[Public Voices] Expanding Domestic Soybean Consumption: The Answer Lies in the Processing Industry

Doyeon Kwak, Director of the National Institute of Crop Science at the Rural Development Administration.

Soybeans have long been a staple ingredient on Korean tables. Even today, when convenience foods have become commonplace, traditional foods such as doenjang (fermented soybean paste), tofu, and kongnamul (soybean sprouts), as well as a simple glass of soy milk or modest soybean side dishes, continue to be consumed steadily. This persistence is the result of a long-standing trust in the nutritional and functional value of soybeans.

However, despite their familiarity at the dining table, the domestic soybean industry is currently facing a mismatch between production and consumption. The production base is expanding rapidly, but demand is not keeping pace, leading to an imbalance across the industry.

In recent years, the productivity of domestic soybeans has improved significantly. The distribution of varieties suitable for paddy field cultivation and the expansion of mechanization have more than tripled the cultivation area in just five years. The self-sufficiency rate of soybeans also rose from 26.7% in 2019 to 35.7% in 2023. However, the increase in production has not translated into greater market consumption, resulting in supply-demand imbalances, inventory accumulation, and stagnant consumption. This clearly demonstrates the need to shift the industry's focus from 'expanding production' to 'strengthening the consumption base.'

Domestic soybean consumption is concentrated in processed foods such as tofu, doenjang, soy sauce, and soybean sprouts. Therefore, the sustainability of the industry depends on developing varieties with excellent processing suitability and establishing a system that accurately reflects the needs of the industry. Simply expanding production will not easily increase consumption; building a virtuous cycle in which developed varieties are actually commercialized is what determines the industry's competitiveness.

The National Institute of Crop Science has been developing varieties for different uses, including those for tofu, fermented pastes, sprouts, and rice blends. New varieties such as 'Seonpung' and 'Daechan' for tofu, 'Dadream' for soft tofu, 'Aram' for soybean sprouts, and the functional black soybean 'Cheongja No. 5' have received high praise in the field and contributed to enhancing product competitiveness. These varieties offer stable productivity and processing efficiency, making them highly useful for industry players and playing a key role in strengthening the foundation of the domestic soybean industry.

Recently, the institute has further strengthened its collaboration with industry, refining its system to reflect on-site needs from the early stages of variety development. Through cooperation with companies specializing in domestic soybean foods, new varieties such as 'Haechang' for sprouts and 'Daedan' for high-protein tofu are being jointly evaluated. From the development stage, large-scale processing suitability and marketability are verified together, increasing the likelihood of commercialization. In addition, the institute continues to introduce varieties with excellent processing suitability for additive-free soy milk, soybean tea, and natto, and plans to expand various technical support measures for stable supply of raw materials, such as establishing raw grain production complexes, supporting contract farming, and providing high-yield cultivation technology education.

For the domestic soybean industry to achieve stable growth in the future, it is essential to establish a structure in which production, processing, and consumption are organically connected. When varieties that meet industry needs are supplied in a timely manner and reliable domestic soybean products consistently gain a foothold in the market, natural consumption growth will follow. Such a structure will also reduce supply-demand instability and further strengthen the overall stability of the industry.

Soybeans are not only a fundamental ingredient that has sustained our dining tables, but also an important resource that demonstrates the potential of agriculture. Even in a changing food environment, domestic soybeans retain significant nutritional advantages and potential for expansion into diverse processing fields. I hope that, based on this competitiveness, the domestic soybean industry will continue to grow on a more robust foundation.

Doyeon Kwak, Director of the National Institute of Crop Science at the Rural Development Administration