Saturday, July 31, 2010
Illinois soybean farmers have high hopes that the time and effort invested into helping Haiti understand and appreciate the many benefits of soy will lead to a long-lasting relationship. Our recent trip to Haiti reinforced that the Haitian people have a strong commitment to partnering with us and plans are underway to focus on nutrition education, school lunch programs enhanced with soy and a national soy dairy training center.
For more than five years, the Illinois Soybean Association (ISA) has focused on Haiti by supporting NSRL work at the Caroline Chauveau Girls school in Port-au-Prince, where over 300 girls have received soy-enhanced school lunches. The school was damaged by the earthquake, but none of the students, teachers or staff were injured.
In February of 2010, ISA generously provided support for a container of soy-enhanced soup mix to be sent to the National School Lunch Program of Haiti (PNCS) in Port-au-Prince. We were able to visit the warehouse where the product is being stored on this trip and saw the distribution centers being operated by PNCS. We also met with the team from the Centres Gheskio, where families living with HIV/AIDS are offered government support and resources.
It was humbling to hear about the challenges the people of Haiti face in their day-to-day lives, but it was also wonderful to learn of the great assistance the ISA container of soy enhanced soup mixes provided to the people of Haiti.
Haiti is a very important neighbor, and a country to which we are commited to providing support for developing nutrition solutions. As we left Haiti, we realized there is still much to be done. We are grateful for support from ISA and pledge our continued focus on finding soy solutions for Haiti.
Regards,
Bridget
Saturday, July 31, 2010
Friday, July 30, 2010
Soy in Haiti: Yesterday, Today and Tomorrow
Friday, July 30, 2010
Today was a bit of a deja vu for me. We traveled to the Hotel Karibe to host our workshop on soy nutrition: Soy in Haiti: Yesterday, Today and Tomorrow. We held a seminar at this venue in January 2009 focusing on soy applications in dairy and meat processing. It was great to be back and working with our partners in person. There remains great interest in developing local food production and processing capacity as well as a strong dedication to meeting the nutritional needs of the Haitian people.
There was excellent participation at the conference with over 65 attendees who represented the NGO community, local government, businesses and academia. They all helped make this a rich exchange of ideas and collaborative thinking.
We were able to share the value of soy protein with this group and discuss how it has been in use in Haiti for many years in many forms. We explained the excellent protein resource and economical benefits that can be achieved through the use of soy proteins.
At the end of the workshop, we met with several individuals and groups interested in pursuing the use of soy protein and discussed ways to connect them to the market suppliers in the U.S. We also discussed options for microenterprises using soy as a base product or ingredient.
As we come to the end of our time in Haiti, we leave with cautious optimism. The country's spirit is intact and that is a true strength for the nation as it rebuilds and evolves. We have seen such dedication and creativity this past week in the work being done in Haiti by Haitians and internationals alike. There is an opportunity here for the nation to move forward and build a strong foundation from which to flourish and grow. We will continue to work to expand the use of soy protein products in Haiti and around the world.
Regards,
Bridget
Today was a bit of a deja vu for me. We traveled to the Hotel Karibe to host our workshop on soy nutrition: Soy in Haiti: Yesterday, Today and Tomorrow. We held a seminar at this venue in January 2009 focusing on soy applications in dairy and meat processing. It was great to be back and working with our partners in person. There remains great interest in developing local food production and processing capacity as well as a strong dedication to meeting the nutritional needs of the Haitian people.
There was excellent participation at the conference with over 65 attendees who represented the NGO community, local government, businesses and academia. They all helped make this a rich exchange of ideas and collaborative thinking.
We were able to share the value of soy protein with this group and discuss how it has been in use in Haiti for many years in many forms. We explained the excellent protein resource and economical benefits that can be achieved through the use of soy proteins.
At the end of the workshop, we met with several individuals and groups interested in pursuing the use of soy protein and discussed ways to connect them to the market suppliers in the U.S. We also discussed options for microenterprises using soy as a base product or ingredient.
As we come to the end of our time in Haiti, we leave with cautious optimism. The country's spirit is intact and that is a true strength for the nation as it rebuilds and evolves. We have seen such dedication and creativity this past week in the work being done in Haiti by Haitians and internationals alike. There is an opportunity here for the nation to move forward and build a strong foundation from which to flourish and grow. We will continue to work to expand the use of soy protein products in Haiti and around the world.
