SOYBEANS
Soybeans are among the oldest cultivated crops. They were grown in China centuries before the first written record in 2838 BC. Over l,000 varieties are grown where it is native in southeastern Asia. It is the most important legume in the Far East where it is used as a fresh, fermented or dried food supplement to rice in the daily diet. Some of the other old world crops known to be cultivated for over 4,000 years are rice, watermelon, wheat, apple cucumber, barley, flax and onion.
The soybean was first introduced into the U. S. in l804 and today it ranks as the number one row crop. Dozens of varieties have been developed for different soils, temperatures, moisture availability, and growing periods. In l935, the U. S. produced 56 million bushels and by l948, 220 million bushels. Although grown in most states, the north-central states including Illinois, Iowa, Nebraska, Indiana, and Ohio are major producers.
The l997 Ohio Department of Agriculture Annual Report and statistics reveals that Seneca County ranks number 3 in soybean production with 5,919,100 bushels. The county had 134,100 acres in soybeans with an average yield of 44.l bushels per acre and a value of $33,694,000. The corn value for the same period was $21,9l0,000. Soybean cash receipts were responsible for about ¼ of all cash receipts for Seneca County farmers.
The history of China is closely associated with soybeans where it has been the main source of protein for hundreds of years. In l989-90, Mary and I spent one year teaching English and biology at the Southwestern Teachers’ College in Sichuan province. We soon learned of the soybean’s importance to the Chinese diet. It is known as tofu and comes in many different forms. It can appear like the tofu sold in our stores, or in dried form, or fermented and served like heavy, whipped topping. One of my favorite Chinese dishes was and is Ma Po Tofu. It is a stir-fry which includes bean curd, ground pork, garlic, fresh ginger, sherry, hot bean paste, salt, soy sauce and cornstarch. It is cooked in a wok with a little peanut oil.
The soybean is an interesting legume that matures its seeds all at the same time. The seed is the richest natural vegetable food known. The protein contains all the essential amino acids in varying amounts and is of good quality. It has low amounts of the sulfur-containing amino acids, cystine and methionine, but this is easily corrected when combined with other foods.
Its greatest value lies in its use to fortify other foods such as cereal grains. For instance, it is used as soy flour in small amounts in breads and other baked products. It is used as an extender for ground and processed meat products. Veggie burgers, which are made to have an appearance and texture of meat burgers are basically made of soybeans. The whole soybean contains about 35% protein and l8 % fat. The remainder is mostly complex carbohydrates. Dried soybeans contain a good source of Vitamin D and E. and fresh soybeans contain vitamins A and C. Soybean flour with its low soluble carbohydrates and high protein content is an excellent food for diabetics.
The milk is extracted with water from the dry seed and is used in cooking and recommended for infants and invalids. In southern China where little cow’s milk is available, soybean milk is very important.
Oil is extracted from the seeds by presses and with solvents. We know of its use in salads and for margarine and shortening. It is also used in the manufacture of candles, soaps, varnishes, lacquers, paints, greases, linoleum, cleaning compounds, disinfectants, insecticides, and so forth.
Soy sauce is made from cooked beans, roasted wheat flour, salt and a ferment. Soybeans provide the major protein in livestock feed. Other products are adhesives, plastics, foaming solutions to control oil fires, fertilizers and synthetic textile fibers.
Mary and I grow edible soybeans and harvest them while green. This year we grew about one and one half bushels in the hull. They were blanched with a lot of salt in the water and shelled and put in the freezer. Our favorite way of eating them fresh is to cook the pods in very salty water for about 12 minutes. Each person picks up a pod and squeezes out the beans into his or her mouth. These are known as “pop” beans in Japan. Fresh edible soybeans were introduced to us by David Noss, who was raised in Japan as a missionary’s son. We use the frozen beans as side dishes or in soups.
An old bulletin 580 of the Cooperative Extension Service of Ohio State University is a source for many recipes for using soybeans and also for using soy flour. My sister-in-law attempts to use soy flour at least once a day in some way. She claims it is the best food known and has many positive medicinal qualities. In my estimation, the soybean is the most important plant for the 21st century.
– Percy