Soy

In 2023, Brazil and the United States together produced 210 million tons of soy, half of the global production of 400 million tons. But soy (Glycine max) does not come from the Americas. Its origin is Chinese Manchuria, where it was cultivated about 3,000 years ago from its wild form, Glycine soja. The Chinese recognized it as "one of the five sacred crops," together with rice, wheat, barley and millet.

Soy reached Europe in 1712 with the botanist Engelbert Kaempfer, who brought seeds from Japan. It reached America in 1765 through Samuel Bowen, a sea captain who imported seeds from China to Georgia. But soy remained a marginal crop in America until the 1920s, when the U.S. Department of Agriculture began promoting it as a soil-improvement crop and a substitute for imported oil.

In 1941, just as Japan attacked Pearl Harbor, the U.S. exported about 5 million tons of soy. In 2023, it exported 50 million. Brazil, which began growing soy in quantity in the 1970s, encouraged by a military government that wanted to export dollars, jumped to 163 million tons in 2023, more than the U.S. for the first time in history.

75% of the world's soy is used as animal feed. About 20% for vegetable oil. And only 5–6% is eaten directly as tofu, tempeh, miso and other soy products. When you eat chicken, eggs, beef or pork, you are essentially eating soy indirectly. The animal converts 3–8 kg of soy into a kg of meat, depending on the type.

Soy is the most protein-rich legume: 36–40% of dry weight, compared to 20–25% in beans and lentils. More than that, soy is the only plant crop that contains a complete protein with all nine essential amino acids in sufficient proportion. In terms of protein, it is nutritionally equivalent to dairy and meat products.

Fat

per 100g dry

Fiber

per 100g dry

Calories

per 100g dry

Phytoestrogens: The Ongoing Debate

Soy contains isoflavones, compounds that behave like a weak estrogen in the body. Some claim they cause cancer or disrupt hormones. Others claim they protect against breast and prostate cancer. The truth: decades of research have found no clear harm in humans at normal consumption. Japan and East Asian countries with very high consumption do not show higher cancer rates. The risk, if any, is for people with hormone-dependent breast cancer who are already ill, where the recommendations differ.

Soy oil contains alpha-linolenic acid (ALA), a precursor to omega-3. The body converts it to EPA and DHA with low efficiency (5–15%). Not a substitute for fish or algae, but a contribution. Soy lecithin, the most common derivative, serves as an emulsifier in chocolate, spreads and dietary supplements.

The soy processing chain is one of the most complex and complete in the plant world. Almost every part of the grain is used: the protein for tofu and SPI, the oil for cooking and industry, the fiber for feed, the okara for breakfast cereals, and the lecithin for the food industry. Utilization rate: close to 100%.

Soy milk curdled with magnesium or calcium salts

Soy milk (ground and filtered soy) is curdled with nigari (magnesium chloride) or gypsum (calcium sulfate). The product: a white block whose density varies by the amount of liquid pressed out. Silken (very soft), firm, extra-firm, smoked, fermented. Japan, China and Korea developed hundreds of versions. A 3,000-year origin first documented in China during the Han period.

Soy fermented with Rhizopus mold · Indonesian origin

Whole soybeans cooked and fermented for 24–48 hours with Rhizopus oligosporus mold. The mold creates a white web that holds the grains together. The fermentation process: breaking protein into amino acids, developing vitamin B12 (rare in plants), and a distinctive nutty-mushroom flavor. Established in 19th-century Java, Indonesia. Today a star of health nutrition.

Fermented soy paste, a Japanese backbone

Cooked soy ground and fermented with salt and koji (Aspergillus oryzae mold), in wooden barrels, for a period of three months to three years. White miso (Shiro): sweet and delicate, 3 months. Red miso (Aka): strong and salty, a year or more. Miso soup, the spread, the glaze for fish — all rely on the deep fermentation.

90% pure protein, the base for meat substitutes

Industrial extraction: milling, oil removal with hexane, alkaline separation (pH 9–11), acid precipitation (pH 4.5), spray-drying. The result: a white powder, 90% protein, neutral in flavor. The base of Beyond Meat, Impossible Burger (which uses soy), sports proteins, soy milk, health products. The SPI market: $7 billion in 2023.

20% of the grain is oil. Soy oil is the most common cooking oil in the U.S. and China. Smoke point: 234°C. Suitable for deep frying. Margarine: hydrogenation of soy oil. Biodiesel: a renewable fuel from soy. The soy oil industry: $50 billion annually.

In 1996, Monsanto brought Roundup Ready Soybean to market, a soy variety resistant to the herbicide glyphosate. The farmer can spray the entire field, kill every weed, but the soy survives. In 2024, 94% of American soy and 96% of Brazilian soy are GMO. A figure that marks one of the fastest agricultural revolutions in history, and one of the hottest debates.

