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make use of the steam boiler that was located there. Even though it had a wooden fl oor, it was a great improvement for the dairies production. They immediately added some steam jacketed cooking kettles acquired from a scrap yard and production capacity doubled to 150 gallons of soymilk a day. The slow points of operation were now the grinding, separation of milk and okara and cooling of the milk. They began hot blanching the soy beans before grinding for improved fl avor. A 150 gallon refrigerated milk tank was added to handle the increase in milk production. While looking for an improved separating system, one that could be continuous, David and Laurie started eyeing some equipment that had been scrapped by one of the Farm’s crews. The equipment came from an old evaporated milk plant and included a vibrating separator and a tubular heat exchanger. The separator was converted for the use of the wet soymilk separation. A stainless frame was built to fi t in the vibrator with a cloth secured around it. The milk was bucketed and later pumped over the screen while the vibrator was on. The milk fl owed through the screen and out the end into a holding tank. The pulp was sprayed with a little water to wash out the milk and the pulp was deposited into buckets. The tubular heat exchanger was converted to be used as a pre-cooler. Cold tap water was run through jacket that surrounded inner stainless tubing that the milk was pumped through. A wet corn masa mill was made by Michael Halpin to be used to grind corn for tortillas and to grind the soybeans for the dairy. Now the grinding time was no problem and production increased to 200 gallons of milk a day. Tofu was still not being made on a community scale as the milk came out of the separator too cold to curd properly. Laurie was also making thirty to forty gallons of yogurt a week.” Address: 17969 Oak Dr., Los Gatos, California 95030. 590. Praskin, Laurie Sythe. 1985. The Farm soy history: An overview. Document part IV. Los Gatos, California. 10 p. Dec. 1. Unpublished manuscript. [Eng] • Summary: Continued: “In 1977, Laurie visited her home town in California. She went to visit her favorite Japanese tofu shop and ran into Bill Shurtleff and Akiko Aoyagi outside the closed shop. They were delivering a copy of their Book of Tofu to the owner and tofu maker of the shop. Bill took Laurie to the tofu makers’ home and helped arrange for Laurie to observe in his shop for one day. Upon returning to the Farm, Laurie immediately set up the Farm’s fi rst tofu shop in a small corner of the soy dairy. She set up a very simple shop using one of their cooking kettles and designating it for cooking milk only for tofu. A wash tub was mounted on a stand with a simple lever for pressing out the milk. The tub was lined with a coarsely-woven bag, and a sawed-off whiskey barrel was placed underneath to catch the milk. A fi ner nylon cloth was stretched over the top to strain out the fi ner pulp [okara]. Hot milk was bucketed into the press, the bag twisted shut, and a heavy wooden press plate HISTORY OF SOY YOGURT & CULTURED SOYMILK 228 © Copyright Soyinfo Center 2012 placed on top. The original wooden tofu box was fi nally in use as well as two additional round stainless boxes made by Michael Lovett. The tofu was pressed with cement blocks or buckets of water. Tofu was made in the whiskey barrel and a 20 gal [gallon] aluminum Hobart bread bowl. The tofu shop’s capacity was 200 lb of tofu on a production day. In total, about 600 lb/wk in addition to 800 to 1000 gal/wk of soymilk. Most of the tofu went to people with special dietary needs. “It seemed very energy ineffi cient to run a separate tofu and soymilk operation, so technicians started designing a separator that could service both operations. Michael Halpin, one of the Farm’s equipment technicians, designed a hydraulic press which cost less than $1500 to build. This was the fi rst large amount of money spent by the dairy for equipment. The inspiration for the money came from the delicious tofu produced in the small shop. Once everyone realized how good it was, the decision to invest community money for improved nutrition followed. The idea of the press was good, but all of the bugs were never worked out. It was supposed to require no bag. The milk was pumped into a stainless cylinder that was drilled with holes and set inside another stainless holding tank. Then with press plate and gasket, the hydraulic ram came down from above, squeezing out the milk. When pressed, there was a trap door at the bottom that was opened, and the pulp pressed right out into a container. The trap door shut, and the press was ready for another batch. The system was supposed to work easily and effi ciently. It never did. Gasket failures were a problem, spewing hot soymilk and pulp all over the dairy. In addition, the trap door never worked easily. In an expedient measure to get the dairy back in operation, Laurie removed the cylinder and replaced it with a Japanese pressing sack. The hot soymilk and pulp pumped into the bag which was set down in the stainless holding tank. There was a stainless rack on the bottom to keep the bag off the hole and a stainless plate was set on top of the bag after it was fi lled. The hydraulic ram came down and pressed the bag. This worked all right, but the bag had to be lifted out by hand, and the position was very awkward and left many sore backs. The milk went directly into a curding barrel or was pumped through the tubular heat exchanger. The capacity jumped to 300 gal of milk and 250 lb of tofu approximately 4 days/wk. At this time, the dairy had concrete fl oors and was starting to get sheetrocked. Soy yogurt production became unsuccessful because of the close proximity of the cannery, and vegetable contamination was airborne. Tempeh was also in the cannery and experiencing the same diffi culties. Ice cream was very popular and being produced in large commercial soft-serve machines. Production of ice cream was varied, but its popularity was unquestionable. “While the Farm was piecing together its operation, a small settlement of Farm members began in Northern California. In 1976, they opened a small commercial soy deli
