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Mozambique avails high-quality Mozambique soybeans to the local and export markets. Mozambique soybeans are mainly sourced from family growers spread across the country.
Mozambique soybean is one of the most important food crops in the country. The country records numerous chronic malnutrition cases on a yearly basis. As a result, the government has continued to encourage growth and more consumption of protein-rich crops like soybeans. There is a belief that eating meals made from the nutritious soybeans would help curb malnutrition.
Aside from its high nutritional value, the crop is fetching farmers handsome rewards in the market. Its value continues to rocket thus making it a prized asset for the growers. The prevalent trend today is whereby the locals are cultivating soybeans partly for consumption and using the surplus to generate income.
The government, aware of the impact the crop can have on the livelihoods of its citizens and as well increase the revenue generated from its production continues to put measures in place to aid the budding sector to flourish. It has ensured better and modern cultivars are availed for the farmers. These new cultivars are market-friendly, pest and drought resistance. Cooperatives and unions for farmers ensure proper agronomic practices are used to produce soybeans.
In 2017, farmers recorded an increase in their yearly yields that ranged from 1.3 metric tons per hectare the previous year to 2.3 metric tons for similar tracks. The increase was attributed to the use of improved cultivars and the use of specialized modern farming equipment.
Back in 2012, the country produced less than 15 per cent of the soybeans consumed locally and internationally. Six years down the line, the sector has transformed and the farmers are able to produce 50 per cent instead of 15 per cent. Locally, most of the soybeans are used to make cakes which are used as feeds for poultry. Smallholder farmers contribute a sizable volume of the soybean produced by the whole country.
The origin of Soybeans dates back to 1920 when the Belgium Congo agricultural and economic department first domesticated the crops. Its cultivation was conducted in tracks of land estimated to be several hundred hectares. This later increased to thousands of hectares around the 1980s.
Soybean seeds are characterized by a tan-like colour, pebbly texture and are round just like a pea. Their pods measure between 3-4 inches.
They act as essential raw materials for soybean oil. Usually, the oil is extracted from 30 % of the seed’s dry matter.
Soybean meals are very healthy. Per serving, they generate proteins at 72%, iron margins of 87% that aid in preventing anaemia and chronic diseases.
On the other side, it comes with portions of magnesium of 70% that solve bone problems. Soybeans also avail 27% of calcium which comes in handy in the strengthening of teeth enamels. It also makes up for the daily requirements of vitamin B-6 that is essential for metabolism. They contain 10% of carbohydrates that provide the body with energy in each serving and dietary fibre of 36% that enhances digestion.
Smallholder farmers are the main sources of Mozambique soybeans. They are family growers with around 1-2 hectares of land. They maintain the lands with farmyard manure to ensure the end product is produced only via natural means. Exporters are against any seeds grown using chemical fertilizers or chemical sprays as the international market has a preference for organically produced crops.
Gurue district located in Zambezia Province is one of the biggest sources of Mozambique soybeans. Regions in Northern Mozambique serve as good sources of the seeds.
Soybeans survive almost anywhere due to their tolerance towards any conditions. They even grow in poor soils. The seeds also do well in temperate, cool and warm conditions.
Harvesting commences 85 days after sowing. Usually, their leaves turn yellow and tend to fall off. The pods on the other side are brown and are about to fall off. They are very delicate as they easily split reproduce tiny seeds which have a round shape. Skilled growers cut the pods at the stalk end. Matures seeds generally are firm and a little bit hard. Their receptacles are 3-4 inches long
The next exercise entails sorting the Mozambique soybeans using a machine system just after threshing. It revolves them in a flat plate where workers can see them and easily pick out those in good conditions and at the same time cull out any hardened or discoloured seeds.
Whole Mozambique soybeans are then packed in flat cartons fitted with polyethene interior linings. Jute bags are also used to package seeds with each weighing 50 kilograms. This is meant for large shipments. Produce labels indicating net weight, country of origin and the packing date.
Mozambique soybeans are stored at base temperatures averaging 1 degree Celsius. They are placed in racks helps preserve them during the temporary storage phase. And to ensure they are well-aerated, proper ventilation is put in place.
Mozambique soybeans are transported to shipping or airlifting points using designated trucks. After dispatching, the cargo between 24-48 to reach the destination.
Mozambique soybeans are one of the most essential commodities used in curbing food insecurity. The fact that they are sourced from family growers who farm them under Global Good Agricultural Practices (GAP)-certified conditions and ensured they live up to set international standards. Make an order!
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