Soybean is one of the oldest and most versatile crops. This book provides complete and up-to-date information on soybean, beginning with a detailed treatise on its history. There are 21 chapters by 37 authors. Four chapters are devoted to production (breeding, harvest and post harvest management, pests and diseases, and economics), five focus on chemistry (seed quality, lipids, proteins, carbohydrates, and minor constituents and phytochemicals), three go into details of processing (oil recovery, purification and modification) and seven discuss the details of utilization (food and feed uses of whole soybean, oil and protein, and bioenergy, biofuels and biobased products). The last chapter is devoted to soybean production and processing in Brazil.

The quality of each chapter shows the merit of undergoing multiple reviews, as well as effective editing. The authors of each chapter have taken care to bring in up-to-date information on their topics with comprehensive list of references so that readers can obtain further information. The chapters on production provide the latest developments without going in to too much detail. The economics of soybean production, processing and utilization are critically analysed within past, present and future scenarios. Chapters on chemistry and utilization present the latest information in great detail. In addition to the list of contributors, a list of reviewers is also included.

The authors and editors should be congratulated for producing this informative book on soybean, which is intellectually and professionally rewarding. The book is a valuable asset to students, teachers, researchers, producers and those in the processing industry.