China’s hunger for soybeans could deepen ties further. In a recent interview with the Chinese state news agency Xinhua, the head of a Russian soybean association said that the group was looking to team up with Chinese companies, and had set up an office in Heilongjiang’s provincial capital, Harbin, to attract investment. To reduce its dependence on American soy, Beijing could also try to squeeze more beans out of each acre at home. But farmers in Heilongjiang acknowledge they are a long way from being as productive as farmers in the United States, where agriculture is more mechanized and genetic modification is embraced. China allows imports of genetically engineered crops, but Heilongjiang forbids farmers to grow them. Many people here harbor deep doubtsabout such products’ safety, both for people and for the land.
Lees meer oor die invloed van soya in China:
Soya aanplantings in China
During July 2018 it was reported that China will pay more for the oil seed, slowing its use of soybean meal – a product used to feed hogs. The Asian country could turn to using more of its stockpiles, as the USDA forecasts an 18% decline for China’s inventories in 2019.
Since 1978 and its opening, China has undergone a process of nutrition transition, animal products taking an increasing share. Anxious to ensure a certain level of food independence, Chinese authorities have developed national livestock production. The increase in volumes and the development of large scale breeding have increased the demand for commercial feed and thus soya meal. Meanwhile, edible oil consumption rose sharply, accentuating the demand for soybeans. To meet this demand, soybean imports were liberalized early, leading the country to become heavily
dependent. China has indeed made the choice to maintain its independence in cereals at the expense of other grains, such as soybeans. Competition between corn and soybeans has turned in favor of the cereal, soybean production levelling off then regressing. China’s dependence extends to the crushing sector, controlled by foreign companies.
varieties of soybean paste used as seasoning.
Japanese food made from soya includes miso, natto, leniako and edamame as well as products made with tofu such as atsuage and aburaage.
In Korean cuisine, soybean sprouts (kongnamul) are used in a variety of dishes and are the base ingredients in doenjang, cheonggukjang and ganjang.