Soy beans (bot Glycine max) The soy bean belongs to the botanic family Leguminosae, which comes from China. Some experts believe, this agriculture plant is known for 5000 years. Other sources insist, soy is cultivated since around 2700 b.C. At the end of 18th century soy comes to Europe and America. Today t is widely spread all over the word. The main territories are: North America, China, India, Indonesia, Africa, Philippines, South and Middle America, Russia and Europe. Due to its diverse processing and use options, soy became one of the most important agricultural plants world wide. The soy plant grows shrubby and gets up to 1 meter high. Its yellow, grey, brown or black pods are hard and contain up to 5 beans. The beans vary in shape, colour, size, depending on soy sort. Most common are creamy coloured. Green, red or black beans are seldom offered at the market. In Europe soy is known only as a dry bean. Asians and Americans prefer to process fresh beans. They are peeled and then processed as peas. Ripe beans can be stored almost endless long. The nutrition components of soy beans, especially high volume of protein and fibre, minerals and vitamins, make soy one of the most important foods. |
