What is soybean called in India?

Introduction

Soybean (Glycine max) is a remarkable legume that is native to East Asia. The Indian Subcontinent comprises countries like Afghanistan, Bangladesh, Bhutan, India, Nepal, Pakistan, Sikkim, and Sri Lanka. This region has a rich history with respect to soybeans and soy foods. The very first occurrence of soybeans in this region can be traced back to around 1000 AD. Since then, they have been around, evolved, and adapted to this environment where they now flawlessly thrive. 

Soybean Arrival in the North

The northern half of the subcontinent features black-seeded, procumbent soybeans. This type of soy can be traced back to central China. These soybeans likely traversed through the Silk Route, across the Tibetan Plateau, and finally settled in the northern regions of India. 

The central parts of India received their soybeans from Japan, south China, and Southeast Asia and exhibit unique germplasm. One of the earliest mentions of soybeans here dates back to 1726 when botanist Paul Hermann observed and documented soybeans in Ceylon which is present-day Sri Lanka. The soybeans here were cultivated on a small scale. They had been introduced during the Dutch occupation in the 1600s when cultural exchanges with the Dutch East Indies (now Indonesia) were prevalent. 

Early Adoption and Popularization

In the Northern part of India and Nepal, soybeans are extensively used in traditional food preparations. They have been part of the local cuisine and are culturally significant. During the 1930s, Mahatma Gandhi and Britisher Kale collaborated with the Maharaja of Baroda and popularized the usage of soybeans in India. During the same time, extensive nutritional studies were also conducted on soybeans, which continue to this day. Studies have shown that soya-based products are beneficial for the heart as their consumption aid in the lowering of cholesterol levels, lend a hand to control type-2 diabetes, and help in weight management.  

A Shift in the 1900s

The 1900s was a turning point with increased interest in commercial soybean cultivation. New fields sprouted in places like Poona, and soybean cultivation trials were conducted in many regions. By 1919, there was a growing realization of the soybean’s potential, with reports indicating that it had been used as a human food in India for centuries.

The Kale Era

In the 1930s, F.S. Kale, in collaboration with the Maharaja Gaekwar of Baroda, played a pivotal role in elevating soybeans’ status in India. Kale’s efforts led to a royal soybean planting ceremony, which made broader acceptance of this possible. Many exhibits that featured soy foods from India, Europe, and China got the attention they deserved. This sparked much curiosity and interest in its cultivation and adaption. The first ever commercial business, “The Palace Bakery: Soya-Bean Products,” emerged during this time.

Kale’s dedication and passion for soybeans gained a lot of recognition. Many Indian provinces and states sought literature and information about soybeans and soy foods. Kale’s journey took him abroad to study the latest soybean developments in England, France, Germany, Austria, and the USSR, further deepening his expertise in this nature’s densely protein-packed legume.

Commercial Soybean Boom

During the late 1960s, there was an emergence of commercial soybean production in the Indian subcontinent. India and Nepal primarily emerged as dominant players in the soybean industry. Sri Lanka was quick to adapt and enter the scene in the late 1970s. As awareness grew about the nutritional and economic benefits of undertaking the growing of soybeans, so did the volume and rate of production nationwide. 

Vegetarianism and Soyfoods

Many vegetarians call the Indian Subcontinent their home. This actually bodes very well for the future of soy foods. Hinduism is one of the predominant religions in India. It advocates a largely lactovegetarian diet. Moreover, Jainism, which originated in the sixth century B.C., promotes “ahimsa” or non-violence. People who adhere to this religion abstain from consuming animal products and follow veganism. Approximately 65-70% of the Indian population abstains from meat and poultry consumption, with about 40% avoiding all animal-derived foods altogether. In Sri Lanka, Bhutan, Sikkim, and Nepal, where Buddhism also plays a significant role, meat consumption is minimal. Under such a paradigm, soy foods hold immense potential as a cost-effective, and ethically acceptable source of high-quality protein.

The Soybean’s Secret

Soybeans are a nutritional treasure trove, with essential components that benefit humans and animals. These beans contain substantial quantities of phytic acid, dietary minerals, and B vitamins. Here’s a closer look at the nutritional breakdown:

Protein Packed

– Soybeans are very well known for their high protein content. This makes them a crucial protein source for both humans and livestock.

– A 100-gram serving of soybeans provides 36.49 grams of protein.

A Dietary Delight

– Soybeans are rich in dietary fiber. With 9.3 grams of fiber for every 100 grams, soybeans contribute to a healthier digestion and gut.

– They are also a valuable source of healthy fats. They consist of 19.94 grams of fat per 100 grams, including omega-3 and omega-6 fatty acids.

Micronutrient Marvel

– Soybeans are packed with a wide range of vitamins and minerals. These include iron, manganese, phosphorus, and B vitamins such as folate.

– A 100-gram serving of these legumes, supplies 121% of the daily recommended intake of iron.

Plant-Based Power

– Soybeans are vegan-friendly and provide a ‘complete’ protein profile for people who prefer an all-veggie diet.

– Soy protein is on par with the protein found in meat, eggs, and casein for human growth and health.

Growth Stages: The Soybean’s Journey

Germination

– Germination begins with the emergence of the seed’s radicle, the first sign of root growth, typically within 48 hours under optimal conditions.

– The cotyledons, which double as leaves and nutrient sources, sustain the seedling for its initial 7 to 10 days.

Maturation

– As growth progresses, soybeans develop mature nodes with compound leaves sporting three blades.

– The plant’s height varies but generally falls within the range of 50 to 125 centimeters when fully mature.

– Root nodulation, a critical process, commences around the third node under the influence of rhizobia.

Flowering

– Soybean plants start flowering when day length drops below 12.8 hours, though varieties react differently to changing day length.

– These inconspicuous, self-fertile flowers attract bees, providing nectar rich in sugar content.

– Varieties that continue nodal development after flowering are termed “indeterminates.”

Looking Ahead

In this article, we have only been able to scratch the surface of the world of Soybeans. This healthy legume is popularly known as ‘Soyabean’, ‘Soya Bean’, ‘Soya’, ‘Soyabin’, ‘Soya Beeja’, etc, in various regional states of India. The popularity of Soybeans among all Indians alike is not surprising. Soya is high in protein, high in fiber, low in saturated fat, cholesterol-free, lactose-free, a good source of omega-3 fatty acids, a source of antioxidants, and high in phytoestrogens. It is also vegan-friendly and serves as an excellent protein source for vegetarians. ‘Soybeans’ as it is known in India, will continue to thrive in our nation as it is tightly intertwined culturally and holds symbolic significance.