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Soyabean is a native of China. The cultivated soyabean (Glycine max) originated from its wild ancestor Glycine ussuriensis, which is presently known as Glycine soja.
The crop is known for its high food value from centuries and it was used for food purposes (milk, douchi, hamanatto, miso, shoyu, doufu, natto, tempeh, soya flour, green beans, roasted soya nuts, and soyabean sprouts) with the dawn of civilization.
Soyabean was migrated from China to neighboring countries with the development of sea and land trades during 7th century. Introduction of soyabean to Indian subcontinent dates back to 1000 AD through silk route from northeastern India and Himalayan mountains.
The black-seeded soyabean has been traditionally grown in North and northeastern regions of India and further spread to different parts of the country. This black-seeded soyabean, Kalitur, was the vehicle for soyabean revolution in India. The major initiative on soyabean cultivation was undertaken during 1963-64 by Govind Ballabh Pant University of Agriculture and Technology (GBPUAT), Pantnagar and Jawaharlal Nehru Krishi Vishwa Vidyalaya (JNKVV), Jabalpur in collaboration with University of Illinois, USA. The cultivation was further picked up after the researchers took advantage of yellow-seeded material to develop high-yielding varieties that suited Indian conditions.
Soyabean cultivation got momentum during the 1970s as the vast monsoon fallow lands of Madhya Pradesh provided appropriate niche for its cultivation. Presently it is cultivated on nearly 8.7 million ha land with likely production of above 9 million t. The crop now occupies 5th position in the world and has acquired premier position in oilseed production in the country. It plays a significant role in national economy by amending 20% of the edible oil produced in the country and fetches around Rs 40,000 million by way of export of soya-meal.
This striking growth rate is yet to be experienced in India for any other crop. On account of its resilience to withstand aberrant climatic conditions and the amount of good done to transform socioeconomic conditions of Indian farmers, it appears that the crop has come to stay in India. Based on the analysis of continued unabated growth, it is projected that the area under the crop will stabilize around 12 to 13 million ha in near future. soyabean, (Glycine max), also called soja bean or soya bean, annual legume of the pea family (Fabaceae) and its edible seed. The soyabean is economically the most important bean in the world, providing vegetable protein for millions of people and ingredients for hundreds of chemical products.
Soyabean called as golden beans is belongs to legume family. It is native of East Asia. It is a rich source of Protein also excellent source of fibre. Oil extracted from soyabean contain small amount of saturated fat. In Punjab, it plays an important role in crop diversification.
The origins of the soyabean plant are obscure, but many botanists believe it was first domesticated in central China as early as 7000 BCE. An ancient crop, the soyabean has been used in China, Japan, and Korea for thousands of years as a food and a component of medicines. Soyabeans were introduced into the United States in 1804 and became particularly important in the South and Midwest in the mid-20th century. Brazil and Argentina are also major producers.
The soyabean is one of the richest and cheapest sources of protein and is a staple in the diets of people and animals in numerous parts of the world. The seed contains 17 percent oil and 63 percent meal, 50 percent of which is protein. Because soyabeans contain no starch, they are a good source of protein for diabetics.
