Baking with Soy course

The benefits of soy protein are highlighted at the NCI Baking with Soy course attended by seven bakery managers and consultants from Burkina Faso, Côte d’Ivoire, and Senegal this week. The course is co-sponsored by the American Soybean Association---WISHH Program, a program that brings the nutritional benefits of U.S. soy protein to people in developing countries.  WISHH was created in 2000 by U.S. soybean growers to demonstrate their concern for the undernourished around the globe and to promote new markets for U.S. soybeans.  Kim Rochette, (front center), West Africa Project Manager for Project Management Professionals, Senegal, is escorting the group.