Reaching New Markets in Haiti. National Soybean Research Laboratory University of Illinois

Transcription

1 Reaching New Markets in Haiti National Soybean Research Laboratory University of Illinois

2 International Development WISHH 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. School Lunch Programs HIV/AIDs Nutrition Micro-enterprise Development Early Childhood Nutrition Empowering Women and Girls

3 NSRL/WISHH in Haiti The National Soybean Research Laboratory (NSRL) and the World Initiative for Soy in Human Health (WISHH) have been working in Haiti for over six years through the support of the Illinois Soybean Association. School Lunch Programs Nutrition education Training Seminars Nutrition support for HIV/AIDS Local product development

4 School Feeding in Haiti Began soy-enhanced lunch meal in 2009 in coordination with Haitian National School Lunch Program (PNCS). Incorporated Textured Soy Protein (TSP) into daily lunch at Caroline Chauveau girls school, located in central in Port-au-Prince. TSP incorporated into dishes like Haitian Rice & Beans. 320 girls receive TSP-enhanced hot lunch daily & nutrition education.

5 School Feeding in Haiti Benefits of Soy Enhanced School Meals: Higher Protein Intake Well Accepted Taste (using culturally appropriate recipes) Removes hunger as a barrier to learning Inexpensive high quality protein source (important when animal sources are too costly or unavailable) Supplements local foods to improve nutrition

6 January 2010 Earthquake 222,570 people killed and 300,572 injured 2.3 million people displaced, including 302,000 children 1.5 million children directly or indirectly affected 4,992 schools affected, 80% closed after the quake 60% of government, administrative and economic infrastructure destroyed $7.8 billion in damages and losses 90,000 jobs lost Source: US Department of State & UN Office Of The Special Envoy For Haiti

7 Soy Industry Emergency Response Immediately following the January 2010 Earthquake, NSRL and the Illinois Soybean Association organized the shipment of a container of soy-enhanced dehydrated soup to Haiti. Container contains approximately 975,000 servings of soup (potatoes, rice, TSP, carrots, lentils). Beneficiaries include: Haiti National School Lunch Program (PNCS) Government Commission on Food & Water Centres Gheskio (Government HIV/AIDS Centers) Local orphanages & community feeding centers

8 L Ecole Nationale Caroline Chauveau The Caroline Chauveau National School was remarkably one of the few buildings that survived the earthquake of January 12 th, The school is located in central Port-au-Prince not far from the National Palace.

9 Opportunities for Soy in Haiti Health Nutrition and growth Disease prevention Value - Soy is an Inexpensive, High Quality Protein - important when animal products are too costly or not available. - Impactful Protein to Supplement Local Foods to Improve Nutrition Functional Properties Water absorption Emulsification Texture

10 Food Processing & Value-Added New Products Defatted Soy Flour (DSF) Early Childhood Nutrition: weaning foods, gruels, nutritional supplements Baking sector: cookies, crackers, muffins, breads, cereals, cakes, doughnuts, pastas, dry mixes, tortillas, pancakes, pizza dough Textured Soy Protein (TSP) Meat Sector: convenience meat products, patties, sausages, fillings, paté korde (popular street vendor dish) Stews, ragouts, sauces, rice & beans-based dishes Soy Protein Isolate (SPI) & Concentrate (SPC) Fruit juices, nutritional products, meat & baking sectors

11 oy as a Functional Ingredient in New Products Bland Absorbs Flavor Conditions Dough Emulsifies Increases Whiteness Improves Texture Retains Moisture Absorbs Fat Keeps Product Fresh Longer

12 New Products for Nutrition Support Maternal and Early Childhood Critical first 1,000 day window Weaning and supplement products Monitoring & Evaluation (nutrition impact) School Feeding TSP-based dishes and fortified baked goods remove hunger as a barrier to learning HIV/AIDS, Tuberculosis, Malaria and other devastating diseases Soy-enhanced meals deliver high quality nutrition in small volumes Protein and calories help prevent body wasting often associated with HIV/AIDS

13 Nutrition Education, Outreach & Training Foundational piece with long-term impact Newspaper, Television, and Radio interviews discussing soy in local recipes and soy benefits for health and nutrition Included as a component in each project Seminar series each year Cooking training on incorporating soy products into local dishes and delicacies

14 Soy Foods Industry Development Build demand by technical transfer and sampling to businesses. Build demand through nutrition education and soy promotion Partner with non-governmental partners to reach large consumer groups with soy proteins Leverage resources with industry, governments and NGO/Private Voluntary Organization (PVO) programs

15 Job Creation Opportunities exist to build the food processing sector and produce value-added, consumer-ready products in Haiti both on the commercial and micro-enterprise scales. Development of the food processing sector will: Create jobs locally (especially with microenterprises development in rural areas) Reduce Haiti s reliance on imported foodstuffs Utilize local resources like fruits and grains Market development & Income generation According to the Haitian government, before the earthquake, unemployment affected 35% of the working population in Haiti. After the earthquake, job losses were suffered because places of work, equipment, stock, access to markets and energy sources were destroyed.

16 Thank you Research, Outreach and Education supporting soybean production and nutrition