Soy - simply good

The soybean is one of the world's oldest agricultural plants. It has been grown in China and Japan for 5000 years, mostly for human consumption. It was already known back then that hardly any other legume was as rich in nutrients as the soy bean. It has a high protein content (30 to 50 percent), contains as much as 23 percent carbohydrates and 24 percent oil (fats). This is why it was also grown in the USA from the Twenties on, for the main part for oil extraction and as a protein basis for animal fodder.

Certified organically grown soybeans

The ecological production of soy foods uses neither chemical nor synthetic substances, neither for cultivation nor for processing. Nor is genetic engineering made use of - after all, where no herbicides are used no herbicide-resistant plants are needed.
The basic principle of organic farming and the production of natural foods is responsible behaviour towards nature. To be considered alongside the health aspect is the principle of respect for Mankind and the environment. In addition to these self chosen criteria the cultivation and production of such foods are subject to stringent legal regulations. The European Union Regulation 2092/91/EEC »Organic Agriculture« represents a control mechanism for all of Europe. All foodstuffs produced in or imported to Europe are subject to this Regulation, which also unequivocally prohibits the use of genetically altered raw materials and seeds. Organically grown soybeans nowadays mostly come from the USA and Canada as well as the European countries England, France and Austria. Organic soy cultivation has also been practised for some time in Germany. First projects show that a regional cultivation is possible despite difficult climatic conditions.

Tofu - more than food

As in the conventional sector soybeans are also processed in the health foods sector to oil and lecithin. First of all, however, they are used to produce such soy products as soya sauce, miso and the most important group of organic soy products: tofu and its numerous derived foodstuffs. Health foods without tofu - that would be just as unimaginable nowadays as Italy without pasta. Manufacturers of health foods and ecological soy products have also been successfully making tofu here in Germany for twenty years now. And tofu's 2000 year old culture explains why it has become a basic part of the health food sector. Soybeans and soy products are the staple protein source for the population in China, Japan and other Asian countries. It was recognised early that soybeans deliver more than 33 percent more protein per hectare. This allows the production of as much as twenty times more accessible protein than would be the case if the same area of land were to be used for livestock or the cultivation of animal feed crops. Soy contains more protein than many other vegetable or animal foods. Soy protein contains, comparable to animal protein, all eight essential amino acids in a composition the human organism can utilise directly. In addition to that soy products such as tofu contain no cholesterol and almost none of the relatively indigestible saturated fatty acids, such as are to be found in most animal foodstuffs. As it was recognised what qualities are unique to the soy bean the feeling of reverence also grew, a reverence which is still alive today in Japan, where it is brought to expression in the term "o-Tofu", meaning revered tofu. The century old creative effort of producing foods from soybeans has ultimately found increasing recognition in the West. Tofu has today come to be food in its own right, with possible uses equal to those of meat and milk products.

Ecologically sensible, healthy and natural

The impulse for this was given by the health foods movement and the ecological consciousness with which it is connected. A further decisive aspect which made and still makes tofu production increasingly important is to be found in the consequences of general meat consumption to date for Mankind, animals and environment and the resulting change in eating habits. However that may be, it is heartening that an increasing ecological consciousness is developing, which is redefining the over-saturated understanding of food consumption toward a healthy and natural diet.
The idea that soy products are not only value for money foods rich in nutrients, but also have particular significance for health, is based not only on the ancient knowledge of the Asian cultures, but has already been scientifically and medically proven for some time. Today tofu is an important part of the vital protein supply for the rapidly increasing number of people in the West, who have decided on a meatless or completely vegetarian diet. Beyond that tofu is an excellent source of calcium, magnesium and iron as well as the essential B-vitamins and the fat-soluble Vitamin E. Tofu contains a remarkably high degree of linolic acid, one of the most important polyunsaturated fatty acids, which the organism cannot synthesise itself. Linolic acid has the important task of dissolving and eliminating cholesterol and other fatty acid deposits in arteries and organs. This is why soy products are often recommended for cardiac and circulatory disorders as well as for high cholesterol levels, in order to reduce the risk of blood vessel constriction. Tofu is easily digestible and alkaline and therefore a valuable foodstuff for young and old. Tofu is also particularly recommendable as a source of protein for athletes, as the vegetable protein does not stress the body, does not lead to deposits in the joints and is completely sufficient for top athletic performances. Beyond that tofu is an alternative in the case of allergies to animal protein or gluten (wheat protein) as well as lactose intolerance in infants and toddlers.