Regards,
Bridget
Thursday, July 29, 2010
Talks begin about Soy Dairy Training Center in Haiti
July 29, 2010
The morning began with a beautiful sunrise. It is warm in Haiti and it is hurricane season, so each day that passes without a major storm is a small blessing. We traveled to the State University of Haiti today to meet with the faculty and staff and see their agriculture and veterinary medicine campus. The University is back in session and students have resumed their studies in the midst of significant damage from the earthquake, that is still very visible. The young adults who attend the University are the key to a promising future in Haiti and having local universities resume classes brings a feeling of stability and routine and a sense of hope.
The University of Illinois and the State University of Haiti have areas in common - - agriculture, food and nutrition. It was a pleasure to work with our colleagues and to learn of the progress underway at the University as well as the exciting plans for further reconstruction and growth.
This may be a possible site for a soy dairy training center. Local groups as well as World Initiative for Soy in Human Health (WISHH) and World Soy Foundation (WSF ), are intereested in creating a soy dairy training center in Haiti. We discussed the necessary electricity an plumbing connections that would be needed for such an endeavor, as well as the needs for a business minded operation with a focus on quality and sustainability.
We remain enthusiastic about the work underway with nutrition in Haiti and are working to help that continue with an even greater impact.
Regards,
Bridget
The morning began with a beautiful sunrise. It is warm in Haiti and it is hurricane season, so each day that passes without a major storm is a small blessing. We traveled to the State University of Haiti today to meet with the faculty and staff and see their agriculture and veterinary medicine campus. The University is back in session and students have resumed their studies in the midst of significant damage from the earthquake, that is still very visible. The young adults who attend the University are the key to a promising future in Haiti and having local universities resume classes brings a feeling of stability and routine and a sense of hope.
The University of Illinois and the State University of Haiti have areas in common - - agriculture, food and nutrition. It was a pleasure to work with our colleagues and to learn of the progress underway at the University as well as the exciting plans for further reconstruction and growth.
This may be a possible site for a soy dairy training center. Local groups as well as World Initiative for Soy in Human Health (WISHH) and World Soy Foundation (WSF ), are intereested in creating a soy dairy training center in Haiti. We discussed the necessary electricity an plumbing connections that would be needed for such an endeavor, as well as the needs for a business minded operation with a focus on quality and sustainability.
We remain enthusiastic about the work underway with nutrition in Haiti and are working to help that continue with an even greater impact.
Regards,
Bridget
Wednesday, July 28, 2010
New soccer balls get banana kicked in Haiti
July 28, 2010
Port-au-Prince, Haiti
My family and friends generously donated quite a few soccer (footballs) for me to bring to Haiti to give to the children we meet during our travels. When we visited Centres Gheskio, we learned of a new school of 600 students that was recently set up for children who live in a nearby tent city. The soccer team at the school had an upcoming match scheduled and their only football had burst, so they were thrilled to receive new soccer balls. We wish the Centre Soccer Team good luck and hope the new soccer balls bring them a win!
Since we've been here, we've met with the leadership team from the PNCS (Programme National de Cantines Scolaires) to discuss the progress with schools re-opening and the resumption of the school lunch program. The schools that survived the earthquake are back in session and new schools set up to serve the children of families living in tent cities are providing a sense of normalcy and routine. The school lunch meals are welcomed by the children and provide much needed nutrition.
One of the truly remarkable buildings in downtown Port-au-Prince was the National Palace. Standing for almost a century, it was a symbol of Haitian indepence. It's nickname is the Haitian White House. The domed entrances, prominent porticos and white pillars were devasted by the January 12, 2010 earthquake and it is heart-breaking to see the demise of such an architectural icon. George baussan was a Haitian who had studied Beaux Arts architecture in Paris. He designed the palace incorporating Beaux Arts, Neoclassical and French Renaissance Revival ideas. The French government has offered to build an identical palace in its place.
There are enormous challenges facing the nation of Haiti; yet, wherever we went, we were greeted with warmth and hospitality. The Haitian people believe in a better life for their children and are eager to find opportunities to achieve a better life. We have seen signs of reconstruction and international assistance as we traveled throughout the city. There is hope here and that is quickly evident when you meet the people living and working here.
Regards,
Bridget
Port-au-Prince, Haiti
My family and friends generously donated quite a few soccer (footballs) for me to bring to Haiti to give to the children we meet during our travels. When we visited Centres Gheskio, we learned of a new school of 600 students that was recently set up for children who live in a nearby tent city. The soccer team at the school had an upcoming match scheduled and their only football had burst, so they were thrilled to receive new soccer balls. We wish the Centre Soccer Team good luck and hope the new soccer balls bring them a win!
Since we've been here, we've met with the leadership team from the PNCS (Programme National de Cantines Scolaires) to discuss the progress with schools re-opening and the resumption of the school lunch program. The schools that survived the earthquake are back in session and new schools set up to serve the children of families living in tent cities are providing a sense of normalcy and routine. The school lunch meals are welcomed by the children and provide much needed nutrition.
