Kwa ufupi:
The origin of soya bean (Glycine max L. Merrill) is China; 2800 to 2300 B.C. Publications in China have been found to contain reference to medicinal value of soya beans (Hymowitz and Newell, 1981 in Myaka 1993). Soya bean reached Eastern Coast of Africa in late 1800 during the regionsʼ trading with Chinese. Soya bean was introduced in Tanzania in 1907 by German agriculturalists Whigham (1975) in Myaka (1990) and Ngeze, 1993). Further introductions in the country were made in 1909 and 1939. In 1938 and 1939 a collection of 64 cultivars of soya bean from India, South Africa and Far East was established at Amani. The Overseas Food Co-operation (OFC) made further introduction in 1950s in Nachingwea. Soya bean breeding programme in Tanzania started in 1955 and by early 1960s the programme showed good results. The acreage on soya bean
expanded during the 1970s and production became 3,000 tonnes per year. This led to expansion on the use of soya beans for human foods. During this period, GAPEX and later National Milling Corporation bought soya beans for export. In 1973 tests were run in villages for making whole soya flour and by 1974 maize flour were being fortified with soy flour (3:1) for porridges and wheat flour was fortified with soy flour (9:1) for breads. By 1978 production of lisha, a corn-soy-milk product was 572 tonnes which was distributed through institutional channels to malnourished children in health clinics. In Nachingwea, village soya bean projects were established and future prospects for soya bean were considered very bright. In 1979 Tanzania hosted the Second International Workshop on Low-Cost Extrusion Cookers, where much attention was given to cereal-soy blends. The failures of NMC prior to emergence of strong private sector to take over the tasks it was serving, led to decline in soya bean production and development in Tanzania.
