We will continue to search the World’s literature of technical reports to find information which will assist you in better using our product; Soybean Meal. We look forward to assisting you and providing answers to your questions about the use of soybean meal.
This last issue of the 2016 is special. We are highlighting a new publication that is available on the Internet that provides a detailed accounting of the history of soybean crushing. We will also closeout the past year by providing you the annual soybean quality report. This 2016 project has been completed and seminars have been held in several countries to inform our export customers on the quality characteristics of U.S. soybeans and U.S. soybean meal.
History of Soybean Crushing – Soy Oil and Soybean Meal (980-2016)
The team of William Shurtlett and Akiko Aoyagi at the Soyinfo Center initiated research on summarizing a scholarly history of soybeans and soyfoods in the early 1970s. They originally planned to publish the 2500+ page book with more than 81,800 bibliographical references in four volumes. The team has decided to make several chapters available on the Internet. This action is making available a wealth of historical information readily available for review.
In October, the team published the History of Soybean Crushing – Soy Oil and Soybean Meal (980-2016) on the internet (www.soyinfocenter.com/books/196). This publication contains 10,953 references describing the history of soybean processing and highlights important events in producing soybean’s two major products; soy oil and soybean meal. This historic review provides a chronological review of the World’s literature regarding soybean processing. It is an unequaled review of the processing of the World’s most important oilseed and understanding of the many events that have led to the dominance of soybean meal as a feed protein ingredient.
A few highlights: Soybeans are thought to have been domesticated in northeast China in the 11th century BC. Most of the early uses of soybeans were as a food with the first reference to their processing into soy oil in the year 1061. An oil press was described in 1313 and the first reference to feeding defatted soybean cakes to pigs in 1637. The first chemical analysis of soybean cake (meal) was published in 1861 (14.44% moisture, 6.88% oil, 45/87% albuminous compounds, 5.25% fiber and 6.08% ash). During the mid-1800s-early-1900s there were several technical references on soybeans, soy oil and soy cake.