Wisconsin Gov. Scott Walker’s Proclamation Makes it Official: September 2016 is Soybean Month

Madison, WI, August 19, 2016—Wisconsin Gov. Scott Walker has proclaimed September 2016 as Soybean Month, in recognition of Wisconsin soybean growers and their significant contribution to the state’s economy.  Last year, Wisconsin grew 92.6 million bushels of soybeans, with a production total of $787 million. Animal agriculture—including livestock, fish and poultry—is the top consumer of soybean meal.

According to the 2016 Soybean Month Proclamation, animal agriculture accounted for 145,500 Wisconsin jobs in 2014, with an economic output of $20.5 billion and $3.7 billion in earnings. Wisconsin soy producers continue to have a great impact on the state’s economy. In fact, the U.S. Department of Agriculture estimates that Wisconsin farmers will harvest a record amount of soybeans this year.

The Wisconsin Soybean Marketing Board notes that Wisconsin’s 11,000 soy producers fuel the state’s economy in several ways. While animal agriculture is the largest consumer of soy meal, Wisconsin soybeans are also used to produce soyfoods such as tofu and soymilk. In addition, Wisconsin is a major exporter of soybeans. Approximately 65 percent of the state’s soybeans are exported, with much of the demand coming from China.

 Learn more about Wisconsin soy production and stay up to date on industry announcements at https://badgerbean.com/


Soyfoods are Protective Against Breast Cancer

Madison WI , June 7, 2016— A study from Shanghai involving more than 70,000 healthy women shows that consuming soyfoods reduces risk of breast cancer. The study is good news for Western women and girls because they, too, can derive health benefits and reduce their risk by starting to incorporate higher amounts of soyfoods into their diets.

After following 70,000 study participants for more than 13 years, the Shanghai study found that 1,034 participants developed breast cancer. Here are some details from the study.

• Consuming approximately one-and-a-half servings of soyfoods per day during adolescence was associated with a nearly 50 percent lower risk of developing breast cancer before menopause.

• Consuming approximately two servings of soyfoods per day during adulthood was associated with a one-third reduction in the risk of postmenopausal breast cancer.

• Consuming soyfoods early in life was not protective against breast cancer after menopause. The investigators who conducted the study reasoned that the protective effects of consuming soy early in life are fully present during the premenopausal period, so there is no further protection against breast cancer after menopause.

The study from Shanghai is relevant for American women—whose diets have not traditionally included soy— because adult soy intake was protective against breast cancer only among women who consumed little soy when they were young. By doing so now, women can reduce their risk. Also, young girls who consume soy will significantly reduce their risk later in life. Current U.S. statistics show that about one in eight American women will develop invasive breast cancer over the course of her lifetime.

The Soyfoods Council reminds you that one serving of soyfoods—including soymilk and edamame—provides approximately 7 to 15 grams of high-quality plant-based protein. Unlike many commonly consumed protein-rich foods, soyfoods are also cholesterol-free and low in saturated fat.

For more information about current research studies about soyfoods and your health, visit the Soyfoods Council website at www.thesoyfoodscouncil.com. The Soyfoods Council offers easy-to-understand health and nutrition information, plus cooking tips and recipes featuring soyfoods. You’ll also find a wide variety of kid-pleasing snacks.


Students Vie for Prizes in Video Contest Promoting Soybeans and Wisconsin Agriculture

Madison, Wisconsin, May 4, 2016—#Spill the Beans, an exciting new video contest opportunity encourages Wisconsin youth to create videos that share the importance of soybeans with urban, non-agriculture consumers. The contest is open to 4-H and FFA members who are currently (as of January 1, 2016) in grades 3 to 13 of the program year.

The short videos—two minutes or less—will highlight the importance of soybeans in 4-H and FFA students’ livestock fair projects and in their everyday lives. Not only will winners in each category receive cash prizes, they also will be recognized at the 2016 Wisconsin State Fair where their videos will be played.

All it takes for qualified students to enter is a smartphone, video camera or tablet that allows them to create a short video in which they share their agriculture stories. First prize in each category is $300. Second-place prizes of $150 will be awarded in each category, as will third-place prizes of $75. In addition, four urban youth will get the chance to spend a day on the farm with the contest winners.

Students will compete in four video categories, based on their ages as of January 1, 2016. Those in grades 3 to 6 can talk about their livestock and what they have learned. Older youth, grades 7 to 13, have two choices: They can talk about soybeans and their nutritional importance for livestock, or share their own livestock or crop experiences in 4-H/FFA and how those experiences may influence their future career choices.  The fourth video category, Video Production Awards, is open to all competitors in grades 3 to 13 and will be awarded to the video with the highest production quality.

