Properties of soybeans as a guarantee of economic accessibility of the product

Abstract

The article examines the role of the physical properties of soybeans in increasing the yield and quality of the product, which directly contributes to increasing the economic availability of soybeans on the market. The study highlights the importance of optimizing characteristics such as grain size, uniformity and moisture content, which improves processing processes and reduces production losses. It analyzes how stable physical properties of soybeans can reduce risks in agro-industrial production, increase resistance to climate change, diseases and pests, which ultimately helps to stabilize prices and make food more affordable for consumers. Special attention is paid to the importance of soybeans as a high-protein product in the context of global population growth and the need to increase production efficiency to ensure food security. Soy plays a significant role in improving the economic accessibility of food due to its high nutritional value and relatively low cost. As a source of protein, soy often serves as an affordable alternative to more expensive meat products, which makes it especially important for budget nutrition in low-income regions. It is concluded that further research and improvement of the physical properties of soybeans can significantly enhance its role in the economic accessibility of healthy nutrition on the world market, which opens up new opportunities for agronomy and biotechnology.