§ INTRODUCTION OF SOYBEAN
With a diameter of only 5 to 11 millimetres on average, it is fascinating to think how soybean is currently affecting – and affected by – changes in economy, environment, and society, both at the global and at the local level. Bearing in mind the main objective of the Trade Hub project and the specific contribution of Work Package 4, the present Scoping Study analyses the evolution of the ‘geopolitics’ of international trade flows, dissecting social, institutional, economic, and environmental outcomes along the value chain of this commodity.
Originally cultivated in China more than 3000 years ago (Hymowitz, 1970), soybean today is a global commodity, with 170 countries directly taking part – either as importers, exporters, or both – to international trade flows in 2017. The industrial and the agrarian revolution not only contributed to reshaping the traditional geography of soybean diffusion, production and consumption all over the world, but also ignited another fundamental shift for this crop: from a food staple traditionally grown and consumed in China and Eastern Asia for thousands of years, by the 20th Century soybean had turned into a versatile and globally demanded cash crop, with a new production Centre based in the USA.
Production rates increased constantly over time, often faster than the world population growth rate, with a further acceleration in soybean production volumes from the beginning of the new millennium. Driven by the Chinese economic boom and by their renewed appetite for soybean and sustained by the rapid expansion of the production in countries such as Argentina and Brazil, the world’s production doubled since the early 2000’s, with about 350 million tons harvested over almost 125 million hectares in 2018.
§ A BRIEF HISTORY OF SOYBEAN
Soybean is a legume that was originally domesticated more than three thousand years ago in the North-Eastern part of China (Hymowitz, 1970). The production, processing and consumption of this crop remained centered in China and Eastern Asia for centuries, but today soybean is a global commodity – with 170 countries trading this crop internationally for an estimated total value of 58 billion US$ in 2017.
Because of the changing market dynamics, the USA became the leading country in soybean production – representing almost 75% of the world’s market in 1965 (Brown, 2012b), with yields almost double compared to China, Argentina, and Brazil.
According to Prodöhl (Ibid.), in the early 1920’s most of the demand for soybean was still driven by the need of soybean oil, whilst the soybean cake and meal2 were only considered production residues. Today, the situation is reversed and more than 80% of soybean is processed into the highly demanded soybean meal – which is arguably the most common animal feed in the world due to the combination of high protein content and relatively low prices. The remaining production – just below 20% – goes into soybean oil, which can be used for the production of both edible (e.g. soy sauce, tofu) and non-edible products (cosmetics, soaps, and detergents), as well as a base for diesel fuels.
Starting from the early 2000s – in the span of less than two decades – the economic geography of the soybean industry rapidly evolved into the new current structure. In 2001, on December the 11th, China joined the WTO. This symbolic date not only marks a milestone for the trade liberalization process of the country, but it also represents a crucial moment in its history, characterized by a period of rapid and protracted economic growth. Today, with an import worth 36.6 billion dollar in 2017 alone3, China is – and by far – the greatest importer and consumer country, and almost two thirds of all soybeans traded in the world goes to the People’s Republic. The modern US production and export primacy – which lasted for about a century – is now contented by Brazil.
Today, the main soybean trade routes converge over the Pacific Ocean, shaping a triangle between China, Brazil, and the United States of America. The historical production Centre for this crop – China – is now the main consumer and its growing demand for soybean is mainly fed by the Americas – with Brazil and the USA producing together close to 80% of the world’s soybean and accounting for a similar joint share of the global export. If much of the soybean industry and related commercial flows converge around these three major players, it is also true that more than 170 countries took part to the international trade of this crop in 2017. This picture reveals the existence of a complex ‘geopolitics’ of soybean trade flows, where a myriad of small actors –several countries each with their own interest – coexist in the international arena alongside the major players, which are embodied by the USA-China-Brazil triarchy.
§ NUTRITION FACTS OF SOYBEAN
Soybeans are mainly composed of protein but also contain good amounts of carbs and fat. The nutrition facts for 3.5 ounces (100 grams) of boiled soybeans are:
Ø Calories: 172
Ø Water: 63%
Ø Protein: 18.2 grams
Ø Carbs: 8.4 grams
Ø Sugar: 3 grams
Ø Fiber: 6 grams
Ø Fats: 9 grams
a) PROTIEN
Soybeans are among the best sources of plant-based protein. The protein content of soybeans is 36–56% of the dry weight. One cup (172 grams) of boiled soybeans boasts around 31 grams of protein. The nutritional value of soy protein is very good, although the quality is not quite as high as some animal proteins. The main types of protein in soybeans are glycinin and conglycinin, which make up approximately 80% of the total protein content. These proteins may trigger allergic reactions in some people. Consumption of soy protein has been linked with a modest decrease in cholesterol levels.
b) FAT
Soybeans are classified as oilseeds and used to make soybean oil. The fat content is approximately 18% of the dry weight — mainly polyunsaturated and monounsaturated fatty acids, with small amounts of saturated fat. The predominant type of fat in soybeans is linoleic acid, accounting for approximately 50% of the total fat content.
c) CARBS
Being low in carbs, whole soybeans are very low on the glycemic index (GI), which is a measure of how foods affect the rise in blood sugar after a meal. This low GI makes soybeans suitable for people with diabetes.
d) FIBER
Soybeans contain a fair amount of both soluble and insoluble fiber. The insoluble fibers are mainly alpha-galactosides, which may cause flatulence and diarrhea in sensitive individuals. Alpha-galactosides belong to a class of fibers called FODMAPs, which may exacerbate the symptoms of irritable bowel syndrome (IBS). Despite causing unpleasant side effects in some people, soluble fibers in soybeans are generally considered healthy. They are fermented by bacteria in your colon, leading to the formation of short-chain fatty acids (SCFAs), which may improve gut health and reduce your risk of colon cancer.
