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The earliest written European sources on food made of soya bean date back to 1597 when Florence inhabitant Francesco Carletti visited Nagasaki. Moreover, food made of soya came to Europe earlier than soya bean itself. The Dutch, as requested by Louis XIV, started importing Japanese soya sauce to France in 1670 which was used as a food spice during baroque banquets at the court. Soya is one of the basic agricultural crops from the group of industrial-oil plants. It has important nutritive characteristics and as such is considered a significant raw material in food industry. Apart from the fact that it is used in human and animal nutrition, it also represents a labour form. Unfortunately, when soya production is concerned, except the common appearance of economic inefficiency due to agrarian measures, what is also present are certain biological constrictions which disable its more massive presence. Namely, this agrarian culture implies the growth on quality soils and does not bear being varied in a crop rotation more than 17 %.

Geographic characteristics of soya production in agricultural areas of Vojvodina region