Yellow Hilum Food Grade Varieties are highly sought after from end users and exporters for their advantages in certain food manufacturing applications. Soy milk, tofu, and miso manufacturers prefer yellow hilum color varieties. This trait is only part of the decision-making process in selecting a variety for end use applications as many other factors help to make a higher value and more desirable food product. Many characteristics can influence a buyer’s decisions. Some of the most notable factors can include: protein level, taste, protein functionality, lighter color, seed size, and seed shape. eMerge Genetics varieties are screened for all of these traits before the sampling starts to end users and exporters to increase the acceptance of new releases by the markets and create those variety specific programs that bring opportunities to all.