Market Farming

[Allan Balliett <igg AT igg.com>]

> yes but they don't taste nearly as good as soybean bred specifically 
> for edamame.

Isn't there also a substantial phyto-toxin issue with non-edamame 
beans? It scares me how many farmers I know who are serving up 'just 
any soy bean' as edamame when it's been my understanding that 
non-edamame beans need cooking in multiple changes of water to be 
'safe for humans.' I assume the phyto-toxins lock up some essential 
nutrients and are only really 'deadly' in the long run, but to pass 
on counter-nutritional foods to our CSA customers is pretty 
unethical. But, this is a question: am I correctly informed on the 
difference between types of soy beans? -Allan