The purpose of this test is to evaluate the experimental food-type soybean lines adapted to northern Iowa. The 2003 Specialty Test included commodity yellow hilum, large seed, large seed high protein, small seed, and lipoxygenase-free experimental lines, and for comparison of agronomic traits, commercially grown varieties released by Iowa State University. Large seed, large seed high protein, small seed, 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 seed soybeans are used in the production of miso and are consumed as a vegetable. Large seed high protein soybeans are used for tofu production. Small-seed 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.