Production Statistics and other value information regarding soyabean

1. Soyab
ean
Swamy Alasandala
JNTUK, Kakinada

2. History
Origin and Spread of Soyabean
•Soybean production was localized in China until after the Chinese-
Japanese war of 1894-95, when the Japanese began to import
soybean oil cake for use as fertilizer
•Europeans had been aware of soybeans as early as 1712 through the
writing of a German botanist
•Some soybean seed may have been sent from China by missionaries as
early as 1740 and planted in France
•Shipments of soybeans were made to Europe about 1908, and the
soybean attracted worldwide attention

4. Production statistics

5. Top Producer Of Soya Bean in the
World
38%
27%
15%
2% 8%
4%
2% 4%
USA
BRAZIL
ARGENTINA
PARAGURY
CHINA
INDIA
CANADA

6. Improving 16 % per
annum
 Madya pradesh ,
Maharastra &
Rajastan – 95 %

7. India Production
As per FAO
ElementName 2006 2007 2008 2009 2010
Area harvested
(Ha) 8334000 8880000 9510800 9734700 9554190
Yield (Hg/Ha) 10628 12351 10415 10236 13330
Production
(tonnes) 8857000 10968000 9905400 9964500 12736000
Seed (tonnes) 532800 570648 584082 573251 610800

8. State Wise Production Of Soya Bean
2008 Kharif 2009 Kharif 2010 Kharif
Name of
State
Area Yield per
Ha.
Produc-
tion
Area Yield per
Ha.
Produc-
tion
Area Yield per
Ha.
Produc-
tion
Madhya
Pradesh 51.434 1010 51.948 52.985 1040 55.084 55.193 1105 60.987
MH 30.684 925 28.383 30.32 982 29.774 26.03 1058 27.543
Rajasthan 8.524 860 7.331 7.094 859 6.094 6.92 1103 7.633
Andhra
Pradesh 1.5 1040 1.56 1.81 1050 1.901 1.41 1075 1.516
Karnatak
a 1.99 1015 2.02 2.31 1025 2.368 1.8 1025 1.845
Chattisga
rh 1.21 875 1.059 1.29 925 1.193 1.49 1050 1.565
Rest of
India 0.9 865 0.779 0.9 925 0.833 0.19 1020 0.194

9. Varieties
• UP, Rajasthan, Bihar
Bragg, PK 262, PK 372, PK 414, Pusa 27, Pusa 40, SL 4, SL 96
Palm Soya
• MP & Maharashtra
Bragg, Gaurav, MACS 571, MACS 124, MACS 450, PK 308, PK
472
• Andhra Pradesh
PK 472, MACS 58, MACS 124, JS 335, MACS 201

10. Exports

11. Imports

12. Soya Bean Products
Fermented
• Tempeh
• Miso
• Soy sauce
• Natto
Non fermented
• Green soy beans
• Whole dry soy beans
• Soy nuts
• Soy sprouts, whole-
fat soy flour
• Soy milk & products
• Tofu

13. Soyabean flour
Washing and Soaking
Boiling
Drying
De hulling
Grinding and Packing

14. Applications
• Meat products
• Ready-to-eat products
• Prepared instant mixes
• Baby foods
• Confectionaries
• Special diet food
• High protein soups
• Protein concentrates
• Food additives
• Bakeries etc.

15. Manufacturers
• The Bangalore Sales Corporation , Bangalore
• Sindhwani Traders India, New Delhi
• Blueline Foods (india) Pvt. Ltd. Mangalore
• Vedikka enterises , Sakthivel Nagar, Chennai
• 24 Mantra Organic Farm Shop , Bengalur

16. Brands of flours

17. Soya bean oil
De Hulling
Cleaning
Heat to 75 c
Counter flow Extraction
Hydraulic press – low yield
Extraction – 1 % left
Hexane - solvent
0.5 % allergen
3—6 % in children
0.15 mg / kg oil

18. Nutritional value
Essential Amino acids
Omega – 3 Fatty acids
Phytosterols - Low LDL
No cholesterol
Applications
 Salad dressings
 Sandwich spreads
Margarine, bread
Mayonnaise, non-dairy
coffee creamers
 snack foods.

19. Manufacturers
• The Bangalore Sales Corporation , Bengaluru
• Mehta Dye Chem , Bengalur
• Parul Trading Co. , Indore
• Dev International , Mumba

20. Soya bean oil Brands

21. Soya milk

22. Soya milk manufacturers
• Gayathri Soya Foods, Balapur, Hyderabad
• Mekatronix Consultancy ,Hyderabad
• Nirankari Soya Milk, Gagan Vihar, Ghaziabad
• Suchi Foods, Bawana Industrial Area, Delhi
• Mahalaxmi Agro Products, Nagpu
• Francis Milk Agencies, RA Puram, Chennai

23. Brands

24. Soya sauce

25. Soya sauce Brands

26. Flow chart of tempeh production.
Soybeans
I
De-hull  Hulls
(mechanical or by soaking)
I
Water  Soak 100 °C for 30 min in acidified
water
(with lactic or acetic acid to pH 4.3-5.3
I
Cook in soak water for 90 min at 38°C
I
Drain and dry soybeans  Water
I
Rhizopus oligosporus Inoculate and bag
.
I
Incubate at 35-38 °C
& 75-78% relative humidity for 18 to 24 hours.
I
Refrigerate

28. Thank you