Soybean
Soybean, also known as soya bean, is a versatile and widely grown legume that is native to East Asia. It is a significant source of protein and oil and is used in a variety of food and non-food products.
Soybean is grown in many countries, but the top producers include the United States, Brazil, Argentina, China, and India. It is a highly valued crop due to its high protein content, which makes it an important ingredient in animal feed, as well as in food products for human consumption.
Soybean can be consumed in a variety of forms, including as a whole bean, as soy milk, tofu, soy sauce, and tempeh. It is also used in the production of a variety of non-food products, including biodiesel, ink, and plastics.
The specifications of soybean can vary depending on the intended use and country of origin, but some common specifications include:
-
Moisture content: Soybean should have a moisture content of less than 14%.
-
Foreign matter: The amount of foreign matter in soybean should be minimal, usually less than 1%.
-
Protein content: The protein content of soybean can vary, but it is typically around 35-45%.
-
Oil content: The oil content of soybean can vary, but it is typically around 18-22%.
-
Color: Soybean should have a uniform, light yellow color.
-
Size: The size of soybean can vary, but it should be relatively uniform in size and shape.
These are some of the common specifications for soybean, but again, they can vary depending on the intended use and country of origin. It is important to consult the relevant standards and regulations for specific requirements.