in California under the management of Robert Dolgin. To supply the deli, a small soy dairy and tempeh shop was set up in the back room. This consisted of Japanese equipment specifi cally designed for the purpose of making soymilk and tofu. They had a Japanese grinder, 45-gal pressure cooker, and a small, effi cient hydraulic press. It was a nice small kit which they took out a loan to buy. The deli’s business was excellent and lasted over one year before it closed and relocated to San Francisco (SF) in order to expand production and market products throughout the health food store industry in California. So with more investment and loans and a warehouse in SF, Farm Foods re-opened. The building was fi xed up to meet all the strict California codes, and the equipment was improved for increased output. They continued cooking with the 45-gallon pressure cooker but went for a continuous separator. This was a Brown, an orange juice extractor, and a vibrating screen to remove the fi ner pulp. They got a plate heat exchanger to cool the milk and a state-of-the-art Mark 25 continuous ice cream maker. They were running an extremely sophisticated operation complete with walk-in coolers and freezers. The Farm management council sent many of the Farm’s trained technicians, business managers, and distributors out to SF to operate the business. In total, 60 Farm residents moved to support the growing business, which was under the direction of Robert Tepper and Daniel Lloyd. They started the fi rst commercial soy ice cream company that marketed Soy Ice Bean. Laurie Praskin and her husband were sent to help run the shop and perfect the ice cream recipe. In April 1979, they left to work on the Guatemala soy program and were replaced by Michael and Deborah Lovett and Bobby and Michael Bonnickson. Because of the high cost of operating a business in downtown SF and the increased interest of Ice Bean nationwide, Farm Foods decided to move the Ice Bean production to Tennessee. The Farm Soy Dairy purchased the continuous extractor from the SF Soy Dairy and once installed, it immediately increased the production to 1500 lb/ day of tofu and 300 gal/day of soymilk–enough for everyone. “The soy dairy is now under the management of Michael Lee and Ron Maxin and consists of a 400 gallon bean soak tank and a one-and-a-half horse-powered Japanese grinder. Beans are ground with hot water, and the resulting slurry is pumped into one of three 60 gallon stainless kettles. Direct steam injection cooks this milk. When done, it is pumped into the brown extractor. It fl ows over a second vibratingscreen fi lter and is gravity-fed to a 45 gal stainless holding tank where it is tapped off into curding barrels or pumped through the same heat exchanger which now has chilled water running through it for more effi cient cooling. A chilled water system also provides cold water to cool and store our tofu. When cooled, the tofu is transferred to 40 gal plastic tubs and wheeled into a walk-in cooler where it awaits distribution. (For more information on the Farm Soy Dairy as it is today, contact Ron Maxin or Michael Lee.)” Address: HISTORY OF SOY YOGURT & CULTURED SOYMILK 229 © Copyright Soyinfo Center 2012 17969 Oak Dr., Los Gatos, California 95030. 591. SoyaScan Notes. 1985. Chronology of soybeans, soyfoods and natural foods in the United States 1985 (Overview). Dec. 31. Compiled by William Shurtleff of Soyfoods Center. • Summary: Jan. 2. The soybean crushing industry begins a year of major restructuring as the big get bigger and two pioneers drop out. Ralston Purina announces that it has sold six of its soybean crushing plants to Cargill, Inc. A seventh at Memphis was closed. This removed the company from the soybean commodity business. With this transaction Cargill passes ADM to become America’s largest soybean crusher. Jan. 3. “Myth or Miracle: Debunking the Tofutti Fad” by Mark Medoff published in Whole Life Times. The fi rst exposé of Tofutti, which contains very little tofu. Jan. 13 Medoff appears on the Gary Null Show, Natural Living, to discuss his fi ndings for 1 hour on prime time radio. Jan. 12. A.E. Staley Manufacturing Co. announces that it is basically getting out of the soybean crushing business. It has sold fi ve of its six soybean plants (having a combined crushing capacity of some 275,000 bushels daily) to Independent Soy Processors Co., which is closely affi liated with Archer Daniels Midland. Staley was unable to sell its Decatur facility, which ceased operations indefi nitely in Jan. 1984. With this transaction ADM has probably regained a slight lead as America’s largest soybean crusher. Jan. 14-26. Soybean Utilization Workshop held at Soyafoods Research Center in Gannoruwa, Peradeniya, Sri Lanka, sponsored by the Sri Lanka Soybean Project and INTSOY. 