Soybeans Varieties

Introduction

Soybean is an important source of high quality protein and oil. Soybean has an average protein content of 40% and is more protein-rich than all food crops grown in Rwanda. Soybean seeds also contain about 20% of oil with 85% of unsaturated fat acids and
cholesterol-free. The crop is successfully grown in most of agro ecological zones of Rwanda except the high altitude zones with more than 1900 m a.s.l.

Its contribution in energy, proteins and lipids in 2010 was evaluated respectively to 2%, 8% and 11%. Soybean also contributes significantly to soil fertility through biological
fixation of atmospheric nitrogen (BNF).

Soybean is consumed at farmer’s level as whole roasted grain, but it is mainly
consumed as composite flour either mixed with maize or sorghum, or as soy milk, both produced by a number of factories in the country.  A lot of soybean is also consumed in the manufactures of animal feeds disseminated across the country.

Type of soil

Soybean can be grown on a wide range of soils with pH ranging from 4.5 to 8.5. It grows well on deep, rich and aerated soils. It is not recommended to plant soybean in sandy, gravelly, or shallow soils to avoid drought stress. It should not be grown in waterlogged soils or soils with surfaces that can crust, as this will lead to poor seedling emergence.