Soy

Soya is one of the oldest crops. Its original distribution area is located in the northern region of China, its knowledge and seeds arrived in the Western world very late. In Austria, soybeans were already cultivated before the First World War; however it then disappeared until the end of the Second World War. About 20 years ago soy cultivation was reintroduced in Austria; thanks to the innovative market research carried out by us with the study and development of forgotten varieties for our internal market. The seed is contained in a pod which contains 2-3 beans. Depending on the type, it can be large or small, round or oval. The color can be varied, green or olive green as well as brown, yellow, black or variegated; always depending on the type. Soy has a very characteristic flavour; while wholemeal soy flour can be sweetish, but slightly nutty. The soy flakes and toasted flour have a light nutty flavour. Generally used in the widest variety of fat-based preparations (flour, grains, flakes), it is also used as an oil and as a stabilizer (lecithin). Soy has an exceptionally high level of Lecithin and glutamic acid. Lecithin is particularly important for nervous and mental functions. Glutamic acid has a particular effect in the treatment of local defects. Soy is one of the few sources of proteins that are not acidic but basic in nature. This characteristic causes a marked reduction in sugars in the urine and blood.