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Conventional (GMO) and Organic (Non-GMO) Soybean |
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Hindi Name: |
Soybean |
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Botanical name: |
Glycine Max |
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Part used: |
Fruit |
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Soybean belongs to the legume family of East Asia and is related to peas and clove. It is an oilseed bean, oval in shape, which is produced on a bush-like, green Soybean plant. Size of Soybean is like the size of a common pea. As, it provides oil and protein in bulk; Soybean is also called a miracle crop. It comprises around 45% proteins and 18% oil.
This, 5000 years old, crop is very nutritive in nature and a wide variety of climates and soils support this crop. It also contains unsaturated fatty acids in high proportion. |
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| About 85% of the Soybean produce is crushed and bi-products of Soybean are derived. On crushing Soybeans, 18% soyoil is recovered and the rest in soymeal. Crushing or processing, nowadays, is done with the use of chemical methods. These by-products are traded individually but are not annually produced. In other words, we can say that, Soybean can be used in different forms broadly divided into the following categories: |
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| Soybean as a whole – In this category, usually the seeds of Soybean are consumed. It includes various types of edible forms of Soybean like bean sprouts, baked Soybean, Soybean flour for baking purposes, roasted Soybean for confectionary purposes, soy butter, soy coffee and most importantly soy seed. |
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| Specification |
| Commodity Name |
: Soybean |
| Moisture |
: 9 to 12 % |
| Sand / Silica |
: 2 t0 4% |
| Damaged Seed |
: 2 to 4% |
| Green Seed |
: 7% Maximum |
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| Packing |
| As per Buyer's requirements and Specifications as per the international standards |
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