Introduction to Soy Processing

I describe important current practices and trends in soybean processing

and look to its future. The description covers conventional oilseed extraction, alternative oilseed

processing, and the manufacturing of soymilk and cereal/soy blends.

Soybean is often called the “miracle bean” because of its chemical composition and

diverse applications for food, feed, and non-food uses. The global consumption of soybeans in

2004-05 was about 202 million metric tonnes (mmt), almost all of which was processed

industrially. This is equivalent to 36 mmt of crude soybean oil and 160 mmt of soybean meal.

Soybeans are categorized as an oilseed. They are generally processed to extract the edible

oil from the soybean. An average one-hectare (2.5 acres) crop of soybeans will yield about 450

liters (118 gallons) of soybean oil, a quantity greater than corn or cottonseed (170 and 320 liters,

44 and 84 gallons, respectively), about the same as sunflower, and less than other oilseeds such

as peanuts and palm (1,060 and 5,950 liters, 280 and 1570 gallons, respectively).

Soybean meal, a by-product of soybean oil extraction, contains large quantities of high

quality protein and is used primarily as an ingredient in animal feeds. Each hectare of soybeans

yields about two metric tons (mt) of protein, an amount considerably greater than other oilseeds

commonly grown. The global consumption of soybean meal in 2005 was approximately 138

mmt.

History

Soybean production and industrial processing began to expand in the United States early

in the 20 century. In 1911, Pacific Oil Mills in Seattle, Washington, u th sed hydraulic presses to

“crush” soybeans imported from Manchuria into oil and meal. The meal was sold as a feed

ingredient called Protenia. The earliest crushing of American-grown soybeans were first crushed

in 1915 by the Elizabeth City Oil and Fertilizer Company

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