The Soya bean

Soya plant

Soya comes from the seed of the soya plant. Each pod of the soya plant can contain 1 to 4 circular soya beans similar to peas but generally larger in size. Soya beans are one of the best sources of protein in the whole plant-kingdom, they contain little water. Soya is a gift from nature that can help to correct some problems in today’s food consumption and therefore should be included in any healthy diet.

Soya, the plant
The soya bean has the Latin name of “Glycina Maxima” and belongs to the family of Fabaceae or legumes. There are thousands of soya-plant variants; best know is the yellow soya-bean which produces a small, white or purple flower out of which the bean forms. Although the most common beans are yellow, there are however black, brown or green variants that each have their own qualities.  Soya plants can grow up to 2 meters in length; but usually grow smaller than one meter. The plant is self-pollinating plant and originates from a subtropical plant but could be grown in most climates with frost protection. You have to pick the crop before the beans burst open.

The soya-plant has a remarkable ability to bind nitrogen to root nodules, which is produced naturally during its life cycle. This remarkable process occurs through a form of symbiosis with the bacteria Rhizobium. This natural reaction can be compared to a type of natural fertilisation of nitrates and improves the quality of the soil for subsequent crops.

The contents of the soya bean make it an essential food; it contains nutrients such as proteins, fibres, minerals, calcium, zinc, phosphate, magnesium and many more.

History of Soya

Why the name Soya?
The word soya originates from an old Chinese word for soysauce “Chang yin”. In Japanese this is pronounced as “sho-yu” which literally means bean and oil. The Western World originally used the word “soy”, but in the last 300 years it has developed into the word “soya”.

The story for Soya starts in China, where soya has been used for over five thousand years. Slowly the production of Soya was introduced in the whole of Asia, where the plant still plays today a vital part in the daily food consumption. The soya bean has also been commonly used as a fertiliser during the centuries.

It was only at the end of the 18^th century that the soya bean came to the Western-World, this new market would however prove a difficult one to conquer as the soybean remained for years no more than simply a botanical plant. The production of Soya started to increase during the twentieth century. The revolution for soya was started in Illinois, United States of America and soon spread to the rest of America and Europe.

Soya as a food

Soya food types

The Western-world has increasing problems with obesity that is mainly caused by a too high in take of calorie-rich and saturated-fats food in comparison to the amount of exercise taken. Soya could help in creating a more healthy diet as soya contains a lot of essential nutrients.

• Proteins
  Soya is the only protein that contains all essential acid and which has a positive effect on cholesterol-levels proven by many scientific studies
• No cholesterol
  Soya has a plant-origin and therefore contains no cholesterol
• Small quantities of fats

Good fats – Most soya product contain only a limited amount of saturated fat and contain mostly unsaturated fats combined with essential omega 6 and omega 3.

The seed of the soya plant contain 28 percent oil and 72 percent of dry matter, of which more than half exist out of proteins. Soya beans contain very little starch which makes it a particularly healthy choice, especially for diabetics. Soya could replace, in a healthy and varied diet, a lot of animal-originated products, which makes soya an ideal supplement for vegetarians.

Soya products

Soya products are nowadays widely available on the market whether it is a soya drink, tofu or miso.

• Soya milk
• Soya oil
• Tofu
• Miso
• Tempeh
• Soy sauce
• Soy Flour
• Soy-based infant formula (SBIF)

Soya in the world

The soya bean is not only precious for food consumption, it is also economical smart.

The soya bean

The positive oil and protein combination enables the industry to get two products out of just one bean. It is also possible to change the genetics of the soya plant so they become immune to pesticides, the consequences on humans and nature are however not yet known.

The main producers of soya bean are the United States (35%), Brazil (27%), Argentina (19%), China (6%) and India (4%). Archer Daniels Midland (ADM) is among the largest processors of soya beans and soya products. Other big producers include Bunge Limited, Cargill and the Itochu Corporation.

Soya is also an environmental friendly product as explained before, the plant produces nitrogen nodules on roots which help fertilize the soil, cutting out the need for potentially damaging fertilisers making it better for the Earth and the water contained within it.

Why use soya?

1. Medical reason
   You could use soya for medical reasons because you might be allergic to the traditionally cow’s milk or be lactose intolerant
2. Ideological reason
   People have become more critical and conscious about their food habits and are therefore on the lookout for healthier alternatives. All soya products are made of natural ingredients and can therefore be used by vegetarians or vegans.
3. Health conscious
   In recent years many studies have revealed the health benefits on soya, which has persuaded many to try out this product.
4. It tastes great!