Midwest Soy Protein Workshop
The Midwest Soy Protein Workshop is held at the National Soybean Research Laboratory at the University of Illinois in Champaign. The Workshop hosts' representatives of PVOs, U.S. government officials, soybean farmer and industry leaders to discuss the role of soy in international food assistance programs. New information is presented about soy and soy products that can play a valuable role in meeting people's immediate and long-term nutritional needs as well as fit into sustainable economic development programs. This is a terrific opportunity for participants to hear about soy, see its many uses demonstrated, and ask the experts about how their specific international programs can benefit. Attendees have benefited from the interaction with industry representatives as they explore how to expand the use of soy in their food aid programs around the world.
Presentations and photos from previous Workshops:
- Midwest Workshop 2009: October 6 - 9, 2009
- Midwest Workshop 2008: October 21 - 24, 2008
- Midwest Workshop 2007: October 15 - 17, 2007
- Midwest Workshop 2006: October 16 - 18, 2006
- Midwest Workshop 2005: October 10 - 12, 2005
- Midwest Workshop 2004: October 18 - 20, 2004
- Midwest Workshop 2003: August 13 - 15, 2003
Here's What WISHH Midwest Workshop Alumni Say about the Program
Counterpart International's Kristin Cashin said, “It is always good to learn more about the commodities you are programming and about ways in which you can program them. …I certainly would recommend that other colleagues take the opportunity to attend.”
" I’m a big fan of the WISHH program and its workshops because I believe in the partnerships," said Gregg Nelson, Cargill. "I can’t think of any other area in my work that has so much collaboration. WISHH brings together the whole ladder of participants from soybean growers to academics to technology specialists to international organizations. Most of the growth for U.S. soy is in the global market, but WISHH goes beyond the profit motive and goes into filling human needs and other humanitarian aspects."
"The information dispensed at the training can revolutionize the way private voluntary organizations view food aid," said David G. Macharia who is with Catholic Relief Services in Kenya. "The exposure I got at the Midwest Workshop (in 2002) got us thinking about improved ways of using soy in our program. I got to learn of various ways of preparing soy products that would be culturally acceptable. The fact that soy adopted the flavor of whatever it was cooked with was intriguing in that it would receive acceptability in any community."
Counterpart International's Thoric Cederstrom said, "The WISHH workshop that I attended last year at the University of Illinois really opened my eyes to the versatility of soy for ending malnutrition. Since that time, Counterpart has signed a memorandum of understanding with WISHH to use a variety of 'high-end' soy products (soy flour and soy isolates) in our U.S. Department of Agriculture school feeding program in Senegal. We intend to extend this productive relationship to our HIV/AIDS program elsewhere where we will work together to mitigate the negative nutritional impact of this pandemic by fortifying local foods with high quality U.S.-produced soy products."
