Egypt Achieves First-Ever Soybean Cultivation Success in the New Valley

In a first-of-its-kind achievement, a research team from the Desert Research Centre, affiliated with Egypt's Ministry of Agriculture and Land Reclamation, has successfully cultivated soybeans in the New Valley governorate. The initiative comes in response to directives from Agriculture Minister Alaa Farouk calling for stronger applied research to help narrow the import gap and achieve food security.

Oversight and strategic goals

The trial was supervised by Dr Hossam Shawky, head of the Desert Research Centre, and Dr Mohamed Ezzat, the centre's deputy head for projects and research stations. The project falls under research programmes funded by the centre that aim to close the gap in oilseed and forage crops, given the strategic importance of soybean and its central role in the food security system.

Cultivation methodology in the Kharga area

The trial was carried out in the Kharga area under the supervision of Dr Mohamed Abdel Hamid, professor of crop sciences at the centre. The team relied on an intercropping system, growing maize alongside soybeans. This approach aims to:

• Maximise the efficient use of land and water resources.
• Improve soil properties by combining a cereal crop, maize, with a legume crop, soybean.

Results and productivity indicators

The trial delivered promising, high-yield results, including the following:

• Yield per feddan: Ranged between 900 and 950 kilogrammes of soybeans.
• Crop residues: The average weight of plant residue reached around 2.5 tonnes per feddan, making it suitable for use in silage production or organic compost, thereby ensuring optimal utilisation of the residues.

Economic importance and diverse uses

A report by the Field Crops Research Institute at the Agricultural Research Centre pointed to rising global demand for soybeans, identifying four main uses underpinning multiple industries:

1. Oils: Extracting soybean oil for cooking and food manufacturing purposes.
2. Animal feed: Using soybean meal, the residue left after pressing, as a protein-rich feed.
3. Plant-based milk: Producing soy milk as a dairy alternative for plant-based diets.
4. Various food products: Such as tofu, soy sauce and other soybean derivatives.