History and Overview of Soy - Report Example

Registration No: Date Word Count: 1558 Soy Introduction Food and nutrition are important to the society. Numerous products and services exist in the food and nutrition industry. An example of such a product is soybeans that contain some amount of proteins. The aim of the paper is to analyses the history of soy since its inception to numerous uses of soy. Specifically, starts with the history and overview of soy, it is followed with individual influences, interpersonal influences, and community influences. The analysis includes discussions on important historical periods and the roles of some individuals/communities in developing and using soy or soy products. History and Overview of Soy Numerous research indicates that soy originated from China. The first period was in 2853 BC when an Emperor classified it as a sacred plant. (1) The first domestication of soy was around 1100 BC by Chinese farmers. By early AD, growing of soy spread in Japan and other countries. In Europe, documentations indicate soy was present as early as 1712 while the first shipment by missionaries from China to France was as early as 1740. However, the soil conditions and the climatic conditions were unsatisfactory and affected the yields. In the periods between the first century and Age of Discovery, soy was introduced into numerous South East Asia countries including India, Nepal, Burma, Malaysia, Thailand, Vietnam, and Philippines. (2) The earliest document in these regions was in Japan in 712 Ac based on the Records pf Ancient Matters. In United States of America, soy was present in the late 1700s and the word “soybean” was introduced in USA literature in 1804 even though the product had been introduced to some colonies as early as 1765. In a report presented by Rutgers Agricultural College in New Jersey, it states that soybeans had been tested in a laboratory as early as 1879. The utilization of soy is based on availability, access, and overtime use. For example, the product was introduced into other countries from China after the realization of the value of the product. The awareness created resulted in individuals from different backgrounds aiming to advance the requirements and use of soy. (3) Further awareness about the product also highlighted the alternative use of the soy beyond human consumption. Moreover, World War II forced the USA communities to cultivate soy in large scale to satisfy the increasing demand for the use of soy. For instances, soy contains important proteins for animals, and it is cheap to cultivate and use in feeding animals. Individual Influences The history of soybeans cannot be discussed without the contribution of some important leaders. It is believed that Emperor Sheng-Nung of China in 2853 named soybeans as among the sacred food. Other sacred foods include millet, barley, wheat and rice. After the introduction of soybean in British Colony of Georgia, Benjamin Franklin sent some to be planted by a friend in 1770. (5) It is believed that Samuel Bowen with the assistance of James Flint introduced soybeans in 1965 to North America. Henry Yonge grew the first soybean in 1965 after been given by Bowen and made soy sauce to be sold to other countries. People such as Thomas Burr Osborne and Lafayette Mendel introduced the aspect of cooking through indicating the nutritional value improved through wet heat and cooking. George Washington Carver in 1904 discovered that soybeans contained an important source of oil and protein. (3) In addition, he found out the soybean persevered the quality of the soil and encouraged the cotton farmers to rotate the cotton with sweet potatoes, soybeans, and peanuts. American Soybean Association was established in 1919 by William Morse, and he became its first president. During this period, twenty varieties were proven while Morse recognized the potential of the soybean plant. In fact, Morse travelled to China in 1929 and spent two years collecting varieties of soybeans. The thinking of Morse was that the more the varieties, the better production for the farmers. Morse was able to collect more than 10,000 soybean varieties. Henry Ford was also another notable individual in the soybeans industry since the early 1930s. Ford sought the services of Frank Calvert and Robert Boyer to use soybeans to produce car products. (3) It was also used to make overcoats, felt hats and suits after mixing with other chemicals. Ford Motor Company through the directives of Henry Ford did numerous research on soybean in its application to the motor industry. Interpersonal Influences In fact, soy sauce was popular in British and Europe even before the product was introduced in America. The historical utilization of soy in China is not extensively discussed, but it is evident that numerous research afforded users with means to diversify the use of soy. The continuous interpersonal developments have resulted in understanding soybean and unveiling numerous uses. For example, soybeans are used for medical related requirements such as in menopause, cancer, bone health, and cholesterol. (4) The research indicates soy reduce the impact of these medical conditions on an individual. In the development of alternative uses, people such as Frank Calvert and Robert Boyer participated in numerous research to understand the soy products. (5) Henry Ford had seen uses of soy but understanding from the scientific perspective was important. (2) These two chemists (Frank Calvert and Robert Boyer) in 1931 were able to conduct