Natto is a traditional Japanese Soyfood made from fermented soybeans, and has a 3000-year history. It is known to have various nutritional benefits that are backed by medical research such as reducing blood clotting, preventing heart attacks, strokes, and osteoporosis.  Japan is obviously the largest natto market in the world, at about $ 1.64 billion annually. The US/North America exports about 103,000 MT of Non-GMO Soybean varieties annually, developed in the US for many years specifically for the Natto market. To meet their requirements, the ASA-IM Japan Food Bean program has been providing various continuous support.  To further strengthen our commitments to such this value-added segment, Dr. James Orf, prominent soybean breeder, & Dr. Jill Garvin of University of Minnesota, Dan Duran, USSEC CEO, Paul Burke, USSEC Marketing Director, and Masi Tateishi, IM-Japan Marketing Manager, visited a natto company located in Ibaragi prefecture, a major natto production region, during the Annual Soybean Conference.

Being ready for Natto Plant Tour in Japan on November 17, 2007