Soybeans, scientifically known as Glycine max, are a globally significant and versatile crop. Originating in ancient China, their cultivation spread worldwide, becoming foundational in agriculture due to their adaptability and valuable components. Soybeans have a broad impact on food systems, animal agriculture, and industrial applications.
Soybeans for Food Consumption
Soybeans are consumed in various forms, from fresh pods to processed and fermented products. Each application relies on specific characteristics of the bean, highlighting the versatility of different soybean varieties.
Edamame
Edamame are immature soybeans, harvested green and tender in their pods. These young beans have a sweet, nutty flavor and crunchy texture. Varieties for edamame are selected for larger pods, typically containing two to three plump, bright green beans. Harvesting occurs before full maturity to capture peak sweetness and texture.
Tofu and Soy Milk Varieties
Soybeans for tofu and soy milk production are chosen for high protein content, which influences product yield and quality. While bean size is not a factor, the hilum’s color can affect tofu color. Light-colored hila are preferred to ensure creamy white tofu and avoid discoloration.
Fermented Product Varieties
Soybeans form the base for fermented foods like natto, tempeh, and miso. Medium or small yellow soybeans are common for miso and some tofu. Natto, a traditional Japanese dish known for its sticky texture, often uses smaller varieties. The beans’ protein and carbohydrate profiles contribute to the unique characteristics of each product.
Soybeans for Oil Production
A substantial portion of the global soybean harvest is dedicated to oil extraction, making soybean oil one of the most widely consumed vegetable oils. Soybeans typically contain about 20% oil by weight, and over 80% of the worldwide crop is processed for oil and protein.
Soybean varieties optimized for oil production are bred for high oil content. The extraction process yields protein-rich soybean meal, a significant co-product used in other industries. The quality of the raw soybeans, including cleanliness, directly impacts the efficiency and quality of the extracted oil.
Soybeans for Animal Feed and Industrial Uses
The protein-rich meal remaining after oil extraction is primarily used as animal feed. Approximately 98% of soybean meal is incorporated into animal diets, making it a leading protein source for livestock. It is highly digestible and provides essential amino acids for poultry, swine, beef cattle, and aquaculture.
Beyond food and feed, soybeans contribute to a growing array of industrial applications. Soybean oil and meal are used to manufacture products like biodiesel, bioplastics, inks, lubricants, adhesives, rubber, and textiles. These diverse applications highlight soybeans’ role in developing sustainable industrial materials.
Important Cultivation Considerations
Key cultivation considerations influence soybean production and market availability. These characteristics apply across all soybean types, encompassing genetic traits, cultivation practices, and regional suitability.
Genetically Modified Soybeans
Genetically modified (GM) soybeans are engineered for specific traits, such as herbicide resistance or improved drought tolerance. Over 90% of soybeans grown in the United States are GM. These modifications enhance crop management for farmers, potentially increasing yields and reducing the need for certain chemical applications.
Organic Soybeans
Organic soybeans are cultivated following strict standards that prohibit synthetic pesticides, fertilizers, and genetically modified organisms. Farms seeking organic certification must adhere to a three-year transition period before their crops can be labeled as organic. Certified organic operations undergo annual inspections to ensure compliance. Consumers often choose organic soybeans due to environmental concerns and the absence of synthetic inputs.
Maturity Groups
Soybean varieties are classified into “maturity groups” (MGs), from 000 to X, based on the time needed to reach physiological maturity. This classification is determined by a variety’s response to day length and temperature. Growers select maturity groups suitable for their location to ensure the crop completes its life cycle before frost, allowing successful cultivation across diverse climates.