History of Natto and Its Relatives (1405-2012 - SoyInfo Center

as “Daua-Daua” of “Afi ti” whose composition is similar to
those made from soybeans. A table gives the composition of
Dawa-Dawa cheese (Daua-Daua Käse) and Parkia seeds as
reported by H. Fincke (1907).
The section on legumes (p. 488-89) discusses soybeans,
which are best known in the form of products such as “Indian
soy sauce” (India Soja, p. 149) or Tofu (p. 331). Recently,
defatted soybean press-cake has been introduced as a feed
for cattle.
The section on “Microscopic investigations of fl ours and
starches” (p. 609-10) gives details and fi ve cross-sectional
illustrations of soybean tissue and cells. The fi rst two,
based on A.L. Winton, show: (1) A general cross section
(source: Winton 1906, p. 248). 2. Surface of the cotyledons
(epidermis), with palisade cells and aleurone cells. The last
three, based on A. Scholl, show: (1) A tangential section. (2).
Palisade cells. 3. Parenchyma under Traegerzellen. Address:
Geh. Reg.-Rat, o. Prof. an der Kgl. Westfaelischen Wilhelms
Universitaet und Vorsteher der Landw. Versuchsstation
Muenster in Westphalia, Germany.
115. Fruwirth, C. 1915. Die Sojabohne [Soybeans].
Fuehlings Landwirtschaftliche Zeitung 64(3/4):65-96. Feb. 1
and 15. [65 ref. Ger]
• Summary: Contents: Introduction (work in East Asia
and Europe from 1905-10). History. Botanical aspects.
Varieties. Breeding. Needs of the plant (incl. “heat units,”
Wärmesumme). Utilization (incl. in German Tofu, Miso,
Chiang, Schoyu or Sojatunke (shoyu, p. 83), Natto,
vegetabilische Milch (soymilk), soy sprouts). Measures
and precautions in cultivating soybeans (incl. yields). The
soybean as a crop in central Europe. Conclusion.
Note: On p. 83 the term “Sojas” is used to refer to
soybeans, and “Sojatunke” to refer to soy sauce.
In 1905 the Japanese made the fi rst attempt to import
soybeans from Manchuria to Europe, but it failed because
they did not arrive in good condition. The repetition of the
attempt in 1908, however, gave good results. Then imports
of soybeans grew, followed by imports of soybean cake
(Sojabohnenkuchen). Major importers today are England,
France, Germany, Denmark, Italy, Belgium, Netherlands,
Sweden. The high import duty hinders imports to Austria-
Hungary.
Toward the end of the 1800s in Russia, Owinsky took
early-ripening soybean varieties from China and Japan and
requested the expansion of soybean cultivation. In 1899
in Kiev, Owinsky wrote the name of the soybean as Soja
hispida praecox (p. 67). Owinsky in Derajne [Derazhne?]
grew Podolie soybeans (p. 77). Sempolowsky in Derebzin,
Russian Poland, also grew soybeans. European Russia gets
soybeans overland (probably from Manchuria). Russia
was one of the fi rst countries to take an interest in growing
soybeans after 1908. Russia now grows large amounts of
soybeans in Podolia. In Germany, Prof. Kallo in Wiesbaden
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HISTORY OF NATTO AND ITS RELATIVES 72
was a pioneer who recommended soybeans as an inexpensive
food for the people. North America fi rst started to import lots
of soybeans as a source of oil because of a bad cottonseed
harvest.
“Since the start of my teaching activities, I have had
an interest in the soybean plant and have carried on my
own investigations.” In 1900 the author received 7 soybean
varieties from L.V. Jurdiewicz from Deraznia in Podolia;
these had been imported by Owinsky. In 1901 at Hohenheim
he began to study the time needed for soybeans to mature;
He found it ranged from 141 to 163 days. He continued this
research at Hohenheim from 1901 to 1903, getting soybean
seed yields of up to 1,560 kg/ha. From 1910 to 1914 he
continued at Waldhof-Amstetten, with 5 varieties. The
maturity range there was 112-166 days and the yields were
up to 1,500 kg/ha (about 23 bushels/acre), but the yields of
many varieties were low, about 300 to 500 kg/ha (4.5 to 7.5
bu/acre). Yields of soybean straw, however, were up to 3,600
kg/ha. Fruwirth uses three terms to refer to soybeans: (1) Die
Sojabohne; (2) Die Soja; and (3) Sojas, as “Zuechtung von
Sojas” or “Sojas, meist gemahlte.” There are now a proposal
to establish a joint stock company for growing soybeans in
central Europe (probably in Germany), using big money. But
it may not succeed because soybean yields in Germany and
Austria are low. Seedsmen who sell soybeans commercially
in 1915 include: Haage and Schmidt (Erfurt, Germany),
Vilmorin Andrieux (Paris, France), Dammann & Co. (St.
Giovanni at Tedaccio, near Naples, Italy), and Wood and Son
(Richmond, Virginia, USA). The main soybean varieties sold
by each of these companies are described in detail (p. 73-74).
Utilization (p. 82): Since soybeans are rich in protein
and fat, they can be used as a good meat substitute. In
Europe the use of soybeans for food is still very small.
“In Europe, the fi rst foods from soybeans were made in
France, at Vallées near Asnieres: Flour, bread, and cakes for
diabetics, and cheese. In Germany not long ago the Soyama-
Works at Frankfurt am Main likewise began the production
of such foods. Similar foods were also made in Romania.
Soybeans sprouted in the dark yield a bitter-tasting salad.
Production of vegetable milk started in France at ‘Caséo
Sojaine’ at Vallées (Seine); and is now being studied by the
Synthetic Milk Syndicate in England. Using the process
developed by Fritz Goessel, this Syndicate made 100 liters
of soymilk from 10 kg of ground soybeans at a factory at
Liverpool.” “It is in no way certain that soybeans will ever
be widely used in human foods.”
A fairly large amount of soybeans are ground for use
as fodder. The main use is for oil extraction. Yet Haberlandt
considered that since the soybean contained only about 18%
fat (range: 13-22%), its use as a source of oil would not be
economical. The main use of soy oil is in soaps, for which it
is highly prized. It is also used in making paints as a partial
substitute for linseed oil. The best quality may be used as
food. In England soy oil is used for margarine production.