One of the truly remarkable buildings in downtown Port-au-Prince was the National Palace. Standing for almost a century, it was a symbol of Haitian indepence. It's nickname is the Haitian White House. The domed entrances, prominent porticos and white pillars were devasted by the January 12, 2010 earthquake and it is heart-breaking to see the demise of such an architectural icon. George baussan was a Haitian who had studied Beaux Arts architecture in Paris. He designed the palace incorporating Beaux Arts, Neoclassical and French Renaissance Revival ideas. The French government has offered to build an identical palace in its place.
There are enormous challenges facing the nation of Haiti; yet, wherever we went, we were greeted with warmth and hospitality. The Haitian people believe in a better life for their children and are eager to find opportunities to achieve a better life. We have seen signs of reconstruction and international assistance as we traveled throughout the city. There is hope here and that is quickly evident when you meet the people living and working here.
Regards,
Bridget
Tuesday, July 27, 2010
Witnessing the impact of the devastation in Haiti
Tuesday, July 27, 2010
Courtney and I flew to Haiti today. It is truly remarkable that less than eight months ago a 7.0 earthquake devastated this country. We have remained in close contact with our friends and partners in Haiti, but it is hard to imagine what we will encounter when we arrive. We are anxious to see old friends and visit the students at the school with whom we've been working for over five years. We look forward to stopping by the relief centers that have been distributing our soy-enhanced soup mixes generously provided by the Illinois Soybean Association through Illinois checkoff dollars.
We land in Port-au-Prince and we are in awe. There is so much still in ruins. Haiti is a testament to mankind's resilience. Tent cities are everywhere right next to the mounds of rubble. So much challenge remains, but the spirit of the Haitian people is omnipotent.
We start our time here with a meeting with Dr. Marhonne from the State University of Haiti. Dr. Marhonne is also a leader in the Ministry of Health for the government of Haiti. We discuss the progress since the quake as well as current activity on campus. Dr. Marhonne was interested in knowing about the work of NSRL and WISHH over the past five years. We discuss future opportunities where we can work together.
As the night grew late, a thunderstorm rolled through and cooled the night air. We contemplate how the menacing storm must sound to the people living in the tents.
The rain continues, but has slowed as our thoughts drift towards tomorrow as we contemplate the challenges and opportunities to incorporate soy into the diets of Haitians.
Regards,
Bridget
Courtney and I flew to Haiti today. It is truly remarkable that less than eight months ago a 7.0 earthquake devastated this country. We have remained in close contact with our friends and partners in Haiti, but it is hard to imagine what we will encounter when we arrive. We are anxious to see old friends and visit the students at the school with whom we've been working for over five years. We look forward to stopping by the relief centers that have been distributing our soy-enhanced soup mixes generously provided by the Illinois Soybean Association through Illinois checkoff dollars.
We land in Port-au-Prince and we are in awe. There is so much still in ruins. Haiti is a testament to mankind's resilience. Tent cities are everywhere right next to the mounds of rubble. So much challenge remains, but the spirit of the Haitian people is omnipotent.
We start our time here with a meeting with Dr. Marhonne from the State University of Haiti. Dr. Marhonne is also a leader in the Ministry of Health for the government of Haiti. We discuss the progress since the quake as well as current activity on campus. Dr. Marhonne was interested in knowing about the work of NSRL and WISHH over the past five years. We discuss future opportunities where we can work together.
As the night grew late, a thunderstorm rolled through and cooled the night air. We contemplate how the menacing storm must sound to the people living in the tents.
The rain continues, but has slowed as our thoughts drift towards tomorrow as we contemplate the challenges and opportunities to incorporate soy into the diets of Haitians.
Regards,
Bridget
Friday, July 23, 2010
ISA Summer Research Tour Highlights
7/23/10
Illinois Soybean Association Summer Research Tour at the University of Illinois
The weather today is overcast and a bit rainy, and I'm sure the farmers are wondering if their fields are being rained on as they listen to presentations on soy production and the many diseases, insects and pests that impact their yields. The day began at South Farms, so everyone could see the test plots up close. There was a cool breeze and several of the presentations took place near the seed house before the rain clouds moved everyone to the auditorium at NSRL.
Over sixty farmers from all around the state are here today to learn about soy research being done on the University of Illinois campus and how they can apply the research to their fields. Farmers have interest in this research, not only because advancements in technology will benefit their yields, but also because each year at harvest time, farmers pay a checkoff to the Illinois Soybean Association that funds various soybean research projects. Last year the ISA funded $4 million in soybean research. The annual tour held by the ISA is a chance for farmers to see how their money is being spent.