24 representatives from 12 developing countries participate. The world’s fi rst event of its kind (Soyanews, Dec. 1985). Jan. 25-27. Natural Foods Expo at Anaheim. Soy ice creams steal the show. Tofu standards are debated heatedly at Soyfoods Association board of directors meeting on Jan. 28, especially by Ralston Purina attorney. Board decides funds are too limited to try to hire an executive director for SAA. Jan. 31. Paul Obis, founder and editor of Vegetarian Times, is seriously considering buying Soyfoods magazine from Doug Fiske. He makes a fi rm offer in late March. Feb. “Designer Beans,” an excellent overview of the U.S. soyfoods movement and its gourmet connections by Sandy MacDonald, published in New Age magazine. Jan. American Soybean Association introduces SIS (Soybean Information Service), a computerized database focusing on soybean production and marketing, and oil and meal. The earliest record is 1958. Feb. 21. Tofutti and Other Soy Ice Creams: Non-Dairy Frozen Dessert Industry and Market, by Shurtleff and Aoyagi published by The Soyfoods Center. Two volumes, 352 pages. This is the fi rst study of the rapidly emerging soy ice cream market, and of Tofutti. Feb. 27. “Tofu Products May Be In, but Its Fans Wonder
Page 1 and 2:
Copyright © 2012 by Soyinfo Center
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Contents Copyright © 2012 by Soyin
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Brief chronology / timeline of soy
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Regional Research Laboratory (Peori
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Most Important Thing: The KEY to us
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HISTORY OF SOY YOGURT & CULTURED SO
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• Summary: “Masson, of Geneva,
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to Saint-Germaine-en-Laye. There, p
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following cases. 1st. As a substitu
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ean {“black” or “crow” bean
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process of calico printing.” “I
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soluble in ammonia and caustic solu
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and editor of The National Grocer,
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29. Li, Yu-ying; Grandvoinnet, L. 1
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The Introduction (p. 101-07) notes
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casein. To the casein thus obtained
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in suppressing the putrefactive bac
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“Fermentation for the manufacture
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A large, excellent, and very detail
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discussion and summary. Explanation
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acteriological techniques as a subs
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61. Horvath, A.A. 1927. The soybean
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corner of Spain, just north of Port
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ingestion of soymilk and better coo
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Michigan] brings out the following
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special service. Likewise in cases
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equal volumes of water according to
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• Summary: This summary of an art
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ich source of high quality, low cos
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soy acidophilus milk will never be
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United States in saving the life of
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secretary of the Nutrition Departme
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may be glad to hear about. “I fi
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occupations.’ “In view of the f
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consumption of meat”). Note: This
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and is more nourishing than ordinar
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y Woelker / Voelker, the results of
Page 83 and 84:
prepared with fi sh bladders or min
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the soybean and its needs for ferti
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163. Huebscher, Adolf. 1943. Die So
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This Carver Laboratory fi lm only c
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of soybeans that have the white hil
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extent of coagulation, reduction of
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on a small scale. Note: It is not i
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189. Kon, S.K. 1959. Milk and milk
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Ave., Milwaukee, Wisconsin. Chapter
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operations is unknown. No informati
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into a more easily digested sugar.
