{"id":111956,"date":"2013-04-02T11:06:00","date_gmt":"2013-04-02T14:06:00","guid":{"rendered":"http:\/\/revistapesquisa.fapesp.br\/?p=111956"},"modified":"2013-04-02T11:07:18","modified_gmt":"2013-04-02T14:07:18","slug":"black-soybean-feijoada","status":"publish","type":"post","link":"https:\/\/revistapesquisa.fapesp.br\/en\/black-soybean-feijoada\/","title":{"rendered":"Black-soybean feijoada"},"content":{"rendered":"<div id=\"attachment_111958\" style=\"max-width: 300px\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-111958\" alt=\"Black soybeans: tastier and easier to prepare than regular soybeans\" src=\"http:\/\/revistapesquisa.fapesp.br\/wp-content\/uploads\/2013\/04\/012-015_Tecnociencia_204-3.jpg\" width=\"290\" height=\"212\" \/><p class=\"wp-caption-text\"><span class=\"media-credits-inline\">EMBRAPA<\/span>Black soybeans: tastier and easier to prepare than regular soybeans<span class=\"media-credits\">EMBRAPA<\/span><\/p><\/div>\n<p>In a few years, the traditional meat and black bean stew known as <i>feijoada<\/i> may be replaced on Brazilian tables by a similar dish: <i>sojoada<\/i> \u2013 or \u201csoy-ada\u201d \u2013 prepared with soybeans instead of black beans (<i>feij\u00e3o<\/i>). Researchers at the Brazilian Agricultural Research Corporation (Embrapa), the Minas Gerais Research Corporation (Epamig), and the Triangle Research and Development Foundation, in the city of Uberaba, are developing two new lines of black soybeans. According to Ana Cristina Juh\u00e1sz, Epamig researcher, development of these lines began at the Embrapa site in Londrina, Paran\u00e1, in 2006. The original 25 varieties were eventually pared down to two. \u201cThey\u2019re in the final phase of our improvement program,\u201d says Juh\u00e1sz. \u201cThey\u2019ll be evaluated more rigorously this year and next, and in a greater number of experimental areas, in order to determine whether they can be launched as new cultivars.\u201d If all goes well, it is expected that the black soybeans will be available in two years. In addition to agronomic evaluations, other characteristics of the beans must be tested. \u201cThey have to please the producer as well as the Brazilian consumer\u2019s discerning palate,\u201d explains Juh\u00e1sz. \u201cThe tests we\u2019ve run so far have shown that black soybeans are tastier and easier to cook than the regular ones. They also contain <em>anthocyanin<\/em>, a natural antioxidant that helps retard cell aging.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"Black-soybean feijoada  ","protected":false},"author":475,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[168],"tags":[],"coauthors":[785],"class_list":["post-111956","post","type-post","status-publish","format-standard","hentry","category-technoscience"],"acf":[],"_links":{"self":[{"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/posts\/111956","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/users\/475"}],"replies":[{"embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/comments?post=111956"}],"version-history":[{"count":0,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/posts\/111956\/revisions"}],"wp:attachment":[{"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/media?parent=111956"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/categories?post=111956"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/tags?post=111956"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/coauthors?post=111956"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}