Senegal
International Chef from Senegal Teaches Students to Cook with Soy
International chef Ali Baba Gueye has opened a healthy foods culinary school in Dakar, Senegal. It is an exciting model for better nutrition and employment in Africa. The World Initiative for Soy in Human Health (WISHH) interviewed Gueye in April 2012 as he hosted a U.S. Department of Agriculture-supported training. He described his vision for healthy foods culinary schools throughout Africa that would use U.S. defatted soy flour. At his school, local bakers saw the results of CHS soy flour.
International chef Ali Baba Gueye has opened a healthy foods culinary school in Dakar, Senegal. It is an exciting model for better nutrition and employment in Africa. The World Initiative for Soy in Human Health (WISHH) interviewed Gueye in April 2012 as he hosted a U.S. Department of Agriculture-supported training. He described his vision for healthy foods culinary schools throughout Africa that would use U.S. defatted soy flour. At his school, local bakers saw the results of CHS soy flour.
School Feeding Programs in Senegal Benefit from Soy Protein
WISHH (with product from ADM) donated textured soy protein and soy protein isolate to Counterpart International, Senegal for use in their school feeding program funded by the USDA. WISHH provided technical support to Counterpart by providing food training and consumer acceptance training to staff. Counterpart staff conducted two rounds of consumer acceptance surveys with school children receiving soy in their lunches, as well as food preparers and teachers. Results from the surveys were excellent and Counterpart staff was extremely happy with having soy products in their school lunch program.
WISHH (with product from ADM) donated textured soy protein and soy protein isolate to Counterpart International, Senegal for use in their school feeding program funded by the USDA. WISHH provided technical support to Counterpart by providing food training and consumer acceptance training to staff. Counterpart staff conducted two rounds of consumer acceptance surveys with school children receiving soy in their lunches, as well as food preparers and teachers. Results from the surveys were excellent and Counterpart staff was extremely happy with having soy products in their school lunch program.
