China is the geographical origin of cultured soybeans and is where they have been cultivated for more than 5,000 years. Soybean is grown in nearly all provinces of China, the exceptions being Qinghai and the Tibetan Plateau. Based on climatic differences, China can be divided into five main geographical regions as regards soybean cultivation. As a complementary classification, Chinese soybean varieties have also been classified according to the sowing date; they were divided into winter-, spring-, summer-, and autumn-sowing varieties. In spite of the soybean acreage in China (9.4 million ha in 2001), which ranks fourth in the world, China has also become the largest soybean importer in the world. Although China has greatly improved soybean productivity in the last 20 years, its total production (or average seed yield) is still clearly lower than that reached in western countries. The symbiotic interaction, which soybean forms with different rhizobia, is a key factor in increasing soybean productivity in China within the context of agricultural sustainability. Research efforts in China have mainly concentrated on the identification and characterisation of biological material, both soybean accessions and rhizobial strains that effectively nodulate soybeans. As a result of this activity, a large collection of soybean germplasm is available and the existence of a broad spectrum of bacteria that nodulate soybeans (which we will collectively call "soybean-rhizobia") has been demonstrated.However, although soybean