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Jun 19, 2014
The trade team learns about cooking with soy flour at the NCI lab. Photo Credit: WISHH
This week the American Soybean Association’s World Initiative for Soy in Human Health (ASA/WISHH) program hosted a trade team comprised of bakers and importers from Bangladesh and Pakistan attending a “Baking with Soy Flour” Short Course at the Northern Crops Institute (NCI) in Fargo, N.D.
Jason Mattson explains soy production to trade team members. Photo Credit: WISHH
The team is gaining hands-on experience using soy flour in bakery products, along with the knowledge on the economic and functional benefits of using soy flour.
There are many activities outside of NCI planned for the week. On Tuesday, the team visited and had an evening meal at the Ron and Melissa Mattson family farm outside of Lake Park, Minn., which was organized by the Minnesota Soybean Research and Promotion Council. NCI Chair Karolyn Zurn was also there to help welcome the team. On Thursday, the North Dakota Soybean Council hosted a luncheon for the team in Fargo. Art Wosick, ASA/WISHH Committee member and North Dakota Soybean Council Board Member, was in attendance. The team travels to Mankato to have lunch at the Minnesota Soybean Research and Promotion Council office, followed by a visit the CHS soy flour facility on Friday.
Funding for this trade team is provided by the Emerging Markets Program (EMP) from USDA.
To see a feature article on the trade team’s trip by the Fargo Forum, click HERE.
