USAID Food Aid Officials Sample High-Protein Soy Foods
St. Louis…ASA Leader Letter... May 7, 2009… The American Soybean Association’s World Initiative for Soy in Human Health (WISHH) offered information and an opportunity to taste foods made with high-protein soy to U.S. Agency for International Development (USAID) officials who are responsible for food aid programs around the world.
WISHH’s Washington Representative Tonya Kemp presented information about high-protein soy’s nutritional value and flexibility during a Taste of Food Aid program supported by groups like WISHH and held April 29, near USAID headquarters in Washington, D.C. Nearly 50 USAID employees who oversee food aid activities from Asia to Africa to Latin America participated and sampled the foods, including groundnut stew, made with textured soy protein with a recipe developed by the National Soybean Research Laboratory.
"I had no idea food aid could taste this good," was the type of feedback received from USAID employees at the event. They also had an opportunity to sample corn-soy blend porridge made with soy flour, which is widely used in food aid programs.
