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Oct 24, 2013
The World Initiative for Soy in Human Health (WISHH) Program of the American Soybean Association brought seven bakery managers and consultants from Burkina Faso, Cote d’ Ivoire and Senegal to the U.S. this week for a Baking with Soy Course at the Northern Crops Institute in Fargo, North Dakota.
The course, funded by the USDA’s Market Access Program (MAP), was led by WISHH technical consultant, Clyde Stauffer. He focused on helping the team understand the functional benefits of adding soy to baked products. Stauffer also lead sessions on calculating calories and using cost spreadsheets. Throughout the week the group will make a variety of soy-enhanced products including, mandazi (fried pastry), croissants, brioche bread, baguettes and many others. The trade team will travel to Minnesota next week to visit several farms and to meet with Pam Schubbe of CHS.
