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Sep 24, 2015
Participants discuss their experience adding textured soy protein to traditional Honduran foods during the in-kitchen portion of the “Soy Applications in the Preparation of Food for School Feeding Programs” held in Tegucigalpa, Honduras on Sept. 8, 2015.
This month, the American Soybean Association’s World Initiative for Soy in Human Health program (ASA/WISHH) hosted a seminar in Honduras focused on improving the school lunch program with soy-enhanced meals.
The seminar, “Soy Applications in the Preparation of Food for School Feeding Programs”, included lectures about the benefits and uses of soy protein products by Dr. Marilyn Nash with the National Soybean Research Laboratory at the University of Illinois and Adela Perez. The lectures were followed by a hands-on training attended by two dozen participants, including representatives from the Honduran Government. The training resulted in creative applications for soy ingredients in local foods. Teams were impressed with the versatility and quality taste of soy ingredients when used in traditional menus and will continue discussions surrounding the use of soy in school lunch programs.
