A consumer-research study was conducted in Metro-Philadelphia to determine professional chef demand for edamame (Glycine max [L.] Merrill). Cultivar preferences and partiality for shelled or inshell edamame were also investigated. The majority of chefs indicated that they were "very likely" to use edamame again, and many were interested in acquiring Pennsylvania-grown edamame from small-acreage growers. Most chefs "liked" all three cultivars, and the majority preferred shelled edamame. Using this methodology, Extension personnel can continue to investigate professional chef demand and preferences for specialty crops and provide grower clientele with information on how to best meet consumer needs.

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Creative Commons Attribution-Noncommercial 4.0 License
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