Eighteen people from the 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 Linda Kull at 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.

President and Executive Director of Mato Grosso Brazil's soybean producers' association, and faculty and staff from ACES and NSRL

To look at Aprosoya's and UI/NSRL research, education, and training capabilities, and discuss strategic issues common to Brazil and U.S. soybean industries

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.

Katey Coleman and Dutliff Snyman, ICSF, and WISHH staff

To learn about ways to include soy in diets of malnurished children in South Africa, including discussions, food tastings, and processing demonstrations

Farmers, agribusiness representatives, university researchers and the general public.

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. So enjoyable, in fact, that the all-vegetarian chili won first place over the meat based versions competing in this blind taste test. For the recipe, visit the ICSF site www.soyfoodsillinois.uiuc.edu/news.html

Fifteen food and feed processors from the Taiwan soy buying markets and NSRL staff.

Over 350 elementary school students, teachers, and various community groups

Food and feed processors from the Japanese market.

NSRL staff and Illinois Soybean Association Staff

Greeting the farming public attending Agronomy Day where they could learn about the latest agricultural research. NSRL staff joined the ISA staff at their large display, where the latest in Checkoff funded research results were available.

ICSF staff, and general state-fair-going public

Presentation of how to use soy foods in a few tasty, quick-to-fix dishes. One day was part of the ISA sponsored Soy Foods Competition, and two other presentations were part of the Illiois Department of Agriculture's program of cooking with Illinois food commodities.

Fifteen school food service personnel, ICSF staff, and FSHN faculty

Lectures, demonstrations, and hands-on training in the benefits of including soy in school lunches, and how to do so with appealing, healthy, and nutritious dishes.

Pradeep Khanna and Vijay Jain met with eight executives from India's food processing companies about ways to better include soy in the India markets.

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

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

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

Illinois soybean producers and ISA associates, faculty and staff of major Illinois universities, soybean industry representatives.

This meeting served as a platform to share the latest ISA-funded soybean research conducted at University of Illinois research farms with many soybean industry folks.

This scheduled tour group was visiting to discover the new (for them) world of soy foods; how to use them and how to enjoy them. There was a ninety minute presentation of the most common soy food ingredients, with demonstrations of how to use them followed with sampling of finished products.

This scheduled tour group had a full program, including a soy enhanced meal and lectures and discussions about soybean production, processing, and utilization.

The general public and ICSF staff

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.

Seventeen officials including the Honorable Blairo Borges Maggi, governor of Mato Grosso and his staff

Explore linkages with the University of Illinois for future soy and technical work

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,
http://intsoy.nsrl.uiuc.edu/courses/processing_marketing/

Four officials from NEAU and faculty and staff from ACES departments

Learn about research and resources at the University of Illinois and NEAU, and strengthen linkages between the two institutions

Free soy enhanced cookies (over 2000) were distributed to the public on the UIUC quad.

A soy tasting/luncheon was served to invited UI and general public attendees. With over 20 soy enhanced foods to be enjoyed, this annual event brings out the soy lover in even those unfamiliar with soy foods.

A soy foods tasting was presented by ICSF staff at the Savoy IL Curves and at the Champaign Mettler Center, targeting health concious consumers. Ttasty yet healthy snacks and balanced soy nutrition and health information were provided throughout the day

Agri-food companies; small and medium sized rural entrepreneurial firms in the agri-food sector; agribusiness supply chain facilitators, such as banking, technology, transportation, and energy companies; government and public sector agencies; non-government organizations engaged in agribusiness and rural enterprise development, international development agencies (World Bank, USAID, USDA, ADB), leading Indian and international agricultural and business academic institutions; media

Identify and explore innovative business models for linking domestic and international consumer markets with rural entrepreneurs applicable in India and emerging economies.

Engage participants in an active dialogue about the processes involved in the establishment of economically sustainable and mutual beneficial business relationships between different supply chain parties.

Identify practical actions to reduce barriers to market-led and industry facilitated rural entrepreneurship.

Evaluate the economic, social, and environmental sustainability of industry-led initiatives for rural social entrepreneurship and community development.

Identify the role of government and international development agencies in enabling a viable environment for market-driven rural entrepreneurship.

Danny Erickson
Marilyn Nash
José Daniel Estrada

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

Glen Hartman, UIUC
Brian Diers, UIUC
Robert Reeves, Inst. of Shortening & Edible Oils, Inc
Terry Niblack, UIUC
Jason Bond, SIU
Karen Chapman-Novakofski, UIUC
Pete Goldsmith, Director NSRL, UIUC
Elvira de Mejia, UIUC
Jason Bond, SIU
Bryan Young , SIU
Others scheduled but cancelling due to weather:
Mike Gray, UIUC
Pat Tranel, UIUC
Steve Clough, UIUC
Bill Banz, SIU

The venue for ISA funded researchers to present results from the past year to ISA members and board members. Attendance was remarkable given the blizzard that occurred for the meeting date.

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.