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Feb 12, 2015
From left to right: ASA/WISHH Asian Division Director Alan F. Poock, BABBMA President Mr. Rafiqul Islam Bhuiyan and Jim Hershey, ASA/WISHH Executive Director, at the MOU signing ceremony.
Six bakeries in Bangladesh will learn more on the functional, nutritional and economic benefits of using soy flour in their products. Jim Hershey, the American Soybean Association’s World Initiative for Soy in Human Health program’s Executive Director, (ASA/WISHH) signed a Memorandum of Understanding (MOU) with the Bangladesh Auto Biscuit and Bread Manufacturer’s Association (BABBMA) for the upcoming soy flour Quality Samples Program (QSP). Each of the bakeries will receive technical assistance on how to use soy flour. The QSP program is funded by USDA and follows a USDA funded soy flour baking demonstration and seminar that held in February 2014.
In addition to signing the MOU, Hershey and ASA/WISHH Asian Division Director Alan F. Poock met with Bangladeshi food processing companies, toured an aquaculture feed mill and met with Mr. Syed Hug, Chair of the Bangladesh Shrimp and Fish Foundation (BSFF) on future collaboration opportunities.
