Chinese and Japanese

November 27th, 2009 by admin

The Soya bean is especially adapted to the maize and cotton belts, where the later varieties grow exceptionally well. Carolina, excellent crops are obtained on sandy limestones or marly soils. In Japan, the Soya bean grows well in soil of rather strong character, while in Europe and America it has done well on comparatively light soils, often giving an abundant soy protein powder crop on soils too poor to grow clover. After all the oil has been extracted, the residue is used in large quantities by the Chinese and Japanese, who make a favourite condiment called Shoja-soy sauce- which is of a darkish brown colour, and is largely exported to Europe for sauce-making purposes.

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