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May 21, 2015
Photo caption: Dr. Kirk O’Donnell (far right), works with Kishwan Bakery to use soy flour in cakes and cookies. Photo credit: ASA/WISHH
Through a United States Department of Agriculture (USDA) funded Quality Samples Program (QSP), five bakeries in Bangladesh received soy flour samples that were used in breads, cakes and cookies. The QSP program allows companies to produce full-scale production trials using U.S. soy flour and other U.S. agricultural products. One of the QSP requirements is to provide technical assistance on how to use the soy flour.
Dr. Kirk O’Donnell, a soy flour technical consultant, spent one or two days at each bakery, working with the head bakers, managers and production staff on incorporating soy flour into existing recipes, observing the production trials and answering technical questions. The five bakers were pleased with the results and future orders of soy flour are anticipated.
The QSP program follows a February 2014 visit by Dr. O’Donnell, where he met with several bakeries to explain the functional and economic benefits of using soy flour. Based on these visits, the American Soybean Association/World Initiative for Soy in Human Health (ASA/WISHH) applied and received QSP funding.
