Soybean
Glycine max
East Asia (China, Manchuria region)Domesticated around 1100 BCE in China
Cultivation Spread
Originally cultivated in China, soybeans spread throughout East Asia and later to Europe and the Americas. Today, the largest producers are the United States, Brazil, Argentina, China, and India.
Traditional Uses
In East Asia, soybeans have been used to produce tofu, soy sauce, miso, soy milk, and tempeh for centuries.
Modern Importance
Soybeans are a leading source of protein and vegetable oil. They are used in livestock feed, human nutrition (soy protein, soy milk, soy flour), biodiesel, and industrial products.
Historical Timeline
- 1100 BCE: Soybeans were first domesticated in Northeast China, primarily in the Yellow River basin, where they became a staple crop.
- 1st Century CE: Soybeans spread to Korea and Japan, where they became integral to traditional diets, including tofu and miso.
- 16th Century: Introduced to Southeast Asia, where soy-based foods such as tempeh (Indonesia) emerged.
- 1765: Soybean seeds were brought to the United States from China by Samuel Bowen, though widespread cultivation did not begin until the 20th century.
- 20th Century: Soybeans became a major commercial crop in the United States, Brazil, and Argentina due to their protein and oil content.
- 21st Century: Soybeans are now one of the world’s most important crops, central to food, animal feed, oil, and industrial products.