Soy, oh Soy!
Soybean is the overachiever of Canadian agriculture. A late bloomer (it wasn’t grown in Canada until the early 20th century), it has more than made up for lost time, with Canadian soybean production increasing tenfold since 1980 and current forecasts suggesting continued steady growth.
Maybe it has something to do with soybean's versatility. It’s used to make tofu, along with countless soy-based protein-rich and healthy alternative foods you’ll regularly find at the grocery store, like soy milk, ice cream sandwiches, soy shakes and veggie burgers all made with soy. But did you also know that soybean can be used to produce green energy? How about soy fibres being used to make the foam in your car seat and even clothing?
Canada produces both food-grade soybeans and commodity soybeans to meet the needs of buyers abroad, but is looked to for its high quality soybeans for food use in markets such as Japan, China, the European Union, and South East Asian markets including Malaysia, Vietnam, Thailand and Taiwan. Canadian soybeans are particularly coveted for processing into Nigari tofu, considered to be 'premium' because of its silken texture and refined flavour.
- Bean in demand. In 2016, an astounding 4.4 million metric tonnes of Canadian soybeans were exported to other countries.
- China leads the Canadian soybean-importing countries, with nearly 1.8 million metric tonnes imported in 2016.
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