Soya bean is one of the staple foods in the American regions and is cultivated extensively in many parts of the country. The crop is grown from the matured beans of the previous harvest during spring after the harvesting of wheat or other crops. This is because a well drained sandy loam soil with moderate water holding capacity and rich carbon levels is ideal for good grains. This method owes to saving costs, moisture retention in the soil and prevents erosion. They are planted by a tractor and a planter approximately at a depth of half inch in rows which are generally thirty inches apart. During the harvest the pods mature leaving leaves turn brown and drop, exposing the pods, which are ready for harvest. Straight combining is an easier method for harvest, where the moisture content is approximately 14%. A little variation from 12% to 17% gets along well but greater or too less moisture contents cause seed injury.
Storage
Drying of the beans can be both at high or low temperatures but stirring grains has to be avoided. Air drying pressure should be maintained at 130 to 140 degree Fahrenheit as the seeds are fragile and tend to break with uneven circulation of air and temperature. The high percentage of oil in the beans makes them more susceptible for damage. Depending on the climatic conditions they should be kept at 13% or less moisture conditions and should be periodically checked for germination and spoilage.
Threat to the Crop
The soil for cultivation of the soya bean crop is a rich source of carbon, which increases chances for heavy weed growth. This decreases the health of the beans and prevents necessary sunlight. Pests are the most common source of danger. Soya bean cyst nematode, brown stem rot, Frogyne leaf spot, stem canker, iron deficiency chlorosis are all few diseases which have to be taken care.
