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Dec 08, 2016
Bakers in Myanmar receiving hands-on training on how to use soy flour in baked products. Photo credit: ASA/WISHH
American Soybean Association World Initiative for Soy in Human Health (ASA/WISHH) Asia Division Director Alan Poock spent the last week attending training on incorporating U.S. soy flour in baked products.
The U.S. Department of Agriculture (USDA)- funded Global Based Initiative included one-day training sessions in both Cambodia and Myanmar. Bakers and importers attended each session, led by Dr. Suresh Itapu, a soy food and baking expert. Itapu covered a wide range of topics, including the functional, nutritional and economic attributes of using soy flour; bakery safety and global trends in the baking industry.
In addition to attending the soy flour baking courses, Poock also met with possible partners on Quality Samples Program proposal, the Foreign Agriculture Service (FAS) attaché in Myanmar, and identified potential participants for the 2017 INTSOY course that will be held at the Northern Crops Institute (NCI) in Fargo, N.D.
USDA funds supported Poock’s trip.
