Soybeans originated in Southeast Asia and Chinese farmers were the first to domesticate the plant and reap its rewards. The crop quickly became a staple in China, Japan, and Korea, while it wasn’t introduced in Europe until the 18th century. Soybeans quickly gained popularity and spread all over the world, reaching South America in the late 19th century. Today, Brazil and Argentina are top world producers of soybeans, while the United States leads the way in total production. Traditional uses include soy milk, tofu, and soy vegetable oil. Soybean meal is also a primary component of animal feed due to its valuable protein content and its relatively low-cost to produce. Interestingly enough, soybeans can produce roughly twice as much protein per acre as any other major vegetable or grain, making it incredibly appealing to producers and health-minded consumers.