US Soy

The Journey of a Soybean

Follow the humble soybean from tiny seed to delicious dish, nutritional powerhouse, and sustainable superstar.

Plant
Shoots
Beans
Growth

Planting Potential

Every soybean starts as a seed planted in rich, fertile soil. Farmers nurture these seeds laying the groundwork for sustainable agriculture

Leaves
Beans

Soybean Farmers Growing Beans to Nourish the World!

Soy Beans
Laurie Isley

Laurie

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"We're fifth-generation farmers, and we farm with our sons. Sustainability is about ensuring our farm's legacy for future generations. Land isn't something they're making more of, so we take our responsibility to protect and enhance it very seriously."
Laurie Isley, Farmer in Michigan
Tim Bardole
"I love growing soybeans because it is a seed like no other. It has so many uses in the world, not only for human food but also livestock feed, oil, fuel, and industrial uses. There is no other seed or ag product in the world that can be so varied in its uses."
Tim Bardole, Farmer in Iowa

Tim

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So you think you know about soy?

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PLANT

The soybean originated in East Asia, was domesticated, and became a staple part of the diet across Asia.

GROW

Today, U.S. soy farmers plant in the spring, cultivate through the summer, growing a soy crop with a low carbon footprint.

HARVEST

Soybeans are harvested in the autumn and used to make high-quality food and feed, helping to nourish a growing world.

EAT

Soybeans come in different types, including special varieties grown to make delicious soy foods like soy milk, tofu, and natto.

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From Farm to Fork: Where Every Soybean Begins Its Delicious Journey

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A cluster of soy beans
Soy Milk
A cluster of soy beans

Soy Milk

Did you know a glass of soy milk has more than double the protein of oat milk? Made from whole soybeans, this creamy and versatile plant milk packs a serious nutritional punch.

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A cluster of soy beans
Tofu
A cluster of soy beans

Tofu

From soft and silky to extra firm, tofu's neutral flavor makes it seamlessly into your favorite dishes, while adding high-quality protein. So versatile you'll wonder how you ever cooked without it.

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A cluster of soy beans
Tempeh
A cluster of soy beans

Tempeh

Made from fermented whole soybeans, tempeh is a nutritional powerhouse, traditionally from Indonesia. Its firm texture and nutty flavor make it a fantastic, high-protein stand-in for meat.

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A cluster of soy beans
Miso
A cluster of soy beans

Miso

Looking for a secret ingredient to add that extra something to your cooking? Made from fermented soybeans, miso paste adds umami flavor to sauces, soups, dressings, and even desserts.

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A cluster of soy beans
Edamame
A cluster of soy beans

Edamame

These vibrant "baby" soybeans have 12g of high-quality protein and 5g of fiber per 100 grams. Toss them in a salad or enjoy them as a snack, they’re a simple, delicious, and satisfying.

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A cluster of soy beans
Soy Sauce
A cluster of soy beans

Soy Sauce

So much more than a condiment. Made from fermented soybeans, soy sauce adds a deep, savory umami flavor that elevates everything from marinades and sauces to roasts and soups.

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