Participants in the NCI INTSOY short course view the results of a baking test. Natsuki Fujiwara, food technologist, Northern Crops Institute, demonstrated the attributes of soy flour as a baking improver in many products.

Participants from six countries in Asia, Latin America and Africa are attending the INTSOY course organized by the Northern Crops Institute in Fargo, N.D. this week, where they are learning about the many uses of soy in human foods and animal feeds.

The short course covers a wide range of topics, including extrusion, trends in U.S. soy foods, and a visit to Kyle Raguse’s farm in Wheaton, Minn. The course also provides the opportunity for participants to meet with U.S. ingredient exporters and equipment manufacturers.

The program is possible thanks to checkoff funding from Minnesota and Foreign Market Development (FMD) funds from the U.S. Department of Agriculture (USDA), managed by the World Initiative for Soy in Human Health (WISHH). This is the first year that INTSOY is taking place in Minnesota, North and South Dakota.

WISHH will provide follow-up support to the 13 participants through trade servicing and technical support when the participants return to their home countries.  Alan F. Poock, Asia division director, Chris Slemp, Africa program manager, and Keenan McRoberts, business development manager, are traveling with the team throughout the week.

Special thanks to all three Upper Midwest Qualified State Soybean Boards (QSSB), which are supporting the continuation of this important course, referred to by many U.S. soy stakeholders, as Soy 101.