Soya

Soya, or soybean, is the seed of Glycine max, a legume in the Fabaceae family. It originated in East Asia and is now one of the world's most cultivated crops. The beans are high in protein and oil, typically about 40% protein and 18% oil, and are used as food or for processing.

Common products include soy milk, tofu, tempeh, miso, edamame, soy sauce, and lecithin. The oil is used for cooking and in processed foods; meal and protein concentrates are used in animal feed and plant-based products. Textured soy protein and other concentrates serve as meat analogs.

Nutritionally, soy provides a complete set of essential amino acids, though methionine is relatively low. It contains polyunsaturated fats and micronutrients, and isoflavones are studied for potential health effects.

Production and processing: Soybeans are grown worldwide, with the United States, Brazil, Argentina, and China as major producers. After harvest, beans are cleaned, pressed to extract oil, and processed into meal. Fermented products arise from microbial processes, while non-fermented products rely on mechanical or enzymatic processing.

Safety and environment: Soy is a common allergen. Soy cultivation fixes atmospheric nitrogen in root nodules, reducing fertilizer needs, but large-scale production affects biodiversity and land and water use in some regions. Sustainable sourcing and farming practices are increasingly emphasized.

History: Domestication occurred in China several thousand years ago, with spread to other parts of Asia and later to Europe and the Americas. Today the crop is grown globally to meet food and feed demand.