Introduction

Soybean or soya bean is a species of legume (Glycine max) native to eastern

Asia. It is classified as an oilseed rather than a pulse due to its high oil content
and its more popular use as a source of vegetable oil and industrial applications
such as biodiesel. It has been grown in China for over 5,000 years.
Soybean is one of the most versatile crops grown around the world. It has a
variety of applications including a source of vegetable oil for human food and
industrial uses, as a valued protein source in livestock production, for use in
preparing a range of human foods such as traditional foods like tofu and soy milk
as well as novel uses as a protein isolate and for textured protein. Soybean also
has many application in industrial products such lubricants, plastics, waxes and a
range of intermediate chemicals including fatty acids. And in more recent times,
soybean has been recognised for its health and well-being properties and is now
used in a range of nutrition bars, cereals, pasta and baked goods.
Soybeans make up about 60% of the overall world oilseed production. Soybeans
are grown and traded across the globe and are considered one of the most
important of global commodities. Of the average 260 million tonnes used
worldwide each year about 10% is used directly for human foods, about 20% is
extracted for oil and the remainder is used for livestock feeds.
Uses of Soybean:
Soybeans are consumed both directly as human food products and processed
into meal and oil for use in both for human food and animal feed applications.
Consumption of soybeans as a food is largely concentrated in Asia, particularly
China, Japan and Indonesia, and are either used directly as a whole seed or are
processed and incorporated as a high protein ingredient into food like tofu,
tempeh, soy milk, soy cheese or other products. While this accounts for a
relatively small percentage of the overall market (6%), it is still significant in
volume terms, and particularly, value.
The vast majority (85%) of soybeans are processed into soybean meal and oil.
Approximately 98% of soybean meal is further processed into animal feed, with
the balance used to make soy flour and proteins. Of the oil fraction, 95% is used
in edible applications, with remainder used for industrial products such as fatty
acids, soaps and biodiesel
Processing, value addition and utilization:

During the processing of soybeans, when the seed is pressed crude oil is
released from the seed while the other product that is derived from the
process is soybean oilcake. The crude oil is then refined to produce soybean
oil. Soybean seeds can be eaten as a vegetable and the dried seeds can be
eaten whole, split or spouted. When processed they give soy milk which is a
valuable protein supplement in infant feeding which also provides curds and
cheese. Soy sauce can be made from mature fermented beans while roasted
seeds can be used as a coffee substitute. Soy flour can be prepared from
beans while producing full fat flour with about 20% oil. The flour is used in
bakeries and other food products and as additives and extenders to cereal

flour and meat products and in health foods. Other industrial uses of the oil
are that it is used in manufacturing of paints, linoleum, oilcloth, printing inks,
soap, insecticides and disinfectants. The lecithin phospholipids that are
obtained as a by-product of the oil industry are used as wetting and
stabilizing agents in food, cosmetics, pharmaceuticals, leather, paint, plastic,
soaps and detergent industries. Soybean meal and soybean protein are used
in the manufacture of synthetic fibre, adhesives, textile sizing, waterproofing
and firefighting foam. The straw can be used to make paper that is stiffer
than that made from wheat straw.

Soybean Value Chain

Growth drivers for Soybean market:

I.
II.
III.
IV.
V.
VI.

Health benefits many of which have government health agency

approvals worldwide
Soy protein provides a complete amino acid profile and is of high biological
quality
The versatility of soy to produce a range of food alternatives
The functionality of soyfoods and proteins in food production such as
bakery, meat analogues, etc.
Soyfoods are relatively low cost and widely available
Soyfoods are ecologically sustainable and environmentally friendly

Limitation to Soybean Market:

I.
II.
III.
IV.

Many consumers do not like the nutty flavour

The texture of many soyfoods is not preferred for western diet palates
Concerns over the anti-nutritional components of soybeans trypsin
inhibitor, isoflavones
Consumer concerns with genetic engineering

Global Soybean Production:

World soy bean production estimated to touch record high of 281.7 million
tonnes in 2013-14. The production averaged above 250 million tonnes in last 5
years. Soybean is now cultivated in most countries on different areas. However,
in recent years, about 90% of the production has been concentrated only in a
few countries: the United States (33.06%), Brazil (22%), Argentina (16%), China
(10%) and India (9%). It is evident that among the worlds largest producers
there are no European countries. In Europe, relatively little soybean is grown and
Europe is involved in only about two percent of world production. Soybean
production in Europe is intended mainly for protein production, while oil
production occurs as secondary, unlike North America, where it is equally used
for both of these purposes.

Others; 10%
United StatesIndia
Brazil
; 4% Argentina China
United States; 33%
China; 5%
Argentina; 19%
Others

Global Soybean Crop Calendar

Brazil; 29%

India