Soybean

Soybean holds deep cultural roots in East Asia, where it features in traditional dishes and rituals. Foods like tofu, miso, and natto are central to Japanese and Chinese cuisine, while edamame is a popular snack. The crop has also become a symbol of agricultural innovation and global trade, influencing food security, dietary habits, and even sustainability movements worldwide. Its versatility has made it a staple in vegetarian and vegan diets, as well as a subject in culinary arts and scientific research.

• Soybean is the world’s leading source of edible oil and plant protein.
• Its seeds can be eaten fresh as edamame or processed into diverse foods and industrial products.
• Soybean plants enrich soil by fixing atmospheric nitrogen, benefiting subsequent crops.
• Major producing countries include the United States, Brazil, and China, with global exports shaping international food markets.
• Some soybean varieties are bred for drought tolerance and resistance to lodging, enhancing their adaptability.

Soybean’s domestication began in ancient China over 3,000 years ago, evolving from the wild species Glycine soja. Early farmers selected plants with larger seeds and better agronomic traits, gradually spreading the crop throughout East Asia. Modern breeding has produced thousands of cultivars, with institutions in the United States, China, and Brazil leading advancements. Today, soybean is a cornerstone of global agriculture, with a rich history of adaptation and innovation.

Soybean is an annual plant, completing its lifecycle in one growing season. It grows upright, reaching heights from 0.2 to 2 meters. The lifecycle includes germination, vegetative growth, flowering, pod formation, and seed maturation. Flowering is self-pollinating, and pods mature over several weeks. Maturity duration varies by variety and latitude, defined by maturity groups (MG 000–X), with harvest typically occurring 80–120 days after planting.

Soybeans form a symbiotic relationship with Bradyrhizobium bacteria, enabling them to fix atmospheric nitrogen in root nodules. This natural process reduces the need for synthetic fertilizers and enhances soil fertility, making soybeans valuable in crop rotations. The nitrogen fixed by soybeans benefits subsequent crops, supports sustainable farming, and contributes to lower environmental impact.

Soybeans are celebrated for their versatility and nutritional value. They are processed into products like tofu, soy milk, tempeh, miso, natto, and textured vegetable protein. Edamame—immature green soybeans—is enjoyed as a snack or side dish. Soybean oil is a leading edible oil worldwide, and soy meal is a key ingredient in animal feed. Nutritionally, soybeans are high in protein and oil, and provide fiber, vitamins, and minerals, making them a major source of plant-based nutrition.

Soybean is a cornerstone of global agriculture and trade. The United States, Brazil, Argentina, China, and India are the top producers, with significant exports from the Americas to Asia and Europe. Soybeans are traded under codes such as FAO 236, USDA SOYB, and HS 1201. Their commercial applications span food, feed, oil, and industrial products, making them vital to economies and supply chains worldwide.

Soybeans face challenges from pests and diseases including soybean cyst nematode (Heterodera glycines), Phytophthora root rot, and Asian soybean rust (Phakopsora pachyrhizi). Breeding programs continually develop varieties with improved resistance. Some cultivars also show tolerance to drought and resistance to lodging, supporting reliable yields and adaptability across diverse growing conditions.

Soybean is known by many names worldwide: "soya bean" (UK, India), "soja" (Europe, Asia), "edamame" (Japan, for immature seeds), and "yellow bean" (China). Notable regional cultivars include 'Williams 82' (USA), 'Embrapa 48' (Brazil), and 'Dongnong 50' (China). Scientific synonyms such as Soja hispida Moench are now obsolete but may appear in historical literature. Soybeans are traded internationally under the HS code 1201.