This book describes the processing of soybeans into oil and meal by both proessing and solvent extraction; the refining of the oil into deodorized and stable cooking oil; the desolventizing of the meal and its processing into flours, grits, protein concentrates (70% protein) and isolates (90% protein). It covers also the processing into texturized vegetable jprotein used as an ingredient in various food products, including "vegetarians'" meat. It also describes the process that yields soymilk, tofu, tempeh, soy sauce and miso.

It includes information on the cost of equipment for a solvent extraction plant, an extruder-expeller plant, an extruded formed products plant and a soymilk plant.

FAO will be delighted to provide any additional information that you may require. Just address your enquiry to:

        The Chief
        Food and Agricultural Industries Service
        Agricultural Services Division
        FAO of the U.N.
        Room B628
        Via delle Terme di Caracalla
        00100 Rome, Italy