Bakers from 6 regions trained on cost reduction & nutrition enhancement using Soy Flour
As part of the 2022 ‘Soy Flour for Bread and More’ campaign promoting the nutritional and functional benefits of soy flour, forty-one (41) seasoned bakers from across the country have been trained on how to properly incorporate soy flour when baking.
The training was held at the premises of the Yedent Agro Group of Companies in Sunyani and facilitated by Suresh Itapu – a renowned nutrition consultant from India, and Florence Ofori-Agyeman – CEO, Bakerz Realish.
The training comes at the right time as businesses are dealing rising production costs. The benefit to bakers who use soy flour is the ability to both reduce cost or production and increase their yield. Added benefits to the consumer is that baked goods that contain soy flour also have higher nutritional value because of the high-quality protein and other nutrients.
The bakers, who came from Greater Accra, Bono, Ashanti, Volta, Central, Bono-East regions, saw how using soy flour in bread, for example, improves the quality of the dough and increases output. They were also assisted in improving their existing recipes by the incorporation of soy flour.
The event was funded by the United States Department of Agriculture (USDA) through the World Initiative for Soy in Human Health (WISHH), in collaboration with the Yedent Agro Group of Companies in Sunyani – Ghanaian soy and other flour producer. The campaign can be followed on Facebook and Instagram @everythingsoy, and will continue to educate Ghanaians on the benefits of soy consumption and help bakers on the proper ways to incorporate soy flour into their baked goods for the benefit of both their businesses and customers alike. The long-term goal is for Ghanaians to consume more nutritious diets made with soy.
