Soijapavun

Soijapavun (soybean) refers to the seeds of Glycine max, a legume cultivated for edible soy products and vegetable oil. Native to East Asia, soybeans were domesticated thousands of years ago and are now one of the world’s most widely grown crops. They are processed into food products, animal feed, and various industrial uses.

Soybeans are rich in protein (typically around 35–40% of seeds) and oil (about 18–20%), with carbohydrates and micronutrients. They serve as a primary source of plant-based protein, used to make tofu, soy milk, tempeh, miso, edamame, and soy flour. The oil is used for cooking, margarine, and industrial applications, while the remaining meal feeds livestock and aquaculture.

Soybeans grow in warm, frost-free climates with long growing seasons. They fix nitrogen via symbiosis with Rhizobium bacteria, reducing the need for synthetic nitrogen in some systems. Breeding has produced varieties tailored to different latitudes, photoperiods, and disease pressures, including herbicide-tolerant lines. Major producers include the United States, Brazil, Argentina, and parts of Asia and Europe.

Processed soy products provide complete or near-complete plant protein and can be suitable for vegetarians and vegans. Isoflavones, a class of phytoestrogens, are studied for potential health effects. Allergies to soy are among the most common food allergies. Fermentation and processing can modify nutrient availability and anti-nutritional factors.

Soy production has environmental implications, including land use and deforestation in some regions, water use, and pesticide exposure. Sustainable farming practices, certification programs, and responsible sourcing aim to balance demand with ecological and social considerations.