Soybean oil is a vegetable oil extracted from the seeds of the soybean ("Glycine max"). Major crops include maize, groundnut, soybean, wheat, and mustard. Wheat and soybean yields also rose significantly. Oilseeds such as rapeseed, mustard, linseed, soybean, castor, and sesame are grown on nearly . Most developed models are about wheat, maize, rice and soybean. The frying oil varies regionally, and versions used include sunflower, soybean, rapeseed and palm oil. Other endeavors such as catfish, poultry, rice, corn, and soybean farming have assumed greater importance. Risograph printers use a soy ink made from vegetable soybean oil. But from the 1930s through the 1970s soybean acreage surpassed corn. Related drying oils include linseed, safflower, poppy, and soybean oils. Soy milk flavor quality differs according to the cultivar of soybean used in its production. Soy protein is a protein that is isolated from soybean. Soy protein concentrate retains most of the fiber of the original soybean. In Japan, it is a pest to soybean and fruit crops. Margarine made from hydrogenated soybean oil began to replace butterfat.