Whether the need is for feeding fish or feeding humans, developing markets are exploring how to incorporate soy as a source for protein. With support from the World Initiative for Soy in Human Health (WISHH) and the soy checkoff, including the Minnesota Soybean Research & Promotion Council, the Northern Crops Institute welcomed individuals from eight different counties for their INTSOY: Introduction to Soybean short course June 8-12 in Fargo, N.D.  

“Anytime you can explain what’s available for U.S. soy to the foreign markets and give them that introduction is really important,” said Shane Frederick, Director of Market Development and Promotion for MSR&PC. “Over the years we’ve seen different groups with different interests, whether that’s meal or oil or identity preserved food-grade beans, that all want to learn about that value.” 

The INTSOY course provides a comprehensive overview of the soybean industry and covers topics such as soybean quality, nutrition and uses in human and animal foods through lectures, demonstrations, farm visits and processing and handling facility tours. Participants learn firsthand from soybean producers and industry experts about soybean processing, soy-based food production and hands-on food and feed application, as well as examining soy’s current and future role in global markets.  

“These courses are important to support to get that information out to potential buyers and working with – in this case WISHH – it’s great to work together to promote U.S. soy,” Frederick said. 

MSR&PC brought all of their experts to present topics at this year’s INTSOY course, including Senior Director of Production Development & Commercialization Mike Youngerberg, who spoke on soy food initiatives, Director of Research Sergio Cabello Leiva, who gave an overview on the benefits of High Oleic soybean oil, and Frederick, who presented on identity preserved soybeans and their value to international buyers. 

“When you do identity preserved, it is a premium product, so it does cost more, but there are definitely economic efficiencies throughout the manufacturing process that outweigh the initial cost,” said Frederick, who is also the manager of strategic programs for the United States Identity Preserved Alliance. “So, we want to show them that it’s another piece that’s available when it comes to buying soybeans from the United States and they have options for whatever the need for their business is, whether it’s food or feed, we have whatever they need.”  

Exchanging cultures 

While participants, who were from the regions of Southeast Asia, North Africa and Central America, spent about half of their time in the NCI auditorium, the rest of the time was spent either in the NCI laboratories or on tours of area farms and soybean processing facilities. Included in that was a tour of NCI’s soy foods laboratory, which is supported by MSR&PC, and a demonstration on how to make tofu and soymilk followed by a sensory evaluation of soy products and tasting demonstration. They also spent a day at the NCI Feed Mill where they learned about soymeal uses in feed applications and how to incorporate soy into various animal diets.  

Outside of the NCI facilities on the North Dakota State University campus, the INTSOY course paid a visit to the SB&B Foods headquarters in Casselton, where they learned about the importance of quality testing for new soybean varieties and then toured the nearby North Dakota Soybean Processors crush facility. They also visited the Milo Braaten farming operation in Portland, N.D.  

“Through courses like this, it’s great to meet different people from around the world who have a shared goal and interest in importing U.S. agricultural products, talking to them and hearing their stories,” Frederick said. “When you develop those relationships, give them the information they need and try to maintain those over the years and stay connected into the future, it’s really what this is all about.” 

Along with MSR&PC and WISHH, the INTSOY course was also sponsored by the North Dakota Soybean Council and South Dakota Soybean Checkoff. In August, NCI is hosting its in-person Food Soy Procurement course.