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Dec 19, 2013
Bakers in Burkina Faso work with Clyde Stauffer on incorporating soy flour into their bread dough.
During the month of December 2013, the American Soybean Association’s WISHH program baking technical consultant Clyde Stauffer traveled to Malawi and Burkina Faso to provide technical assistance to the local baking industry. Dr. Stauffer introduced the potential for both defatted soy flour (DSF) and lecithinated soy flour (LecSF) during his first ever visit to Malawi. While in Burkina Faso he helped to address technical issues that had arisen at various bakeries since his last visit to the country.
Travel to both countries was made possible through USDA’s Emerging Markets Program (EMP) and Global Broad Based Initiative (GBI).
