History
Soybeans were a crucial crop in eastern Asia long before written records. They remain a major crop in China, Japan, and Korea. Prior to fermented products such as soy sauce, tempeh, natto, and miso, soy was considered sacred for its beneficial effects in crop rotation.
The plants would be plowed under to clear the field of food crops. Soy was first introduced to Europe in the early 18th century and to British colonies in North America in 1765, where it was first grown for hay. Benjamin Franklin wrote a letter in 1770 mentioning sending soybeans home from England. Soybeans did not become an important crop outside of Asia until about 1910. In America, soy was considered an industrial product only, and was not used as a food prior to the 1920s. Soy was introduced to Africa from China in the late 19th century, and is now widespread across the continent.
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