TAIPEI (Taiwan News) — Taiwan’s soybean cultivation area has increased more than fivefold over the past decade as officials promote domestically grown soybeans as a sustainable, low-carbon agricultural product.
According to the Ministry of Agriculture, Taiwan currently produces about 5,000 tonnes of soybeans annually, accounting for only about 0.2% of domestic demand, with imports continuing to serve as the primary supply source, per CNA.
However, the area devoted to soybean cultivation has steadily expanded from about 680 hectares in 2014 to 4,473 hectares in 2024.
The Tainan District Agricultural Research and Extension Station said climate change and net-zero transition goals have increased the importance of domestically produced soybeans, which offer advantages including non-GMO production, freshness, safety, and traceability.
Chen Yu-chu (陳昱初), director of the station, said soybeans are not only a high-quality source of plant protein but also provide benefits such as water conservation, reduced fertilizer use, and carbon reduction.
Chen said soybeans are drought-resistant crops requiring only about 30% to 40% of the water needed to grow rice. He said precision irrigation methods can save between 5,000 and 7,000 tonnes of agricultural water per hectare, an important advantage as Taiwan faces increasingly limited water resources, per CNA.
He also said rhizobia bacteria living symbiotically in soybean roots can convert atmospheric nitrogen into nutrients for crops, reducing the need for chemical nitrogen fertilizers by about 20%. This lowers production costs and helps reduce greenhouse gas emissions, including nitrous oxide.
Chen said Taiwan’s long-term reliance on imported soybeans has created a significant carbon footprint because of long-distance transportation. Purchasing domestically produced soybeans supports low-carbon consumption while also ensuring freshness, safety, and traceability, he said.
According to Chen, improvements in cultivation techniques and streamlined mechanized farming processes have also enhanced production efficiency and strengthened the competitiveness of Taiwan’s soybean industry.
The research station said it has developed two soybean varieties in recent years.
The first, Tainan Soybean No. 10, features high protein content and resistance to powdery mildew. Officials said the variety has a rich aroma and high yield, making it suitable for soy milk, tofu, dried tofu, and miso production.
The second, Tainan Black Soybean No. 11, is characterized by high yields, powdery mildew resistance, and elevated levels of isoflavones and anthocyanins, which provide antioxidant properties. The station said products such as black soybean milk and black soybean tea made from the variety have a mellow flavor and nutritional value.
The station encouraged consumers to prioritize soybean products with traceability and organic certification labels to support local agriculture and environmental sustainability.
