MRA 5: HUMAN NUTRITION

Principal Investigator: Dr. Juan Andrade, Assistant Professor of Global Nutrition at the University of Illinois

Program Coordinator: Margaret Cornelius

MRA 5 Research Objectives•Introducing more highly-nutritious, soy-based foods to consumer markets.

•Promoting effective, efficient, and feasible soy food processing methods

•Developing sustainable soy dairy business models•Strengthening soy food sector with networking and training

Partner Organizations• Universities,

Research Institutes• Government

Organizations• NGOs • Businesses

SOY DAIRY NETWORK

Soy Dairy Entrepreneur Network Started with 5 core members

Prof. Joseph OseiManaging Director AA Pure Soya Milk

Agona, Ghana

Flora AmaglohManaging Director

Soy Plus Natural Soymilk Tamale, Ghana

Mary GloverManaging Director

EnSoy MilkAccra, Ghana

Edison RwodziPlant Manager

Associaçao Pala Wassokot

Namaacha, Mozambique

Dr. Asa Maria ThamManaging Director

Winnua Ltd.Mocuba, Mozambique

Soy Dairy Entrepreneur Network Now 25 members strong!

Ghana (9)Benin (2)Nigeria (1)

Mozambique (3)Ethiopia (7)Uganda (1)

West Africa East Africa

South America:Columbia (1) Argentina (1)

Network Activities

Metrics ReportingsAccra Agona Tamale Mocuba Namaacha

Averageamount of Soymilk Produced

46 L/Day 31 L/Day 39 L/Day 165 L/Day 7 L/Day

Average Number of Customers per day

NA 3 33 117 NA

Bottling & Shelf Life

PET Plastic: 1-2 weeks

Glass: 1-3 months

PET Plastic: 1 day

PET Plastic: 1 day

HDPE Plastic: 1 day

Cost of 1 kgSoybean

5 GH 2 GH 1.6 GH 21-32 MT 20-35 MT

Days in Production in 2016

56 days 38 days 21 days 108 days 8 days

SOY FOODS BAZAARS

Bazaar Outcomes and ImpactsGhana

Zimbabwe

Ethiopia

SOY UTILIZATION TRAININGS

Soy Utilization TrainingsHands-on instruction in soy food processing

Soymilk, tofu, soy flour

Village-level, organizational level, Training of Trainers

Nutrition education, food safety, business development

EARLY CHILDHOOD NUTRITION STUDY

Early Childhood Nutrition StudyTesting the acceptability and feasibility of a soy-blend

weaning food

SOY RECIPE DATABASE

SIL 2.0

Moving Forward

•Product development: soy yogurt•Pregnant/lactating mother and infant nutrition

•School lunch and nutrition programming•Soy utilization trainings for government

officials