News: Media Kits: Georgia Agricultural Resources

Soybeans

The first written record of soybeans was found in Chinese books that included plants of China described by Emperor Cheng-Nung in 2838 B.C.

Soybeans were considered an essential part of existence throughout Asia. The Chinese referred to a group of five sacred grains as "Wu Ku." These crops include soybean, rice, wheat, barley, and millet and were considered essential for the existence of Chinese civilization.

Henry Yonge was the first to plant soybeans in thc United States. He planted soybeans on his farm in Thunderbolt Georgia in 1765. Samuel Bowen, a seaman. brought the seed to the U.S. from China via England.

Soybeans continue to be popular with Georgia farmers. In the past, they have proven to be more drought-tolerant than other crops, and they do well when double-cropped behind wheat.

The soybean's increased use in products for human and livestock consumption in the United States and abroad has them in high demand. Demand for soybeans has grown over the years, in Georgia and nationwide.

The average yield of U.S. soybeans was 11 bushels per acre in 1924 and increased to 25.4 bushels per acre in 1966. The record high yield for the national soybean average of 41.9 bushels per acre occurred in 1994.

In the United States the total soybean production in 1924 was 1.8 million acres harvested. That grew to 63.4 million acres of soybean harvested in 1996.

In 2001, Georgia farmers harvested 155,000 acres of soybeans producing 4.2 million bushels. Value of production totaled $17.8 million.

Soybeans have found their way into an eye-opening array of foods. Starting with the basics, there's soy milk, used in infant formulas. And the familiar Oriental staple tofu which is soybean curd made by coagulating soy milk. But also consider soy yogurt, soyburgers, soy loaf, and soy sausage.

Soy oil is the most widely used edible oil in the United States; you'll find it in mayonnaise, salad dressing, process cheese products, dessert frostings, and much more. Soy components such as protein and oil are ingredients in dozens of everyday foods-from the granola bar you eat for breakfast and the potato chips at lunch, to a late-night sandwich. And, attention chocoholics! You'll be hard put to find a chocolate treat that lacks soy lecithin. Don't forget soy sauce and bean sprouts.

Soyfoods contain soy protein which reduces cholesterol.

Soybeans have also been incorporated into a host of nonfood products. These range from your morning newspaper printed with soy oil-based ink to lipstick, plastics, flooring, paints, and stain-removing cleaners.

 

More Information

• Soybean Information from the UGA College of Agricultural & Environmental Sciences
• United Soybean Board
• USDA-ARS Article: Soybean Hulls Eyed for Wastewater Filtering

Contacts

• Georgia Agricultural Commission for Soybeans
  Marcia Crowley, Director, 404/656-3678
• Georgia Soybean Association
  Cheryl Koehler, Exec. Sec., 912/382-2326
• Florida/Georgia Soybean Association
  Terry Hollifield, 706/541-2351

 

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