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Jul 03, 2014
Dr. Sergio Serna explains the advantages of adding soy flour to bread during a short course in Guatemala City, Guatemala.
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 Guatemala to conduct a baking seminar. The seminar, held in conjunction with the largest wheat mill in Guatemala, promoted the use of soy flour in baked goods. The seminar included a theoretical short course and a hands-on baking course led by Dr. Sergio Serna and directly addressed the value of adding soy flour to the company’s baked products.
