Soybean Innovation Lab

Transcription

1 Soybean Innovation Lab MRA 5-Soybean Utilization for Human Nutrition December 4-5, 2014 Marilyn Nash and Craig Gundersen National Soybean Research Laboratory University of Illinois at Urbana-Champaign

2 Objectives Empower local businesses and organizations to operate self sustaining enterprises Soy dairy systems Promote uses of soybeans for human nutrition Increase access to high quality protein in foods Expand use of locally produced foods Increase demand for soybeans

3 Soy Dairy Installations in central America, Africa, Asia Anecdotal reports of successes and failures USAID Africare Food Security Review Guinea installations High demand for the soymilk Consistent source of soybeans Technical support Inconsistent M&E

4 Soy Dairy Guinea installations Objectives of the installation; site specific Training in use of equipment Basic literacy Business capacity building Marketing Product diversification Location, location, location

5 Soy Dairy Ghana (3) and Mozambique (2) Site characteristics Soybean sources Reasonable market or customer access Purpose for the system Facilities and equipment Capital investment Business plan

6 Soy Dairy - Accra, Ghana CSIR Food Research Institute Mary Glover Soybeans sourced? Soymilk, tofu, and later yoghurt Markets Women as food decision makers Local workers Institutions: hospitals, schools, restaurants

7 Soy Dairy - Tamale, Ghana Nyankpala, 17 km west of Tamale Flora Amagloh - SARI Center, SmartFarm Soybeans sourced locally at harvest Soymilk, later tofu and yoghurt Markets University for Development Studies, Nyankpla Campus and Tamale grocery shops School feeding program, 742 basic schools

8 Soy Dairy - Agona, Ghana Ashanti, Awurade Akwa Pure Soya Milk Prof. Joseph Kwame Osei Currently in soymilk production Soybeans grown on site and in northern Ghana Soymilk and tofu-expansion to meet demand Markets: Schools, hospitals, Health conscious elite

9 Soy Dairy - Mozambique Mocuba, WINNUA Asa Maria Tham Currently in maize processing Soybeans source is local Soymilk and tofu-expansion to meet demand Markets Schools and hospitals direct contracts Winnua shop in Mocuba

10 Soy Dairy - Mozambique Namaacha (near S. Africa) - Shokoti Rui Costa Alnutri beverages linkage Currently juice and oil processor Potential bottling capacity Soybeans source being located Soymilk, tofu, and yoghurt Brand concept - Saud Vital = Vital Health Markets mystery NGO in the works

11 Soy Dairy - Mozambique

12 Soy Dairy Ghana systems in transit Installations end of January Mozambique systems ready for shipping Installations end of February Trainings by Malnutrition Matters/WISHH Date collection initiated post-training Frequency of reporting Minimum of quarterly

13 Soy Dairy Measurements What is success? Product Volume, Product Portfolio, Profitability, Community Benefits. What are key management inputs? Oversight, Staffing Decisions, Marketing Implementation, Customer Identification. What are necessary supports? Training (Repair, Maintenance, Employee, Management), Education, Literacy, Product Use

14 Soy at Home Processing Three villages with 150 homes each Mozambique Access to local soybeans Low technology soy ingredient processing Soymilk Soy flour Tofu Roasted & cooked whole soybeans

15 Soy at Home Processing Identify the level of training needed to allow adoption of soy processing. To promote improved protein access in the home To promote small scale village product markets Small group trainings on processing soybeans Protein and nutrition education Education, processing and cooking instruction Education, instructions, and hands-on work

16 Soy at Home Processing Partner with IITA Identification of the sites Material development Survey development Trainings Surveys pre-training Semi-annual to annual surveys post-training

17 Low Trypsin Inhibitor (TI) Beans Low processing or low trypsin inhibitor beans available from Kristin Bilyeu Research question: Will low TI beans allow for shorter cooking times for soybeans in foods?

18 Low TI Beans Analysis Low TI beans are shown to reduce heating times and temperatures in meal production Low TI beans were evaluated in poultry and swine diets Reduced cooking times of value when fuel is costly or limited

19 Low TI Beans Analysis Collaborating with FSHN Dr. de Mejia NSRL processing low TI and regular soybeans into cooked whole soybeans, soymilk, soy flour and tofu Raw beans and processed products analyzed for levels of TI when reduced cooking times used

20 Low TI Beans Analysis Deliverables Literature review Methods for producing soy products TI analysis methods FSHN lab work in December and January Results and reporting

21 NSRL Activities Soy Dairy Ghana and Mozambique Soy Small Scale Processing Mozambique Low TI bean processing and analysis

22 National Soybean Research Laboratory Research, Outreach and Education Supporting Soybean Production and Nutrition

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