Along with the opportunity to listen to valuable presentations, farmers also had the chance to talk with researchers, look at soybean plants in the fields and tour the National Soybean Research Laboratory and the Institute for Genomic Biology today.
Today's presentations covered topics including the use of soybean ingredients in diets fed to swine, effective management strategies for soybean aphids and Japanese beetles, management of white mold in soybean, and wide hybridization.
Wide hybridization is the transfer of agriculturally important traits from one species to another. This research has led to the creation of hybrid soybeans that are resistant to a variety of soybean pests and pathogens.
However, hybrid soybeans are still vulnerable to invasive bugs recently discovered in Illinois, such as the Red Banded Stink Bug and the Brown Marmorated Stink Bug. Today farmers received flyers from UI entomologist Mike Gray about these pests, which are attracted to soybean blooms and will peirce through pods, reducing yields.
Farmers have also received an update on Yield Challenge 2010, which is a competition of about 50 Illinois teams all striving to have the highest soybean yield this year.
NSRL is providing lunch for everyone and it includes some delicious soy recipes- - corn casserole with silken tofu and incredible brownies with soy cream cheese. After lunch time presentations, we are all headed to Southern Illinois University in Carbondale to learn about more production research happening on their campus.
Regards,
Bridget
Illinois Soybean Association Summer Research Tour at the University of Illinois
The weather today is overcast and a bit rainy, and I'm sure the farmers are wondering if their fields are being rained on as they listen to presentations on soy production and the many diseases, insects and pests that impact their yields. The day began at South Farms, so everyone could see the test plots up close. There was a cool breeze and several of the presentations took place near the seed house before the rain clouds moved everyone to the auditorium at NSRL.
Over sixty farmers from all around the state are here today to learn about soy research being done on the University of Illinois campus and how they can apply the research to their fields. Farmers have interest in this research, not only because advancements in technology will benefit their yields, but also because each year at harvest time, farmers pay a checkoff to the Illinois Soybean Association that funds various soybean research projects. Last year the ISA funded $4 million in soybean research. The annual tour held by the ISA is a chance for farmers to see how their money is being spent.
Along with the opportunity to listen to valuable presentations, farmers also had the chance to talk with researchers, look at soybean plants in the fields and tour the National Soybean Research Laboratory and the Institute for Genomic Biology today.
Today's presentations covered topics including the use of soybean ingredients in diets fed to swine, effective management strategies for soybean aphids and Japanese beetles, management of white mold in soybean, and wide hybridization.
Wide hybridization is the transfer of agriculturally important traits from one species to another. This research has led to the creation of hybrid soybeans that are resistant to a variety of soybean pests and pathogens.
However, hybrid soybeans are still vulnerable to invasive bugs recently discovered in Illinois, such as the Red Banded Stink Bug and the Brown Marmorated Stink Bug. Today farmers received flyers from UI entomologist Mike Gray about these pests, which are attracted to soybean blooms and will peirce through pods, reducing yields.
Farmers have also received an update on Yield Challenge 2010, which is a competition of about 50 Illinois teams all striving to have the highest soybean yield this year.
NSRL is providing lunch for everyone and it includes some delicious soy recipes- - corn casserole with silken tofu and incredible brownies with soy cream cheese. After lunch time presentations, we are all headed to Southern Illinois University in Carbondale to learn about more production research happening on their campus.
Regards,
Bridget
Friday, July 16, 2010
U.S. gives Rwanda $50 million to reduce hunger
July 16, 2010
Kilgali, Rwanda is the capital of Rwanda and the weather last week was a hot 75 degrees and a slight haze hung in the air during the daytime hours. I met with the Food Science staff and visit the University laboratories of Kilgali Institute of Science and Technology where a new meat processing plant with state of the art equipment had just been installed.
Kilgali, Rwanda is the capital of Rwanda and the weather last week was a hot 75 degrees and a slight haze hung in the air during the daytime hours. I met with the Food Science staff and visit the University laboratories of Kilgali Institute of Science and Technology where a new meat processing plant with state of the art equipment had just been installed.
The center plans to be the training site for food companies involved in food processing and marketing. I met with Dr. Hilda Vasanthakaalam to discuss training needs for KIST staff and students to incorporate soy in meat processing. We brainstormed about sources for soy isolates. We talked with Vestine, the Rector, about an acceptability study for meat containing soy during the pilot testing of the processing plant. Dr. Hilda recently attended the NSRL Short Course, INTSOY in early June, so she enthusiastically visualized how this training center can be the Soybean Processing and Utilization for all of Rwanda.
