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Discovering the secrets of soy: How is this bean changing global diets?
Soybeans, a legume originating from East Asia, have long played an important role in the global diet. Whether it's as a healthy alternative to meat and dairy products, or as crowd-friendly fermented foods like bean paste and soy sauce, soybeans are used in everything. This bean is not only rich in protein, minerals and vitamins, but has also given birth to many innovative products that influence dietary structure. Why has soybean become such an important global crop?
Soybeans and their products have become central to the global food and economy, especially in an era of increasing demand for protein.
As global demand for plant-based protein grows, soy production and consumption has reached unprecedented levels. According to statistics, in 2020, global soybean production exceeded 353 million tons, with the main producing areas including Brazil and the United States, which together accounted for 66% of the global total. The driving force behind this growth mainly comes from the soaring demand for meat products in developing countries, especially China, which has pushed up the import of soybeans, accounting for almost more than 60% of the market share.
In terms of crop cultivation, soybeans' ability to adapt to the environment makes them an important part of agriculture. Soybeans can fix nitrogen through a symbiotic relationship with rhizobia, reducing farmers' dependence on nitrogen fertilizers and thereby increasing the yields of other crops in the rotation. However, it also raises concerns about the long-term health of the soil, especially in areas where soybeans are frequently planted.
The cultivation of soybeans is inseparable from its growth environment, and it must reach its maximum potential in a suitable climate and soil.
The sowing and harvesting cycle for soybeans averages 80 to 120 days, and yields can vary significantly depending on the variety and growing conditions. In the context of global climate change and changes in the natural environment, the dawn of soybeans continues to rise, but it also raises concerns about environmental impacts. Agricultural expansion directly leads to the deforestation of tropical rainforests and the loss of biodiversity.
In the global history of soybeans, it can be traced back to China between 7000 and 6600 BC, and its cultivation techniques gradually spread to other regions such as Japan, Korea and India. Soybeans and their products have become indispensable in the cultural and social life of these areas. Objectively speaking, the diversity and nutritional value of soybeans as a food material have attracted more and more attention over time.
Foods made from soybeans are popular not only for their fiber and protein, but also for their ability to meet people's increasingly diverse dietary needs.
Nowadays, soy milk, tofu, natto and other soy products that people often see in their daily diet are not only delicious but also beneficial to health. This makes more and more people choose to include soybeans in their daily diet. In modern cities, the rise of plant-based diets has further promoted the booming development of the soybean industry.
As scientists and agricultural experts continue to study the potential of soybeans, more novel products and uses may emerge in the future. Soybean genetic improvement technology and its potential contribution to the alternative protein market may change people's eating habits and agricultural production methods.
Soy is no longer just a food choice across the world, the value hidden behind it will surely influence future dietary philosophy.
It’s worth thinking about, as soybeans become more popular on tables around the world, how do we balance the relationship between its production and the environment to ensure a sustainable future?
