SeCan 16-12C Conventional Soybean Va riety Offerfiles.secan.com/s3fs-public/SeCan 16-12C_Int'l...
Transcript of SeCan 16-12C Conventional Soybean Va riety Offerfiles.secan.com/s3fs-public/SeCan 16-12C_Int'l...
-
SeCan 16-12C Conventional Soybean Variety Offer
Release Type: Exclusive Foreign Rights (member to indicate specific territory)
Territory: International territory will be based on proposals
Registration Status: Pending
PBR Status: PBR may be applied for
Description: 2675 HU (RM 0.5) imperfect yellow hilum conventional soybean
Breeder: Dr Istvan Rajcan, University of Guelph, Guelph, ON
Parentage: OAC 05-30 x Venus
Characteristics:
Performance Data: 2018 data included in this file. This line was entered in 2019 OSACC performance trials, and 1-5 year data will be released when available
Food Grade Data: 2018 crop Harrow food grade results included in this file
SeCan Fit: With a slightly later maturity than OAC Strive (~3 days), this line is adapted to MG0 conventional soybean production areas.
Seed Stocks: Class Breeder Availability Available for order, contract production, and fulfilment fall 2020
Fee Rate: $125.00 per tonne. This rate is subject to change in the future.
Application Deadline: January 7, 2020
HU 2675 RM 0.5 Hilum colour Imperfect yellow Plant height Medium Plant/ canopy type Medium SCN No
-
Important Notice: Future Royalty Provision
The seed industry is in the process of developing a system that will encourage greater investment in plant breeding by providing additional royalty flow back to the breeders - either though an “End Point Royalty” on grain deliveries or a “Seed Variety Use Agreement” collected on farmer produced seed for own use.
The majority of new varieties will be subject to this provision, including SeCan 16-12C. Neither the royalty structure or rate has been determined at this time, but if applicable will be communicated to members prior to first commercial sale. SeCan is committed to keeping members informed of any changes as soon as they occur.
-
OSACC Region MG0 (2600) Conv/Food - 2 Year Summary (2017-2018) Mean of 8 tests at Elora Lindsay Ottawa Port Hope Walton
Yield Yield Yield Days to Protein Oil Lodging Height 100 Seed
Entry(kg/ha) (bu/ac) Index
(%)mature (%) (%) score (cm) wt. (g)
Fjord F 2205 32.7 65 106.3 46.8 18.8 1.4 64.9 20.6
Meteor F 2877 42.7 85 110.1 45.6 18.3 1.5 71.4 21.5
OT16-01 F 2544 37.7 75 110.1 41.4 20.6 1.5 64.4 18.5
OT15-05 F 2562 38.0 76 111.4 40.4 18.4 1.6 70.8 10.4
OT16-02 F 2695 40.0 80 111.8 41.2 20.9 2.0 68.1 21.0
AAC Invest 1605 F 2893 42.9 86 112.0 46.2 18.5 2.3 73.1 18.2
Jari F 3187 47.3 94 112.0 46.0 18.8 1.9 79.1 20.5
SVX17T0S15 3138 46.5 93 112.9 42.0 20.9 1.3 64.4 22.4