At SINA Enterprise in Nyirangarma, Rwanda, I provided a soy seminar in the local language to employees of SINA and local area farmers. We discussed using soy in juice and they were quite interested in soymilk and yogurt applications.
Meetings were also held with the National University of Rwanda who is organizing a conference on food security and nutrition. Rwanda has made remarkable economic progress over the past fifteen years with per capita incomes rising; however, food insecurity remains a significant threat. High population density and growth have led to deforestation, soil erosion and decreased agricultural productivity. 2.2 million people are food-insecure and another 24% are highly vulernable to food insecurity. 83% of the country lives on less than $2 per day. Over 50% of children are chronically malnourished.
I met with the Minister of Education and Executive Director of Higher Education to discuss school nutrition policy and school feedin programs. Every school day, 300,000 elementary school students receive a hot lunch in a program managed by the United Nations World Food Program. A transition of responsiblity for school meals is gradually transitioning from WFP to the Rwandan government with full phase out by 2012.
This trip comes on the heels of the announcement by the U.S. government that they have earmarked $50 million to boost food output. Rwanda is also part of the Feed the Future Initiative who will receive grants from the World Bank lead Global Agriculture and Food Security Program.
The Rwandan diet consists primarily of sweet potatoes, cassava and peas with bananas, corn and fruits added in season. Protein deficieny is a serious problem and soy is a complete, high-quality protein that can help solve this issue. I had the chance to eat some of my favorite dishes on this trip - - a white fish similar to tilapia with a delicious sauce, amandazi (fritters) and maniok (beans with cassava) with mangos and papaya for dessert. I did miss my Jimmy John's while I was gone and had that when I returned to Champaign!
Pascasie Adedze
Soy Flour makes its way into noodle production in Cambodia
July 14, 2010
Courtney and I continue on our travels and this leg of the trip brings us to Phnom Penh, Cambodia where we met with our partners at International Relief and Development (IRD). We prepare for the upcoming seminar to be held at the Men Sarun Noodle Company. We will be providing technical assistance to local tofu manufacturers with a focus on food safety. We are also working together with IRD and the noodle manufacturing companies to incorporate soy flour into noodle production. The soy flour not only increases the protein content of the noodle, but it also gives the dough an elasticity that aids in processing and production.
July 15, 2010
We co-hosted a Soy Nutrition in Human Health Workshop in Phnom Penh, Cambodia for local industry and government representatives. We gave presentations about the benefits of soy for human nutrition throughout life as well as presentations focused on soy applications in local food products. It was a great opportunity to share the value of soy with a new audience in Cambodia.
The seminar took place at the Men Sarun's riverside facility. What an outstanding processing plant and this Cambodian location is in a beautiful part of the country. The scenery was breathtaking. Men Sarun Noodle Company is growing rapidly and we were able to visit the construction site of their new expansion. We also visited the noodle processing plant and were very impressed with the efficiency and outstanding manufacturing processes. After the seminar, we met with our collaborators and discussed the projects and next steps.
July 16, 2010
We had the opportunity to visit the offices of International Relief and Development to discuss programs in the region. There seems to be many ways we can support each other in our efforts to improve the nutrition of the people of Cambodia.
The trip has turned out to be extremely worthwhile. The seminars, workshops and meetings all show promise for using soy in local recipes, baking applications and noodle production now and in the future. Soy has gained a fooothold in Vietnam and Cambodia and we hope to see continued growth and carry on our projects with local partners and collaborators.
All the best,
Bridget
Courtney and I continue on our travels and this leg of the trip brings us to Phnom Penh, Cambodia where we met with our partners at International Relief and Development (IRD). We prepare for the upcoming seminar to be held at the Men Sarun Noodle Company. We will be providing technical assistance to local tofu manufacturers with a focus on food safety. We are also working together with IRD and the noodle manufacturing companies to incorporate soy flour into noodle production. The soy flour not only increases the protein content of the noodle, but it also gives the dough an elasticity that aids in processing and production.
July 15, 2010
We co-hosted a Soy Nutrition in Human Health Workshop in Phnom Penh, Cambodia for local industry and government representatives. We gave presentations about the benefits of soy for human nutrition throughout life as well as presentations focused on soy applications in local food products. It was a great opportunity to share the value of soy with a new audience in Cambodia.
The seminar took place at the Men Sarun's riverside facility. What an outstanding processing plant and this Cambodian location is in a beautiful part of the country. The scenery was breathtaking. Men Sarun Noodle Company is growing rapidly and we were able to visit the construction site of their new expansion. We also visited the noodle processing plant and were very impressed with the efficiency and outstanding manufacturing processes. After the seminar, we met with our collaborators and discussed the projects and next steps.
