The ASA’s World Initiative for Soy in Human Health program partnered with the U.S. Soybean Export Council to bring five food industry representatives from Latin America to Purdue University’s Soy Protein Short Course. The course strengthens connections between international buyers and U.S. soy. The group included partners from the Dominican Republic, Honduras, Guatemala, and Nicaragua. Hosted by Purdue’s Food Entrepreneurship and Manufacturing Institute, the course provides in-depth training on soy protein applications, functionality, and product development for food use.
Throughout the multi-day program, participants engaged in both classroom instruction and hands-on lab experiences focused on soy-based food innovation, including soy milk, tofu, baking applications, and plant-based protein products.
Many of the companies attending already procure U.S. soy or are looking to procure U.S. soy for their products, so the course equipped attendees with practical knowledge to expand soy utilization in their home markets. Connecting these business partners with U.S.-based expertise and emerging trends continues to build demand for U.S. soy in Latin America, delivering long-term value back to U.S. soybean farmers.