03 Feb American soy producers promote the benefits of soy for Myanmar

Written by Mizzima Published in Development Read 2758 times
Selling sizzling soy recipes as part of a seminar to encourage companies to invest in the growing of soy and soy products in Myanmar. Mr Oliver E Soe Thet, president of the Myanmar Chef’s Association, preparing recipes with American ingredients, including soy proteins, January 28, 2015. Photo: WISHH
Selling sizzling soy recipes as part of a seminar to encourage companies to invest in the growing of soy and soy products in Myanmar. Mr Oliver E Soe Thet, president of the Myanmar Chef’s Association, preparing recipes with American ingredients, including soy proteins, January 28, 2015. Photo: WISHH

Asian food industry representatives gathered recently to gain insight into how they can offer a variety of nutritious foods made with soy and soy ingredients in Myanmar, according to a report in KMA Land February 2.

The American Soybean Association’s World Initiative for Soy in Human Health programme organised the seminar on January 28 with support from the US Department of Agriculture and the North Dakota Soybean Council in an effort to reach out to Myanmar and other Asian food companies.

The seminar was based on WISHH’s USDA-supported research in Myanmar that suggests that by partnering with the local industry to improve soy processing and increase awareness of soy and soy-based foods, human consumption of soy-based foods will expand in Myanmar.

“North Dakota soybean growers are pleased to work through WISHH and USDA to increase the potential for trade for soybeans,” said Mr Art Wosick, who serves as a director of the North Dakota Soybean Council as well as on the WISHH Program Committee.

He said the Yangon seminar helped Myanmar’s food processors, importers and others learn why US soybeans are already so popular in foods throughout Asia and around the world.

The seminar organizers say the market for soy-based foods is currently small in Myanmar.

The country is already using soy in some foods, ranging from soy nuggets, rice-soy blends, soybean curd, soy cookies and crackers as well as soy beverages, especially in the north.

Myanmar consumers also use large amounts of vegetable oils for frying as well as an ingredient in sauces, soups and curries.

According to the seminar organisers, the Myanmar Food Processors and Exporters Association and Myanmar Edible Oil Dealers Association endorsed the programme. It included presentations on the nutrition and health benefits of US soy, new market trends, corporate cocial responsibility programmes - which use business values and resources to make a positive social impact - that include soy, and the latest news in production, processing and purchasing.

WISHH’s programme featured speakers from the US Soybean Export Council, which began developing markets for US soy-based aquaculture feeds in Myanmar about four years ago.

Last modified on Tuesday, 03 February 2015 19:04