July 16, 2010
We had the opportunity to visit the offices of International Relief and Development to discuss programs in the region. There seems to be many ways we can support each other in our efforts to improve the nutrition of the people of Cambodia.
The trip has turned out to be extremely worthwhile. The seminars, workshops and meetings all show promise for using soy in local recipes, baking applications and noodle production now and in the future. Soy has gained a fooothold in Vietnam and Cambodia and we hope to see continued growth and carry on our projects with local partners and collaborators.
All the best,
Bridget
Tuesday, July 13, 2010
Drinking Dragon Fruit Juice in DaNang
It was another early start to our Vietnam trip today. Courtney and I took a quick flight to DaNang, located in the southern part of the country. The city of 700,000 people, sits on the southerly curve of a vast, well-protected bay. It has developed into central Vietnam's dominant port and its third largest city.
We brought rain with us from Hanoi, which resulted in our checked luggage being soaked! Que, Sera, Sera. We boarded a boat, wet luggage in tow and traveled to Cham Island, off the coast of Vietnam. Cham Island is a very unique palce due largely to the spectacular coral reef that rings a portion of the Island. It is also home to a new soy microenterprise and expansion on a previous soy project.
Last year, NSRL partnered with the U.S. Vietnam Foundation to provide technical assistance to FaifoSoy to create a soy-based microenterprise in the DaNang area. FaifSoy sent a team to NSRL to receive hands-on training in the production of soymilk, tofu, yogurt, ice cream and all types of soy used in baking applications. After returning to DaNang, the FaifoSoy was visited by NSRL technical experts that assisted the FaifoSoy team with further training at their new production site. That microenterprise continues to produce the soy products for the local market in DaNang City as well as for donation to local schools. FaifoSoy has also expanded their efforts to a new brand located on Cham Island. This is a location that the family behind FaifoSoy has long been involved and well invested. They have worked to help create a conservation center on the Island and assist with local efforts to help protect the coral reef.
The Island is lovely and attracts many tourists which present vibrant and lucrative marketplace for the expansion of the FaifoSoy soy baked products. In addition to this, the new FaifoSoy branch is also providing products to the Islands' schools as part of their social responsiblity program. We had timed our visit well and were able to participate in the distribution of the soymilk to the local children. They drank the milk over ice and through straws. They all gave us a "thumbs up" on the taste. The children receive soymilk produced by FaifoSoy twice a week.
We returned from Cham Island and traveled to the original FaifoSoy production facility to meet with the manager and his team. It was great to see him again and to see the exciting progress that continues at FaifoSoy. They have added multiple new soy dairy and soy-enhanced baked goods. We tasted their new soy yogurt, a refreshing treat on such a hot afternoon! We also had a chance to see that the FaifoSoy microenterprise is prospering due to the dedication of the FaifoSoy team.
We returned to our hotel for a cold serving of dragon fruit juice. This stunningly beautiful fruit, also known as pitaya, is an intense color and shape with delicious taste and magnificent flowers.
The hotel had an amazing presentation in serving the delicacy. The fruit, which is a beautiful hot pink color with curly green edges, about the size of a softball, was resting in a small wooden chair. Sweet! A very refreshing way to end the day and it made us forget just for a moment about our soaked luggage!
Regards,
Bridget
We brought rain with us from Hanoi, which resulted in our checked luggage being soaked! Que, Sera, Sera. We boarded a boat, wet luggage in tow and traveled to Cham Island, off the coast of Vietnam. Cham Island is a very unique palce due largely to the spectacular coral reef that rings a portion of the Island. It is also home to a new soy microenterprise and expansion on a previous soy project.
Last year, NSRL partnered with the U.S. Vietnam Foundation to provide technical assistance to FaifoSoy to create a soy-based microenterprise in the DaNang area. FaifSoy sent a team to NSRL to receive hands-on training in the production of soymilk, tofu, yogurt, ice cream and all types of soy used in baking applications. After returning to DaNang, the FaifoSoy was visited by NSRL technical experts that assisted the FaifoSoy team with further training at their new production site. That microenterprise continues to produce the soy products for the local market in DaNang City as well as for donation to local schools. FaifoSoy has also expanded their efforts to a new brand located on Cham Island. This is a location that the family behind FaifoSoy has long been involved and well invested. They have worked to help create a conservation center on the Island and assist with local efforts to help protect the coral reef.
The Island is lovely and attracts many tourists which present vibrant and lucrative marketplace for the expansion of the FaifoSoy soy baked products. In addition to this, the new FaifoSoy branch is also providing products to the Islands' schools as part of their social responsiblity program. We had timed our visit well and were able to participate in the distribution of the soymilk to the local children. They drank the milk over ice and through straws. They all gave us a "thumbs up" on the taste. The children receive soymilk produced by FaifoSoy twice a week.
