About Soy

Soybean is originated in the northern part of China and Inner Mongolia about 5000 years ago, and was regarded as one of the five sacred plants (together with rice, wheat, barley and millet) named by the Emperor of Shen-nong in about 2853 B.C. It has been an important staple food in the Eastern Asia for more than 3000 years. Soyfoods have been a popular ingredient for vegetarian meals for Buddist monks.

In Japan, the earliest reference of Soybean dated back to 712 A.D. according to the 'Kojiki' (records of ancient matters). The use of soy gradually expanded in South East Asia due to the increased sea and land trade, soyfoods including miso, tempeh and tofu were also developed around that time then.

In Europe, the earliest known record of a Soybean having been grown appeared in the Hortus Cliffortians, published in 1737 by a Swedish botanist Carolus Linnaeus. Massive cultivation of Soybean in the US did not start until World War I, as a result of the shortage of inexpensive oils, and back then the nutrition value of Soybean was not recognized. After World War II, the demand for soy protein products to feed domestic animals also increased, which has further driven Soybean cultivation in North America.

In 1940, Vitasoy soymilk was introduced into Hong Kong, China. Its success as the first soymilk softdrink inspired many companies in East Asia to introduced similar products in the fifties and sixties. Since 1952, soy protein has been used as a meat extender.

Soybean has been regarded as 'Cow of China' for the many nutritional and health benefits recognized among food scientists and nutritionists. In 1999, the US Food and Drug Administration (FDA) approved a health claim for soy protein and heart health and that led to a surge in soy related new products in health food markets.