Soybeans

Soybeans or soya beans are a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses. It is a significant and cheap source of protein for animal feeds and many packaged meals. The beans contain significant amounts of phytic acid, dietary minerals, and B vitamins. 

Production

The main countries growing soybeans are the United States (35% of world total), Brazil (29%) and Argentina (18%). Therefore, the United States, Brazil, and Argentina are the world’s largest soybean producers. These countries represent more than 80% of global soybean production.

The top soybean exporters are Argentina (39% of world soybean exports), United States (37%), and Brazil (16%). While the top importers are China (41% of world soybean imports), European Union (22%), Japan (6%) and Mexico (6%).

Uses

Among the legumes, soybeans are popular due to their high (38–45%) protein content as well as high (approximately 20%) oil content. Soybeans are the second-most valuable agricultural export in the United States, behind corn. Usually, producers use the Non-GMO soybeans for human consumption. Approximately 85% of the world’s soybean crop goes through processing for soybean meal and soybean oil. The remainder processed in other ways or eaten whole. Common soybean products include soy sauce, soy milk, tofu, soy meal, soy flour, textured vegetable protein (TVP), tempeh, soy lecithin, and also soybean oil. 

Feel free to read about soybean disease management and soybean seed mottling!