FARGO, N.D. (AP) - A half-dozen bakers from Africa are in the Dakotas and Minnesota learning how to bake with soy flour.
The group spent several days at the Northern Crops Institute on the campus of North Dakota State University experimenting with soy in breads, croissants, scones, buns, cookies and doughnuts.
Experts at the Fargo institute say that while soy flour is important in the fight against malnutrition because it has more protein and is cheaper to use, the challenge is finding the right combination so the food tastes good.
The group that includes a couple of marketing experts is in Minnesota this week looking at ways to sell the products.
The trip was co-sponsored by the soybean associations in the Dakotas and Minnesota, along with an international group that promotes soy products.