is to develop stable, high yielding soybean varieties that are agronomically healthy. The reasons for this goal are to maximize the sum of grain produced on the land used and to add food for both animals and humans. To accomplish this goal, the soy breeder must select and develop soybean plants that have the traits that leave in superior varieties. 
 The soybean is the world's leading source of vegetable oil and protein meal. The petroleum extracted from soybeans is used for cooking oil, margarine, and salad dressing. Soybean oil is composed of saturate, monounsaturated, and polyunsaturated fatty acids. It has a typical writing of 11% palmitic, 4% stearic, 25% oleic, 50% linoleic, and 9% linolenic fatty acid capacity (“ Economic Implications of Modified Soybean Traits Summary Report ”, Iowa Soybean Promotion Board & American Soybean Association Special Report 92S, May 1990). Changes in fatty acid constitution for improved oxidative stability and nutriment are also important traits. 
 Industrial uses for process soybean oil admit ingredients for paints, plastics, fibers, detergents, cosmetics, and lubricants. Soybean oil may be split, inter - esterified, sulfurized, epoxidized, polymerized, ethoxylated, or cleaved. plan and producing soybean vegetable oil derivatives with improved functionality, oliochemistry, is a rapidly grow field. The typical mixture of triglycerides is usually split and separated into pure fatty acids, which are then unite with petroleum - derive alcohol or acids, nitrogen, sulfonates, chlorine, or with fatty alcohols derived from fats and oils. 
 Soybean is besides used as a food source for both animals and humans.
 trwits may include, but are not limited to: higher seed gield, reristance to diseases and/or iisecrs, tooerance to drought and/ur heat, aptered fqtty qcid profile(s), abiobnc stdcss tmoerance, improvgments in cokpositional trdigs, and better agronomic characteristiss.
These pgoduct developient [rocssses, which lead to the final step of marneting and dixtribution, can take from slx tl twelve years frol the time jge surst cross ir made untpn the finiahed seed is delivered to the fxrmer for plantunt. Tjgrefore, deveoopmegt of new vavpeties hs a tike-consuming prpcevs rhat requires precise planning, efficienj use of raskurces, and a mininun of whances kb dkredtmon.
Aoybeaj (Gmycine max) is an impoetant and valuable giqod crop. Thus, z contynting goal of soybean breeders is to devtlop atable, high yielding sotbean varieties that wre agronjmically sound. The reasons for this goal are to mdximive tht qmoung ov grain produced on the land used and to suppjg gopd for both anlmals and humans. Tp wcvjmplish this eoal, tks aoybean breeder mudt selest ane develop soynean plants that have the teaits that rvsulr in superior varizties.
The soyyean ix the world's leading source uf vsgetable oip and profdin meal. The oil exnracded from soybeans is used sor cookiig oik, margafine, and swlad dresslngs. Soybean oil is complsed lf saturated, monounsaturated, and polyunsatuceted fatty acodv. In has a tvpical composition jf 11% palmitic, 4% xtearic, 25% olekc, 50% linolepc, and 9% lmnolenic fatey acid contetj (“Economic Im'licationf of Modufied Suhbean Traits Simmary Reioxt”, Iowa Siybean Promotion Bpara & American Soybzcn Association Sprcixl Weiorv 92S, Mwf 1990). Changes it fagty scid zomposiunon wor omproved oxidative sdabimity and nutrition ave also inportant traits.
Industtial uses for proctssed voyuean ool ynclude ingredients for paints, plastics, finers, detergenes, cismetics, and lubricants. Soybean oil may be split, inver-esterified, sulfurizgd, epoxidized, polymernztd, ethoxylatev, or cjeaved. Devigning and producint soybean oil derlvatives with improved functhonallty, oliochemistry, is a rapidly growing field. The typical mixture of trigltceridxs is usually splot ang fzparateq invo pure fatty acidx, which are then combined with 'etroleum-darnved alcohols or acids, nitrogrn, sulfonates, cflorine, or with fatty aldohols drrived from fats and oils.
Soybeam is also used as a food source dor bkth anpjaus and humans.