§ VITAMIN AND MINERALS IN SOYBEAN
Soybeans are a good source of various vitamins and minerals, including:
Ø MOLYBDENUM
Soybeans are rich in molybdenum, an essential trace element primarily found in seeds, grains, and legumes.
Ø VITAMIN K1
The form of vitamin K found in legumes is known as phylloquinone. It plays an important role in blood clotting.
Ø FOLATE
Also known as vitamin B9, folate has various functions in your body and is considered particularly important during pregnancy.
Ø COPPER
Dietary intake of copper is often low in Western populations. Deficiency may have adverse effects on heart health.
Ø MAGANESE
A trace element found in most foods and drinking water. Manganese is poorly absorbed from soybeans due to their high phytic acid content.
Ø PHOSPHORUS
Soybeans are a good source of phosphorus, an essential mineral abundant in the Western diet.
Ø THIAMINE
Also known as vitamin B1, thiamine plays an important role in many bodily functions.
§ HEALTH BENEFITS OF SOYBEAN
Ø TREAT SLEEP DISORDERS
Many people may not be aware of this unusual health benefit of the soya bean. Soya bean has the potential of treating sleep disorder symptoms. People who have been suffering from insomnia should include soya beans in their daily diet. The presence of a high amount of magnesium in soya beans is directly associated with improving the quality and duration of sleep.
Ø MANAGES DIABETES
Do you know that eating soya beans regularly may help you in managing your diabetes? Well, thanks to its ability to produce insulin receptors! If you are already been suffering from diabetes, it manages your disease effectively and prevents further damages caused by the disease. The quantity of carbohydrates in soya beans is very low. This is why health care experts often suggest people include this ideal food in their regular diet. Soya bean has anti-diabetic properties.
Ø IMPROVES BLOOD CIRCULATION
According to recent studies, soya bean contains iron and copper which are vital components in generating red blood cells (RBCs). It improves blood circulation effectively. Women suffering from the post-menopausal stage can opt for soya bean/ food cooked using soya bean. It helps in managing the symptoms and makes the body super-efficient in performing almost every task.
Ø HAVE ANTI-CANCEROUS PROPERTIES
The presence of antioxidants in the soya bean makes it an ideal food that can prevent several types of cancers. It works by removing the free radicals from the body and killing the cells that are responsible for cancer development. Soya beans produce healthy cells in the body. People already suffering from cancer can include soya beans in their diet as it can reduce the after-effects of the treatments. There are ample benefits that soya bean can offer. The only thing that you need to look after is- it should be a part of your diet in a planned manner. It not only ensures your overall well-being, but also prevents you from dangerous diseases like diabetes, cancer, and birth defects.
§ AMAZING USES FOR SOYBEANS
HEALTHIER COOKING OIL
Soybean oil is used in baking cakes to frying french fries. It has a neutral flavor profile, and its dependable domestic production meets the economic needs of our food industry.
High oleic soybean oil, produced from a genetically modified soybean, is 100 percent U.S. grown and provides improved resistance to oxidation and extended performance in high-temperature and extended-use applications. As a result, it can extend the shelf life of processed foods and fryer life. High oleic soybean oil also has an improved fat profile similar to olive oil. It contains lower saturated fats and three times the amount of monosaturated fatty acids, which benefit heart health when consumed in moderation.
Recently, a non-GMO variety was developed by a team of university researchers and will be introduced to fields in 2020. Calyxt, a Minnesota-based biotechnology company, also debuted a gene-edited variety of high oleic soybean in early 2019.
§ SUSTAINABLE FUEL
Soybeans are used to create biodiesel, a cleaner-burning, renewable alternative to regular diesel. The oil from soybeans is mixed with diesel fuel. Biodiesel made with soybean oil can help reduce greenhouse gases by up to 86 percent, compared to regular diesel. Many suppliers are starting to use biodiesel to transport products across the county, leaving a smaller environmental impact in their path.
§ CLEAR OCEAN, RIVERS, AND LAKES
While soybeans work hard to reduce carbon emission on the interstate, they are also working to keep dangerous oil out of the ocean. Soybean oil can be used to create an environmentally friendly solvent that can safety remove oil from creeks, streams and ocean shorelines without harming the environment. Soon it’s possible that when regular oil is spilled on a shoreline, soybean oil will come to the rescue, keeping animals safe while cleaning up the mess.
§ SAFER EVERYDAY HOUSEHOLD PRODUCT
With soy’s incredible versatility and cleaner impact on the environment, more and more manufacturers are starting to incorporate soy into everyday household products. Soy-based crayons are non-toxic and safer for children. New candles made with soybean oil burn longer and cleaner, producing less smoke. Next time you’re shopping for supplies or cleaning products, rather than looking for non-GMO and organic labels, look for soybean oil ingredients for a safe, natural alternative.
§ BETTER FOOD FOR ANIMALS
An essential part of farm animal well-being is a nutritious and balanced diet. Just because animal feed comes from one sack, it doesn’t mean they’re only eating one ingredient. These sacks contain carefully balanced diets with many essential ingredients. Soybeans are often one of those ingredients, providing a protein-powered boost for farm animals. Newly developed soybeans have increased digestibility for animals, which means their easier to eat and better for cattle, chickens, pigs and more.