AURO-The-Natural-Choice-for-daily-Life-04.2019

SOYA OIL AN OIL WITH MANIFOLD OPPORTUNITIES The smell of soya oil is keen, musty or nutty and is char- acterised as pleasant. The oil is won from the seeds of the soybean that was cultivated in China as early as 3.000 B.C. and in Korea around 1.000 B.C. The annual plant is a mem- ber of the papilionaceae family and was originally a byproduct from the cultivation of concentrated feeding- stuffs for livestock farming. Nowadays, this vegetable oil is mainly used in comestible goods like salad oils, marge- rine or cooking fats. The residues from the soya oil pro- duction, e.g. the grist and presscake left from the extrac- tion process, are rich in protein and can therefore be used as animal food. The cosmetics branch uses the fatty acids contained in soya oil in body care products and bath oils. Other applications include the use as quick-drying oil in paints and fillers or in printing inks for newspapers. Soya oil can be won from the soybeans by press- ing or by extraction. Pressed soya oil is light yellow whereas the extracted oil appears brownish-yellow. At AURO, we use the light yellow oil from certified organic farming (cof) as soap in many products. A marvellous bean with risky side effects The soybean constitutes a great danger to South Ameri- ca‘s primeval forests. Since the 1970s, a real soya boom has developped that is responsible for the disappearance of nearly all of the Atlantic rainforest and big parts of the Cerrado savanna. In the meantime, the soya cultivation areas have advanced deep into the Amazon region although the rainforest soil is not even suited for the cultivation of soya. The use of soya as animal feed and the manifold neg- ative implications for the environment once more show that we are in desperate need of a global-scale sustainable agriculture. ORIGIN: ITALY from c ertified o rganic f arming Oils and fats cof 48