Soya Lia is a high-quality legume crop distinguished by its high protein content — from 39.5% and above. This variety is grown from certified non-GMO seed material that undergoes strict multi-level laboratory testing, guaranteeing high genetic purity and freedom from disease. Additionally, the seeds contain no quarantine weed contaminants, and the origin of the seed material is documented, ensuring product transparency and reliability.
Soy is a valuable plant-based product rich in complete protein, as well as iron, calcium, potassium, and B-group vitamins. It is widely used in healthy diets due to its beneficial properties, including the ability to remove radionuclides and heavy metals from the body, and to support hormonal balance thanks to its phytoestrogen content. The product is gluten-free, making it suitable for individuals with gluten restrictions, and is easily digestible without causing bloating. Soy is used to produce various plant-based products, such as soy milk, tofu, and cheese.
The agronomic practices for growing Soya Lia require crop rotation, as monoculture is not permitted. Optimal preceding crops include cereal crops, corn, sugar beet, potatoes, and perennial grasses, while other legumes, sunflower, and rapeseed are not recommended. Sowing is carried out when the topsoil layer is consistently warmed to 12–14 °C, typically in the second half of April to the second half of May, with seeds planted at a depth of 4–5 cm. Soy is also used as a green manure, enriching soil with nitrogen and improving its structure, which helps reduce weed infestation and enhance soil fertility.
