The commonwealth., 1915-12-02
When Will the Soy Bean Be Fully
ETfIi-ad bzr ITcH

NReH VIII the Soy Bean De uHy
Utilized By Us?
MI. c. B. Williams, Chief of the
Division Of Agronomy, is particularly
interested in the bette utilization of
the soy bean crop in the State. He
feels that for the progressive manu-
facturer there is a great opportunity
in the manufacture of by-products
that are not yet being handled in this
county to any extent. It was only a
few years ago when cotton seed were
piled up on the farms of Southern
States to rot. When it is realized
what has taken place during this in
terval in the utilization Of the cotton
seed and what it has added in a finan-
cia1 way to the wealth of the South,
it would certainly seem that the land
owners would bestir themselves to
better utilization Of the soy bean. The
soy bean contains on an average about
the same amount OF oil as is contain
ed in cotton seed The percentage of
protein is q little higher. It seems
feasible for plan to be worked out
by which cotton Oil mills might use
this product to materially increase
the length OF their working period.
During the past few years many
mills have been constructed in Man
chu ia and Japan, as well as in Eng
land and other continental countries
for securing the Oil from the soy bean
There were at the end OF 1914 three
modern bean oil mills in Northern
ManchuIia. The full capacity of the
three mills was about six tons of oil
pc day. In fact at present, it is an
important industry Of these Oriental
countries. During the past three years
Manchuria has shipped the following
amounts Of soy bean oil into this
country:
IL 1912, more than 2S,000,O00 lbs.
In 1913, about 12,340,OO lbs.
In 1914, about 16.360,000 lbs.
The dropping of in the imports Of
soy bean oil into the United States in
1913 was due to the low price Of lin
seed Oil prevailing during that year.
The oil from the soy bean is used to a
considerable extent to replace the lin
seed The oil which was imported was
valued at 81 to 5.6 cents per pound.
This was equivalent to 3S3 to AZ cts
per gallon.
The vico-coHsuI at Dalny, Manchuria
reported to the Depa tment OF Com
meTce that the mills crushing soy
beans at that place had kept a record
as 70 the amount Of Oil and meal secur-
ed as well as the cost of the operation.
These figures show that the cost of
crushing the beans at one of the mills
at Dalny ranged from s1.54 to $1.96
per ton and the quantity ranged dur
ing three years from $4,000 to $4,000
tons annually. The amount of soy
bean cake secured during these years
from ton Of seed ranged on an aver
age from 1902 pounds to 1877 pounds
per ton. The amount of oil varied
ON 1S3 to 1913 pounds from a ton of
seed. AS a gallon of oil weighs 7 1-2
pounds approximately, it will be seen
that from the ton of seed 244 to 26.4
gallons Of oil were secured
It might be interesting in this con-
nection to know that much of the oil
IT Manchuria is secured by rather
primitive methods. The natives soak
the beans in water over night, then
crush the seed and boil with a little
Wate- SO as to burst the oil cells of
the seed. After this the oil is pressed
from the seed in q most primitive way.
bat, owing to the long time the cake
IS allowed to remain in the presses,
the yield OF oil is higher than is gen
orally secured from the presses of oil
mills. The amount generally runs as
high as 13 Pc cent. whereas with the
best modern machinery it is seldom
possible as operated to secure more
than 10 per cent. of the oil. The meal
secured in this way is made by the
natiEes of the Far East into bean cake
and bean cheese. The latter product
constitutes an important staple food
tor that country and is exported too
to large extent to other parts of the
wo Id
1t might be interesting to know, too,
that Ill Hong Kong, China, Chinese
saGce is manufacturer from the soy
87an Oh quite an extensive scale This
sauce IS the basis of most modern ta-
BE sauces. In 1913 $4,000 worth of
t.1s sauce was imported from Japan
me process used in the manufacture
O. this sauce is simply to grind the
beans and mix the meal with water
and Chinese yeast. The mixture is
then allowed 10 stand for three or four
months, the liquor resulting from this
being the soy sauce.-Extension Farm
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