More about soybean

The soybean has been cultivated for more than 3,500 years. It originates from China and is currently the most important source of protein-rich livestock feedstuff used in Europe. Most of the soybean used in Europe is imported, and around ten million tonnes were produced in Europe in 2019. The average yield is about 2.3 t / ha but can reach more than 5 t / ha in favoured locations in Europe. The bean itself is rich in protein (about 40 %) and oil (about 20 %). It is highly valued because of the combination of protein and oil and because of the high nutritional quality of the protein. For animal feed, soybean is usually processed to increase digestibility and reduce some anti-nutritional factors. It is also used for food products such as tofu, tempeh or soymilk. Soybean meal is a major commodity input into intensive livestock production.

Soybean can be cultivated in most types of soil, but it prefers warm, well-drained locations. The wild soybean is a short-day plant. Long or lengthening days prevent initiation of flowering in most cultivars. The sensitivity to day length varies between cultivars and is the most important trait determining a cultivar’s suitability for a location and the sowing date. Sown usually in March and April when the soil temperature has reached about 9 ° C, soybean matures in September or October in most European growing regions. Harvesting using a combine harvester is carried out when the leaves have fallen, and the moisture content of the seeds is below 20 % and ideally about 13 %.