General public

To demonstrate just how easy it is to incorporate soy ingredients into tasty home prepared meals. This was a morning of food preparation and cooking demonstration, capped off by sampling assorted finished foods ideal for the end of the year holidays.

Growers, producers, agriculture decision makers, and researchers. NSRL was represented by a booth about VIPS.

To bring together those interested in the Illinois commodity industry. Participants were involved in association meetings, and attended sessions of interest to the agriculture community.

Representatives from developing country food industries, private voluntary organizations, and US soybean processing leaders.

Create sustainable solutions to nutrition challenges through public-private partnerships. Discussions ranged from sustainable partnerships to soy and health issues, farm tours, plus the popular cooking and soy processing demonstrations and hands-on lab work.

School age children and their teachers from the Chicago area

To engage the children and adults with fun activities designed to educate them about the nutritional benefits of soy foods, and their role in healthy eating.

Twelve preferred US soybean customers from Taiwan, representing their major food, feed, and soy processing industries

To visit facilities in the US to learn about the advantages of importing US soybeans for their businesses.

Farmers and soy industry participants from China.

Participants were interested in the US soybean crop and soy product potentials for the growing Chinese markets.

Faculty and administrators from Taiwan University

Explore expanded linkages with UIUC

ICSF staff Cheryl Sulllivan and Marilyn Nash

To present the Game Day Chili soy enhanced recipe to the general public for their consumption and obvious enjoyment.

General public and IL farmers interested in the latest research and work in agronomy

To demonstrate to ISA and NSRL stakeholders the value of our soybean production and utilization research programs

Group of Taiwanese visitors interested in U.S. soy and agriculture industry.

Introduce participants to NSRL programs and international activities, which included a tour of the INTSOY pilot processing plant.

Officials from Haiti.

To discover resources within UI and NSRL that would benefit Haiti's agriculture and food programs.

Milliken University, Tabor School of Business students and ICSF/NSRL staff

Half day of presentations about NSRL programs, including VIPS, ICSF, WISHH, and INTSOY

Honduras Ministry of Health officials
WISHH, ICSF, and INTSOY representatives.

Discuss how the UI and WISHH resources can be best used to address malnutrition in Honduras.

Soy processors and industry decision makers with the solvent Extractors' Association of India, accompanied by representatives from Illinois Soybean Association and the American Soybean Association.

Their visit was part of a longer visit to the U.S. to learn about resources of interest to the organization.

Technical, plant management, marketing, quality control, and research personnel interested in promoting private sector expansion of soybean foods in the international market.

Five day course provided training in soybean processing and utilization at the INTSOY facilities,

Free soy enhanced cookies (over 2000) were distributed to the public at five UI campus locations.

An "Around the World with Soy" tasting/luncheon was served to invited UI faculty and staff, community food service workers, and soy industry personnel. Featuring international cuisine from the latest Illinois Center for Soy Foods (ICSF) cookbook, Around the World with Soy, over 20 soy enhanced foods were enjoyed by all.

A soy foods demonstration and tasting was presented by ICSF staff on a Saturday morning to those interested in how to include soy ingredients in their everyday diet.

The focus will be on sustainable bioenergy and the current state and future potential of biofuels and chemicals. This includes plant and microbial aspects, downstream processing, and economics of biobased products production. In addition to providing an overview of research at various institutions, the meeting will also include a government and industrial perspective. For registration information visit: www.sustainablebioenergy.uiue.edu

To learn about the basics of soy foods processing and uses in cooking, with emphasis on kitchen production of soy milk and tofu. Their visit to NSRL was part of an extended visit to the University of IL to learn about enhancing biotechnology at the Latvia University of Agriculture

Danny Erickson
Marilyn Nash
Elizabeth Canales

To distribute information about the enjoyment of soy foods in a heart healthy diet.