Soylution Soybean consumption

Legumes such as soybeans have been part of the Japanese diet since ancient times. This food group not only contains protein, but also vitamins, minerals, and dietary fiber, making it an important source of nutrition for the body. Nevertheless, the amount of soybeans eaten directly worldwide is still very small. Globally, direct human consumption of soybeans accounts for only approximately 6%*1 of total production.

Even in Japan, legume consumption has been on the decline among the younger generation in recent years.

1 Source: U.S. Department of Agriculture

Global soybean consumption While soy has also gained attention in the U.S. and Europe as a miracle crop, it is not yet an established part of the Western diet. For example, the world's biggest soybean producer, the U.S., produces about 73 million tons per year. Its population however, only consumes on average about 40 grams*2 of soy per person per year. This is less than the amount eaten in one day by the average person in Japan. 2 Source: UN Food and Agriculture Organization

Soybean consumption in Japan "Eat 100g or more of beans per day".

This was the core message of the "Health Japan 21" campaign launched in 2000 as a part of the "National Health Promotion Campaign in the 21st Century". However, today, actual intake levels remain far below this target, with an average of 59.4g per person*3. When divided by age categories, the data for daily intake per capita shows that people in their 50s and 60s consume more than average, but intake levels decrease sharply in both males and females under the age of 50. This indicates that it is not easy for people to consume soybeans in sufficient quantities to enjoy the health benefits that they offer. 3 Source: 2014 National Health and Nutrition Survey, Ministry of Health, Labour and Welfare (Japan)