Investigating Professional Chefs' Demand for Edamame (Glycine max)

Abstract

A consumer-research study was conducted in Fall 2003 to determine professional chefs' preferences for edamame or vegetable soybean (Glycine max) cultivars, their estimated demand for edamame and their interest in acquiring edamame from local Pennsylvania growers. Twenty chefs in the Metro-Philadelphia area were provided with shelled (beans removed from the pod) and unshelled edamame of three cultivars, `Early Hakucho,' `Green Legend', and `Kenko,' and asked to create a recipe using edamame as an ingredient. Chefs were also asked to rate the edamame cultivars based on overall appeal and firmness and complete a follow-up survey on their preferences for the edamame provided, prior use and interest in locally grown edamame. Chefs preferred shelled `Green Legend' edamame, but many indicated that all cultivars were acceptable. The majority of chefs also noted that they were “very likely” to use edamame as an ingredient in a recipe again and 70% noted that they were interested in obtaining contact information for small-acreage growers in Pennsylvania who produce edamame. Results indicate that there is likely a demand for edamame amongst chefs in the Metro-Philadelphia area. Results from this study will be used to develop a marketing strategy for small-acreage growers.