Editing Soybean (section)

===Indian subcontinent===
By the 1600s, soy sauce spread from southern Japan across the region through the [[Dutch East India Company]] (VOC).
[[File:Soya Bean.jpg|thumb|From a high-altitude area of [[Nepal]]]]
[[File:Soyabean field.jpg|thumb|[[India]]|alt=Field in India]]

While the origins and history of Soybean cultivation in the [[Eastern Himalayas]] is debated, it was potentially introduced from southern [[China]], more specifically [[Yunnan]] province.<ref>{{cite book |last1=Shurtleff |first1=William |url=http://www.soyinfocenter.com/books/140 |title=History of Soybeans and Soyfoods in South Asia / Indian Subcontinent (1656–2010) |last2=Aoyagi |first2=Akiko |publisher=Soy Info Center |year=2010 |isbn=978-1-928914-31-0 |access-date=February 18, 2012}}</ref><ref name=":4">{{Cite journal |last=Tamang |first=Jyoti Prakash |date=September 2024 |title=Unveiling kinema: blending tradition and science in the Himalayan fermented soya delicacy |journal=Journal of Ethnic Foods |volume=11 |issue=1 |pages=29 |doi=10.1186/s42779-024-00247-1 |doi-access=free |issn=2352-619X}}</ref> Alternatively, it could have reached here through traders from [[Indonesia]] via [[Myanmar]]. [[Northeast India]] is viewed as a passive micro-centre within the soybean secondary gene centre. Central India is considered a tertiary gene centre particularly the area encompassing Madhya Pradesh which is also the country largest soybean producer.<ref name=":4" />