We returned from Cham Island and traveled to the original FaifoSoy production facility to meet with the manager and his team. It was great to see him again and to see the exciting progress that continues at FaifoSoy. They have added multiple new soy dairy and soy-enhanced baked goods. We tasted their new soy yogurt, a refreshing treat on such a hot afternoon! We also had a chance to see that the FaifoSoy microenterprise is prospering due to the dedication of the FaifoSoy team.
We returned to our hotel for a cold serving of dragon fruit juice. This stunningly beautiful fruit, also known as pitaya, is an intense color and shape with delicious taste and magnificent flowers.
The hotel had an amazing presentation in serving the delicacy. The fruit, which is a beautiful hot pink color with curly green edges, about the size of a softball, was resting in a small wooden chair. Sweet! A very refreshing way to end the day and it made us forget just for a moment about our soaked luggage!
Regards,
Bridget
Monday, July 12, 2010
Soy Seminar at Thang Long University in Hanoi
Monday, July 12, 2010
Today began with an early morning in Hanoi, the country's captivating capital. Many here rise early to exercise by Hoan Kiem Lake. We though are headed to Thang Long University for a seminar on Soy Protein Nutrition and Applications and Food Safety. Thang Long is the first private university in Vietnam, founded in 1988.
Our drive was enjoyable as we watched Hanoi wake up. It is an ever expanding city with what seems like construction zones on every corner. It is also a city of motorbikes. They are the mode of transportation for everyone. Many families were headed to school or work. It is so amazing to see entrepreneurs buzzing by on their motorbikes weighed down by backpacks and satchels loaded with a wide array of wares - - everything from caged ducks to massive bundles of sweet smelling flowers.
We co-hosted today's seminar with the Thang Long University and the U.S. Vietnam Foundation. The seminar included presentations from NSRL, the Director of the Vietnam National Institute of Nutrition, the Head of the Department of Food Safety Administration, faculty from the Thang Long University and representatives from the U.S. Vietnam Foundation. It was well attended with great interaction from local industry, hospital staff and government officials. We were excited to see the interest in soy protein and the enthusiasm for applying nsoy into local programs and products. It was a wonderful opportunity to share with key decision makers about the nutritional and economic benefits of soy protein for commercial products as well as share information about using soy for feeding and health programs.
We also had a moment of fun when we were asked for ideas on how to include soy protein into local Vietnamese foods and recipes. We took the opportunity to share with the audience ways we could have made today's lunch served at the University cafeteria, a soy lunch. We hope we made Marilyn, our Master NSRL Soy Chef proud!
After the seminar was completed, we returned to our hotel and walked to the Hanoi Opera House. The Hanoi Opera House is considered to be a typical French colonial architectural monument and is also a small-scale replica of the Palais Garnier in Paris. It was erected by French colonists between 1901 and 1911. It was spectacular to see the impressive design upclose.
We then enjoyed some local cuisine and called it a night.
Regards,
Bridget
Today began with an early morning in Hanoi, the country's captivating capital. Many here rise early to exercise by Hoan Kiem Lake. We though are headed to Thang Long University for a seminar on Soy Protein Nutrition and Applications and Food Safety. Thang Long is the first private university in Vietnam, founded in 1988.
Our drive was enjoyable as we watched Hanoi wake up. It is an ever expanding city with what seems like construction zones on every corner. It is also a city of motorbikes. They are the mode of transportation for everyone. Many families were headed to school or work. It is so amazing to see entrepreneurs buzzing by on their motorbikes weighed down by backpacks and satchels loaded with a wide array of wares - - everything from caged ducks to massive bundles of sweet smelling flowers.
We co-hosted today's seminar with the Thang Long University and the U.S. Vietnam Foundation. The seminar included presentations from NSRL, the Director of the Vietnam National Institute of Nutrition, the Head of the Department of Food Safety Administration, faculty from the Thang Long University and representatives from the U.S. Vietnam Foundation. It was well attended with great interaction from local industry, hospital staff and government officials. We were excited to see the interest in soy protein and the enthusiasm for applying nsoy into local programs and products. It was a wonderful opportunity to share with key decision makers about the nutritional and economic benefits of soy protein for commercial products as well as share information about using soy for feeding and health programs.
We also had a moment of fun when we were asked for ideas on how to include soy protein into local Vietnamese foods and recipes. We took the opportunity to share with the audience ways we could have made today's lunch served at the University cafeteria, a soy lunch. We hope we made Marilyn, our Master NSRL Soy Chef proud!
