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The Importance of Soybean: The Grain Goes Far Beyond Exportation

Writer's picture: Ipasai NewsIpasai News
soybean

The increase in the area dedicated to soybean cultivation, record productions, and productivity gains are common topics in agro-journalism, recognized for their importance by farmers and other industry stakeholders. These articles highlight the resilience, technological advancements, and sustainable practices that have made Brazil the world's largest soybean producer.


Beyond the economic significance of this commodity—which alone accounts for about 40% of Brazil's agricultural exports, generating over $30 billion annually for the country—it's crucial to understand how soy is embedded in countless products, including the chewing gum you might be enjoying right now.


In the 2023/24 crop year, soybeans accounted for nearly 50% of the total grain harvest. Its oil is widely used in cooking and is a primary component of biodiesel, a crucial fuel for reducing greenhouse gas emissions (GHG). Soy meal is also essential in animal feed for poultry, swine, and cattle. Moreover, one key ingredient derived from soy can be found on supermarket shelves in a wide range of products: soy lecithin.


This naturally extracted substance from soybeans is used across various industries for its emulsifying and stabilizing properties. It allows elements that wouldn't typically mix, like oil and water, to blend seamlessly. The Brazilian Food Industry Association (Abia) emphasizes that soy lecithin contributes to the quality and consistency of food products.


From Chocolate to Salad Dressing

Soy lecithin helps ingredients like flour, sugar, oil, and yeast blend smoothly, ensuring uniformity and elasticity in doughs, which simplifies product processing. "This ingredient is primarily used in baking, including bread, cakes, cookies, pies, fillings, and doughs in general, as well as in chocolates, ice creams, margarines, powdered milk, and confections," says Abia in a statement. Most food industries purchase lecithin from soy processing companies.


Examples of Applications:


  1. Chocolates and Confections: Improves texture and viscosity, facilitating processing and handling, while providing a consistent consistency.

  2. Bakery Products: Enhances texture and moisture in bread, cakes, cookies, and pies, extending their shelf life and keeping them soft and fresh for longer.

  3. Margarines and Fats: Ensures a homogeneous mixture of water and oils, resulting in a stable and pleasing texture.

  4. Ice Creams: Provides efficient emulsification, resulting in a smooth and creamy texture while preventing large ice crystals from forming.

  5. Sauces and Condiments: Aids in blending aqueous and oily ingredients, enhancing the texture and appearance of products like mayonnaise and salad dressings.

  6. Plant-Based Beverages: Maintains the stability of mixtures, preventing component separation and ensuring a consistent texture.

  7. Dietary and Nutritional Products: Enhances ingredient dispersion, providing a uniform texture and facilitating the incorporation of active ingredients.

  8. Instant Powdered Beverages: Allows for the even dispersion of powdered ingredients, enabling the reconstitution of homogeneous drinks.

  9. Snack Foods and Processed Products: Improves texture and stability, delivering a superior sensory experience and extending product shelf life.

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