numerous tests to understand and appreciate the use of soy. The same approach was employed by the Agriculture Department of USA in the late 1800s to understand the product. The purpose of these research and development were aimed at determining whether the soy can be used in different environments and influence of soy in socioeconomic utilization. Without partnership and interpersonal relationship, it would have been difficult to appreciate the use of soybeans. The relationship between different individuals and embracing their respective views influenced the domestication and use of soybeans. For example, in 1770, Benjamin Franklin gave the seeds to a friend to plant. In 1765, Samuel Bowen partnered with James Flint to grow the product. (6) These engagements and understandings were important because of the climatic conditions, and availability of resources to develop the product. The interpersonal influences were aimed at bringing together different stakeholders and individuals in developing soybeans. The continuous research and development championed by the public sector and private institutions also illustrate the importance of engagement in soy development and utilization. Without the interpersonal influences, the soy products would not have been appreciated across the world. Community Influences The adoption of soybeans by farmers was slow in the early 1900s. However, World War II affected the supply and demand chains because the production in China slowed. (6) The solution was for American farmers to produce the soybeans in large quantities because soybeans grew well in some States in the USA. After the War, the communities in America wanted more meat, and the livestock producers realized the importance of soybean as a source of protein. The farmers used the soybean to fed different animals including hogs, cattle, turkeys and chickens. The needs and demands of soybeans grew, and companies researched on methods to improve production. Soybeans were genetically modified to enable resistances to certain herbicides and environmental conditions. Monsanto Company in 1995 introduced the glyphosate-tolerant variety. (7) Genetic modification has continued, and it is estimated more than 93% of soybeans are genetically modified in America. The awareness and continuous research and development on soybeans have diversified its utilization. (3) The soybeans are used in different processes and productions; soybean contains around 38-45% of protein content. The soybean is processed into soybean oil, soybean meal or eaten as a whole. The processed soybean is also combined with other products and ingredients to make products such as textured vegetable protein, soy meal, soy sauce and soy milk. Thus, soy is a common component of the diet in numerous South East Asia, and the awareness of the product continues across the world. The use of soybeans in China expanded across the world, and changes are evident in the case of taste and varieties; for example, utilizing the soy as an ingredient in other products such as milk and flour. (4) The taste is adjusted and manipulated to reflect the requirements of the targeted communities. These tastes and varieties keep changing depending technological advancement and understanding the role of soy in numerous products. Thus, the aspect of tastes and varieties are influenced by the communities and views of these communities towards food and related productions. Conclusion Even though debates exist on the earliest dates on soy, Emperor played an important in raising the position of soy after classifying it as a sacred food in 2853 BC. The information of soy spread across Asian countries, and more people and communities continued to cultivate. The product was introduced to Europe by missionaries as early as 1740. It is believed soy was introduced around 1765 and persons such as Franklin contributed to first cultivation. Numerous studies have been done and people such as Morse and realized the importance of soy both for farming use and consumption. The political systems also influenced such as World War II forced North America to cultivate in large volumes to address the shortage in supply from China. Companies and communities such as Monsanto Company continued to develop the production and use of soy while Ford Motors also did some research to understand the limits and capacities of soy. References 1. Shurtleff W, Aoyagi A. History of Whole Dry Soybeans, Used as Beans, or Ground, Mashed or Flaked (240 BCE to 2013). California: Lafayette; 2013. 2. Lee GA, Crawford GW, Liu L, Sasaki Y, Chen X. Archaeological Soybean (Glycine max) in East Asia: does size matter? PloS one. 2011 Nov 4;6 (11):e26720. 3. Hymowitz T, Newell CA. Taxonomy of the Genusglycine, Domestication and Uses of Soybeans. Economic Botany. 1981 Jul 1;35(3):272-88. 4. He FJ, Chen JQ. Consumption of Soybean, Soy Foods, Soy Isoflavones and Breast Cancer Incidence: Differences between Chinese Women and Women in Western Countries and Possible Mechanisms. Food Science and Human Wellness. 2013 Dec 31;2(3):146-61. 5. Chaplin JE. An Anxious Pursuit: agricultural innovation and modernity in the Lower South, 1730-1815. UNC Press Books; 2012 Dec 1. 6. Friedmann H. Distance and Durability: Shaky Foundations of the World Food Economy. Third World Quarterly. 1992 Jan 1;13(2):371-83. 7. Song QJ, Marek LF, Shoemaker RC, Lark KG, Concibido VC, Delannay X, Specht JE, Cregan PB. A New Integrated Genetic Linkage Map of the Soybean. Theoretical and Applied Genetics. 2004 Jun 1;109(1):122-8. Read More