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Dec 19, 2013
This week, with funding from USDA’s Market Access Program (MAP), the American Soybean Association’s World Initiative for Soy in Human Health Program (ASA/WISHH) brought six representatives from commercial food processing companies in Guatemala and El Salvador to an extrusion short course at Kansas State University (KSU).
The course was tailored to the needs of the individual companies represented, touching on ingredients and functionality in extrusion, the production of snacks and breakfast cereals, fortified blended foods and other nutritional supplements, as well as expanded high-protein snacks. The group also visited Wenger facilities to discuss extrusion hardware as two of the companies are considering purchasing extrusion equipment. Carlos Campabadal of KSU led the team of participants.
