vendredi 14 mars 2014

ICTization of Soybean production: Watch this Video

mature soybean ready to meet  diet needs

 The soybean (US) or soya bean (UK) (Glycine max) is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses. The plant is classed as an oilseed rather than a pulse by the UN Food and Agricultural Organization (FAO).
  • Nutritionnal informations

    Quantity for 100 grammes
    Calories 446
  • Lipid 20 g
    Fats 2,9 g
    Cholesterol 0 mg
    Sodium 2 mg
    Potassium 1 797 mg
    Glucid 30 g
    Fibre  9 g
    Sugar 7 g
    Protein 36 g
    Vitamin A22 IUVitamin C6 mg
    Calcium277 mgFer15,7 mg
    Vitamin D0 IUVitamin B60,4 mg
    Vitamin B120 µgMagnesium280 mg

      How to grow soybean?

    To achieve the best density of soya bean plants in our field, we must take four precautions: 1. Use seeds that grow well; 2. Narrow the space between seedling rows and between holes; 3. Do not step on the planting holes of the field; and 4. Control the rodents that eat seeds and seedlings after sowing.
    learn more by watching this video available in english and french on acess agriculture website: http://www.accessagriculture.org 


      Uses

     Approximately 85% of the world's soybean crop is processed into soybean meal and vegetable oil. Soybeans can be broadly classified as "vegetable" (garden) or field (oil) types. Vegetable types cook more easily, have a mild, nutty flavor, better texture, are larger in size, higher in protein, and lower in oil than field types. Among the legumes, the soybean, also classed as an oilseed, is preeminent for its high (38–45%) protein content as well as its high (approximately 20%) oil content. 

    Photo: http://encre-imprimante.encrexpert.fr/encre-soja