The nutritional benefits of soy protein in baked products are being highlighted at the NCI Baking with Soy course, which runs from August 25-29. The course is attended by nine bakery managers from Burkino Faso and Cote d’Ivoire, Africa. The addition of soy flour to bread products can raise protein content, balance essential amino acids, and increase bread’s nutritional value. WISHH, The World Initiative for Soy in Human Health, is co-sponsoring the course. WISHH is a program of the American Soybean Association (ASA) that brings the nutritional benefits of U.S. soy protein to people in developing countries. Additional partners are North Dakota Soybean Council, Minnesota Soybean Research and Promotion Council, Cenex Harvest States (CHS), and the United States Department of Agriculture.