Soybean
History

Soybeans were a crucial crop in East Asia long before written records began. The origin of soy bean cultivation remains scientifically debated. The closest living relative of the soybean is Glycine soja (previously called G. ussuriensis), a legume native to central China. There is evidence for soybean domestication between 7000 and 6600 BC in China, between 5000 and 3000 BC in Japan and 1000 BC in Korea.

The first unambiguously domesticated, cultigen -sized soybean was discovered in Korea at the Mumun -period Daundong site. Prior to fermented products such as fermented black soybeans (douchi), jiang (Chinese miso), soy sauce, tempeh, nattō, and miso, soy was considered sacred for its beneficial effects in crop rotation, and it was eaten by itself, and as bean curd and soy milk.

Soybeans were introduced to Java in Malay Archipelago circa 13th century or probably earlier. By the 17th century through their trade with Far East, soybeans and its products were traded by European traders (Portuguese, Spanish, and Dutch) in Asia, and reached Indian Subcontinent by this period. By the 18th century, soybeans were introduced to the Americas and Europe from China. Soy was introduced to Africa from China in the late 19th century, and is now widespread across the continent.
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