OAC 16-06C-Tof F 2800 41.5 83 113.1 42.4 20.2 1.6 72.4 21.8
Chikala F 2559 38.0 76 113.3 39.8 20.4 1.5 69.1 10.3
Hana F 3193 47.4 95 113.9 44.3 19.3 1.2 67.9 19.7
AAC Shinju F 2699 40.0 80 114.1 39.3 20.2 1.8 78.0 11.0
Asuka F 3133 46.5 93 114.5 42.0 19.7 1.2 66.8 21.7
OT16-06 F 3154 46.8 93 114.5 41.2 20.4 1.7 71.5 20.4
SVX17T00S23 F 3398 50.4 101 114.5 43.0 20.4 1.5 65.5 21.3
OAC 16-16 F 3018 44.8 89 115.0 41.9 20.3 2.5 78.3 15.5
Panorama F 3434 50.9 102 115.0 43.5 19.5 1.2 63.3 22.2
Astor F 3189 47.3 94 115.1 43.4 21.5 1.3 66.9 22.8
S03-W4 F 3296 48.9 98 115.1 42.3 20.8 1.4 75.4 21.1
SVX18T00S1 3522 52.2 104 115.5 41.1 21.0 1.3 75.0 21.8
Kyoto 3305 49.0 98 116.1 43.0 20.0 1.2 72.6 21.2
S10-R2 3520 52.2 104 116.4 42.8 19.1 1.5 77.4 21.3
PR10043175 3198 47.4 95 116.5 44.1 19.7 1.3 77.0 17.1
S07-D2 F 3395 50.4 101 116.5 43.6 19.0 1.7 85.9 21.8
OAC Lakeview F 3582 53.1 106 116.6 39.4 21.4 1.6 78.3 21.1
OAC Strive F 3387 50.2 100 116.6 43.6 20.0 1.5 79.0 23.9
OAC 15-37C-Nat F 2967 44.0 88 116.9 39.7 21.3 2.6 85.3 14.3
Celebrity F 3083 45.7 91 117.0 42.5 19.5 1.3 73.4 18.9
OAC 15-06C F 3591 53.3 106 117.3 40.1 21.5 1.2 69.1 22.1
SeCan 15-10C F 3726 55.3 110 117.3 39.9 21.5 1.4 77.0 22.4
SeCan 16-08C F 3326 49.3 98 117.3 42.4 20.3 1.1 74.5 24.3
S07-M8 F 3611 53.6 107 117.5 42.5 19.9 1.2 71.5 22.7
Taurus F 3215 47.7 95 117.5 44.0 19.7 1.5 86.0 20.6
OAC Champion F 3306 49.0 98 117.6 43.0 20.1 1.8 82.9 21.2
Marula F 3578 53.1 106 118.1 42.5 20.1 1.1 83.8 23.2
Nordika F 3468 51.4 103 118.3 41.8 20.3 1.5 80.0 23.5
Cypress 3733 55.4 111 118.5 40.9 20.6 1.1 74.0 19.7
OAC Durham F 3503 52.0 104 118.5 40.7 20.8 1.9 71.1 22.7
Ajico F 3735 55.4 111 118.6 41.9 20.5 1.1 75.8 21.1
SeCan 15-16C F 3547 52.6 105 118.6 40.5 21.1 1.4 75.0 23.3
Nagoya 3507 52.0 104 118.8 42.3 19.9 1.1 71.8 18.7
OAC Drayton F 3754 55.7 111 118.9 38.1 21.9 1.3 77.1 19.9
SeCan 14-11C F 3745 55.5 111 118.9 41.6 20.4 1.2 68.5 22.0
OAC Eve F 3699 54.9 110 119.0 41.7 19.5 1.4 77.9 23.0
SeCan 16-12C F 3602 53.4 107 119.1 42.9 20.1 1.3 79.1 21.0
Angelica 3715 55.1 110 119.3 41.6 21.1 1.4 85.3 22.5
Cascade 3339 49.5 99 119.3 43.2 19.9 1.3 82.6 26.6
OAC Evolution F 3728 55.3 110 119.3 40.3 20.8 1.2 80.1 20.2
P05T80 3667 54.4 109 119.3 41.3 20.9 1.3 83.5 22.8
Neptune F 3679 54.6 109 119.5 41.1 21.1 1.2 72.0 24.8
OAC 14-16C-SCN F 3913 58.0 116 119.5 38.8 21.4 1.8 80.3 21.4
Osaka F 3580 53.1 106 119.5 41.0 20.6 1.5 74.0 20.6
OT15-07 F 2907 43.1 86 119.5 41.1 19.9 2.4 83.1 11.4
SeCan 16-13C F 3591 53.3 106 119.5 44.3 18.4 2.1 83.3 21.9
Ezra 4152 61.6 123 120.0 38.8 21.3 1.2 81.6 21.1
SeCan 14-21C F 3729 55.3 110 120.0 41.7 20.3 1.9 84.4 20.3
B045C0 3579 53.1 106 120.1 40.4 20.6 1.3 81.9 19.8
