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WISHH Soy News
August 2006
Join WISHH Midwest Workshop For Soyfoods Training and More
Apply now for travel scholarships
Discussions on sustainable public-private partnerships, soy and health as well as economic development with soyfoods are all scheduled for the upcoming WISHH Midwest Workshop. WISHH has travel scholarships available to assist participants for the annual event held at the National Soybean Research Laboratory (NSRL) in Urbana, Illinois. Because of demand for more intensive training, WISHH and NSRL have expanded the program from three days to a full week, October 16-20, for attendees choosing to stay. The program includes discussions on the role of soy protein in the fight against malnutrition as well as infectious diseases. Participants get hands-on experience in the NSRL test kitchen as they incorporate high-protein soy foods into international recipes as well as visit a soybean farm and soybean processor. The program also addresses business models where developing country entrepreneurs can create sustainable economic growth with U.S. soybeans and soy products. “The Midwest Workshop was an eye-opener because of the new information we have been exposed to about the many new products made out of soy,” said 2005 participant Dr. Samuel Asante-Mensah of Adventist Development Relief Agency in Ghana.
Who should attend?
- Representatives of private voluntary organizations (PVOs) and non-governmental organizations (NGOs), including field staff and headquarter office representatives
- Entrepreneurs from developing countries and private industries interested in partnerships with the public sector and growth opportunities with soyfoods
- Government representatives working in development activities
Go to www.wishh.org for a copy of the draft agenda for the program.
For information on participation and travel scholarships, please contact Anita Parker at aparker@soy.org
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| Private voluntary organization and government representatives and business entrepreneurs watch a demonstration on soy processing technology during last year’s WISHH Midwest Workshop at the National Soybean Research Laboratory in Illinois (USA). In 2006, WISHH will host the program during the week of October 16 to provide discussions on sustainable public-private partnerships, soy and health as well as economic development with soyfoods. |
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Representatives of private voluntary organizations and governments and business entrepreneurs can receive hands-on training with soyfoods at the WISHH Midwest Workshop at the National Soybean Research Laboratory in Illinois (USA). WISHH will host the program during the week of October 16 to provide discussions on sustainable public-private partnerships, soy and health as well as economic development with soyfoods. |
Nutrition Study in Kenya Yields Positive Results
In partnership with Catholic Relief Services (CRS)- Kenya, WISHH explored the value of adding textured soy protein (TSP) and defatted soy flour (DSF) to the diet of orphans and vulnerable children (OVCs) in the Nyanza Province. A total of 191 “families” (consisting of caregivers and orphans) were recruited into the following groups: soy only, soy plus maize and beans, maize-and-beans only, and control group. During the time of the project, there was a severe drought and famine and, in some cases, the foods provided in rations were the only source of food for the households. Overall, 47 percent were able to gain weight and 23 percent maintained weight and the majority improved or maintained other measures (mid-upper arm circumference and strength measures). The best results for reversal of stunting and underweight-for-age signs in children were found in the group that received soy plus maize and beans. The best results for reversing wasting were in groups that received soy alone and soy plus maize and beans. The results suggest that the addition of protein works best when a source of calories are present and that the soy groups fared the best in improving or maintaining nutritional status during the famine/drought period.
Kenya Sees Growth in Number and Types of Soy Products in the Marketplace
When WISHH began working in Kenya four years ago, few products in the marketplace included soy ingredients. Today, much of the bread sold in Kenya has soy flour boosting its nutritional benefits, reports Mary Kanyingi, WISHH representative based in Kenya. Consumers are showing an increased preference for soy in a wide range of products. The most common soy-containing products in supermarkets include:
- Blended cereals used to make porridges for infants, people who need healthier diets and others affected by devastating diseases.
- Bread and chapatti (flat bread) where soy flour is added
- Soy tea and soy coffee
- Soymilk
WISHH also anticipates the increased usage of textured soy protein and the use of soy in various types of beverages in the coming year(s).
Presentations from Short Course in South Africa Now Available
In response to requests for information from WISHH’s May 2006 program in Pretoria, South Africa, WISHH has posted materials at http://www.wishh.org/workshops/sabeverageworkshop.html. The course, “Winning Market Share and Serving Consumer Nutrition Needs with Soymilk, Soy-Enhanced Beverages, and Soymilk Derivatives” brought together processors, suppliers and others from multiple countries in the Southern Africa Region. The WISHH website offers presentations made by Malnutrition Matters, Solae, BMI Foodpack, Soyatech, Givaudan, the HACCP Academy, Tetra-Pak, and others.
Opportunity for Soy Use in Rwanda
Earlier this year, Sophie Walker, manager at KenAgri in Nairobi, visited several East African countries on behalf of WISHH. Walker’s aim was to conduct outreach to companies in Ethopia, Eritrea, Burundi, and Rwanda that might have interest in using soy in their food products.