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Note 2. This is the earliest docume
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Vegetarian chow mein (with soy spro
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was improved by culturing a solutio
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host for the acidophilus bacteria w
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Cheese and English Cheddar. The rea
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formation and nutrition, some food
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Note: This is the earliest English-
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• Summary: Soymilk was subjected
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The Introduction, by Stephen, begin
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maintain its physical and organolep
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28 cm. Rev. ed. 1977 Autumn Press,
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Note: This is the earliest English-
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Note: This is the earliest document
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or as Soy yogurt). Sour cream (p. 4
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fl our, edible groundnut protein is
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• Summary: Contents: Introduction
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seen (Oct. 2003) that uses the term
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whole soybeans. The best way is to
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soy yogurt. Talk with Danny Paolucc
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fermented milk products. Address: P
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Tahoe, where they all stay for two
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On the top half of the ad is a larg
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value of tofu, p. 125). The Book of
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and life.” Note: This is the seco
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discussed in Table 1, however their
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Note 1. This is the earliest Englis
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Massachusetts 01301. Phone: (413) 7
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399. Thalman, Margaret Morse. 1980.
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April. “Climbing Curd,” an arti
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fermenti solely for this purpose wo
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Address: Yamanashi Prefectural Agri
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alternative to dairy milk. In the s
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Partially because of the mushroomin
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had originated; the key to it had b
Page 177 and 178: Miller started his soymilk research
Page 179 and 180: humans and most mammals. The jejunu
Page 181 and 182: Bragg, CA 95437. Phone: 707-964-292
Page 183 and 184: esearcher, Jackson L. Cartter, who
Page 185 and 186: every time you prepare it.” Addre
Page 187 and 188: named The Home Sanitarium... Their
Page 189 and 190: The book is interspersed with nice
Page 191 and 192: Soyfoods Industry and Market. p. 7.
Page 193 and 194: 2. Soyfoods industry directory: Nam
Page 195 and 196: in Okayama, and when it is done the
Page 197 and 198: Kibun in Japan, is going to make 12
Page 199 and 200: “Soyfoods-Aliments à base de soj
Page 201 and 202: slide show with 60 color slides. Th
Page 203 and 204: Commercial soymilk kefi r, named So
Page 205 and 206: product. Address: Sweden. 515. Prod
Page 207 and 208: Dep. of Human Ecology, Univ. of Mar
Page 209 and 210: and was eventually appointed direct
Page 211 and 212: his laboratory pouring ingredients
Page 213 and 214: • Summary: In an attempt to impro
Page 215 and 216: state of the art technology from th
Page 217 and 218: natural food stores. The starter wa
Page 219 and 220: arranging for two Japanese scientis
Page 221 and 222: stores in France. The price is very
Page 223 and 224: 579. Kates, Joanne. 1985. Tofu for
Page 225 and 226: Community members started the fi rs
Page 227: Canada and Plenty USA sent Farm Soy
Page 231 and 232: launched by Eastern Food products o
Page 233 and 234: April 26. Add Society for Acclimati
Page 235 and 236: HISTORY OF SOY YOGURT & CULTURED SO
Page 237 and 238: 599. Magdoub, M.N.I.; Shehata, A.E.
Page 239 and 240: lactone (GDL) is added. Coagulation
Page 241 and 242: India... Technology that makes soya
Page 245 and 246: fi les... A tofu TV dinner is in th
Page 247 and 248: up with fi ve exciting new products
Page 249 and 250: Japanese Patent 84-239,688 (FSTA 84
Page 251 and 252: soymilk users by offering a more ec
Page 253 and 254: elaborate ones last. A nutritional
Page 255 and 256: 671. Murata, K.; Kusakabe, I.; Koba
Page 259 and 260: foods, containing either 50% by wei
Page 261 and 262: true, the company hopes to spoon up
Page 263 and 264: previous soy yogurts in the UK had
Page 265 and 266: soy ice cream, and other dairy anal
Page 269 and 270: of Lactobacillus casei and L. acido
Page 271 and 272: Amaranth and Sea Veggie (both 3/87)
Page 273 and 274: of Diet Coke, special labeling and
Page 275 and 276: and fi xed. The product now is back
Page 277 and 278: 1989. Feb. 22. The product, launche
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of Soyfoods Center. • Summary: On
Page 281 and 282:
met Robert, a macro, who introduced
Page 283 and 284:
• Summary: Introduced in 1985, To
Page 285 and 286:
The company expanded too fast repor
Page 287 and 288:
Nutrition: Per 100 gm.: Energy 73 K
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793. Technique Laitiere & Marketing
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799. Kueppers, C. 1988. Camembertka
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those extended with soy are seen as
Page 295 and 296:
pricing, margins, and promotional d
Page 297 and 298:
know there is money to be made by t
Page 299 and 300:
non-dairy alternative to ice cream,
Page 301 and 302:
cups. When it has set a little, the
Page 303 and 304:
industry. Nonfermented soyfoods ind
Page 305 and 306:
that made his culture (Aurotech) wh
Page 307 and 308:
product.” That is not true for pa
Page 309 and 310:
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category should be well defi ned un
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product. The company stopped produc
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DM 1.45. How Stored: Refrigerated.
