Latest Free Online Books
- History of U.S. Federal and State Governments' Work with Soybeans (1862-2017)
Date added: April 6th, 2017
- History of the U.S. Regional Soybean Industrial Products Laboratory (1936-2017)
Date added: March 3rd, 2017
In October 1972 Willam Shurtleff and Akiko Aoyagi began full-time research on soyfoods in Japan while writing The Book of Tofu. In August 1976 they founded SOYINFO CENTER (named Soyfoods Center until 31 Dec. 2006) in California.
To be the world's leading source of information on soy, especially soyfoods, new industrial uses, and history, in electronic database, online and printed book formats. To provide the information needed to transform soybeans into food products. To publish a history on every major subject related to soybeans and soyfoods.
Our books have sold more than 830,000 copies. These include three popular books (The Book of Tofu, The Book of Miso, The Book of Tempeh), three production manuals (Tofu & Soymilk Production, etc.), 40 comprehensive bibliographies, plus market studies, histories and books of color graphics.
Building an Industry
Our three production manuals have played a key role in starting more than 450 soyfoods businesses in the United States, Europe, Latin America, and Africa .
Contains more than 94,400 records from 1100 B.C. to the present, including more than 78,800 published documents, 16,560 commercial soy products, 6,180 original interviews and overviews, and 7,800 unpub-lished archival documents.
More than 80,000 documents, almost all of which have a record in the SoyaScan database. Graphics Collection: More than 4,000 labels, ads, sell sheets, and other graphics, mostly color originals, arranged by subjects.
Free Digital History Books on Google Books
65 books by Shurtleff and Aoyagi on soyfoods and soybeans have been published on Google Books. Each contains hundreds of color graphics and a detailed bibliography. Since 2008 our main activity has been publishing these comprehensive, free digital books.
Please contact us by phone if you are interested.