Tala F 3914 58.1 116 120.1 41.4 20.3 1.4 80.3 22.1
OAC 16-18 F 3025 44.9 90 121.3 40.7 20.6 2.3 88.1 14.6
Genesis F 3927 58.3 116 121.5 41.1 20.8 1.4 80.1 22.3
Emperor F 3845 57.0 114 121.8 42.4 20.4 1.1 71.8 25.6
SVX17T0S24 3961 58.8 117 121.8 38.8 21.3 1.4 74.8 19.2
SeCan 16-11C F 3540 52.5 105 122.1 44.3 19.3 1.5 79.8 23.8
Skyline F 3643 54.0 108 122.5 43.7 20.0 1.4 86.0 20.1
Mean 3375 50.1 117.0 42.0 20.3 1.5 76.0 20.6
No. Tests 8 8 8 5 5 8 8 5
-
Fjord
Meteor
OT16-01 OT15-05
OT16-02
AAC Invest 1605
Jari
SVX17T0S15
OAC 16-06C-Tof
Chikala
Hana
AAC Shinju
Asuka
OT16-06
SVX17T00S23
OAC 16-16
Panorama
Astor
S03-W4
SVX18T00S1
Kyoto
S10-R2
PR10043175
S07-D2
OAC Lakeview
OAC Strive
OAC 15-37C-Nat
Celebrity
OAC 15-06C
SeCan 15-10C
SeCan 16-08C
S07-M8
Taurus
OAC Champion
Marula
Nordika
Cypress
OAC Durham
Ajico
SeCan 15-16C
Nagoya
OAC Drayton
SeCan 14-11C
OAC Eve
SeCan 16-12C
Angelica
Cascade
OAC Evolution
P05T80Neptune
OAC 14-16C-SCN
Osaka
OT15-07
SeCan 16-13C
Ezra
SeCan 14-21C
B045C0
Tala
OAC 16-18
Genesis
Emperor
SVX17T0S24
SeCan 16-11C
Skyline
32
37
42
47
52
57
62
105 107 109 111 113 115 117 119 121 123
Yiel
d (b
u/ac
re)
Days to Mature
OSACC Region MG1 (2800) Conv/Food - 3 Year Summary (2016-2018)
-
SeCan 16-12C
Elora, ON – 2 Oct 2018
-
SeCan 16-12C
SeCan 16-12C SeCan 16-11C AAC Wigle
SC 3116NSeCan 15-29C SCNSeCan 16-13CPhotos for visual comparison purposes only. Seed samples produced in 2018 at different locations under varying management practices
-
May 3, 2019Harrow Research & Development Centre, Harrow, OntarioSoybean Quality Program
SOYMILK & TOFU ANALYSIS
Company: Secan
Seed Size (DM basis) 18.12
L 51.53 a 7.07 b 19.08
Whiteness Index -166.91
Moisture 7.1 Protein 40.8
Oil 22.2
Total Free Sugars 11.7
Sucrose 6.6
Stachyose 4.8Water Uptake Factor (as-is) 2.21
Sample Weight 330.2
Dry Matter (DM) 306.7
Yield (Protein basis) 16.23 Protein 4.93
Oil 2.69
Total Free Sugars 1.43
Solids 10.31
pH 6.51
L 83.46 a 0.90 b 13.58Whiteness Index -7.35
16.01 0.95 0.19
15.91 0.45 0.12
Composition on dry matter (DM) basis *
HunterLab Colour
% %
%
%
%
%g/100 Seed
Yield (DM basis) 6.61
Composition (w/v)
Coagulant
GDL
CaSO
%
%
%
%
6.53
6.48
L/kg
L/kg
Total Carbohydrates 19.0
Total Isoflavones 2680
g/g bean
Water Uptake Factor (DM basis) 2.38 g/g bean%
µg/g
g
g
Analyses were conducted following procedures in Mullin et al, 2001. Food Research International 34: 669-677 and using NIR calibrations provided by the instrument manufacturer or developed at Harrow RDC. The data is provided without warranty, express or implied, of fitness for any particular purpose. Please refer to the accompanying pdf document 'Soymilk & Tofu Analysis - Guide to Interpreting Results' for more information on the test.