Sponsors of the Spill the Beans Video Contest include Wisconsin Soybean Marketing Board, Wisconsin Beef Council, Wisconsin Pork Association, Pam Jahnke—The Fabulous Farm Babe, UW-Extension 4-H/Wisconsin FFA, UW-Madison Department of Animal Sciences and Wisconsin State Fair.

It’s time to #Spillthebeans about Wisconsin agriculture. The contest deadline is July 8, 2016.  Video entries may be submitted via YouTube, Dropbox or Google Drive, or mailed on a flash drive or DVD.  To find complete instructions for entering Spill the Beans Video Contest or to request an entry form, visit www.wisoybean.org or http://fyi.uwex.edu/youthlivestock/spillthebeans-video-contest/.

A New Study, Protein Snacks Improve Appetite and Diet Quality in Teens, Shows Why Soyfoods Make a Good Snack Choice for Teens

Ankeny, Iowa, March 22, 2016—April is Soyfoods Month, is the ideal time to help children and adolescents make sensible snack choices as part of a healthy eating pattern. According to the Centers for Diseases Control and Prevention, obesity has quadrupled in adolescents and more than doubled in children in the past 30 years. Currently, about 17 percent of children and adolescents are obese. In light of these findings, snacks have taken on more importance. Globally, a majority of children are consuming two to three snacks per day. According to recent research, young Americans are moving towards consuming three snacks a day, with snacks often accounting for 27 percent of their daily caloric intake.
Making diet and exercise changes can help children and teens maintain a healthy weight, and replacing high fat/ high sugar snacks with more healthful options such as soy is a great place to start. Soyfoods—such as soynuts, edamame and soymilk shakes—are packed with plant-based protein.

Soyfoods are especially good snack choices, given the findings from a recent study conducted by The University of Missouri in collaboration with DuPont Nutrition & Health and published in The Journal of Nutrition. The study, titled “Protein Snacks Improve Appetite and Diet Quality in Teens,” found that consuming protein-rich afternoon snacks containing soy protein led to a reduction in appetite, a delay in subsequent eating, and an improved overall diet quality compared to other snack options. In this study, teens whose usual habit was to consume an afternoon snack were followed on three different occasions in which they consumed a high fat/high sugar snack, a snack higher in protein and low in fat or no snack at all.

As noted in the study conducted at University of Missouri, incorporating a protein-rich afternoon snack improves total daily diet quality. Teens who received the high fat snack or no snack subsequently consumed more snacks high in fat and sugar that evening, as compared with participants who incorporated a protein snack in their daily diet. Also, those who ate protein snacks (versus high fat snacks or no snacks) not only had a lower fat intake but also higher daily protein intake, a key nutrient required for healthy growth and development. The study found that consumption of an afternoon snack reduced the appetite over the course of the afternoon, and a snack made with soy protein led to a greater appetite reduction.

In addition to this study, the 2015-2020 Dietary Guidelines for Americans underscore the relationship between nutrition and health. The latest guidelines offer key recommendations, including a shift to healthier food and beverage choices and choosing more nutrient-dense foods. Soyfoods are specifically called out as part of a healthy eating pattern.
Soyfoods provide a healthy foundation for growth and development. Unlike many high fat, high calorie grab-and-go snacks, soy is cholesterol-free, low in saturated fats and is a complete protein offering all of the essential amino acids in the proper amounts needed for healthy growth. One serving of many common soyfoods offers from 7 to 15 grams of protein.  Soy snacks are good news for parents and teens alike because soy options are plentiful, affordable and convenient.

Soy ingredients can be swapped into kid-friendly recipes, replacing other components that contribute more fat or lower quality of protein to the nutrition profile of your family’s favorite dishes. Consider using edamame or tofu as a base for dressings and dips, meatless options of hamburger, meatballs or sausage or simply swapping soymilk for other beverages to deliver 8 grams of high-quality protein as well as calcium and vitamin D to help fuel bone development in growing teens. Today there now are higher protein versions of foods commonly consumed by young people, such as pudding.
Recipes from The Soyfoods Council make it easy for teens to move away from high fat/ high sugar snacks to healthier protein snacks. Ideas include the Soynut Butter Pita Pocket made with whole wheat pita, soynut butter, apple slices and apple butter; and roasted Honeyed Soynuts, eaten alone or used in a variety of homemade trail mix recipes. Other choices are drinks such as the Berry Secret Smoothie, made in a blender with lite vanilla soymilk, frozen berries, fresh spinach and a splash of orange juice.

