IMPACT OF CULTIVATION TECHNOLOGIES ON SOYBEAN PRODUCTION AND QUALITY

Legumes are considered the second most important food source after cereals. One of high protein legume – soybeans is new species for growing in Latvia. Biochemical composition variable dependent on varieties, and highly affected by environmental factors, including fertilisation presence Rhizobium bacteria. Therefore, present study was conducted to evaluate a chemical soya (Glycine max L) differently fertilized grown different places In this evaluated protein, fat, fibre content yield soybean variety ’Laulema’ at (F1-F6) background Stende Vilani. Overall results three-year analysis (2018-2020) showed that ‘Laulema’ ranged from 31.0 38.9%, values total crude fat 19.4 22.4, but 10.5-13.7%. Significant difference observed among background, year climatic conditions. Soybean productivity depends large extent Providing favourable conditions development bacteria availability balanced nutrients plants, can reach 2 - 3 t ha-2 also Latvia