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Jun 25, 2014
Dr. Sergio Serna explains the advantages of adding soy flour to bread during a short course in Managua, Nicaragua. Credit: WISHH
This month, the American Soybean Association’s World Initiative for Soy in Human Health (ASA/WISHH) program, with funding from USDA’s Foreign Market Development (FMD) program, sent a technical consultant to Nicaragua to conduct a baking seminar. More than 30 people attended the seminar, which was held at the National School of Hospitality. The Honorable Phyllis M. Powers, U.S. Ambassador to Nicaragua, inaugurated the event.
The seminar consisted of a theoretical short course related to the use of soybean products for the production of baked goods. The second portion of the seminar was a hands-on baking course where Dr. Sergio Serna, ASA/WISHH technical consultant, taught participants how to incorporate soy flour into traditional Nicaraguan breads. During the hands-on course participants clearly saw the advantages (increased yield, improved texture and improved nutritional value) of replacing 6 percent of the wheat flour with soy flour.
