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Utilization for Human Nutrition

Objectives

  • Integrate soy’s high quality protein into diets of malnourished communities by adapting diverse forms of soy to local cuisines and flavors

  • Promote soy utilization at the household level through NGO-capacity trainings on food processing, food safety, and nutrition education

  • Introduce soy to national school lunch programs and other institutional feeding programs through food processing instruction, soy food supplier networking, and policy lobbying

  • Establish and support soy food micro-enterprises through training on equipment use, food safety and packaging, marketing, FDA certification, and business development

  • Increase production capacity of medium and large-scale soy processing plants to increase market availability of soy foods

Resources

Presentations

   

Photos & Videos

Soy Food Recipes

 

Meet the Team