Supported by:
Raw Bean
Physical Characteristics
Soymilk
Tofu
Sample Contains 125 g Dry Matter Protein
Water : Protein Ratio 18:1
Daidzein 1090 µg/g
Genistein 1530 µg/g
11S:7S Protein Ratio 1.6
Refractive Index 10.80 ° Brix
Yield (kg tofu/kg)
Hardness, break, (N) Firmness (N/mm)
Texture / Compression
Protein basis DM Bean basis
Comments:
SeCan 16-12C (2018 Crop)Variety:
Lab ID: C180101
Specific Gravity 1.02
Protein Recovery 80.02 %
3.4
2.2
Whey Vol. (ml)
HunterLab Colour
Viscosity 3.41 cP
16.19 0.57 0.15MgCl 6.607.82
4
0.67
0.52
Springiness
0.60
* To convert to 13% moisture basis, multiply by 0.87 (except 11S:7S).
Seeds were soaked for 22 hours at 13° C
-
January 22, 2019Harrow Research & Development Centre, Harrow, OntarioSoybean Quality Program
SOYMILK & TOFU ANALYSIS
Company: Harrow RDC
Seed Size (DM basis) 23.22
L 54.30 a 7.13 b 18.79
Whiteness Index -148.93
Moisture 12.7 Protein 46.4
Oil 20.1
Total Free Sugars 10.6
Sucrose 5.3
Stachyose 4.8Water Uptake Factor (as-is) 2.23
Sample Weight 308.6
Dry Matter (DM) 269.4
Yield (Protein basis) 16.58 Protein 5.41
Oil 2.24
Total Free Sugars 1.20
Solids 10.19
pH 6.55
L 86.64 a 0.53 b 15.48Whiteness Index -19.02
16.35 1.92 0.36
16.33 1.15 0.24
Composition on dry matter (DM) basis *
HunterLab Colour
% %
%
%
%
%g/100 Seed
Yield (DM basis) 7.69
Composition (w/v)
Coagulant
GDL
CaSO
%
%
%
%
7.59
7.58
L/kg
L/kg
Total Carbohydrates 16.9
Total Isoflavones 2230
g/g bean
Water Uptake Factor (DM basis) 2.56 g/g bean%
µg/g
g
g
Analyses were conducted following procedures in Mullin et al, 2001. Food Research International 34: 669-677 and using NIR calibrations provided by the instrument manufacturer or developed at Harrow RDC. The data is provided without warranty, express or implied, of fitness for any particular purpose. Please refer to the accompanying pdf document 'Soymilk & Tofu Analysis - Guide to Interpreting Results' for more information on the test.
Supported by:
Raw Bean
Physical Characteristics
Soymilk
Tofu
Sample Contains 125 g Dry Matter Protein
Water : Protein Ratio 18:1
Daidzein 920 µg/g
Genistein 1210 µg/g
11S:7S Protein Ratio 1.6
Refractive Index 8.45 ° Brix
Yield (kg tofu/kg)
Hardness, break, (N) Firmness (N/mm)
Texture / Compression
Protein basis DM Bean basis
Comments:
Harovinton Standard (2018 Crop)Variety:
Lab ID: C180091
Specific Gravity 1.01
Protein Recovery 89.68 %
2.7
2.1
Whey Vol. (ml)
HunterLab Colour
Viscosity 3.97 cP
16.27 0.97 0.21MgCl 7.557.72
4
0.84
0.73
Springiness
0.70
* To convert to 13% moisture basis, multiply by 0.87 (except 11S:7S).
Seeds were soaked for 22 hours at 13° C
-
April 16, 2019
MISO Primary Analysis Harrow Research & Development Centre, Harrow, OntarioSoybean Quality Program
Company: Secan
Seed Size (DM basis) 18.12
L 51.53
a 7.07
b 19.08
Whiteness Index -166.91
Moisture 7.1
Protein 40.8
Oil 22.2
Total Free Sugars 11.7
Sucrose 6.6
Stachyose 4.8
Water Uptake Factor (as-is) * 2.33
%
% based on DM
% "
% "
% "
% "
g/100 Seed
Total Carbohydrates 19.0
Total Isoflavones 2680
g/g bean
Water Uptake Factor (DM basis) * 2.51 g/g bean
% based on DM
µg/g "
Analyses were conducted following procedures in Mullin et al, 2001. Food Research International 34: 669-677 and using NIR calibrations provided by the instrument manufacturer or developed at Harrow RDC. The data is provided without warranty, express or implied, of fitness for any particular purpose. Please refer to the accompanying pdf document 'Miso Primary Analysis - Guide to Interpreting Results' for more information on the test.
