The Bean Brief
September 2019

CHECKOFF RESEARCH | Irrigation Termination

Dr. Chris Henry, Associate Professor at University of Arkansas Rice Research and Extension Center, utilizes soil moisture sensors, meters and termination charts to determine when to terminate irrigation in soybeans. Hear about Dr. Henry's project, and learn his tips by watching the full video here.

Interested in learning more ways to increase your yield? Want to read more? Find more research on the Field to Film: Featured Research page here.
EVENTS | Chairman Rusty Smith attends The AR Nutrition Conference
" I spent [the] morning in Rogers with the Ghana team. They currently use about 225k metric tons of soy, mostly from the US. I highlighted the high protein content of Arkansas soybeans as well as companies able to supply their needs. They currently have a 20% growth rate.”--Chairman Rusty Smith, Arkansas Soybean Promotion Board
The Arkansas Nutrition Conference was held earlier this month in North West Arkansas. The annual conference hosts technical experts from all over the world. They share their knowledge on the latest research and advancements in poultry nutrition. The primary goal is to promote poultry production by bringing new ideas and thought leaders under one roof. Our very own Rusty Smith joined these thought leaders, sharing the importance and value of Arkansas soybeans to their industry.
CAREERS IN AGRICULTURE | Maddison, A.J. and Sara
Maddison tells us how she remembered her roots to find her place in Agricultural Communications. She says the industry needs students from many fields.
A.J. tells us how he’s implementing solar power on his farm, and he explains how valuable new technology will be in recruiting the next generation to the agriculture industry.
Sara, Agricultural Commodity Compliance Specialist, more commonly known as a grader , reminds us agriculture will always be important. 
SOY AT HOME | Black Bean Corn Salad
  • 2 cans (15 ounces each) black soybeans, drained and rinsed
  • 2 cups frozen corn kernels, thawed
  • 1 red pepper, chopped
  • ½ cup chopped red onions
  • 1 cup chopped green onion
  • 1 jalapeno pepper, minced
  • 2 tomatoes, chopped
  • Juice from 1 lime (about 1 to 2 tablespoons)
  • ½ cup chopped cilantro
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1 tablespoon olive oil

Combine first seven ingredients in a large bowl. Make dressing with lime juice, cilantro, garlic, salt, pepper, and olive oil; combine well. Pour over salad ingredients and toss lightly to combine. Chill several hours before serving.

Yield: 10 servings. Per ⅔ cup serving: 120 calories, 3 g fat (0 g sat fat), 8 g protein (6.25 g soy protein), 17 g carbohydrate, 299 mg sodium, 0 mg cholesterol, 5 g dietary fiber.
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