About 85 percent of the world’s soybean crop is processed into meal and vegetable oil, and virtually all of that meal is used in animal feed.  Some two percent of the soybean meal is further processed into soy flours and proteins for food use. 

Approximately six percent of soybeans are used directly as human food, mostly in Asia.

The oil component of crushed soybeans is primarily used for human consumption, although the proportion used for biodiesel production is growing rapidly, especially in the U.S.

"Soya" (or "Soy" in the United States), is a legume, Glycine max (L.) Merrill. Soy has been grown for three millennia in Asia and, more recently, has been successfully cultivated around the world. Today, the world’s top producers of soy are the United States, Brazil, Argentina, China and India.

About 85 percent of the world’s soybeans are processed, or "crushed," annually into soybean meal and oil.  Approximately 98 percent of the soybean meal that is crushed is further processed into animal feed with the balance used to make soy flour and proteins. Of the oil fraction, 95 percent is consumed as edible oil; the rest is used for industrial products such as fatty acids, soaps and biodiesel.

The soybean (Glycine max) originated in China and has been cultivated there for over 13,000 years. It was first introduced into Japan before becoming popular in other Asian countries.

Soy food products come in many forms such as the traditional miso, tempeh, tofu, soy sauce and the more recently developed soy milk, soy flour, soy hot dogs, soy burgers and soy cheese.

The simple sugars raffinose and stachyose found in unfermented soy foods are not digestible and can cause flatulence and abdominal discomfort.

What if your child can't or won't drink cow's milk? A variety of foods contain added calcium, including milk, cheese, and yogurt made from soybeans. Soymilk without added calcium contains only about 10 mg per cup, and that calcium is difficult for the body to absorb. But calcium-fortified soymilk and soy products have as much calcium as cow's milk and sometimes more. Use soy products as you would dairy products: Pour over cereal, pack in a lunch, or provide as a snack.

What if your child can't or won't drink cow's milk? A variety of foods contain added calcium, including milk, cheese, and yogurt made from soybeans. Soymilk without added calcium contains only about 10 mg per cup, and that calcium is difficult for the body to absorb. But calcium-fortified soymilk and soy products have as much calcium as cow's milk and sometimes more. Use soy products as you would dairy products: Pour over cereal, pack in a lunch, or provide as a snack.