Abstract
The cultivation and processing of the soybean has an interesting history. It is generally agreed that soybeans were first cultivated in China. They were probably consumed as a pulse crop and later developed into a variety of food products, including tofu, miso, tempeh, soymilks and, of course, soy sauces. The extraction of oil for use in direct consumption and cooking other food products is known to have occurred in China and other Asian countries for hundred of years. However, the oilseed processing industry in the United States and Western Europe is young, dating from about 1910.
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© 2000 Springer Science+Business Media Dordrecht
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Marine, L. (2000). Innovations in processing and marketing-Lessons from the vertical integration of the U.S. soybean industry. In: Knight, R. (eds) Linking Research and Marketing Opportunities for Pulses in the 21st Century. Current Plant Science and Biotechnology in Agriculture, vol 34. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-4385-1_27
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DOI: https://doi.org/10.1007/978-94-011-4385-1_27
Publisher Name: Springer, Dordrecht
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