Soybean production technology was assessed for technological, financial, economic marketing, gender sensitivity and environmental impact. Postharvest technologies in terms of utilizing whole or cracked, fresh or dried, or its major derivatives such as soymilk, soymeal and soyflour or grit, as main ingredient or extender in preparing more than 50 soyfoods were assessed. Assessmant done was based on utility and nutritional value, technological feasibility, socio-cultural compatibility, gender sensitivity, economic and marketing viability, organizational capability for transfer of technologies, environmental, and socio-economic impact. Soybean production and post harvest technologies were found to have potential as a poverty food gap strategy for sustainable development.
