The soya bean, fruit of the humble soya plant, is one of the oldest vegetables known to man. It made its first recorded appearance over 4,000 years ago in a Chinese farming manual, but was not introduced into Europe and America until the 18th century. The USA is now the world's main grower, producing over 60 per cent of the world's supply.

The first westerners to benefit from the nutritional goodness of soya were farm animals - cows, pigs sheep and poultry. During the Second World War when usual sources of proteins and oils were in short supply, soya began to make its valuable contribution to the human diet. Meat analogue products made from textured vegetable protein (soya protein) were first introduced by the food industry during 1965 but were regarded by many as 'poor man's meat'.

soya protein is made from dehulled soya beans once the oil has been extracted. They are ground up to make soya flour which is then mixed with water to remove the soluble carbohydrate. The residue is formed in to its final shape - chunks, mince or flakes. Sponge-like in texture and bland in taste soya protein should be marinated or flavoured before being added to dishes. Not only is it an excellent source of nutrition and fibre, but it adds substance and bulk to vegetarian products.

All forms of dehydrated soya protein are available in health food stores. It needs to be reconstituted using two parts water to one part soya protein and left to stand until all the liquid has been absorbed. Rehydrated soya protein becomes perishable like any fresh product and should be refrigerated immediately or frozen for later use. It is also suitable for microwave cooking.

As demand for meat begins to fall and vegetarianism steadily increases, the production of retail products made from soya protein has become a firmly established industry. Supermarket shelves now carry a wide range of vegetarian ready meals such as lasagne, cottage pies or pasties containing soya protein, and processed soya protein products like meat-free burgers and sausages.

soya protein contains no cholesterol. almost no fat and is low in sodium.

It is high in potassium, a good source of essential amino acids and contributes calcium and magnesium to the diet.

Typical western diets are notoriously rich in saturated fats and have often been linked with high rates of coronary disease.

Far Eastern countries such as China and Japan where lower fat and higher fibre intake in the daily diet has been the subject of many studies by nutrition experts shows lower rates of heart disease and of colon and breast cancer. It is no coincidence that, in such countries, soya foods make up a major part of the staple daily diet.