The purpose of this test is to evaluate the experimental food-type soybean lines adapted to southern Iowa. The 2000 Specialty Test included commodity yellow hilum, large-seeded high protein, small-seeded, and lipoxygenase free experimental lines, and for comparison of agronomic traits, commercially grown varieties released by Iowa State University. Largeseeded, large-seeded high protein, small-seeded, and lipoxygenase free soybean varieties grown in Iowa are used to fill a niche in the food-bean market. These soybeans are mainly exported to Japan. Large-seeded soybeans are used in the production of miso and are consumed as a vegetable. Large-seeded high protein soybeans are used for tofu production. Small-seeded soybeans are used to create natto. Lipoxygenase free soybeans have less of the “beany” flavor associated with conventional varieties. This flavor trait is desirable in producing soy-based foods like soy milk.