She found particular interest in soy in Rwanda where Walker met with 15 companies, including those in the baking, cereal blending and meat sectors. Some of the general feedback she received regarding the possible use of soy in food products in Rwanda includes:
- Companies indicated interest in soy mainly for its functional properties, particularly if it could assist in reducing production costs and/or increasing yields. Companies also expressed an interest if soy could improve the taste of a product, as well as its quality.
- There is currently limited use of soy across multiple food sectors.
- While some companies indicated that consumers prefer to buy products they know and trust, other companies reported that consumers’ preferences are changing. Consumers are asking for better quality products, improved packaging, greater product diversification, and more “natural” products.
- Though consumers are price conscious, several companies said that a segment of consumers would pay a premium for higher quality products. Although soy’s nutritional profile is one of its great benefits, companies said that consumers were not aware of this asset.
Please go to www.wishh.org in the coming weeks for Walker’s presentation about her visits in the region. WISHH anticipates it will be posted to the website by the end of September.
Honduras Pursues National Strategy on Nutrition for Weaning Sector
The Honduran Ministry of Nutrition and Food Security has requested that WISHH provide technical support for development of soy-based nutritional products to help meet the specific needs of pregnant women, lactating mothers and children 6 months to 3 years of age. In July, Dr. Armando Reyes Pacheco, WISHH's representative in Honduras accompanied Honduras’ Director of Food Security and Nutrition of the Ministry of Health Dr. Samuel Mejía and Dr. Sandra Ramirez, who is in charge of Health Promotion and Assistant to the Vice Minister of Populations at Risk, to WISHH's headquarters as well as the U.S. Agency for International Development and others in Washington, D.C. They also traveled to the National Soybean Research Laboratory at the University of Illinois, in their quest to develop a "fortified - supplementary product" that will be incorporated into AIN-C (Asistencia Integral al Niño en la Comunidad), as part of the Government of Honduras' National strategy on Nutrition and Food Security. The importance of weaning foods, highlighted at WISHH conferences held in Honduras and Washington, D.C. earlier this year, is a growing area of focus for public policy makers around the world.
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| Honduran National Director of Food Security and Nutrition Dr. Samuel Mejia, and Adviser and Assistant to the Minister on Populations at Risk Dr. Sandra Ramirez pose with WISHH staff and farmer leaders in Washington, D.C. The Honduran Ministry of Nutrition and Food Security has requested that WISHH assist them in development of soy-based nutritional products to help meet the specific needs of pregnant women, lactating mothers and children 6 months to 3 years of age. |
WISHH Trains Honduran Bakers
WISHH trained more than 30 bakers in Honduras in March by organizing a conference that explained the nutritional and business potential for U.S. soy. The training builds on the success the Honduran bakers have had with WISHH training, recipes and other assistance. Last year, the Honduran government purchased soy-fortified cookies from the bakers for its school lunch program. A Honduran baker is also using U.S. soy flour in the traditional Honduran bread products it is exporting for consumption in Hispanic markets in the United States. WISHH’s work in Honduras is supported by the U.S. Agency for International Development as well as soybean checkoff funds. Cargill is a key partner in the program.
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| WISHH Honduras Representative Emy de Reyes-Pacheco (3rd from left) views soy-enhanced bakery foods made in conjunction with WISHH’s training program attended by more than 30 bakers. |
Calendar of Events
August
Winning (East African) Market Share, Serving Consumer Nutrition Needs, With US Soy Ingredients—August 22 in Dar Es Salaam, Tanzania
WISHH will host the seminar for African business leaders to explore how soy can help them market healthy foods with much-need protein and other nutrients. The program is supported by the U.S. Department of Agriculture’s Global Based Initiative.
Contact Mary Kanyingi at mkanyingi@kenyaweb.com for more details
September
Soya Summit 2006: Food & Energy for the 21st Century--September 18-20 in St. Louis, Mo. Co-sponsored by The Solae Company, this event will bring together leaders from the food and energy sides of industry to explore these key issues. In addition, a third day of hands-on workshops will include "Incorporating Soy Proteins into New Food Formulations" at The Solae Company’s nearby pilot plant and development center. Other workshops include "Taste of Soy: Beyond Ingredients, Bring on the Food and more." Registration is available online at www.soyasummit.com Group and special non-profit organization rates are available.
Dry, Blended and Textured Soyfood Workshop—September 19-22 in Johannesburg, South Africa. Keynote speakers will include Dr. Clyde Stauffer and Dr. Mian Riaz. Contact Jacobus Heyns, Soy in Southern Africa Alliance Programme Officer, at jpheyns@telkomsa.net for further details.
