A Program of the American Soybean Association. Soy Around the World. Anita Florido, Regional Representative for Africa

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1 A Program of the American Soybean Association Soy Around the World Anita Florido, Regional Representative for Africa

2 Started in 2000 Created by: US Soybean Farmers American Soybean Association State Soybean Boards HQ in St. Louis, MO USA and Managed by ASA Washington DC University of Illinois-NSRL Strategic collaborations with USA VASP suppliers: Solae, Cenex Harvest States, Cargill, ADM and others

3 Mission: Create commercially sustainable solutions and opportunities for U.S. soy protein by improving the health and nutrition of people in developing countries by addressing protein deficiencies. Vision: The health and well being of the world population with protein deficiency in developing countries will improve through increased dietary consumption of high quality soy protein as well as through economic opportunities to incorporate U.S. soy protein into food manufacturing, livestock production, and aquaculture.

4 WISHH comprehensive programs WISHH limited activities

5 Soy Protein Products Defatted Soy Flour (+/- 50%): High protein feeding, baking improvers, blended cereals Textured Soy Protein (+/-50%): High protein meat analogs Soy concentrate (+/- 70%): Complimentary and meat substitutes Soy Isolate (+/- 90%): High protein beverages, meat enhancers/alternatives and therapeutic foods

6 WISHH Work Market Development Demand Building Consumer Awareness Micro Enterprise Activities Production Post Harvest Processing Application Finished product Supply chain development Farmer Interaction: Build markets and consumer awareness, so farmers will have a market to encourage them to grow more, while meeting the immediate consumer demand for high protein nutritious foods. Transformation of soybean into consumable foods utilizing SoyCow-VitaGoat micro enterprise technology to make soy products for immediate family consumption and community sales.

7 WISHH does not make anything or sell anything Existing Supply - Demand NEW Demand built Industry competes to capture & supply the new demand

8 Food and Feed Technology: Evaluating food and feed production systems, formulation development, cost benefit analysis, consumer acceptance surveys Business Development: Market research, trade team trainings, providing or facilitating access to financial assistance Nutrition Services: Assessments, planning, design and evaluation of nutrition needs, education, training and research Technical Assistance in Program Development: Intervention area research, benchmarking, program design, proposal writing

9 Latin America: SoyCow & VitaGoat production of soy foods in Guatemala Complimentary food development w/ ANDIFAR in Honduras Middle East - Asia: Ag development, processing, nutrition education, and association development in Afghanistan w/ consortium partners School feeding w/ soy foods in India Micro-enterprise development w/ soy foods in Vietnam Africa: Commercial product development of soy foods in Kenya & Nigeria Soy beverage, soy fortified biscuit and cassava/soy blended cereal for school feeding and commercial product development in Liberia Cameroon, Senegal, Angola, RSA, Mozambique, Malawi, Tanzania, Ethiopia, RCI, DRC, and others

10 Imagine the Possibilities Beverages Nutritional Facts: Kellogg's Special K Protein Shake Serving size: 10 FL. OZ (296ml) Calories: 180 Protein: 10 g - 20% DV Soy Ingredient: Soy Protein Isolate

11 Imagine the Possibilities Meat enhancers and alternatives Nutritional Facts: Morning Star Italian Sausage Serving size: 1 Link (64g) Calories: 120 Protein: 10 g - 12% DV Soy Ingredient: Textured Soy Protein Concentrate

12 Imagine the Possibilities Pastas, Snacks and Flour Blends Nutritional Facts: Martha Gooch Soy 7 Serving size: 1/2 Cup (56g) dry Calories: 200 Protein: 13 g Soy Ingredient: Soy Protein Isolate

13 Imagine the Possibilities Nutritional Bars Nutritional Facts: Martha Gooch Soy 7 Serving size: 1/2 Cup (56g) dry Calories: 200 Protein: 13 g Soy Ingredient: Soy Protein Isolate

14 Indigenous Foods w/ Soy

15 PVO orders soy ingredient by writing it into their proposals to donors Caution Soy ingredient is purchased through donor mechanism and shipped directly to the PVO in given country PVO distributes soy ingredient to beneficiaries as part of the overall food basket Caution Education on how to utilize the soy ingredient might be provided to beneficiaries by the PVO Caution Evaluation of acceptability and utilization of food basket might be conducted

16 Challenges: PVOs do the soy education independently - NO WISHH INVOLVEMENT Sometimes soy product is not accepted by beneficiaries & thus not utilized SOY PRODUCT WASTED Donor investment lost NO ROI Beneficiaries don t get the protein they required Commercial market gets ruined Investment loss can range from $10,000 $100,000 USD and more!!

17 Opportunities Involve WISHH during the proposal writing / development phase Include WISHH in the proposal as a technical subcontractor WISHH will design and conduct all nutrition education, product introduction, acceptability & utilization training and monitoring & evaluation services.

18 Soy is an excellent source of protein and can be incorporated in a variety of food systems Soy ingredients can be used in the commercial markets and food aid markets WISHH services are available to commercial companies and institutional feeding programs Sustainability can be achieved with commercial development of food products that meet humanitarian feeding needs

19 Resources Thank You