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Home > Special Product > Grain > Bean
Tongil Village
Jangdan Soybean


The Origin of Jangdan Soybean in Paju
From ancient times, soybeans produced in the Jangdan area had a reputation for quality. "Jangdan Baekmok", a native soybean to Jangdan, was selected as the first promoting variety of soybeans in 1913.
Kwangkyo was the first promoting variety in the nation that has been made by artificial cross-fertilization at the Agricultural Experiment Station in 1969, which was made with "Jangdan Baekmok" and "Yuku No. 3" introduced from Japan. Both "Jangdan Baekmok" and "Kwangkyo" were the first instances of promoting a variety of soybeans in Korea, which were all related to the Jangdan area.
Establishing Tongilchon to develop the northern area of the Civil Control Line in the early 1970's, new varieties of soybeans including Kokwang and Jangyeop were grown on a 100ha cultivation area in the Minbuk area in Jangdan in order to restore the reputation of Jangdan soybeans. Traditional soybean processing facilities to produce the fermented soybean, soya and soybean curd were established to promote the Jangdan soybean as a local specialty in Paju.

Nutritional Features of Paju Jangdan Soybean

Recently soybeans are emerging as a preventive food for geriatric diseases beyond the source of protein and fat. It was proved that soybeans have a preventive effect against cancer, cardiac disorder, osteoporosis and kidney trouble.
Soybeans contain a variety of ingredients such as Isoflavone, Soybean Protein, Peptide, Tyrosine Inhibitor, Phytic Acid and Saponin. It was reported that such ingredients were deeply involved in physiological activation.
Particularly, Isoflavone found abundantly only in soybeans is a well known anti-carcinogen as well as an outstanding preventive medicine against osteoporosis, renal insufficiency, and kidney trouble.

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