As the most ecologically efficient and economical source of
complete protein in human food, soy is gradually attracting more
use in the American diet for its nutritional and financial value.
Derived from soybean plants--the leading export crop of the United
States and the world's most traded crop--soy produced for human
consumption is part of a global enterprise affecting the likes of
farmers, economists, dieticians, and grocery shoppers. An
international group of expert food specialists--including an
agricultural economist, an agricultural sociologist, a former Peace
Corps development expert, and numerous food anthropologists and
agricultural historians--discusses important issues central to soy
production and consumption: genetically engineered soybeans,
increasing soybean cultivation, soyfood marketing techniques, the
use of soybeans as an important soil restorative, and the rendering
of soybeans for human consumption.
Contributors are Katarzyna Cwiertka, Christine M. Du Bois, H. T.
Huang, Lawrence Kaplan, Jian-Hua Mao, Sidney W. Mintz, Akiko
Moriya, Can Van Nguyen, Donald Z. Osborn, Erino Ozeki, Myra
Sidharta, Ivan Sergio Freire de Sousa, Chee-Beng Tan, and Rita de
Cassia Milagres Teixeira Vieira.
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