Soybeans have become the major source of protein in poultry and swine diets in much of the world. In order to make optimum use of both soybean meal and full fat soy their nutritional quality must be well defined. This involves both a quantification of energy and nutrients, as well as an estimation of the adequacy of processing. Under-processed soy products contain antinutritional factors such as trypsin inhibitors and lectins, while over-processed soy is characterized as having reduced lysine availability. It is the objective of this site to provide ready access to information regarding both the nutritional composition of soy, and quality control measures, to nutritionists, quality control specialists, purchasing agents, and researchers.