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tasting, high-yielding soymilk. Add
Page 319 and 320:
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When Huegli bought Heirler and Yama
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manufacturers in Europe, ranked in
Page 325 and 326:
dehulled soya beans, sea salt), raw
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products.” Lists the ingredients
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all are made from isolates with dai
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team there. But it was too big a ma
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production of yogurt from soymilk.
Page 335 and 336:
sale prices-a practice that he does
Page 337 and 338:
Page 339 and 340:
proteins (protéines de soja, 1.3%)
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products are recommended less frequ
Page 343 and 344:
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In the fi rst 4-year phase of the S
Page 347 and 348:
Europe and the USSR for food and an
Page 349 and 350:
How Stored: Refrigerated. Nutrition
Page 351 and 352:
conducted with the assistance of an
Page 353 and 354:
Date of Introduction: 1992. April.
Page 355 and 356:
soybeans. Prepared according to the
Page 357 and 358:
Date of Introduction: 1992. Novembe
Page 359 and 360:
Kaas), Great Eastern Sun (Miso Mast
Page 361 and 362:
Marshall, V.M.E.; Revah-Moiseev, S.
Page 363 and 364:
processes, a sample SoyaCow cost-be
Page 365 and 366:
egan in 1984 with Mix Plus+ (a liqu
Page 367 and 368:
service product list (Leafl et). Bo
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available in raspberry, strawberry,
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soymilk, and soy-based calf milk re
Page 373 and 374:
entering markets where Cole’s pro
Page 375 and 376:
was launched in Italy, in English w
Page 377 and 378:
is defi nitely as good as the Germa
Page 379 and 380:
introduction, manufacturer’s name
Page 381 and 382:
the famous Seventh-day Adventist ph
Page 383 and 384:
made by Madison. His contacts with
Page 385 and 386:
• Summary: This article, in a sec
Page 387 and 388:
more attention to yield and functio
Page 389 and 390:
product without isolates and PLL wa
Page 391 and 392:
Creating amazing dairy-free cheese
Page 393 and 394:
yogurt drink is produced only for d
Page 395 and 396:
Azuma Natto Foods Co. Ltd.: This na
Page 397 and 398:
marijuana; they are different plant
Page 399 and 400:
other women, all dressed in traditi
Page 401 and 402:
Page 403 and 404:
(e.g. R.J. Reynolds). Vendor/child
Page 405 and 406:
product would be carried in the ref
Page 407 and 408:
akara, kuni, fufu, eba, etc. Soy mi
Page 409 and 410:
healthy vegetarian diet. Summertown
Page 411 and 412:
1080. Garcia Uriarte, Alvaro; Orteg
Page 413 and 414:
The development of new soyfoods pro
Page 415 and 416:
Soybeans, soyfoods, and vegetariani
Page 417 and 418:
Manufacturer’s Address: Granovita
Page 419 and 420:
married to Raul Castro (Fidel’s b
Page 421 and 422:
guides for pregnant and breast feed
Page 423 and 424:
how to buy. Recipes include: Soymil
Page 425 and 426:
juice manufacturer Edgar Welch, aut
Page 427 and 428:
a colon healthy. Includes a cookboo
Page 429 and 430:
information resources. Soy cookbook
Page 431 and 432:
Color photos show: (1) Vertical pla
Page 433 and 434:
out of debt, realizing that being l
Page 435 and 436:
Page 437 and 438:
“But even now, with his careers a
Page 439 and 440:
Oriental soybean foods (tofu, tempe
Page 441 and 442:
children could not see the gaping p
Page 443 and 444:
sure that Trader Joe sold the produ
Page 445 and 446:
12,000 quarts of a perishable soymi
Page 447 and 448:
cappuccino fl avors. Some are in re
Page 449 and 450:
ook tells the story of that experim
Page 451 and 452:
have a reasonable amount of time to
Page 453 and 454:
Percent daily values are based on a
Page 455 and 456:
of Soyfoods Center. • Summary: Ge
Page 457 and 458:
of soymilk equipment sale. It was n
Page 459 and 460:
15 new products. These include: Veg
Page 461 and 462:
Ted learned a lesson when he was ma
Page 463 and 464:
(soy beverages), soybean oil, soynu
Page 465 and 466:
(Overview). Compiled by William Shu
Page 467 and 468:
and Morningstar fi rst began to wor
Page 469 and 470:
Other products include soy-based yo
Page 471 and 472:
Eating disorders. 15. Underweight.
