Haiti
WISHH strategic partner, NSRL, introduced Textured Soy Protein to more than 300 students, faculty and food service staff at Caroline Chauveau Girls School in Port-au-Prince, Haiti during a workshop in 2009.
Participants learned how to prepare a soy protein-enriched recipe during a training session and workshop about methods and processes for incorporating soy into school lunches and midday meals.
WISHH Work Builds Vital Supply Chain And Demonstrates Role Of Soy For School Feeding
National Soybean Research Laboratory at the University of Illinois has worked successfully in Haiti. These efforts established a supply chain for the sale of textured soy flour and other products in Haiti as well as demonstrated the nutritional benefits of soy flour and textured protein in school lunch programs. Hands-on training has shown the ease in application for the groups preparing the school lunches. Projects also focused on soy milk and juice/soy blends success for Haiti.
