Kampala, 30th July 2022 – American Soybean Association (ASA) under its programme World Initiative for Soy in Human Health in partnership (WISHH) with Sesaco Uganda recently held a Soy Flour Bakers’ Training at the Uganda Industrial Research Institute (UIRI) in Kampala.
The training themed ‘Soy Flour for the Modern Baker – Bake with Soy, Eat with Joy’ is one of the major activities under this year’s soy educational campaign targeted at bakers, suppliers, and consumers of soy enhanced products in Uganda.
The first training in Kampala at UIRI Conference Hall with over 50 bakers taken through the nutritional and economic benefits of using soy flour in baking their products. The theory and practical approaches highlighted the nutritious benefits such as a good dietary source of protein, cholesterol free and low in fat and economic benefits such as better moisture, texture and taste and increased yield and shelf life.
One of the speakers and supply chain partner for American Soybean Association, Mr Charles Nsubuga of Sesaco noted that whilst prices of flours like wheat are high, this is such an important time for bakers to balance the equation, mixing both flours ‘soy and wheat’ to make products without increasing cost. He also noted value of these trainings to bakers in Uganda; to understand the benefits of soy and its utilization in baking.
The keynote speaker, Abdul-Nasser Alidu (CEO of The Little Cow Consulting Limited) operating in Ghana and Uganda on behalf of American Soybean Association (ASA) through The World Initiative for Soy in Human Health (WISHH) emphasized the agenda of connecting trade and development across global market systems and improving food security for over 20 years through various soy promotion campaigns in Africa, US, Asia, etc.
Another speaker, Asha Batenga Jumba (CEO and Founder of Cakely Uganda and the Uganda Bakers’ Association) also shared that ‘US Soy flour is not a new thing in the baking industry. It is widely used in many baked goods to not only boost nutritional value, but also to improve texture, moisture and shelf life’. ‘Soy flour is very high in protein, so bakers use it alongside wheat flour to improve the quality of their bread.” she added.
Finally, the trainer (Mr Abbas Rudolf of M-Product Bakery Makindye) took the bakers through theoretical and practical baking sessions, where he demonstrated how to use soy flour in baking bread. At the end of the session, additional loaves of bread were achieved, bread was also softer, had a better moisture, and trainees testified that it was better as compared to most of the bread available on market.
ASAWISHH and SESACO intend to host a second soy flour bakers’ training in Masaka district come August, and bakers in that location are encouraged to register via +256702409670 and +267 772409670 or to follow the campaign via @soyisgood on various social media platforms.
Whilst WISHH sponsored the same campaign in Uganda last year and targeted mostly bakers, this year’s campaign seeks to target not only the bakers, but also suppliers and the public, who consume baked products.
About American Soybean Association (ASA)
American Soybean Association under one of its programs the World Initiative for Soy in Human Health has over 20 years embarked on various soy promotion campaigns in Africa, US, Asia, etc through its trade and development across global market systems related to protein demands, working to improve health, nutrition, and food security in the markets where they work. ASAWISHH provides trade solutions, starting at the ground level and working to shape market dynamics, while positioning U.S. soy as a protein partner for the future and works with driven leaders and supply chain partners within countries to build networks and fill gaps in the value chain needed to launch a new product or service.
https://www.wishh.org/
About Sesaco Limited
Sesaco uses original, all natural ingredients such as fruits, vegetables, grains, nuts and seeds naturally grown and combines them to provide properly balanced, delicious, nutritious meals and snacks. Sesaco in partnership with ASAWISHH works hand in hand as a supply chain partner to deliver and supply soy flour, whilst educating Ugandan bakers and the public about using soy flour to enhance their products and the nutritious benefits of soy respectively.
About The Little Cow Consulting Limited
The Little Cow Consulting Limited is an indigenous African full-service marketing agency that helps local and global brands in Africa optimize their value and impact creation potential with unconventional, high-quality end-to-end solutions.
The Little Cow is headquartered in Accra, Ghana with a regional office in Kigali, Rwanda, and an operational presence in Uganda.
For more information, visit www.thelittlecow.net
HYPERLINK “https://thelittlecow.net/the-ranch/#our-philosophy”
Media Contact:
Betty Ssekirevu Lunkuse
Email: b.lunkuse@thelittlecow.net
Phone: +256 702 292884
Other Images from the Event