For more information about the study, “Protein Snacks Improve Appetite and Diet Quality in Teens,” visit  http://www.danisco.com/about-dupont/news/news-archive/2015/new-study-investigates-strategies-for-improving-obesity-related-outcomes-in-overweight-young-people/

Winners Announced in the Wisconsin Soybean Marketing Board Recipe Contest “Miso Meets Meat”

Madison, WI, February 11, 2016— Two first place winners in the “Miso Meets Meat “ recipe contest, sponsored by the Wisconsin Soybean Marketing Board (WSMB), have each been awarded $1,000 prizes. Consumers and foodservice professionals alike shared their best recipes featuring miso—fermented soybean paste that is prized in traditional Asian cuisine for its umami (savory) flavor that complements the flavors of meat, poultry and seafood. Lori Rukstales of Roberts, WI, created the first place consumer category recipe for Miso Peanut Bacon Burgers. In the professional category, culinary professional/writer Beth Crave of Waterloo, WI, took first place honors with her Miso Stewed Beef French Dip Sandwich, incorporating red and white miso paste and served with Gouda cheese on rustic French bread. At the table, sandwiches are dipped in individual bowls of strained, flavorful stewing liquid before they’re eaten.

Winner Lori Rukstales says, “My thoughts on miso have expanded exponentially. I knew of it as a soup base, but otherwise gave little thought to it. Now that I have tasted it, I can agree that it provides wonderful umami to just about any dish, and it’s not just an Asian ingredient.” She did some outside-the-box thinking with a basic peanut sauce recipe that has long been one of her favorites. “When I tasted how good the miso was with the peanut sauce, it just occurred to me that it might be a great burger topping as well.” She mixes some of the sauce with the ground beef and saves the remainder for topping the burgers. Rukstales serves her Miso Peanut Bacon Burgers on toasted homemade pretzel buns.

Second-place awards of $500 each went to consumer winner Loanne Chiu of Fort Worth, TX, for Miso Pomegranate Chicken, and foodservice professional chef/instructor Michael Watz of Washburne Culinary Institute in Evanston, IL, for Huli Huli Miso-Rubbed Hawaiian Spare Ribs. Lori Rukstales also was awarded the consumer division $250 third place prize for her Asian Chicken Salad recipe. No third place prize was awarded in the foodservice professional category.
All of the winning “Miso Meets Meat” contest entries celebrate the food partnership between the Wisconsin’s soybean farmers and the farmers who raise meats, poultry and seafood. Collectively, these farmers feed not only their communities but also the rest of the nation.

In selecting the winners, contest recipes were prepared by Watertown High School culinary students for tasting and evaluation by a panel of judges. The judges include culinary arts teacher Jolene Massuch of Watertown High School, Watertown School Board president Mark Putra, principal William Loss of Watertown High School and Linda Funk, president of Flavorful Insight.

For this contest, the WSMB chose miso as its soy recipe ingredient of choice because it lends a rich, a savory flavor to meaty recipes. Miso also offers health benefits because it is a probiotic food and is high in isoflavones.  It can easily be stirred into soups, salad dressings and sauces. Adding a little miso to softened butter or mayonnaise also adds depth and dimension to favorite condiments. Miso is commonly used as a flavoring in Japanese cooking, where it has long been appreciated for its umami (savory) flavor and considered a healthful food.

For complete winning recipes in the “Miso Meets Meat” recipe contest, visit the Wisconsin Soybean Marketing Board website at www.wisoybean.org.

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Discover the Magic of Miso for Holiday Meals

Ankeny, Iowa, November 11, 2015—Just because the upcoming holidays are a time of tradition doesn’t mean you can’t tweak your favorite recipes by adding the salty, umami flavors of miso. Miso—a soybean paste fermented with rice, barley or other grains— adds savory notes to a variety of foods. Discover how this traditional staple ingredient in Japanese cuisine can enhance your own traditional holiday recipes. Miso is a high-protein food (offering approximately 2 grams of protein per 1 Tbsp.). It also provides nutrition benefits, including probiotics (naturally occurring live bacteria in cultured and fermented foods) that are good for the digestive system. Miso is typically found in the refrigerated sections at supermarkets.

