MERT CERT ISO 9001ISA CERT HACCP IFSDTD
Agricultural products
Soy
Soy
Soy (Glycine max (L.) Merr.) is a plant species belonging to the family Fabacea – grain legumes (according to previous classification Leguminosae).

The centre where soy originated is China. The first historical written statements on the soy date to the year 3000 B.C. At the beginning of a new era, soy was spread to South China, Korea and Japan territories, which are considered its secondary centres of origin. Upon development of the maritime transport in the 18th century soy had gradually become known to other civilisations and it started to appear in botanical gardens of Europe and America. It is considered that soy was brought to America by Benjamin Franklin. The more recent history of soy began in the 19th century in America from where it started to spread worldwide. Afterwards soy assumed a significant place in modern agriculture.

Soy owes much of its remarkably great commercial importance to the chemical content of its seed. It has a high content of proteins – 24-55%, while the content of oil is 17-24%. Apart from this, it contains some 20% of nitrogen-free extractive matters. According to its amino acid content and digestibility its proteins are very close to animal origin proteins. Out of the total quantity of proteins 70-90% of them are soluble in water. Soy oil does not belong to the group of high quality oils (such as olive and sunflower oils), so it is used as raw material for further processing. Soy seed is rich in vitamins. It has a very high content of provitamin A, vitamins B1, B2 and also vitamins C, D, E and K. Soy seed is a high quality food for humans. Apart from direct use in nourishment, soy is also used as a very important raw material in food industry. Soy proteins and oil have wide application in other branches of industry: rubber industry, paints, lacquers, glues, pharmaceutical industry, etc. It is becoming an increasingly popular raw material for biodiesel. It also has extremely high significance in diet of domestic animals. Its importance in cattle feeding grows progressively with the increase of shortcomings in animal proteins in cattle diet and especially in industrial production of concentrated cattle feed.

Soy proteins make up about 2/3 of global production of vegetable proteins while 1/3 of the vegetable oils originates from soy.

Soy is cultivated at agricultural land of DTD Ribarstvo in the area of 105 ha where excellent yields are achieved.