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The soy food use has historical
antecedents in Asian countries, is to Eastern cultures
and traditional staple food. In the Western world its
introduction is more recent and was taken from the
knowledge and dissemination of its nutritional
properties and its potential positive effects on health.
In our country is not the use of traditional vegetables
in general and soybeans in particular, since the main
sources of protein have been historically animal. In the
history of agriculture in Argentina was the fastest
growing adoption and expansion. It was introduced more
than 30 years ago with a production of 59,000 tonnes
(1970/71). Currently there are 35 million tonnes (2003)
became the main product of the national agriculture for
their participation in the total value of production and
export.
Because of the large supply of soybeans for human
consumption, many consumer groups as being incorporated
into your diet, especially vegetarians. This is why we
find the need to give a concrete answer for the use and
utilization of this legume as a source of food and labor
opportunities. |
