Food Fortification for Community Nutrition and Health Using Soy

Dr. Pascasie Adedze, Dr. Karl Weingartner, Bridget Owen, Dr. Peter Goldsmith, National Soybean Research Laboratory and the University of Illinois

Background

The Rwandan National Nutrition Policy published in 2007 recognized the high levels of stunting resulting from protein malnutrition. The government looks to food fortification, among other approaches to address the problem (Emergency Malnutrition Plan, 2009). There is increasing interest in the use of soy to address protein malnutrition because of its recent adaptation to low latitude regions of the world. Soy protein quality is very high and has great potential. Unfortunately, while agronomically and nutritionally promising, soy has limitations in a malnutrition setting because it is not as simple as traditional foods to transform from grain to food. Soy is complex requiring processing before consumption, and often involves a post-harvest value chain.

The National Soybean Research Laboratory and the University of Illinois have been working internationally in the field of fortification with soy for almost ten years. Significant impact related to food fortification with soy has been made after 38 projects in 21 countries. Dr Karl Weingartner annually operates two largest training courses on the topic of protein nutrition, the food science of soy, and recipe design and incorporation (http://intsoy.nsrl.uiuc.edu/courses/).

Numerous approaches exist for mobilizing soy protein to target populations. The National Laboratory has extensive experience in fortifying institutional meals such as school lunches. Recently our project in India topped 800,000 children per day receiving a hot school lunch that employ a local recipes fortified with soy. Consumption and preparation time are unaffected, nutritional quality is vastly improved, and the cost is lower. Economic impact is also considerable as local businesses produce the soy ingredients. Fortified biscuits adapted for all tastes from preschoolers to seniors, fortified powders for inclusion in weaned child beverages, micronutrient protein blends, and a variety of milks and yogurts all serve as options for addressing protein malnutrition. Finally numerous microenterprises producing soy foods and ingredients can help make soy solutions locally sustainable.

Objective

The National Soybean Research Laboratory, the University of Illinois, and local partners will hold a technical conference and training workshop in Kigali Rwanda. Local and international speakers will discuss the various business, policy, and technical aspects of using soy to address protein malnutrition, and discuss applications and implications for Rwanda.

Method

A two-day conference visit to local food processing and manufacturing companies,
To be held at the Serena Hotel on February 3rd and 4th, 2010
Current and possible sponsors are: The Minister of Health, Sosoma Inc., The DUHAMIC-ADRI Foundation, Family Health International, USAID, Kigali Health Institute, Kigali Institute of Science and Technology, Center for Environment, Entrepreneurship and Sustainable Development (CEESD) at NUR, The Rwandan Bureau of Standards, the National Soybean Research Laboratory, the Illinois Soybean Association, and the University of Illinois,
The conference targets government and non government entities, universities and research centers, students, nutritionists, food processors and other private companies.