Mild-flavored white miso can be used in salad dressings or stirred into mashed potatoes. For brunch drinks, try adding a small dab of white miso to your favorite Bloody Mary recipe. The Soyfoods Council offers recipes for creating salad dressings such as miso mustard vinaigrette, made with white miso paste, Dijon mustard, honey, rice vinegar, ginger root, mint, rosemary and soybean oil.

For a nuttier, slightly more robust flavor, add yellow miso to your recipes. It is fermented a little longer than white miso, which produces a flavor that’s ideal for making light marinades or stirring into broths or soups just before serving. Yellow miso also adds pizazz to roasted vegetables. Make a glaze for root vegetables by combining miso with honey, brown sugar or maple syrup, and a little oil and mirin (rice wine), plus your favorite herbs. Or, add another level of flavor to your turkey stuffing by incorporating yellow miso. Stir a small amount of miso paste into the liquid added to your favorite holiday stuffing recipe.

The robust flavors and saltiness of red miso make it an excellent choice for complementing roasted meats. Use it to create marinades and sauces, or add red miso to gravies. You can also make a miso rub by combining miso paste with olive oil and seasonings.

For sandwiches made with leftover turkey, mix miso into mayonnaise and spread on the bread of your choice. This condiment adds depth and dimension to sandwich combinations.

The Soyfoods Council offers recipes for salads, soups, and entrees that demonstrate the flavor range and versatility of miso. For ideas, visit The Soyfoods Council website at www.thesoyfoodscouncil.com or Wisconsin Soybean Marketing Board at www.wisoybean.org.


The Magic of Miso: Recipes to Add Umami to Your Dishes

Madison, Wisconsin, November3, 2015— If there’s one “secret” ingredient that can enhance your favorite recipes, miso just might be it. It’s a soybean paste fermented with rice, barley or other grains and it adds umami or savory notes to food, This savory paste is a staple ingredient in Japan and has long been prized for its salty, complex flavor, as well as its nutrition benefits. Miso includes probiotics (naturally occurring live bacteria in cultured and fermented foods) that are good for the digestive system, and is a high-protein food (approximately 2 grams of protein per 1 Tbsp.). It is also versatile, not only because of the way it enhances other ingredients, but also because it comes in a variety of colors, flavors and textures, each with its own uses in cooking.

White (shiro) has the sweetest flavor of the miso types and is made with soybeans and rice. Of the three types, it is fermented for the shortest length of time. Despite its name, the color is actually pale yellow. The mild flavor makes it a natural choice for salad dressings, and it adds salty and savory notes to soup.

Yellow (shinshu) is darker than the white variation, and is fermented longer. It is made by fermenting soybeans with barley. Yellow miso adds a nutty flavor to foods. It’s often used in soups, and works well for light marinades. Use it instead of butter when mashing potatoes to achieve a richer flavor and to reduce the need for added salt. Whisk or blend yellow miso with sesame oil and mirin (rice wine) for an Asian-inspired tofu marinade.

Red (aka) is the saltiest version, and has the most depth and boldness of flavor because it has been fermented the longest time. Its flavor complements meats and other robust foods.

Miso is made by combining cooked soybeans, sea salt, grains and a starter culture. It is fermented for a few months, or up to a few years. Depending on how long the soybeans are fermented and which grains are used, the flavor and color vary. In general, the darker the miso paste, the more intense the flavor.

Mix miso with condiments such as butter or mayonnaise to add depth and dimension to the flavor of sandwiches and snacks. Enhance the flavor of soups (prepared or homemade) by adding a little white or yellow miso. Add a small dab of red miso to meat glazes. Experiment with desserts by stirring a teaspoon or two of miso into chocolate cake batter.

The Soyfoods Council offers recipes for salads, soups, and entrees that demonstrate the flavor range and versatility of miso. Entrée ideas include Miso-Marinated Salmon with Edamame Soy Stir Fry and Sirloin Steak with Black Soybean Salsa and Miso Orange Sauce. The orange sauce recipe combines raw sugar, rice vinegar, orange juice, white miso, mirin (rice wine), butter and achiote powder. The marinade for salmon features white miso, mirin, tamari (similar to soy sauce) and cayenne pepper. Other recipe suggestions include soups such as Creamy Kale Miso Soup, featuring yellow miso, tofu and low sodium vegetable broth, and Miso Chicken Soup with Snow Peas and Tofu with ginger and miso paste flavoring the stock.

For a healthier twist to a favorite game day snack, try this soy-inspired recipe from cookbook author JL Fields.

