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Relative environmentally relevant differences between meat protein and soy protein soybeans

Role of Soy in Achieving Food and Nutrition Security in India

Environmentally relevant effect

Suresh Itapu, Ph.D. Executive Director Soy Food Promotion and Welfare Association

Effect of processed protein food based on soybeans Land use 1 Water requirement 1 Fossil fuel requirement 1 Phosphate rock 1 requirement Emission of acidifying 1 substances Emission of biocides 1 Emission of copper 1
1Effect

Relative effect of meat protein production 617 4.426 620 7 >7 6 >100

refers to identical amounts of protein. The effect of soybean proteinbased food is (arbitrarily) given the value of 1
Ref: Reijnders & Soret 2003. Quantification of the environmental impact of different dietary Protein Choices Am. J. Clin. Nutr. 78(suppl) 664S-8S

Virtual water trade to Japan and in the world, T. Oki, M. Sato, A. Kawamura, M. Miyake, S. Kanae, and K. Musiake

Diet, Energy and Global Warming"; Gidon Eshel and Pamela A. Martin; Department of Geophysical Sciences, University of Chicago, Chicago, Illinois (December 2005)

Slides barrowed from Soale

Slides barrowed from Soale

Protein Production Efficiency

Indian Nutritional and Food Status

More than 30% people below poverty line High incidence of malnutrition Ranked 2nd in the number of children suffering from malnutrition The prevalence of underweight is among the highest in the world, Over 225 million Indians remain chronically under nourished. High economic growth rates have failed to improve food security Food security has been a major developmental objective in India since independence. Increasing food inflation It is time to curb the food prices without compromising nutrition.

USDA; FAO/WHO/UNICEF Protein Advisory Group (2004)

Slides barrowed from Soale

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Soybean A Nutritional Gift

5 10 9 40

Economics (Rs) of Food Proteins

Food Wheat Legumes Rice Soybean Defatted Soy Flour Soya Bari Dal analogue Milk Chicken Meat Egg (per Egg) Price/kg Protein % Price/Kg protein 16 70 20 35 30 35 50 30 120 120 3 12 22 8 40 52 52 30 3.5 20 18 5.5 133 318 250 88 58 67 167 857 600 667 545

18 18
Protein fiber Fat Minerals Carbohydrate Moisture

Role of Soy in Food and Nutrition Security

Products of Interest

Most economic protein source Quality at par with milk and eggs Locally produced Versatile products
Soy flour, TSP, dal analogue, milk, tofu, nuts, whole beans Can be adopted to any feeding programs

Whole Soybeans Defatted Soy Flour Textured Vegetable Protein Dal Analogue Soy Nuts

Easy to fortify with micronutrients Easy to include in any recipe Well documented studies Widely used across globe

Opportunities for Soy to Improve Nutritional and Food Security

Mahatma Gandhi and Soybean

Starting in 1935, Mahatma Gandhi became interested in soybeans as a source of low cost, high quality protein in the vegetarian diet he advocated. He had learned of soy from Shri Narhar Bhave (father of his famous nonviolent co-worker Vinobha Bhave) who was eating 6 ounces (168gms) of cooked soybeans daily, and reported that they greatly improved his health. Starting in October 1935 Gandhi began serving whole soybeans (steamed for two hours) to all members of his community at Maganwadi; they were eaten with chapati or bhakari for breakfast and with rice for dinner, seasoned with a little salt and oil. In late 1935 Gandhi wrote several articles about soybeans and soy foods and published information provided by the Baroda State Food Survey office in his popular magazine Harijan.

Huge potential in feeding programs (ICDS, MDM)

To improve nutritional status TSP, soy flour, dal analogue, soy nuts

Potential in PDS
To improve food security

TSP, dal analogue, Toasted flour for fortification

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Fortification of Wheat Flour

Fortification of Wheat Flour

One of the best ways of adding soy is to fortify wheat flour One of the most promising benefits is improvement of both protein quality as well as quantity Blends well with what flour what flour can be substituted up to 10% with defatted soy flour Improved protein content
Soy flour has almost five times more protein than what flour

Permitted by Government of India

Can be sold as Paushtik atta Allows maximum 10% soy flour addition

Recently Gujarat government started fortifying wheat flour with soy flour
Flour that is being distributed under PDS with soy flour and micro nutrients Is a great step towards securing nutrition security.

Increased freshness
Soy retains more moisture thus increases freshness in roti

This was possible by the partial support given by planning commission Some of the MDM and ICDS implementing agencies are using soy flour in their programs

Nutritional Benefit of Fortification

Textured Vegetable Protein

(Nuggets and Granules)

80 70 60 50 40 30 20 10 0

73

69 55 34 35

65

17 11.5 1.9 Protein

1.8 Carbo Atta Calcium

4 4.5 Iron PDCAAS

Fat

Paushtic Atta

Source: USDA Nutrient database

Contains about 50% soya protein Is the most popular soya product in the Indian market Easiest way to add soya protein to any recipe Economical and is affordable by any segment of population Can be efficiently mimic meat products Less expensive than meat products and easy to handle Used in a number of feeding programs Long shelf life

Indian Pulses Situation

Issues of Concern

Stagnant Pulses production

Less than 0.7% CAGR in 50 years

Enormous gap in demand-supply

Gap to continue

Increasing prices Limited availability

Domestic and international

Drastic decline in per capita availability

27.3kg/year in 58-59 14.2 kg/year in 2008-09*

Increasing imports
Required to import about 7 million MT by 2019-20 at current per capita consumption May go up if per capita consumption increases

Increased imports
500,000 MT in 89-90 to about 4 million MT in 2009-10

Increased prices
About 70% increase in the last ten years Continue to increase

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Dal Analogue

Soy Nuts

Is an extruded product made from soy flour and wheat flour It is an economic and nutritious alternate to pulses
30% more protein High iron and folic acid Scope for micro nutrient fortification

Established Technology
Initiated by mother dairy Recently commercialized

Easy to cook Local raw materials Perfect solution for the pulses crisis

Roasted soy nuts are whole soybeans that have been soaked in water and then baked until browned. High in protein and isoflavones, soy nuts are similar in texture and flavor to peanuts. Far less expensive than traditional nuts Either dry roasted or deep fried Relatively simple technology Provides higher protein content with lower cost

Comparison of Soy Nuts with Traditional Nuts

Calories Soy Nuts Fried Almonds Cashews Peanuts 500 618 607 607 Protein 37.1 15.4 31.8 17.9 Fat 26.4 53.6 49.3 53.6 Carbohydr ate 28.2 26.4 18.2 25.0

Recommendations from the Soy Food Industry

Source: USDA Nutrient Database

Mandatory inclusion of soy protein products in ICDS, MDM and Social welfare programs Inter-ministerial support Efforts to distribute Soy grits/flour/TSP/Dal analogue through PDS Concerted efforts from all the stakeholders for market promotional activities Keep taxes on soya product at par with basic foods Generic campaign support to further popularize soy food consumption through print and electronic media Tightening quality control norms specially protein content in ICDS/Mid-day meal schemes supplies