Soia

Soia is the Romanian term for the legume Glycine max, commonly known as the soybean. It is an annual plant in the Fabaceae family, native to East Asia, and is now grown on every continent with suitable climates. The seeds are the primary product and are processed for oil, meal, and a wide range of food and industrial uses.

Uses and products often center on the seeds. Soybeans are pressed to extract edible oil, while the remaining meal serves as a high-protein animal feed. The seeds and derived products are also central to many foods, including soy milk, tofu, tempeh, miso, edamame, and various meat substitutes. Beyond food, soybean oil is used in biodiesel and other industrial applications.

Cultivation and production trends. Soybeans thrive in warm climates and well-drained soils, and they are adapted to a range of planting and harvesting windows. Major producers include the United States, Brazil, Argentina, China, and India. Because the plant is a legume, it forms nitrogen-fixing nodules that can contribute to soil fertility, making it a common component of crop rotations. Global production is influenced by market demand, policy, and advances in breeding and biotechnology.

Nutrition and health aspects. Soybeans are rich in protein (roughly 35–40% of the seed by weight) and contain significant oil (about 18–22%), carbohydrates, and fiber. They also provide bioactive compounds called isoflavones. Processing methods and consumption levels influence nutritional and health outcomes, and some individuals monitor soy intake for dietary or medical reasons.

Varieties and research. Breeding focuses on yield, disease resistance, and quality traits such as oil composition and drought tolerance. GMO and non-GMO soybean lines coexist in different markets, with ongoing work on high-oleic and low-linolenic varieties to improve processing stability.