African Bakers Learn About Soy Protein

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The Northern Crops Institute and eight unique bakers are working to make a difference.

Eight bakers from Africa spent a week with the Institute’s food scientists to learn about soy protein.

It’s cheaper for bakers and the high protein can help feed starving children.

The bakers plan on using the tips for their own merit as well as applying it in African schools

Currently, many students only get one meal per day but by incorporating soy protein, the bakers hope to improve their overall health.

“The main population is chronically deficient of protein in their human diets and so by supplementing their bread products, their cookies and cakes with soy flour, they can raise the protein levels to help improve their human dietary needs,” says Northern Crops Institute Director Mark Weber.

The institute conducts several programs like this per year.