soybeans (भटमास)
About soybeans (भटमास)
Soybeans, known as *bhatmas* in Nepali, are a significant crop in Nepal, contributing to both human and animal nutrition. They are a versatile food, consumed in various forms across the country. Nepal's varied climate allows for cultivation in different regions. Soybeans are particularly important in rural areas as a source of affordable protein. It's a vital component of the diet for many, especially those who may have limited access to meat or other protein-rich foods. From being roasted and eaten as snacks to being transformed into *kinema* (a fermented soybean product), soybeans have carved a special place in the Nepali cuisine. Besides their direct consumption, they are also used in feed for livestock, indirectly contributing to the nation's economy. Soybeans have the potential to address food security and nutritional challenges in the country.
Nutritional info
These are the major micro nutrients found in soybeans
Seasonality
Soybeans in Nepal are primarily a monsoon (summer) crop, with planting typically occurring during the months of May-July, coinciding with the rainy season. The harvest period usually falls around October to December, after the monsoon rains have subsided. There might be variations in the planting and harvesting times depending on the specific geographical region and altitude within Nepal. For example, higher altitudes might have a slightly delayed growing season. The availability of fresh green soybeans (edamame) is usually during the early months of harvest (October-November). Processed forms of soybeans, like dried beans, tofu and *kinema*, are available year-round.
History
The history of soybean cultivation in Nepal isn't extensively documented, but it is believed to have been introduced centuries ago through trade and migration, primarily from other parts of Asia. The crop was likely initially adopted by communities in the hilly regions. Over time, soybeans became deeply rooted in local culinary practices. Fermented forms of soybean, like *kinema*, have been part of the cultural diet of some ethnic groups for generations. Although it is an old crop to nepal, the focus on commercial cultivation and the development of modern farming techniques for soybeans in Nepal are more recent, often linked with agricultural development initiatives aimed at enhancing food production and addressing nutritional needs. However, traditional cultivation still continues side-by-side using the old methods. The history of soy in Nepal is thus a combination of traditional usage with a modern uptake.