The soybean is native to Southeast Asia, where more than 1,000 varieties are grown. Written records reveal that the soybean has been grown in China for more than 4,000 years. Along with rice, wheat, barley, and millet, the soybean was considered one of the five sacred grains of China.

In 1804, soybeans were brought to the United States in sacks as ballast on a ship returning from China. They were first grown as a curiosity and then, for more than 100 years, were chiefly grown as forage and soil-building crops. During the Civil War, however, soybeans were grown as a substitute for coffee beans and at that time were known as the American coffee bean.

In 1898, the U.S. Department of Agriculture encouraged the production of soybeans by introducing many more new varieties from China and Japan. Production increased in the 20th century because of the successful attempts of breeders to develop soybean plants better adapted to North American environmental conditions. Also, farmers learned better ways of growing these crops and industry developed new methods of processing the bean.

The United States was a principal importer of soybean oil and beans until World War II, when it greatly increased its own production to meet shortages of oil and protein food. After World War II, the United States changed its position on the international soybean market from a major importer to a major exporter.

The soybean is Glycine max of the family Leguminosae.