Agriculture Reference
In-Depth Information
Figure
3.31.
Rice pounder in India.
3.5
SOYBEAN PRODUCTION
Latin Name: Glycine max
Other English Names: Soya bean, Japan pea, soja bean, soy pea
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Soybean is a relative newcomer on the world grain scene. Though it has been cultivated
for thousands of years, it did not reach worldwide prominence until the 1900s. It is cur-
rently the fourth ranking grain after wheat, rice, and maize (Fig. 3.4). It differs from
these three grains being a legume instead of a member of the grass family. It is not com-
monly consumed as a grain but used as a raw material for processed foods and many
nonfood items.
3.5.1 Climatic Adaptation
Soybean is an annual crop, maturing in 80 to 120 days after planting. It requires a
minimum soil temperature of 68C to germinate and 168C for flowering. These tempera-
tures are easily met in most temperate climate zones similar to the United States, but
areas further north, such as Canada, Europe, or Russia, are not suitable for optimum
yields. Ideal temperatures for growth range from 20 to 248C. This makes the U.S.
Midwest a nearly ideal growing region. A similar climate is found in central and
southern Brazil, another major soybean producer shown in Figure 3.32.
3.5.2 Importance in Human Diets
Uses of soybean for human food without industrial processing are limited mostly to
Asian societies. In Japan, the average soybean consumption is about 70 g/day in the
form of tofu, miso, natto, and other products.
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Nutrition programs are in place in
Africa to encourage the use of soybean products such as tufu and dawadawa. There is
little published information available on direct soybean consumption in other countries.
