Home News Livestock Crops Markets Hay, Range & Pasture Home & Family Classifieds Resources This Week's Journal



Farm Survey


AgriMartin
Journal Getaways


Reader Comment:
by Wheat_Harvest movie

"Thanks so much for the article! These are the types of people we hope to"....Read the story...
Join other discussions.

World Food Prize celebrates benefits of soy


Soy is one of the most versatile, nutritious and abundant food sources available, and attendees of the 2011 World Food Prize tasted the benefits of soy during a lunch recently. The World Food Prize Soy Lunch is sponsored by the United Soybean Board, Iowa Soybean Association, The Soyfoods Council, the American Soybean Association's World Initiative for Soy in Human Health program and World Soy Foundation, and DuPont, and will feature soy proteins and enhanced high oleic soybean oil in an effort to educate attendees on the benefits this crop can have on world food systems.

"We are proud to be joining the other sponsors in once again showcasing soy foods at this year's World Food Prize meetings," said ISA Chief Executive Officer Kirk Leeds. "Providing high-quality soybean oil and vegetable protein to a growing world is more than just a job for the U.S. soybean industry. It is a responsibility that we all embrace as we work to feed a hungry world."

The World Food Prize recognizes individuals who have improved the quality, quantity or availability of food in the world. Dr. Norman E. Borlaug, recipient of the Nobel Peace Prize in 1970 for his work in world agriculture, envisioned the World Food Prize to emphasize the importance of making a sustainable and nutritious food supply available to all people.

U.S. soybean farmers play a significant role in ensuring food security by producing an abundant, nutritious crop that yields approximately 356 pounds of usable protein and 500 pounds of oil per acre of farmland.

The Soy Lunch exemplifies the World Food Prize philosophy with a menu demonstrating the versatility, quality, flavor and nutrition provided by soy. Featured menu items included a healthier, stability enhanced soybean oil developed from high oleic soybeans used for frying, salad dressings and marinades, and soy proteins incorporated throughout the meal.



Google
 
Web hpj.com

Copyright 1995-2014.  High Plains Publishers, Inc.  All rights reserved.  Any republishing of these pages, including electronic reproduction of the editorial archives or classified advertising, is strictly prohibited. If you have questions or comments you can reach us at
High Plains Journal 1500 E. Wyatt Earp Blvd., P.O. Box 760, Dodge City, KS 67801 or call 1-800-452-7171. Email: webmaster@hpj.com

 

Archives Search



Inside Futures

Editorial Archives

Browse Archives