Soybean

The soybean (Glycine max) is a legume in the same family as peas and beans. The optimum locations for growth are tropical or subtropical terrains and places that have a warm temperate climate. Soybeans comprise a high quantity of vegetable protein, particularly advantageous to a vegetarian diet. Oil forms a significant component of soybeans, and the extracted form is used widely for cooking purposes. There is a high carbohydrate level in soybeans. Further benefits of the soybean include its function as a dietary fiber, as well as its level of vitamins (particularly B vitamins), iron, calcium, and other minerals. Soybeans are considered to be a low-cost income-effective protein supply. Apart from providing nourishment for human consumption, soybean meal is utilized as animal feed. There are two schools of thought pertaining to soybeans: that it is a valuable health product or, controversially, that the manufactured product is a health risk.

Brief History

The origin of soybeans is traced to Southeast Asia, with the first domestication of the product occurring in China during the twelfth century BCE. Soybean growth in Japan is noted by the first century CE, with appearances of the product in other countries also from this time. The introduction of the soybean to American shores took place in 1765, specifically in Georgia. While soy sauce was enjoyed through Europe and American British colonies, this preceded the actual soybean plant. Farming of soybeans began to take place with production in Illinois and surrounding areas in the 1850s. Later, farmers found soybeans a useful supply of livestock feed.

At the start of the twentieth century, Dr. George Washington Carver continued his 1903 research into peanut farming by investigating and promoting the beneficial properties contained in soybeans. Soybeans are rich in protein and oil; Carver further discovered ways in which soil could be replenished. As with peanut farming, which he revolutionized by suggesting cotton crop rotation, likewise, he advocated soybeans would deposit nitrogen back into the soil unlike cotton that depletes it.

The American Soybean Association was established in 1919 by William Morse. A decade later, he expanded the varieties of soybeans for advanced agricultural studies to determine how an increase and development in types and quality would enhance production. By the 1940s, soybean production was a hit. Primary soybean supply had centered on China; yet after the war, America took over as supplier of oils and lubricants as well as other soybean derivative products. The rich soils and climate conditions of the Midwestern United States are conducive to soybean farming.

Soybean production in the twenty-first century takes place largely in the United States and Brazil, as well as continuing in China from its early origins. The Food and Agriculture Organization of the United Nations presents leading production figures as 45 percent, 20 percent, and 12 percent, respectively, for these centers. Africa is also a significant soybean producer.

Soybean Today

Advocates of soybeans as a healthy nutritious food, rich in amino acids and protein, in addition to being cholesterol-free, relate to the bean as a wonder or miracle food. Moreover, soybeans provide a sustainable way of feeding lower-income populations globally.

The International Institute of Tropical Agriculture (IITA), based in Nigeria, encourages project-based research into soybean production to combat malnutrition. The soybean has been introduced as a suitable healthy food product providing an adequate protein supply compared to protein intake through eggs, meat, or poultry. Nigeria produces the largest amount of soybeans for these purposes in sub-Saharan Africa. South Africa is a high producer too; soybean farming also takes place in Zambia and Zimbabwe.

"Project Grow" is an initiative based in Minnesota to help soybean producers advance their leadership skills and farming operations (Mnsoybean.org). All Minnesota soybean producers who are interested in these skills can participate in the project. The state produces a large quantity of America’s soybeans, with planting occurring throughout seven million acres. The crops are used for export purposes, as well as providing livestock feed locally.

Besides its edible use, soybeans are utilized for other purposes commercially or domestically. Biodiesel fuel is derived from the oil of soybeans by separating the oil and glycerine. Soy biodiesel is promoted as an environmentally friendly and toxic-free fuel. Other manifestations of soy include upholstery products, candles, crayons, and lubricants. These soy-based products are intended to be renewable and safer to the environment.

Controversially, soybean products have been the subject of health issues. Soybean oil has received negative publicity as a harmful food substance contained in processed foods. The oil itself is considered to be unhealthy because of the hydrogenated method by which it is manufactured and its trans fat quality. Genetic modification purportedly occurring in the growth of soybeans adds to the suggested health risks. The major issue related to processed foods relates to the high fructose corn syrup component, playing havoc with sugar levels, as well as the ingredient of trans fat soybean oil in its partially hydrogenated form. Warnings by concerned advocates, from doctors to health professionals, have attributed chronic diseases such as cancer, diabetes, heart disease, and immunodeficiency diseases to the consumption of these products.

Whole Foods offers the recommendation that eating soybeans in their whole form is preferable to eating processed versions of the food. Additionally, it is advised that fermented versions of soybeans are better nutritionally and health-wise than unfermented types. Fermented soybean products include tofu, tempeh, and soy miso.

In Purdue University’s March 2015 analysis, agricultural economist Chris Hurt cites the US Department of Agriculture’s Prospective Planting report indicating "that farmers nationwide could be looking to soybeans as a financial safe haven in a difficult market." Soybeans seem to be meeting a growing demand. The low planting cost, increased acreage for crops, in addition to strengthened market potential and enhanced export opportunities, particularly to China, are contributing economic factors to a positive soybean production future.

Bibliography

American Soybean Association. American Soybean Association, n.d. Web. 25 April. 2016.

"Field Crops. Soybeans." Cornell University College of Agriculture and Life Sciences. Cornell University, 2016. Web. 25 April 2016.

"Glycine Max (L.) Merr. Soybean." United States Department of Agriculture. USDA Natural Resources Conservation Service, n.d. Web. 25 April 2016.

Mercola, Joseph Dr. "Soybean Oil: One of the Most Harmful Ingredients in Processed Foods." Mercola.com. Dr. Joseph Mercola, 27 Jan. 2013. Web. 25 April 2016.

"Minnesota Soybean." Minnesota Soybean Research & Promotion Council, 2016. Web. 25 April 2016.

"Purdue analyst: Soybeans gaining popularity.". Purdue University News. Purdue University, 31 March 2015. Web. 25 April. 2016.

"The Soybean." Food and Agriculture Organization of the United Nations (FAO). FAO, 2016. Web. 30 April 2016.

"Soybean." IITA. Research to Nourish Africa. International Institute of Tropical Agriculture, 2009. Web. 25 April 2016.

"Soybeans." WHFoods.org. The World’s Healthiest Foods. The George Mateljan Foundation, n.d. Web. 25 April 2016.

"Soy Products." Soyfoods Association of North America. Soyfoods Association of North America, n.d. Web. 25 April 2016.

"Uses of Soybeans." North Carolina Soybean Producers Association, Inc. North Caroline Soybean Production Association, 2014. Web. 25 April. 2016.