**Abstract**

Soybean is one of the most widely planted and used legumes in the world due to its valuable seed composition. The many significant agronomic practices that are utilized in soybean production are highlighted with an emphasis on those used during the pregrowing season and growing season. The various pests of soybeans and the pest management strategies used to control them are described with special attention to insects, weeds, bacteria, fungi, and nematodes. The multitude of soybean uses for livestock and human consumption, and its industrial uses are discussed in this chapter. Additionally, the conventional breeding and genetic engineering attempts to improve soybean protein, oil, and sucrose content as well as eliminate the antinutritional factors, such as trypsin inhibitors, raffinose, stachyose, and phytate, are examined. In this chapter, the various management practices, uses, and breeding efforts of soybean will be discussed.

**Keywords:** agronomic practices, pest management, soybean uses, breeding, genetic engineering

## **1. Introduction**

Soybean (*Glycine max*) is one of the most valuable, versatile, and nutritionally important legumes globally. It can be grown in a multitude of environments, using a variety of management practices, and for diverse end-user purposes. In 2018, roughly 398 million tons of soybeans were produced worldwide which accounted for 61% of overall oilseed production and 6% of the world's arable land use [1–3]. The United States, Brazil, and Argentina constituted approximately 81% of international soybean production, producing 34, 32, and 15%, respectively [4, 5]. Soybean seed composition and its main components, meal and oil, are the driving forces behind crop production that has increased nearly 350% since 1987 [5]. Soybean meal is intricately connected to the food supply through direct food consumption and indirect consumption as a large source of livestock feed. Soy oil provides great versatility with uses in food and beverage, wax, construction, cosmetics, plastics, and fuel.

Soybean originated in East Asia and has been cultivated in China for millennia. It is estimated that the domestication event from wild soybean (*Glycine soja*) occurred during the Shang Dynasty, 1700–1100 B.C. [6]. While no longer the largest producer, China and other Asian countries continue to incorporate large quantities of traditional and innovative soy foods into their diet. In 2018, China was the largest customer for United States whole soybeans, importing over \$3 billion worth [7]. The United States

and western countries mainly utilize soybean indirectly in the food supply as livestock feed and food ingredients such as textured vegetable protein and protein isolates. However, as more consumers are looking for plant-based protein in their diet, soy foods will become a globally viable alternative to animal protein. As the soybean appetite has increased and transformed, scientific developments have also improved soybean production through agronomic, management, and genetic methods to meet demand.
