The World War II Disrupted Trade Routes

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Glycine max, more commonly known as soybeans, are part of the legume family and grown in various climates. The history of the plant, production worldwide, types, nutrition information, products from soybeans, pests, beneficial insects, and diseases are important to the present day growth of soybeans.
They were originally grown in Southeast Asia in around 1100 B.C. The Asian countries kept this crop to themselves until the Europeans noticed them in the early seventeen hundreds. European nations began to plant them in 1740. Eventually, soybeans were introduced into the American colonies in 1765, where they called them “Chinese Vetches”. The soybean plants were observed to flourish in the Pennsylvania soil and climate. Soybeans became
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The main difference is when they harvest them, so all edamame are soybeans but the same cannot be said in reverse. Edamame are large, green, sweet soybeans, that are harvested before maturity. A small window is available for this product, as it needs to be young and soft rather than dry and mature as the other soybeans. When harvesting this crop, a special combine is used to not rip the beans out of the pod. After harvest, the beans are taken to a plant to market. Arkansas is currently the only state in the United States to grow edamame commercially. Other countries such as Thailand, China, and Japan make up the bulk of production. Asian markets usually carry these soybeans for various reasons. The largest consumers of these beans are the China, Japan, and the United States. Mature, or normal soybeans are grown all over the world and are the demand for the soy products only increases the popularity of the crop. They are considered the normal soybean and harvested dry without a special combine. Generally speaking, edamame is healthier than normal soybeans. It has a lower amount of calories, less fat content, and fewer carbohydrates. Although normal soybeans have more protein, more calcium, and more dietary fiber per serving. Both kinds of soybeans are low in sodium and are considered to be a valuable addition to daily nourishment. Edamame is usually eaten for a snack or with other dishes such as soups, salads,
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