Earlier this month, the ASA’s World Initiative for Soy in Human Health program brought14 key partners from Central America to a four-day technical workshop at the Monterrey Institute of Technology in Mexico. The training equipped participants from Costa Rica, El Salvador, and Guatemala with practical experience of soy applications in extrusion, bakery, dairy analogs, and meat systems, creating future demand for U.S. soy in food products in Latin America.
Throughout the program, attendees got hands-on sessions covering the production of textured soy protein, dairy analogues such as soy milk and yogurt, soy-fortified baking products, and meat products enhanced with soy ingredients. Sessions also explored nutritional benefits, sustainability, and new technologies such as 3D food printing using soy-based materials.
“By showing the value of soy across several different food applications, we show our partners that soy can be used in a variety of different ways,” said WISHH’s Latin America Division Director Amy Weise. “That could mean more U.S. soy in products across the region.”
During the week, attendees also viewed a video from WISHH Committee Vice Chair Scott Gaffner that discussed the value of U.S. soy and his family’s journey as soybean growers.
“My role is to be an advocate for soybean farmers,” said Gaffner. He noted that U.S. soy fills a greater protein need around the world.”
The Monterrey trade team was supported by USDA Regional Agricultural Promotion Program and Foreign Market Development funding.