The recently concluded two day International Conference on "Soy Foods: Sustainable Protein for Health and Wellness" brought together esteemed experts, industry professionals, and government officials to discuss vital aspects of soybean production and consumption in India. During the International Soy food conference, participants highlighted the nutritional benefits of soybean as a high-quality protein source and emphasized the need to incorporate soybean products into nutrition intervention programs. The recommendations put forth by the conference include:



1. Promote the general consumption of soy derivatives as human food: Recognizing the immense potential of soy derivatives, the conference advocated for the widespread consumption of these products as part of a healthy diet. With their rich nutritional profile, soy grits, flour, textured soy protein, and soy-based lentils (dal) offer an excellent source of essential nutrients for individuals of all age groups.



2. Distribute soy grits/flour/textured soy protein/soy-based lentils (dal) alternatives through the Public Distribution System (PDS): To ensure the accessibility of soy-based products to a broader population, the conference recommended their inclusion in the Public Distribution System (PDS). By integrating soy derivatives into this well-established distribution network, individuals across various socio-economic backgrounds can avail themselves of the nutritional advantages offered by soybean products.



3. Include soy products in Mid-Day Meal (MDM) and Integrated Child Development Services (ICDS) programs: The conference strongly advocated for the integration of soy products, such as soymilk, tofu, textured soy protein, and soy nuts, into the Mid-Day Meal (MDM) and Integrated Child Development Services (ICDS) programs. By incorporating soy-based alternatives, these programs can provide children with a wholesome and protein-rich diet, contributing to their growth and overall development.



4. Consider enriching fortified rice kernels with additional soy protein: Acknowledging the significance of rice as a staple food, the conference proposed the enrichment of fortified rice kernels with additional soy protein. This enrichment approach aims to optimize the nutritional content of rice, a widely consumed grain, by supplementing it with soy protein's superior amino acid profile and essential nutrients.



Sumit Agarwal, Chairman of the Soy Food Promotion and Welfare Association (SFPWA), expressed his enthusiasm about the conference's outcomes, stating, "The recommendations resulting from this conference will play a pivotal role in driving the consumption and production of soy food products in India. By implementing these strategies, we can significantly contribute to the nation's nutritional well-being."



Dr. Ratan Sharma, Technical Advisor of the Soy Food Promotion and Welfare Association (SFPWA), added, "The integration of soy products into key nutrition intervention programs and fortification of rice with soy protein will address the nutritional challenges faced by our population. It is a positive step towards sustainable protein consumption and overall health."



The International Conference on "Soy Foods: Sustainable Protein for Health and Wellness" served as a platform for meaningful discussions and collaboration to promote soybean consumption in India. The recommendations generated from this conference will guide stakeholders, government bodies, and industry professionals in their efforts to enhance the nutritional landscape of the country.



About Soy Food Promotion and Welfare Association (SFPWA): Soy Food Promotion and Welfare Association (SFPWA) is a nonprofit organization committed to promoting the production, consumption, and welfare aspects of soy food products.