Global Soy - Ghana

Soy and Food Processing Training 

Soybeans are an excellent source of protein and soy products are also uniquely valuable as functional food ingredients.  The National Soybean Research Laboratory (NSRL) works with international partners to provide training on the processing of whole soybeans to unlock their true nutritional and functional value.  NSRL also works closely with food processors to assist with training on the use of soy protein products in meat processing, baking, beverage and snack production.  

  • Whole Soybeans
  • Baking
  • Meat Processing
  • Snacks
  • Beverages
  • Dry Blending

Early Childhood Nutrition  

Nutrition is critical throughout all lifestages but is especially essential for infants and young children to form a strong foundation for the rest of the child’s life.  NSRL has long worked in the area of early childhood nutrition including developing complimentary feeding products, designing and executing impact studies with anthropometric data collected and analyzed, and working with mothers and caregivers about the use of soy as an important protein resource to pair with local nutritional resources.  Soy and