Soybean (Latin: Glycine max) is an important agricultural crop of the legume family, widely cultivated in various regions of the world, including East Asia, Australia, America, and Europe. Its origin is East Asia, where it has been known since ancient times. Soybean seeds, or soybeans, are distinguished by their high content of plant-based protein — averaging about 40% of seed mass, and reaching 48–50% in some varieties. Thanks to this, soy is a valuable source of protein and is often used as an accessible and effective alternative to meat, which is especially important for vegetarians and people following diets with limited animal protein. In addition, soy contains vitamins of group B, A, C, E, as well as a wide range of macro- and microelements, such as potassium, calcium, magnesium, iron, iodine, and zinc, making it beneficial for health.
Soy has wide application in the food industry: it is used to produce soy sauces, tofu, flour, milk, oil, and various sweets. In addition to food use, soy is in demand in animal husbandry, where it is used to produce meal and oilcake — by-products after oil extraction, used as high-quality animal feed. This makes soy a versatile crop, important both for human nutrition and for animal feeding.
In recent years, genetically modified (GM) soy has gained significant popularity, especially in countries such as Australia, the USA, Canada, and Argentina. In Ukraine, there is also an increase in GM soy production, which is associated with its economic benefits. Growing GM soy reduces herbicide and soil tillage costs, simplifies weed control, and increases yield due to more uniform seed distribution at planting. The use of glyphosate-based herbicides reduces the need for inter-row treatments, lowering production costs by approximately 15–20%. Thus, GM soy contributes to increasing agricultural productivity and profitability.
