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The Encyclopedia Britannica 1976 describes soybean as the most economically important bean in the world. The soybean is reckoned to the genus Faboideae. There are about 355 species, depending on soil conditions and climate. It is a bushy, erect plant with three-, five- or seven-part leaves. The stem is gray-haired. Tap roots with finely branched secondary roots still add water to the plant even in very dry weather. The plant grows anew each year and depending on the species becomes 30 cm or more than 2 m high. The beans are harvested from September to October when the leaves have fallen and only the dry beans remain on the upright plant stalks.

The soybean – the queen of beans

In the East, soybean is still known today as “the flesh of the earth”. Without exaggeration, she is one of the very few, perfect foods that man knows
The ancient peoples of China and Japan valued the soybean so much that it gave it a high reputation and counted it among the “Five Holy Grains”. The four others: barley, rice, wheat and millet.
In China, babies are fed breast milk as long as possible – then with soy drink. The first soup and pies are made from soy.
Soy beans, as they make nature grow, are the staple food for billions of people and high nutritional value
Soy, in many product variations – as it is often used today, chemically and technically denatured – is often far from it!