Global Soy - Rwanda
Human Nutrition Education
The National Soybean Research Laboratory develops creative approaches to Nutrition Education to reach audiences of all ages but especially children. Nutrition education is a strategic investment in an improved future for individuals, communities, and nations.
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
- Meat Processing
- Dry Blending
NSRL has significant expertise in developing soy-based recipes for cuisines around the world. Soy works well in different types of dishes and foods globally as it absorbs flavors and spices of local cuisines well. The NSRL team has strength in creating unique pairings of soy with local ingredients.
Economics of Nutrition
The National Soybean Research Laboratory works closely with partners to explore economic solutions through soy usage to meet nutritional goals. Soy provides unique nutritional and economic benefits to consumers and food producers as a complete protein resource that is also economical.
School Nutrition is a critical link in addressing global hunger and NSRL has a strong track record of working with international and domestic partners to develop nutritional, economic, and nutrition educational outreach efforts that are creative, interactive, and designed not only for students but also for parents and teachers.