Asian Journal of Biochemistry, Genetics and Molecular Biology

Soybean is among the most significant crops in the world. Vegetable oil and protein meal both benefit from the use of soybean seeds. Soybean output has increased at the greatest percentage rate of any major crop during the 1970s. The crop is projected to be cultivated on 6% of the world's arable land. The recent surge in output is in line with the rising demand for oil and meal. Since soybeans are one of the most significant crops in the world, more study is being done to learn more about how they are produced under various circumstances, including stress. Information on the pace of soybean production throughout the globe may be utilized to enhance soybean production and mitigate variables like stressors that have a negative impact on soybean yield. The productivity of soybeans is significantly impacted by the action of soil bacteria. Only a few nations, including the United States, Brazil, Argentina, China, and India, account for the majority of the world's soybean output. For managerial and ecological reasons, it is crucial to have a deeper grasp of the vast range of farming techniques used in soybean crops. We will also talk about the potential relationship between improved management of microbial inocula and soil conditions. Gaining a deeper comprehension of the vast range of plant interactions is crucial for both managing and comprehending the ecology of this crop. Due to our direct and indirect reliance on the soybean crop for food goods, significant yield reductions in soybeans beyond present levels may have an impact on food security. Additionally, the crop provides resources to solve global food concerns via present and future use techniques due to its high nutritional value and versatility. Whether used as a vegetable crop or processed into a variety of soybean food products, soybean production is predicted to rise in the future in direct proportion to rising demand. With the application of newer genomic technologies, the crop has enormous potential to improve dietary quality for people worldwide.