The earliest known cultivation of soybean (Glycine max (L.) Merrill) in Africa was in Egypt in 1858, followed by Tunisia in 1873, Algeria in 1880 (Soyinfo Centre). Other sources urgue that soybean was introduced to Algeria by Trabut, a French agronomist at a government botanical station in 1896. Algeria, a French colony was important to France as a place for acclimatization of plants, especially soybean. The next record of soybean cultivation in Africa was in 1903 when they were grown in South Africa at Cedara in Natal and in the Transvaal. According to Rhodesian Agricultural Journal (1906), soybean was first cultivated in Zimbabwe in 1906. Soybean was also introduced to Mauritius in 1907 by P. Boname (Boname 1910; Moutia, in Whigham 1975).
SOYBEAN is the most nutritious crop in the world containing 40% protein and 20% oil, both of which are vital in human and animal diet.
Soybean contains at least 100% more proteins than any other common crop and yields 5-10 times more protein per unit area than other crops.