For GMO: yields 9–12% higher, less herbicide overall (because there is one precise spray instead of several), lower costs for the farmer, less manual spraying. Against: concentration in the hands of corporations (Bayer, which bought Monsanto, BASF, Corteva), weed resistance to glyphosate, concern over not-fully-understood health effects, and the farmer's loss of control over their own seed.

Between 1985 and 2023, Brazil cleared about 780,000 km² of rainforest. Part subsidized for soy fields, part for cattle grazing that eats soy. The link between the hamburger and the rainforest is real. The Soy Moratorium (2006): an industry agreement not to buy soy from land cleared after 2008. It works partially. A residual mechanism: cattle ranches opened in cleared areas, later turned into "legitimate" soy fields.

Israel, Europe and Japan import mainly Non-GMO. A premium price: $30–80 per ton above GMO, depending on market and season. Canada continues to grow Non-GMO in significant volume. Ukraine was an important Non-GMO supplier before 2022. Israel buys mainly Non-GMO for the tofu, health-products and consumer markets aware of the issue.

75% of soy feeds animals. When you eat a hamburger, you are essentially eating 6–8 kg of soy indirectly. The soy was hidden inside the meat and forgotten there.

The global soy market is the largest of all legumes in nominal terms: $160 billion a year when you count the entire value chain, from the grain to SPI and oil. Brazil's soy exports alone: $46 billion in 2023. Brazil overtook the U.S. as the No. 1 exporter in 2012, and has not looked back since.

China imports about 100 million tons of soy a year, more than 60% of global trade. It imports mainly from Brazil and the U.S. This market turned soy into a geopolitical weapon: in the 2018–2019 trade war, China imposed tariffs on American soy and switched to Brazil, and Brazil exported more. When the trade agreement was signed, it returned to America. Brazil learned that a diversity of markets is a defense.

Blue Star supplies Non-GMO soy to the Israeli market, mainly for the tofu, health-products and soy-milk industries. Source: Canada and Ukraine (Non-GMO). Price: $450–580 per ton depending on season and source. Non-GMO premium: $40–70 above CBOT. Minimum: 25 tons. Whole grains and soy flour on request.

Trends 2024–2030: soy milk with a 35% share of the global plant-milk market, leading over oat, pea and almond. SPI in meat substitutes grows 28% annually. Soy-free Non-GMO a new niche for consumers who want to avoid soy entirely. Precision fermentation: soy protein produced in bioreactors without growing soy, may change the market.

Global Soy Production by Country 2024

🇧🇷 Brazil

🇺🇸 USA

🇦🇷 Argentina

🇨🇳 China

🌍 Rest

USDA FAS 2024 · ~420 million tons/year

Brazil overtook the U.S. as producer No. 1 in 2012, and since then the gap has widened. Mato Grosso, Paraná and Goiás, the three Brazilian states that feed the world. Brazilian soy travels 200–300 km from field to port, sometimes more — logistical infrastructure is the biggest challenge.

Soy is one of the eight major allergens. Soy allergy: 0.4% of the general population, 6–8% of infants (most outgrow it by age 3). Symptoms: rash, urticaria, nausea, and in severe cases anaphylaxis.

Israel imports Non-GMO mainly for the tofu, soy-milk and health-products industries. Source: Canada and Ukraine. Premium: $40–70 per ton above GMO. Test: PCR test for the Roundup Ready gene. A COA is required for every shipment.

Soy is a paradox: on one hand, an efficient protein source that feeds billions. On the other, its production is one of the main drivers of rainforest destruction. The Soy Moratorium (2006) reduced production on newly cleared land, but the "land laundering" method — clearing areas for grazing, then selling to a "legitimate" soy farmer — continues.

420M

tons/year

global production

75%

animal feed

of world soy

forest cleared 1985-2023

94%

GMO USA

of the crop

$160B

total market

incl. products

Global Soy Market Trends 2026

The technology that could change everything: Precision Fermentation — producing soy protein in bioreactors of engineered yeast, without a field, without the Amazon, without GMO. Companies like Perfect Day (milk) and the Every Company (egg) have already done this with milk proteins. Bioreactor soy protein: 2027–2030 in commercial production.

Until the technology matures: demand for soy will continue to grow 3–4% annually, driven by demand for meat in China and Southeast Asia, while at the same time demand for direct plant protein (tofu, SPI) grows 8–12% annually.

Israel imports about 200,000 tons of soy a year, mainly as feed for the poultry and fish industries. The tofu, soy-milk and health-products market: 8,000–12,000 tons of Non-GMO a year from Canada and Ukraine.

Blue Star supplies Non-GMO soy for the tofu, soy-milk and health-products industries. Minimum: 25 tons. CNF Israel. COA: PCR Non-GMO, aflatoxin, pesticides, moisture.

75% of soy feeds animals. When you eat a hamburger, you are essentially eating 6–8 kg of soy indirectly. The soy was hidden inside the meat and forgotten there.