Soybean

Soybean (Glycine max) is a plant in the legume family grown for its edible oil and high-protein meal. The seeds typically contain about 18–20% oil and 38–40% protein, varying by variety and growing conditions. Native to East Asia, soybeans were domesticated there thousands of years ago and later spread worldwide through trade and agriculture. In the 20th century they became a dominant global crop, driven by demand for both vegetable oil and livestock feed.

Cultivation and production occur in temperate regions with warm summers. Major producers include the United States, Brazil, Argentina, and China. The crop is commonly grown in rotations to improve soil nitrogen through symbiotic bacteria, contributing to soil health. However, intensive production can raise environmental concerns in some regions, such as deforestation and biodiversity loss when land is cleared for cultivation. Yields are influenced by climate, pests, and management practices.

Uses of soybeans are diverse. The oil is extracted and refined for cooking and industrial applications, while the residual meal serves as a high-protein feed for livestock and poultry. Food products for humans include tofu, soy milk, tempeh, miso, soy flour, and textured vegetable protein. Soybeans also provide isoflavones such as genistein and daidzein, which have been studied for potential health effects.

Genetic modification is common, with many cultivars engineered for herbicide tolerance or pest resistance. Soy allergies are among common food allergies. Overall, the soybean is a major source of plant-based protein and oil and a central element of global agriculture.