Growing technology of soya for human consumption

Soja je jedan od najvažnijih izvora proteina u hranidbi životinja u svijetu. Najveći dio proizvedene soje u svijetu otpada na soju razvijenu uz pomoć genetskih modifikacija, a uvoz takve soje nužan je na prostoru Europske Unije zbog nedostatne proizvodnje. Unatoč brojnim zdravstvenim prednostima, soja se još uvijek nije ustalila u prehrani ljudi izvan Azijskog kontinenta. U Hrvatskoj su površine pod uzgojem soje konstantno u porastu, međutim, soja se još uvijek uzgaja u relativno malom obujmu. Kod nas nema sorata posebno razvijenih za preradu u proizvode namjenjene ljudskoj prehrani. Tehnologija uzgoja soje za ljudsku prehranu zahtjeva nekoliko specifičnosti: bezbojan hilum, visok sadržaj sirovih proteina u zrnu, poboljšan sastav masnih kiselina i smanjen sadržaj antinutritivnih tvari kako bi se postigla što veća nutritivna vrijednost gotovog proizvoda. Uzgoj soje za prehranu ljudi po načelima ekološke poljoprivrede predstavlja mogućnost našim proizvođačima za postizanjem konkurentnosti na europskom tržištu ponudom proizvoda za kojim je potražnja velika, a proizvodne mogućnosti ograničene uglavnom na prostor Istočne i Srednje Europe. Razvoj sorata poboljšanog sastava zrna i pogodnih za uzgoj u ekološkom načinu proizvodnje potreban je kako bi se potaknuo uzgoj ove vrijedne mahunarke.Soybean is one of the most important sources of protein in animal feed in the world. Majority of soybean produced in the world is soybean developed with the help of genetic modification and importation of such soybean within European Union is necessary due to lack of production. Despite its many health benefits, soybean has not yet become the norm in human diet outside the Asian continent. In Croatia areas used in soybean production are constantly increasing, however soybean is still grown in relatively small quantities. Domestically there are no varieties specifically developed for processing into products meant for human consumption. Technology for production of soybean for human consumption has several specific requirements: colorless hilum, high content of raw protein within seed, improved content of fatty acids and reduced content of antinutrient substances so as to achieve the highest possible nutrient value of the final product. Soybean production for human consumption using principles of organic agriculture presents a possibility for our producers to achieve competitiveness on the european market by offering products that are high in demand and production possibilities of which are limited mainly to the area of Eastern and Central Europe. The development of varieties with enhanced seed composition and suitable for organic production are necessary to stimulate the production of this valuable legume