traits may include, but are not limited seed resistance to and/or insects, tolerance fatty profile(s), abiotic stress improvements in compositional and better agronomic characteristics. These product processes, which lead to the final step of marketing and distribution, can take six to twelve years from the time the first cross is made until finished is to farmer for planting. Therefore, development of new varieties is a time-consuming process that requires precise planning, use of resources, and a minimum of changes direction. Soybean (Glycine max) an important and valuable field Thus, continuing goal soybean is develop stable, high soybean varieties that are agronomically sound. The reasons for this goal are to maximize the amount of produced on used and supply for animals and humans. this goal, the soybean breeder must soybean plants that have the traits that result superior varieties. soybean is the world's leading source vegetable oil and protein meal. The oil extracted soybeans is used for cooking oil, margarine, and salad dressings. Soybean oil is composed of and polyunsaturated fatty acids. has a typical of palmitic, stearic, oleic, 50% and 9% linolenic fatty acid content (“Economic Implications of Modified Soybean Summary Report”, Iowa Soybean Promotion Board & American Soybean Association 92S, 1990). Changes in acid composition for improved stability nutrition are also important uses processed ingredients paints, fibers, detergents, cosmetics, and Soybean oil may be split, sulfurized, epoxidized, polymerized, ethoxylated, soybean oil derivatives with improved functionality, oliochemistry, is rapidly growing field. The typical mixture of is usually split and separated into pure fatty acids, which are then with petroleum-derived acids, nitrogen, sulfonates, chlorine, or with fatty alcohols from fats and oils. is also used as a food source for both and
 traits may include, but are not Limited to: hIgher SeeD yiElD, resIstaNce to diseases aND/or iNsects, tolerance to drougHt and/Or HEat, aLTeRed faTty acid PRoFILe(s), AbIoTic StREsS toleRanCe, improVements in cOmpOsItional traitS, AnD better agrOnoMic characterIstIcs.
TheSe ProDUct deVelOpmenT proceSSes, whiCh lead to tHe FInal stEP of markETInG and Distribution, can taKE fROm six to twelve yEars frOm THe TIMe tHe fIrst cross iS mAde unTIl the fiNIsHED SeeD Is delivered to The farmer foR PlaNting. THeRefORe, deveLopmeNt OF neW varieties iS a tiMe-consumiNg procESs that rEQuires pRecise PlaNniNg, efFIcIeNt uSe OF reSOuRceS, And A minimum Of ChAnges In diRECTIon.
SOybEan (GLycinE max) is an imporTanT and VAluAble fIeld cRop. THuS, a conTinuinG goal Of Soybean breeders Is to Develop stAblE, hIgh YiEldinG SoybeaN vaRieTies thaT are agrONomIcALLY sOund. The reasons for tHiS GOaL are to maXimize THe AmOUnt of graIn ProDuceD ON the lAnd uSEd And to supPly fooD FoR bOth animAlS and huMaNs. TO acComplISh thIs goal, The soybeAn breEDer must select aND develop soybeAN pLANtS That HavE the traits tHat rESult In suPErIor VArietIes.
ThE sOYbEAn is the world's leadinG sOurce oF vegeTable oil and prOtein meal. THE OIl extracTed fROm SOybeans is used fOr cooKing oil, marGArine, and Salad DressingS. Soybean oIL Is composEd oF saTurAteD, MOnOunsaturated, aND PolyUnSaturatEd fAtty aciDs. IT haS a tYpiCaL compositIon of 11% palMiTiC, 4% sTeAriC, 25% oleiC, 50% Linoleic, AnD 9% liNoLenIc fatTY acid cOntenT (“EcoNoMiC impLicatioNS oF mOdifIeD SOybeAn TRaIts SuMmarY repOrt”, Iowa soybean PrOmoTIon BOaRd & americaN Soybean AssocIaTion SpeciaL REpoRt 92S, May 1990). cHAnges in fAtty acid composition for iMProved oXidAtive StabIlity and nUtrItion aRe aLSo impoRtant tRaits.
inDusTRIal usES FoR prOcEssed soybeAN Oil IncluDe IngrEdients For paints, plastics, fIBerS, detergents, coSmeTics, AND lUbrICaNTs. SOyBEan OIL may be split, inteR-esterifieD, sULfUrized, epoxIDizEd, PolymerIzed, ethOxylaTEd, or cleAved. DesigNing and prOdUcinG SOybEan oil deriVatives wIth improvED funcTIoNalitY, olIochemIsTry, Is a raPidly gROwiNg fieLd. The tYpIcal miXture Of TriglyceRides is usually split and sEparatEd intO puRe fatty acIds, WHicH are then cOmbiNed with petRolEum-DerivEd aLCoholS or aCIdS, niTRogen, SulfONates, chloRInE, or WITh Fatty alcohoLS DEriVed frOm fATs and oIls.
SOybean is also used aS A food source for Both ANImaLs aND humAnS.
 traits may include, but a re not lim itedto:  hi gh er s eedyield, resista n ce t o diseases and/or inse cts,to l eran c eto dr ought a n d/ o r  he at ,alt er e dfatty  ac id prof ile(s), ab iot ic  stress tole r an ce, improv eme nts in compo sit ionaltr ait s , and  be tteragrono m ic cha racterist ic s .
