Taiwan’s Soybean Revival: Growth, New Varieties, and the Climate Case for Local Beans

Despite this growth, Taiwan still imports millions of tonnes of soybeans each year, mainly from the United States and Brazil, meaning domestic beans remain a niche but expanding sector .

Why Local Soybeans Matter for Sustainability

Taiwanese agricultural authorities emphasize that the value of local soybeans is environmental as much as economic.

Lower water use

Soybeans are relatively drought‑tolerant. During the growing period they typically require only 30–40% of the water needed for rice, potentially saving 5,000–7,000 tonnes of irrigation water per hectare under careful management .

Reduced fertilizer needs

Soybeans are legumes and form symbiotic relationships with soil bacteria that fix nitrogen from the atmosphere. This natural process can reduce chemical nitrogen fertilizer use by roughly 20%, lowering both production costs and greenhouse‑gas emissions such as nitrous oxide .

Lower transport emissions

Most soybeans consumed in Taiwan travel long distances by ship. Locally grown beans reduce these food‑mile emissions, especially when sold fresh and processed domestically .

Together, these factors have led policymakers to highlight soybeans as part of Taiwan’s transition toward low‑carbon agriculture and sustainable diets.

New Soybean Varieties Developed in Taiwan

Agricultural research stations across Taiwan have developed soybean varieties suited to local climates, cropping systems, and food uses. The breeding focus includes higher yields, disease resistance, stress tolerance, and improved seed quality.

Some widely promoted varieties include:

• Kaohsiung Selection No. 10 – a yellow soybean widely used for soy foods such as soy milk and tofu .
• Tainan No. 10 – a high‑protein, relatively high‑yield variety suitable for tofu, miso, and soy milk production; it also has resistance to certain diseases .
• Tainan No. 3 – a black soybean known for high antioxidant content and used in health foods such as black‑bean tea or powder .
• Tainan No. 5 – another black soybean favored as a raw material for soy sauce production .

Researchers have also developed additional lines—including larger‑seeded black soybean varieties like Tainan No. 8 (“Heizhen”) and No. 9 (“Heibao”)—with improved yields and pest tolerance . More recently, breeders have introduced region‑specific cultivars such as Taichung No. 1, a high‑protein variety designed for autumn planting and lower‑input cultivation .

These breeding programs aim to create soybean varieties tailored to Taiwan’s climate, mechanized harvesting, and specialty food markets.

Why Officials Encourage Consumers to Buy Local Soybeans

Even with expanding acreage, domestic production remains far too small to replace imports. Instead, policymakers are promoting local soybeans for different reasons.

1. Non‑GMO and traceable supply chains
Most imported soybeans used in Taiwan are genetically modified, while domestically grown beans are typically non‑GMO and produced under controlled seed systems and inspections .

2. Fresher food products
Local beans can reach processors and consumers quickly, supporting fresh tofu, soy milk, and traditional foods.

3. Rural economic support
Contract farming programs link growers with processors, creating new income sources for farmers and encouraging crop diversification.

4. Environmental benefits
By reducing transport distances, water use, and fertilizer inputs, domestic soybeans contribute to Taiwan’s broader goals for sustainable agriculture and climate mitigation .

The Bottom Line

Taiwan’s soybean sector is still small, but it is expanding quickly. In just ten years, planting area has grown more than fivefold, supported by crop‑diversification policies and new locally adapted varieties.

The goal is not to replace imports overnight. Instead, Taiwan is building a specialized domestic soybean ecosystem focused on sustainability, traceability, and high‑value food products—demonstrating how even a small share of local production can contribute to climate goals and resilient food systems.