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 Agro Products
Soyabean A cream-coloured oval bean about the size
of a common pea, Soy Beans belong to the legume family and are native to
East Asia. It is an important protein source for millions of people for
over five thousand years. It can be grown on a variety of soils and a
wide range of climates. In India Madhya Pradesh, Maharashtra, Rajasthan and Andhra Pradesh are the major producers of soybeans. Madhya Pradesh tops the list. Nearly 88% of soyabean is produced in the state. During 1997-98 total soyabean production in the state was 49.19 metric tonnes which was about 84.2% of the total produce. Main varieties
Mostly, soybeans are yellow, but there are also rare varieties of black, brown and green. Soyabeans mature in the pod, they ripen into a hard, dry bean then. India in World Soya Industry (Approximate figs.) India World % Share (In million tons) Annual Seed Production 6 180 3 Annual Oil Production 1 30 3.3 Annual Oil Imports 1.5 9 16.7 Annual Oil Consumption 2.5 30 8.3 Annual Meal Production 3.5 130 3.5 Annual Meal Exports 2.5 43 5.8 Annual Meal Consumption 1 130 0.7 Factors Influencing Soybean Markets
Soya are used as following Soya foods
Soya drinks
Dairy alternative
All-India Area, Production And Yield Of Soyabean
State Wise Area, Production And Yield Of Soyabean
Soya bean crop cycle The crop cycle is of about 3 months. In some part of M.P. the soya crop is grown twice a year (during winter and during summer). One has the option of either growing wheat or gram followed by the soya crop. In Hoshangabad District of Madhya Pradesh, around 70-80% land is irrigated.. In Maharastra, the crop has picked up this year. Geographic percentage breakup in India In Madhya Pradesh, the total production is around 62%, while Maharashtra contributes around 27%. 8% comes from Rajasthan and balance from of the States. Companies involved in trading There are number of companies involved in soya trading. ITC have launched their e-choupals in various districts of M.P. How big is the market in India for soya meal and soya oil? The domestic market is improving a lot. Some years back, the (DOC) De-oiled Cake consumption of the soybean was 10% of the total production. But now it is 25%. It is increasing because of the rise in cattle population in the country, which in turn results in high consumption. The remaining 75% is exported and the industry is earning nearly Rs 3,000 crore annually through exports. The Refined Soya oil is fully consumed domestically and exports are not permitted in bulk, but only in consumer packs. Even that is not feasible, as oil prices are quite high in India. Therefore, imports are higher than exports in India. The recent Government policies are in favour of the Indian manufacturer and farmers. That's why the import duties on oils are pretty high in India. What's the export potential for soya meal? Exports of soya meal have 100% potential. For about 75% of production of soyameal, there is a ready market available in countries like Indonesia, China, Japan, Korea, and to a lesser extent some European nations. There is a difference of around US$5-15 when the sell is directly to the customers in abroad rather than selling through traders in Singapore. Advantages of Indian Soya in world market India has price advantage as Indian soya meal is still cheaper when compared with the American or Brazilian soya meal which costs about US$275-300 per metric ton. The Indian soya meal costs around US$260-270 per metric ton. No other country produces cheaper soya meal than India, which contains high protein content of around 48%. Moreover, it is not Genetically Modified (GM). Only India supplies non-GM soya meal while the U.S., Argentina and Brazil manufactures only/ mainly GM soya meal. World Soybean Supply and Disposition
Important World Soya Markets
Cultivation of Soya Soya is a frost-sensitive summer annual, and it takes about 75-80 days for the beans to fully mature; plants may reach 1 metre high. Seeds are borne in hairy pods which grow in clusters of three to five; each pod contains two or three seeds, which resemble peas. When the seeds are mature, the upright vine and foliage begin to shrivel and the leaves fall away. Harvesting by machine must be completed before the pods shatter. Soya is now a global staple food and about 110 million tonnes of beans are produced, mainly in the United States (50%+), Brazil (20%), Argentina (10%) and China (8%). Individual farmer's crops are bulked before export. European oil mills process about 15 Mt of soya beans annually, mainly imported from the USA. Soya beans and their products account for 25% of US agricultural exports to the EU and were worth more than $2 bn last year. The domestic production of soya is 5.0-5.4 million tons and is not sufficient to cater to the edible oil requirement of the country. Hence, soyabean export from India is not allowed. At the same time, bean imports are also not allowed so as to encourage domestic production. History of soybean The soya plant (Glycine max) was cultivated in China before 3000 B.C., and was classified as one of the five sacred crops. The first written record is a 2200 B.C. farming manual advising Chinese farmers how to get the best from their crop. Soya was introduced in the USA in the early 19th century, the farming only expanded dramatically after World War II, when production in China was devastated. Soybean has been an important food ingredient of China, Manchuria, Japan, Korea, Malaysia over centuries. It is becoming increasingly popular in Europe and US among health and diet conscious people. What does Soybean Contain?
With 50 % proteins\ gm, it is 2 times more richer than pulses (dals) or peanuts, 3 times richer than eggs and 11 times richer than milk. Besides soya foods are rich source of vitamin B complex and contains essential minerals like magnesium, calcium, iron, potassium and copper. Value per 100 gm of edible protein
Nutritious value of Soyabean ( Per 100 gms of Soyabeans )
Soya as a food ingredient About two-thirds of all manufactured food products contain derivatives or ingredients made from soya. Before they can be used in food products the soya beans have to be cleansed, cracked, dehulled and rolled into flakes, which ruptures the oil cells for easy extraction. The oil is extracted using a food-grade solvent, n-hexane - mostly for production of vegetable oil and margarine. In its pure form as a vegetable oil, it is often used in salad dressings and mayonnaise; as a vegetable fat it is used for baking and frying. Soya lecithin acts as an emulsifier in some chocolate, breakfast cereals, ice cream, sweets and margarine. Soya oil is also used in a wide variety of non-food products eg soap, biological detergents, plastics, and CFC-free cooling agents; the derivative glycerine is used in the manufacture of emulsifiers for skin cream and softeners for gelatin capsules. Soya flours were developed in the 1940s by grinding and screening defatted flakes; these are used to increase the shelf-life of many products and improve the colour of pastry crusts; the flour is free of gluten, so cannot replace all the wheat or rye flour in bread-making but can be used at about 15% to give a dense bread with a nutty flavour and moist quality. Texturised soy protein (TSP or TVP) is made from soya flour that is compressed until the fibres change in structure. It is available to home cooks as a dried, granular product and in chunk-sized pieces for rehydrating and use as a meat-replacer. Following the development of methods to produce isolated soya proteins in the 1950s, it is also processed for use as soya protein in biscuits, sweets, diet drinks, pasta and frozen foods; it also improves the consistency of meat products. It is added to many foods including pizzas, noodles, bread, foods for special dietary needs, for instance soya drinks, which serve as a substitute for cows milk. Various cheese and other milk and meat substitute products, such as miso, tofu and tempeh, can be made by fermenting soya protein. In addition, naturally-brewed soya sauce uses a starter culture called koji, a member of the Aspergillus family, with a mixture of soya beans and wheat.   About
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