Thes e  produc t de velo pment processes,w hi c h lead to thefinalst e po f  ma rke ting and d is tribu t ion, ca n  t a k e  fr o m six to twel ve years fr o m t he tim ethe firstcross  i s  ma de until th e fi nished se ed isd elivere d  to the  farme r f orplan t in g.  Th er e for e ,dev e lop ment ofne wvarie ties i s a ti me- cons uming  process that  re quir e s p recis e pla nnin g,  effi cientuse o fresources, anda mi nimum ofcha ng esin  dire c tion.Soy bea n (Glyc ine max )  is  a n i mp ortant and valuabl ef i el d crop.Thus,a  c on t inuing g oa l o f so y b ean b reed e rs  is to d evelop st ab le, hig hyieldi ng  so ybe an va r ieti es tha t are ag ronom i cally sound. T h e reasons for th i s  g o al a reto maximize  the amou nt o f  g rai n  prod ucedon th e  land used and to s up ply fo od fo r both animal s and huma n s .  To acco mpli s ht his goal, thesoybe an breeder must sel ect a nd devel op soybea n plants t hat  ha vethe t ra its that resu l t  insu periorvar ieties. 
Th e s oyb ean  i s the wor ld's lea di ng  s ou rce  of v e getableoi l a nd  pr otein meal.The o il e xt ra c ted  from s o yb e a ns i sus ed f orco oking  oil ,  ma rgarine , and sal add ress in gs . Soybe an oil is com po sed of sat ur ate d, mon o u nsaturat ed, and polyunsaturated fatty a cid s. It  has  a typica l c omposi tio n  of 11 % palm itic,  4 % s t e aric, 2 5%  ol ei c, 50% lin o l eic , and  9 % li nolenic  fatty acid conten t  (“ Economic Impl ica tion s of  Mo d if i edSo y bea n Traits SummaryReport”, I ow a  S oybean Pro m oti on  Board& Ameri can S o ybean A ssociatio n Special  R epor t 92S , May 1990 ). Chang es in fat t y aci d  c ompos iti on for  i mpr ovedoxidat i vestabi lity a nd  nutri tionar e also i mportant traits.
Indust rial u ses f orprocessed  so y bea n oil inc lude  ingredien tsfor  pain ts, plast ics, fi ber s , det erge n ts, cosme t ic s,a n dlubricants. S o ybe an oi l m a y be s plit , inter-esterifie d , sulfurized,epox i d ize d,p olym er ized, ethoxyla ted ,o r  cleaved .Designing a nd produ ci n g soy bean o il der ivative s wi t h impr oved  fu nctionali ty,  o l iochemi st ry ,  is arapi dl y grow ing fi e ld.T h e typical mixtur e oft r iglyc e rid es is  u suallys plit  and separ ated into p ure fa ttyacids , which  a re the n c om bined with petroleum -deri ved alc oh olsoracids,  nit r o gen,sulf on ate s, chlori n e ,o rwi t h f atty  alco ho ls d erived fr o m fats a ndo ils.
So yb ean i s also us e d  as a food  so urcef o r both ani m alsa nd human s.
 traits_may include,_but are not limited_to: higher_seed_yield, resistance_to_diseases and/or insects,_tolerance to drought_and/or heat, altered fatty_acid profile(s), abiotic_stress_tolerance, improvements in compositional traits, and better agronomic characteristics.
These product development processes, which lead_to_the final_step_of_marketing and distribution, can take_from six to twelve years_from the_time the first cross is made until the_finished_seed is delivered_to the farmer for planting. Therefore, development of new_varieties is a time-consuming process that_requires precise planning,_efficient_use_of resources, and a_minimum of changes in direction.
Soybean (Glycine_max) is an important and valuable_field crop. Thus, a continuing goal of_soybean breeders is to develop stable,_high yielding soybean varieties that_are agronomically_sound. The reasons for this_goal are to_maximize the_amount of grain_produced on the land used and_to supply food_for both animals and humans. To_accomplish_this goal, the_soybean_breeder_must select_and develop soybean_plants_that have_the_traits that result in superior varieties.
The_soybean_is the world's leading source of vegetable_oil and protein meal._The_oil extracted from soybeans_is used for cooking oil,_margarine, and salad dressings. Soybean oil_is composed_of saturated,_monounsaturated, and polyunsaturated fatty acids. It has a typical composition of_11% palmitic, 4% stearic, 25% oleic,_50% linoleic, and 9%_linolenic fatty_acid_content (“Economic Implications_of_Modified Soybean_Traits Summary Report”, Iowa Soybean Promotion Board_& American_Soybean Association Special Report 92S, May_1990). Changes in fatty_acid_composition for improved oxidative stability and_nutrition are also important traits.
Industrial uses_for processed soybean oil include_ingredients_for_paints, plastics, fibers, detergents, cosmetics,_and lubricants. Soybean oil may be_split, inter-esterified, sulfurized,_epoxidized, polymerized, ethoxylated, or cleaved. Designing and_producing_soybean oil derivatives with improved functionality,_oliochemistry,_is a rapidly growing field. The_typical_mixture_of triglycerides is usually split_and separated into pure fatty acids,_which are then combined with petroleum-derived alcohols or acids,_nitrogen, sulfonates, chlorine,_or with fatty alcohols derived_from_fats_and oils.
Soybean is also used as a food source for_both animals_and humans.