Beer Baked Sweet Potato Fries
2 large white sweet potatoes, cut into wedges
1 bottle of beer (I used an IPA)
1 teaspoon red miso
2 tablespoon avocado oil
1/2 teaspoon hot curry powder
1/2 teaspoon cumin
3/4 teaspoon cinnamon
Sea salt, to taste
Wash and cut sweet potatoes. Place in a shallow baking dish.
Mix beer and miso and pour over the sweet potato wedges. Soak for at least one hour.
Pre-heat oven at 450 for 15 minutes.
Transfer sweet potato wedges into a large mixing bowl (do not keep the beer-miso mixture). Coat the sweet potato wedges with the avocado oil, curry, cumin and cinnamon.
Place sweet potato wedges in one layer on a baking sheet, lined with foil.
Bake for 45 minutes
Yield: Serves 4

For complete recipes, visit The Soyfoods Council website at www.thesoyfoodscouncil.com.

Wisconsin Soybean Marketing Board “Miso Meets Meat” Recipe Contest for Consumers and Foodservice Professionals

Madison, WI, October 20,, 2015— As American consumers and chefs continue to explore new aspects of the farm-to-table connection, soybeans have moved to the forefront as a plant-based protein for vegetarians and carnivores alike. The Wisconsin Soybean Marketing Board (WSMB) invites Wisconsin consumers and foodservice professionals to celebrate this connection by entering their recipe ideas in the “Miso Meets Meat” recipe contest.  All recipes should combine miso—a fermented soybean paste prized for its savory flavor—with meat or fish. The foodservice and consumer first-place winners each receive $1000, second place each $500 and third place each $250.

For this contest, the WSMB has selected miso as its soy recipe ingredient of choice because miso offers nutrition and health benefits, and is distinguished by a savory flavor that is highly compatible with meat and fish. Miso also enhances soups, salad dressings and sauces. Stirring miso into mayonnaise or softened butter adds a distinctive note to condiments. Miso is commonly used as a flavoring in Japanese cooking, where it has long been valued for its umami (savory) flavor and health benefits. Among its many benefits, miso is a probiotic food and high in isoflavones.

Soybeans grown by Wisconsin farmers are not only used for soyfoods, but also contribute to producing the high quality meats consumed in this country and internationally.  The state’s farmers grow soybeans that are in turn supplied to farmers to feed the cows, fish, chickens and pigs they raise to feed the nation and beyond. This soy symbiosis is now coming full circle as we recognize the diversity of high-quality protein available in the U.S.

Consumers and foodservice professionals have until December 31, 2015 to enter their recipes in the “Miso Meets Meat” contest. The recipe contest celebrates the quality food partnership between soybean farmers and other farmers who raise meats, poultry and seafood to enrich the American diet. Recipes should combine miso with meat. For inspiration, visit the Wisconsin Soybean Marketing Board website at www.wisoybean.org.

“Soy Meets Meat” Contest Rules
1. Please note if you are a consumer or foodservice professional on your submission
2. For foodservice professionals please note your business affiliation or if you are a culinary
3. Please submit the typed recipe with name, address, email, phone number to Linda Funk,
lfunk@flavorfulinsight.com. All questions should be directed to this email also.
DEADLINE: Dec 31, 2015
4. The recipe should be an entrée or main dish, include chicken, beef, pork or trout.
5. Recipe yield should be 8-12 servings.
6. Please note what miso used is used- white, yellow or red.
7. The recipes will be judged on-
Taste -30 points
Miso use- 30 points
Creativity- 30 points
Video- 10 points
*Recipes and videos become the property of WSMB. The recipes and videos will be used to promote soybeans and soyfoods.

Consuming Soy Protein Found to Benefit People with Chronic Kidney Disease

Ankeny, Iowa, June 23,, 2015— A recent statistical analysis of the scientific literature concluded that in patients with kidney disease but not yet on dialysis, soy protein consumption leads to favorable changes in several health outcomes related to kidney function. In addition, soy helps to improve general nutritional status in patients on dialysis. Published in April 2015 in the European journal Clinical Nutrition, the analysis included 12 clinical trials on the effects of soy protein containing isoflavones in patients with chronic kidney disease.

Plant foods such as soybeans are rich in bio-active compounds called phytochemicals. Phytochemicals, such as isoflavones, are thought to have important health benefits, especially in relation to providing protection against chronic diseases such as cancer and heart disease. In fact, more than 25 years ago the U.S. National Cancer Institute began intensely investigating isoflavones for their role in preventing cancer. Since then, isoflavones have been studied for a wide range of health benefits, including kidney function. Soybeans are essentially the only commonly consumed food that contains meaningful amounts of isoflavones.