Supported by:
Physical Characteristics
Raw Bean Composition
HunterLab Colour
Daidzein 1090 µg/g "
Genistein 1530 µg/g "
SeCan 16-12C (2018 Crop)Variety:
Lab ID: C180101
Whole Raw Bean Ground Raw Bean
Y 26.56
x 0.41
y 0.40
82.42
0.59
18.33
-41.26
67.92
0.36
0.37
Steamed Mashed Bean
61.19
4.38
19.86
-129.77
37.44
0.39
0.39
Steamed Bean Water Uptake Factor (as-is) 2.22 g/g bean
Steamed Bean Water Uptake Factor (DM basis) 2.39 g/g bean
* Seeds were soaked for 20 hours at 20° C prior to steaming.
Composition values are expessed on a dry matter basis.To convert to 13% moisture basis, multiply by 0.87
-
January 22, 2019
MISO Primary Analysis Harrow Research & Development Centre, Harrow, OntarioSoybean Quality Program
Company: Harrow RDC
Seed Size (DM basis) 23.22
L 54.30
a 7.13
b 18.79
Whiteness Index -148.93
Moisture 12.7
Protein 46.4
Oil 20.1
Total Free Sugars 10.6
Sucrose 5.3
Stachyose 4.8
Water Uptake Factor (as-is) * 2.23
%
% based on DM
% "
% "
% "
% "
g/100 Seed
Total Carbohydrates 16.9
Total Isoflavones 2230
g/g bean
Water Uptake Factor (DM basis) * 2.55 g/g bean
% based on DM
µg/g "
Analyses were conducted following procedures in Mullin et al, 2001. Food Research International 34: 669-677 and using NIR calibrations provided by the instrument manufacturer or developed at Harrow RDC. The data is provided without warranty, express or implied, of fitness for any particular purpose. Please refer to the accompanying pdf document 'Miso Primary Analysis - Guide to Interpreting Results' for more information on the test.
Supported by:
Physical Characteristics
Raw Bean Composition
HunterLab Colour
Daidzein 920 µg/g "
Genistein 1210 µg/g "
Harovinton Standard (2018 Crop)Variety:
Lab ID: C180091
Whole Raw Bean Ground Raw Bean
Y 29.32
x 0.40
y 0.39
82.23
1.55
21.95
-66.79
67.60
0.37
0.38
Steamed Mashed Bean
65.45
6.07
21.80
-128.69
42.90
0.39
0.39
Steamed Bean Water Uptake Factor (as-is) 2.18 g/g bean
Steamed Bean Water Uptake Factor (DM basis) 2.50 g/g bean
* Seeds were soaked for 20 hours at 20° C prior to steaming.
Composition values are expessed on a dry matter basis.To convert to 13% moisture basis, multiply by 0.87
2018 Soybean PhotosSeCan 16-11C�
SeCan 16-13C_Photos - Copy.pdfBlank Page
SeCan 16-12 data.pdfSheet2
AAC Wigle_data.pdfSheet3
SeCan 16-12C_Food grade Data_2018-19.pdfFoodgrade Data_Miso & Tofu Results & Reports_2018-19.pdfGuide to Interpreting Miso Results (2018).pdfStandard Test ParametersSoybean Physical CharacteristicsRaw Soybean CompositionSoybean Colour1. Hunter L,a,b Colour Scale2. W.I. - Whiteness Index3. Yxy CIE Chromaticity CoordinatesSupported by:
Guide to Interpreting Tofu Results (2018)Standard Test ParametersPhysical Soybean CharacteristicsSoybean and Soymilk CompositionSoybean and Soymilk ColourHunter L,a,b Colour ScaleWhiteness Index (W.I.)Soymilk and Tofu YieldsSoymilk pHTofu TextureReferencesSupported by:
Harrow RDC Harovinton Standard Miso ReportHarrow RDC Harovinton Standard Tofu Report 2018-19