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100% Export Oriented Unit

Soya Chunks

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Product Soy Chunks
Botanical Name Glycine max L
Origin India
Usage Natural Caramel
Type Conventional
Availability Throughout Year
Shelf Life 1 Year From Production Date.
GMO Status Not Genetically Modified
Storage Condition Cool & Dry
Packaging 10 Kg, 15 Kg, 20 Kg In Pp Bags
Labelling As Per Buyer’s Requirement
Microbiological Parameters As per Buyer Requirement & Importing Country Norms
M O Q 10 MT

Soya chunks are a high-protein, vegetarian food product made from defatted soy flour, which is processed into small, dry, chewy pieces. They are widely used as a meat substitute due to their texture and nutritional value, being rich in protein, fiber, and essential amino acids.

India is one of the largest producers and consumers of soya chunks, with major production hubs in Madhya Pradesh, Maharashtra, Punjab, and Rajasthan. The soya crop is typically harvested between September and November, following the monsoon season. India not only meets its domestic demand but also exports soya chunks to countries in the Middle East, Africa, Southeast Asia, and Europe.

India holds a strong position in the global market for soya chunks, largely due to its extensive soybean cultivation and growing vegetarian population, driving both production and export growth.

Process

FLOW CHART
STEPS MACHINE DESCRIPTION
Storage Before Processing Flat Storage Or Vertical Silos Store The Raw Material
(Defatted Soya Flour)
Mixing/ Blending And Pre-Conditioning Blender The Raw Material Passes Through The Pre-Conditioner Or Mixing Cylinders Where Moisture Can Be Applied Evenly In Water Or Steam, With A Moisture Content
Cooking Extrusion Extruder Machine Cooking Extrusion Of Soy Flour So As To Obtain Nuggets.
Drying Dryers Dryer Used For Reducing The Moisture Content Of The Final Product.
Cooling Cooling Conveyor A Cooling Conveyor With Several Cooling Fans Used Generally.
Packaging

 

 Automatic Weighing And Packaging Machine This Is Automatic Machine Used For Weighing And Packaging Of Soya Nuggets According To Market Demand.

 

Common Uses

  • Cooked as a meat substitute in curries, stir-fries, and gravies.
  • Added to soups and stews for extra protein and texture.
  • Used in salads and wraps after boiling and seasoning.
  • Incorporated into vegan and vegetarian dishes as a nutritious filler.
  • Used in snacks like cutlets, patties, and kebabs for added protein.
  • Soaked and blended into stuffing for parathas and rolls.

Potential Benefits

  • High in plant-based protein, supporting muscle growth and repair.
  • Low in fat and cholesterol, promoting heart health.
  • Rich in fiber, aiding digestion and preventing constipation.
  • Supports weight management by increasing satiety and reducing cravings.
  • Provides essential minerals like iron, calcium, and magnesium.