Edamame Harvesting with the Plantation Program

On our thirteenth day in Indonesia, we joined a laboratory class under the Plantation Program at IPB University, where we had the opportunity to learn about and participate in the harvesting of edamame—a young, green soybean that holds both nutritional and agricultural significance in the region.

Edamame is a popular and healthy crop in Indonesia, rich in protein and often enjoyed boiled or steamed. It’s a staple in many households and food businesses, prized not only for its flavor but also for its benefits to soil health, thanks to its nitrogen-fixing properties as a legume. It plays a key role in both local diets and sustainable farming systems.

For this activity, however, we weren’t just harvesting for consumption. The class was conducting a scientific study to assess how different treatments affect stem growth and root development. Because of this, we were instructed to pull out each plant by the roots, rather than cutting or snapping off the pods. This allowed for proper measurement and comparison of plant height, root length, and overall structure.

After the full plants were collected, we moved on to picking the edamame pods one by one from the freshly uprooted plants. It was a hands-on, satisfying process that gave us an appreciation for the work behind what often seems like a simple snack. Even though the pods weren’t cooked yet, just seeing and touching them fresh from the soil gave us a deeper connection to the crop.

What made the moment extra special was how the class shared the freshly harvested edamame with us—unprocessed and straight from the field. It was a small, simple gesture, but it truly made us feel included in their academic and agricultural community.

This short yet meaningful experience reminded us that even the most basic activities—like harvesting and sorting—can be rich in learning, especially when approached with curiosity and shared with others.