history of soy yogurt, soy acidophilus milk and other ... - SoyInfo Center

y Woelker / Voelker, the results of texts by Berndt on oil
extraction (p. 9).
Podolie is in the Ukraine.
Of Haberlandt’s 148 trials in 1877, only 12 failed for
lack of warmth. Much new agronomic information was
accumulated.
Back in France: 1874-80–Society of Horticulture
d’Etampes (Seine-et-Oise) grew a yellow Chinese variety
which succeeded. This “soja d’Eampes” was studied
intensively from the chemical and agronomic points of view
by Lechartier and various authors. A doctor from the region
prepared, for his personal use, a vegetable cheese (tofu).
But the grain did not fi nd buyers so its cultivation did not
spread. There now remain only 2 or 3 innovators to cultivate
soybeans and on 5-10 acres maximum. But Chinese soybeans
mature in the region of Paris, as in 1879 at Marseille.
1880–While the tests of Boursier in l’Oise have
succeeded. and while Olivier-Lecq, ardent propagator of
soybeans, distributed 100 kg to farmers in the north, the
national Society of Acclimatization organized cultural
trials all over France. Results were obtained in each of the
regions, some with record yields. The general objection of
the farmers was the diffi culty found in using the soybean as a
legume (it was too hard) or to fi nd buyers.
As Paillieux said so well: “Our point of departure has
not been happy one; the soybean has been presented simply
as a new legume” (p. 10).
The German successes in soybean cultivation were
studied by Wein in 1881 (p. 10).
In the 1880s there was a big growth of interest in
vegetarian diets in Europe. Compare this with the USA (p.
11).
Li Yu-ying: After his 1905 speech, in 1908, he
created a laboratory for studies, which soon founded
the factory La Caseo-Sojaine at Vallees, near Colombes
(Seine), administered by a French-Chinese company. This
establishment made soyfoods using imported soybeans,
especially tofu (p. 12).
Dr. Bloch of France recommended thin sheets of pressed
tofu as a reserve ration for troops.
Lever Bros. soap works used lots of soy oil in Britain (p.
12).
The British did some cultural trials in India, Burma,
Siam (Thailand), and South Africa.
Japan, in effect, annexed Korea in 1895.
It was only after 1905 that soybean tests took place, fi rst
in Guyana, where the soybean matured easily.
Soybeans were grown for forage more in the South of
USA than in the north. Continued. Address: France.
149. Matagrin, Am. 1939. Le soja et les industries du soja:
Produits alimentaires, huile de soja, lécithine végétale,
caséine végétale [Soya and soya industries: Food products,
soy oil, vegetable lecithin, and vegetable casein (Continued–
HISTORY OF SOY YOGURT & CULTURED SOYMILK 81
© Copyright Soyinfo Center 2012
Document part III]. Paris: Gauthier-Villars. x + 390 p. 18 cm.
[300 ref. Fre]
• Summary: Continued. Japan: The great oil mills of Kobe.
In Japan, for cooking, sesame oil is preferred and for
illumination rapeseed oil.
French Indochina: From 1931. It is estimated Tonkin
cultivated about 12,000 ha of soybeans and harvested an
average of 7,500 metric tons per year. The low yield of
only 625 kg/ha, compared with a world average of 1,000, is
explained by the fact that soybeans are generally cultivated
with corn in a 1:1 mixture. Some soybeans are exported to
Hong Kong. Since 1933 Paul Braemer, chief of agricultural
services in Hong Kong, is exerting himself to propagate
more this nutritious plant. Up till now the strong fl avor of
the soy protein deters colonials from using soy for food and
soymilk. Made experimentally at the Maurice Museum,
these have not attained but a relative success in the European
colony. However the natives use many products. The village
of Cu-da / Cuda 10 km from Hadong [in today’s Vietnam]
specializes in a type of soy sauce which cannot be made
except from April to July, and which must be kept in sealed
containers.
English and Dutch Indies: Today Prof. D. Kanga of
Gujerat College of Ahmedabad, recommends warmly this
economical and fortifying food. Soy is now used increasingly
in industrial dining rooms and universities (he lists names).
It is likely that India will acclimatize varieties rich in oil,
develop extraction mills in its centers of industry, and deliver
a large tonnage to the English soap makers.
Soybeans, propagated by the Russians, have long been
grown on the plains of Turkestan [today’s Afghanistan] and
tests have been done in Persia [today’s Iran] and the Soviet
and Chinese republics of Central Asia northeast of there.
Soy in Africa: The French tried growing soybeans
successfully in Dahomey and Togo. In North Africa trials
have been taken more seriously since 1918 in Algeria, then
in Tunisia and Morocco. In Tunisia, the tests which began in
the late 19th century, are now growing. In Morocco lots of
other beans are grown.
Australia is fi nally cultivating soybeans since the start of
the century in the southeast, and today on all the east coast
(Queensland, New South Wales and Victoria).
Soybean etymology: Low Countries = Sojaboon. Russia
= Soia. Italy = Soia or (better) soja.
At the start of this century, when the German industry
launched “Nitragine,” a liquid culture of nitrogen fi xing
bacteria, there was much interest. The American practice,
founded on the research of Norman Shaw (1910) and on
the experience at the agricultural experiment stations at
Michigan (1905), Wisconsin (1907, 1922). etc. consists of
inoculating new soil with soil from former soybean fi elds.
Matagrin has a lengthy and excellent review of soybean
agronomy. Also one of the best bibliographies; the most
extensive of any European book to date on all aspects of