According to Mark Messina Ph.D., executive director of the Soy Nutrition Institute, “Soy protein appears to place less stress on the kidneys in comparison to other proteins and lowers serum creatinine and phosphorous levels. In patients with kidney disease, serum phosphorus levels are often elevated, which can lead to an assortment of problems. That soy protein decreases phosphorus levels indicates that patients with kidney disease can benefit by consuming soyfoods.” This is good news for an increasing number of Americans because the prevalence of kidney disease is on the rise.  It is one of the main complications of diabetes, the incidence of which is increasing because of the US obesity epidemic.


Wisconsin Soybean Planting and Early Emergence Continues for 2015 Season

Madison, WI, May, 2015 – Soybean planting progress continues across Wisconsin as farmers work to finish their spring planting and spraying. Soybean planting was at 74 percent complete at the beginning of this week, tied for the second highest percent planted by May 24th in more than 35 years. Soybeans emerged was 35 percent, 9 days ahead of the five-year average.

Hard frosts midweek impacted emerging crops in northern Wisconsin, with some crop reporters noting yellowing and signs of stress. Crop reporters also say crop emergence has slowed in response to dry soil conditions. However, recent warmer temperatures and widespread soaking rains last weekend improved conditions for much of the state.

Topsoil moistures after the latest rain event, however, rainfall totals at the major weather stations remain behind normal for both the season and the year. Spring tillage is more than 94 percent complete statewide which is more than two weeks ahead of last year and 12 days ahead of the five-year average.

What to Watch for in Soybeans

University of Wisconsin-Extension Soybean Specialist Dr. Shawn Conley offers some tips for farmer to watch for in the next few weeks with soybeans.

“First, go out and assess those soybean stands,” Conley recommends. “Check to see how your soybean seed treatments are holding up. Also don’t be too quick to replant or “fill in” an existing stand. Maximum economic yields are often achieved with just 100,000 plants per acre. Don’t touch that stand if it is above 50,000 plants per acre and if below just offset your planter and fill in the thin spots.”

Lastly, check your early season weed control.

“Our pre emergence herbicides are holding great whereas the neighboring fields that did not get that pre are starting to get weedy in a hurry,” Conley says. “Early season weed control pays dividends regardless of commodity price.”

For more timely information on soybeans visit www.coolbean.info or follow Dr. Conley on Twitter at @badgerbean.

Wisconsin Soybean Marketing Board Invites Farmers to Enter the 2015 Soybean Yield Contest

Madison, WI, April 30, 2015—It’s time to enter the sixth annual Wisconsin Soybean Yield Contest for cash prizes and trophies. The Wisconsin Soybean Marketing Board knows that the state’s farmers are producing soybeans more efficiently year after year and wants to recognize their efforts and achievements. Dr. Shawn Conley, University of Wisconsin-Extension Soybean Specialist says, “The State Soybean Yield Contest is the perfect opportunity for Wisconsin farmers to test their new, innovative management practices to increase yields.  Wisconsin farmers continue to produce more soybeans for the ever increasing need for food and feed around the world.”

To enter the Wisconsin Soybean Yield Contest, a farmer must complete the contest entry form available at www.coolbean.info by October 15, 2015 and follow up with Harvest Report Forms by November 20, 2015. Two winners from each of four geographical divisions in the state will receive awards. The first place award in each division includes a $1,000 cash prize; second-place honors include a $500 prize. Winners will be selected for having the highest soybean yield based on bushels per acre at 13% moisture. The awards ceremony is scheduled for February 4, 2016 during the Corn/Soy Expo in Wisconsin Dells.

The Wisconsin Soybean Marketing Board, the Wisconsin Soybean Association, University of Wisconsin-Extension, and UW College of Agricultural and Life Sciences are sponsors of the contest and encourage Wisconsin soybean farmers to enter this sixth annual contest. The contest supports the development of new, innovative management practices and shows the importance of sound agricultural practices in Wisconsin soybean production.

For entry information and additional details about the contest, Wisconsin soybean farmers can call Dr. Shawn Conley at 608.262.7975, e-mail him at spconley@wisc.edu, or visit the website at www.coolbean.info. To learn more about the Wisconsin Soybean Marketing Board and its work, visit the website at www.wisoybean.org.