Renaissance of soybean production in Taiwan

Taiwan is witnessing a revival of soybean production, a crop with deep historical and cultural significance now pivotal for food security. In the 1960s, soybeans covered nearly 60,000 hectares, but post-2002 WTO accession, imports from the US and Brazil soared to 2.6 million tons annually, dwarfing local output at 5,900 tons. Launched in 2016, the Big Granary Project is driving a resurgence by promoting domestically grown soybeans for high-value foods like soy milk and tofu, enhancing national self-sufficiency, according to the Ministry of Agriculture.

To reduce reliance on water-intensive rice, the government encourages soybean cultivation, which enriches soil by fixing nitrogen. Subsidies for farm machinery, contract farming, and corporate production zones ensure stable farmer incomes and reliable supply chains. The Taiwan Soybean Industry Alliance integrates farmers, processors, and marketers, fostering competition and market expansion. All Taiwanese soybeans are non-GMO, with the Traceable Agricultural Products (TAP) system guaranteeing safety and transparency, appealing to health-conscious consumers.

In regions like Hualien County, crop rotation with rice has boosted oilseed crop areas, including soybeans, to a record 430,000 hectares in 2025, up 161,000 hectares from last year. This shift supports sustainable farming and aligns with market demands for protein-rich foods. The government’s support, including subsidies for smart farming technologies and cultivation outsourcing, has improved efficiency. In 2024, these efforts helped farmers achieve higher yields, with mechanized harvesting ensuring fresher produce compared to imported soybeans.

Research stations like Tainan DARES are developing climate-resilient soybean varieties such as Kaohsiung Select 10 and Jinzhu, prized for adaptability and flavor. The Big Man Agricultural Cooperative, led by Chen Jian-wei in Taichung, unites 900 farmers cultivating 350 hectares, yielding 473 tons in 2024. By promoting TAP-labeled soy milk in schools and partnering with chains like Muji and FamilyMart, the cooperative enhances market visibility, making local soybeans a staple in Taiwanese diets.

This soybean renaissance transcends food security, embodying sustainability. Soybeans, with their low carbon footprint and reduced water needs, align with UN Sustainable Development Goals. Chen Jian-wei highlights their freshness due to shorter “food miles” and diverse flavors from Taiwan’s terroir. By strengthening the agricultural sector and promoting eco-conscious farming, Taiwan’s soybean revival offers a model for global sustainable agriculture, benefiting farmers, consumers, and the environment.

Tags: soybean, Taiwan