After the seminar was completed, we returned to our hotel and walked to the Hanoi Opera House. The Hanoi Opera House is considered to be a typical French colonial architectural monument and is also a small-scale replica of the Palais Garnier in Paris. It was erected by French colonists between 1901 and 1911. It was spectacular to see the impressive design upclose.
We then enjoyed some local cuisine and called it a night.
Regards,
Bridget
Saturday, July 10, 2010
World Cup Final Game viewed from Hanoi
The journey to Southeast Asia began from Willard Airport on a beautiful summer Saturday morning. It was a great day for flying as the skies were clear and the flights were on time.
Courtney and I had a connecting flight in Detroit and then boarded the plane destined for Hong Kong. We had just a brief layover in Hong Kong and then caught a flight to Hanoi, Vietnam.
This city is just beautiful! We arrived in the late evening and the beautifully colored, brightly lit lanterns suspended in the trees within the city parks were breathtaking. It is a truly charming city and one that I always enjoy visiting again. Hanoi is the capital city and lies at the center of the triangular basin of the Red River. With around 3.5 million people and an area of 920 sq km, Hanoi is the country's center of economy, politics, culture and society.
I check into my hotel room and switch on the World Cup Final Game and settle in for the evening. I look forward to seeing more of the city tomorrow, but right now I've got a match to watch!
Regards,
Bridget
Courtney and I had a connecting flight in Detroit and then boarded the plane destined for Hong Kong. We had just a brief layover in Hong Kong and then caught a flight to Hanoi, Vietnam.
This city is just beautiful! We arrived in the late evening and the beautifully colored, brightly lit lanterns suspended in the trees within the city parks were breathtaking. It is a truly charming city and one that I always enjoy visiting again. Hanoi is the capital city and lies at the center of the triangular basin of the Red River. With around 3.5 million people and an area of 920 sq km, Hanoi is the country's center of economy, politics, culture and society.
I check into my hotel room and switch on the World Cup Final Game and settle in for the evening. I look forward to seeing more of the city tomorrow, but right now I've got a match to watch!
Regards,
Bridget
Friday, July 9, 2010
Tribute to Lyle Roberts and Mary Burke from the Illinois Soybean Association
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On July 6th NSRL paid tribute to Lyle Roberts and Mary Burke from the Illinois Soybean Association for their on-going support of soy research, outreach and educational activities at the University of Illinois. Lyle and Mary who are both retiring have left a remarkable legacy that has greatly contributed to the soy industry and the success of many projects. We have been fortunate to have benefited from their expertise, work ethic and commitment to Illinois soybean producers.
More than sixty soy industry leaders gathered at Memorial Stadium to remember the many contributions of Lyle and Mary and reflect on the true leadership they provided to the industry.
Dr. Hans H. Stein welcomed everyone and thanked Lyle for his part in establishing the National Soybean Research Laboratory Endowed Chair and for his over 25 years dedicated service to the industry. He also thanked Mary for her behind the scenes organizational skills that kept everything running smoothly. Dr. Robert Easter and Steve Sonka also thanked Lyle and Mary and reflected on their successful careers and contributions.
I thanked Lyle and Mary for establishing Managed Resource Areas that provide accountability to Illinois producers regarding the use of their checkoff dollars. Lyle was instrumental in establishing the World Initiative for Soy in Human Health and his visionary leadership has provided U.S. soy as a high protein solution to combat world hunger. With over 800 million people, 200 million of them children, suffering from malnutrition, it takes great vision and leadership to find a sustainable model like soy to provide nutritious sustenance to the world's hungry.
We are grateful for all that Lyle and Mary have done for the U of I and especially NSRL. They have been valued colleagues, influencial collaborators, consummate professionals and skillfull leaders. We wish them the best as we say "soy long".
Regards,
Bridget
Friday, July 2, 2010
Danny Erickson Retires from NSRL
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NSRL's own Soy Ambassador, Danny Erickson, retired this week after a distinguished 31 year career. Danny trained over 5,00 people during his time at the U of I. His soy processing expertise and equipment knowledge has provided private industry as well as government agencies and NGOs with vast information about dynamic processing and utilization techniques. Danny's hands-on approach to helping others learn positively impacted students, businesses, international organizations and U of I faculty and staff. Danny was the 2010 winner of the Chancellor's Academic Professional Excellence (CAPE) Award.
We wish Danny many good days on the golf course as he enjoys his summer!
As we look forward to the upcoming weekend and plan our 4th of July celebration, parade, BBQ and watching of fireworks displays, we want to say thanks to all of our deployed service members around the world and their families for their service and sacrifices. Because of their efforts, we remain free and safe. The United States of America really his the home of the free because of the brave!
Happy 4th of July!
Bridget
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