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Mar 05, 2015
WISHH Consultant, Dr. Sergio Serna, discusses the value of soy as a functional ingredient with seminar participants.
The American Soybean Association’s World Initiative for Soy in Human Health (ASA/WISHH) recently hosted seminars in El Salvador for two wheat mills that provide the primary source of wheat flour in the country. One of the companies alone mills 9,000 MT of wheat flour per month.
Technical staff and key commercial clients of the mills attended the hands-on seminar where they prepared a variety of breads enriched with defatted soy flour. Ninety percent of surveyed participants reported an increased knowledge of soy as a functional ingredient after the seminars and both companies requested continuing seminars for their clients as they pursue an initiative to enrich a portion of their flour with soy flour.
