Soyabean Seeds

Soyabean Seeds

Description
Soyabean is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses. The plant, classed as an oilseed rather than a pulse by the UN Food and Agriculture Organization, produces significantly more protein per acre than most other uses of land. The beans contain significant amounts of phytic acid, dietary minerals and B vitamins.
Specifications
Quality | Non GMO |
Purity | 99% |
Protein | 30% |
Moisture | 10% |
Packing | 25/50 Kg. in HDPE / Paper HDPE Bags |
USES
Traditional non-fermented food uses of soybeans include soy milk from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, natto and tempeh. They are absolutely healthy and nutritional for human consumption. Soya meal prepared after extraction of oil from soybean seeds, is used in animal and poultry feed.
ORIGIN AND DISTRIBUTION
Soybeans were a crucial crop in East Asia long before written records began. There is evidence for soybean domestication between 7000 and 6600 BCE in China, between 5000 and 3000 BCE in Japan and 1000 BCE in Korea. They are now a major crop in the United States, Brazil, Argentina, India, and China. Soy was introduced to Africa from China in the late 19th century, and is now widespread across the continent. America is the largest producer and consumer of Soybean, and most of the soybean produced in America is Genetically Modified, where as India produces Non GM Soybean to a greater extent.