Soy Protein for Human Nutrition and Health --- September 28 in Accra, Ghana WISHH-sponsored conference on health, nutrition, soy protein and current food technology incorporating soy into common foods. Contact Mike Martin, Martin and Associates, martinmc@skynet.be for further details.
October
Nairobi International Trade Fair—October 2-8 in Nairobi, Kenya
Companies can exhibit at this event that attracts more than 300 national and international exhibitors and 30,000 trade visitors. WISHH will be there and is eager to hear from companies that also want to exhibit. Contact Mary Kanyingi at mkanyingi@kenyaweb.com for more details
Soy & Health 2006 - Clinical Evidence and Dietetic Applications—October 12-13 in Düsseldorf, Germany offers scientific information on the health effects of soyfoods and soybean constituents. http://users.skynet.be/am008250/soy/
WISHH Midwest Workshop--October 16-20 in Illinois www.wishh.org offers details on the event and travel scholarships
World Food Day—October 16--The Food and Agriculture Organization of the United Nations celebrates World Food Day each year www.fao.org
Soy, Nutrition & Health Resources Available on the Internet
WISHH Website Offers Many Resources
www.wishh.org offers information on WISHH activities as well as an HIV/AIDS database, food basket as well as protein calculation tools, and a soy recipe exchange for professionals, dietitians, nutrition advisors, and soy lovers at home.
New Research from Mexico Shows Soy Protein May Help Lipid Disorders
The Instituto Nacional de Ciencias Medicas y Nutricion Salvador Zubiran released a study this month that reports how eating soy protein may help control diseases related to lipid disorders. N. Torres and colleagues summarized, "This review examines the evidence on the possible mechanisms for which soy protein has beneficial effects in diabetes, obesity and some forms of chronic renal disease. Consumption of soy protein due to low methionine content reduces serum homocysteine concentration, decreasing the risk of acquiring a cardiovascular disease." http://www.innsz.mx/homesp.html is the Instituto’s website
Soy Companies Can Gain Visibility and Contacts Through Global Resource Book
Soyfoods representatives from around the world can gain recognition in the Soya & Oilseed Bluebook, published by Soyatech. www.soyatech.com/bluebook/about.ldml
offers information about this reference tool for processors, producers, research facilities, traders, and equipment manufacturers. It contains information on companies, trade associations and government agencies as well as production and utilization statistics, processing flow charts, a glossary of oilseed terminology, trading standards and nutritional data. The annual print edition of the Soya & Oilseed Bluebook is published each September. Throughout the year, updated industry information is also made available online at Soyatech.com.
Free Soyfoods Guide Offered Via Internet
The Soyfoods Guide—Tips and information for Using Soyfoods is a helpful free resource that is available at www.soybean.org along with many other resources on soy and health. The publication is distributed by the United Soybean Board (USB) with support from state soybean checkoff boards.
U.S. Soyfoods Council Represents Multi-Faceted Industry
The Soyfoods Council also offers a wide array of recipes and other information at www.soyfoodscouncil.com Its membership represents nearly all facets of the food industry including soyfood product manufacturers, ingredient suppliers, state and national soybean checkoff boards, food retailers and distributors, health and food professionals.
Soy Daily Website Offers Hot News on Soy Companies and More
http://www.thesoydaily.com/ carries the latest news on soyfoods and the companies that sell them. The publication describes itself as “The World’s Largest Online Newspaper Devoted to Soy and Other Natural, Healthy Products”.
World Bank Report Finds Malnourished Children Can Lose up to 10 Percent of Lifetime Earnings
The World Bank has released a report that warns that malnutrition is costing poor countries up to 3 percent of their yearly gross domestic production (GDP), while malnourished children are at risk of losing more than 10 percent of their lifetime earnings potential. The report also says malnutrition may increase the risks of HIV infection, while reducing the numbers of children and mothers who survive malaria. The report—Repositioning Nutrition as Central to Development is available at www.worldbank.org/nutrition
About WISHH Soy News
Soy News is a monthly e-newsletter produced by the World Initiative for Soy in Human Health (WISHH, www.wishh.org) and supported by the Global Development Alliance Bureau of the United States Agency for International Development (USAID). WISHH Soy News provides information relevant to processors, suppliers, traders, and others that are interested in or engaged in the soy industry. It aims to inform readers about research findings, market trends, new products, consumer attitudes, events, marketing tools, and other relevant information for businesses. To make WISHH Soy News as effective as possible, write to us and let us know what you would like to see and learn about! Please forward your questions or feedback to the WISHH Program Assistant at wishh@soy.org. Because of the importance of soy in international diets, the United Soybean Board, state soybean organizations and the American Soybean Association, support the WISHH program.
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