Soyabean

Soyabean, or soybean, refers to Glycine max, a legume in the Fabaceae family. Native to East Asia, it has been cultivated for centuries for its protein-rich seeds and oil. Mature seeds are typically yellow and used for food, feed, and industrial products.

Main uses include processing into tofu, tempeh, miso, soy milk, edamame, and soy sauce. The oil is extracted for cooking and industry, while the remaining meal provides high-protein animal feed. Soy proteins are also supplied as concentrates and isolates for vegetarian products.

Cultivation favors warm, temperate to subtropical climates with well-drained soils and ample sunlight. As a legume, soybeans fix nitrogen through root nodules with Rhizobium bacteria, reducing some fertilizer needs. They are commonly rotated with cereals. Global production is led by the United States, Brazil, Argentina, and China.

Nutrition and health: Soybeans provide high-quality protein with all essential amino acids, though the amino-acid profile differs from animal protein. They contain fats rich in polyunsaturated fatty acids and notable isoflavones, studied for various health effects. Soy products are common allergens for some people.

Environmental and economic considerations: Soy cultivation can reduce synthetic fertilizer needs but has been linked to land-use changes in some regions. Genetically modified, herbicide-tolerant varieties are widely grown, influencing farming practices and debates on sustainability and biodiversity.