Page 473 and 474:
Page 475 and 476:
(fi ltered water, whole organic soy
Page 477 and 478:
sold as plain tofu 125 gm packs; (2
Page 479 and 480:
1245. White Wave, Inc. 2002. Silk i
Page 481 and 482:
Page 483 and 484:
cultures & tastes incredible. Non-G
Page 485 and 486:
pesticides, herbicides, or chemical
Page 487 and 488:
1262. Mescher, Kelly. 2003. Japanes
Page 489 and 490:
Page 491 and 492:
Page 493 and 494:
that Trader Joe’s had called Gary
Page 495 and 496:
people speaking many different lang
Page 497 and 498:
Richmond, spokesperson for Silk. 20
Page 499 and 500:
162. [39 ref] • Summary: Contents
Page 501 and 502:
found himself short of cash and in
Page 503 and 504:
Dill, Spinach & Artichoke, Gourmet
Page 505 and 506:
40, cherries 22, grapefruit 25, ora
Page 507 and 508:
Ted was going into new packaging an
Page 509 and 510:
Botany (the little green thing atop
Page 511 and 512:
the company; Paul sold the company
Page 513 and 514:
1327. United Soybean Board (USB). 2
Page 515 and 516:
and 3 in Latin America {Brazil, Col
Page 517 and 518:
Soyrizo, and 1 each for edamame, so
Page 519 and 520:
develop small-scale food processing
Page 521 and 522:
lives in Los Angeles and Vancouver,
Page 523 and 524:
home. SoyaCow project. Literacy. Wo
Page 525 and 526:
ecipes of great variety and creativ
Page 527 and 528:
for one type of very good organic c
Page 529 and 530:
for the past two years. In fact, it
Page 531 and 532:
WholeSoy, Almond yogurt, and So Del
Page 533 and 534:
on the wall at the front of most cl
Page 535 and 536:
SUBJECT/GEOGRAPHICAL INDEX BY RECOR
Page 537 and 538:
425, 426, 427, 446 American Soybean
Page 539 and 540:
the 1980s; Also Khmer Republic). 45
Page 541 and 542:
Burgers, meatless. See Meat Alterna
Page 543 and 544:
Commercial Soy Products-New Product
Page 545 and 546:
Columbia Documents with More Than 2
Page 547 and 548:
879, 882, 884, 890, 903, 916, 934,
Page 549 and 550:
nao Ferruzzi-Montedison (Italy). Pu
Page 551 and 552:
Green Vegetable Soybeans-Etymology
Page 553 and 554:
Homemade yuba. See Yuba, Homemade-H
Page 555 and 556:
International Institute of Tropical
Page 557 and 558:
812, 822, 937, 1281, 1293 Kosher /
Page 559 and 560:
Machinery (Agricultural), Implement
Page 561 and 562:
Milk, Non-Dairy, Non-Soy Milks and
Page 563 and 564:
Circus (Tony Harnett, MA), Frazier
Page 565 and 566:
Olive / Olives (Olea europea). See
Page 567 and 568:
Corporation (Heuvelton, New York. N
Page 569 and 570:
Safety, Toxicity, or Health Benefi
Page 571 and 572:
Solvents Used for Extraction of the
Page 573 and 574:
Soy Proteins-Isolates, for Industri
Page 575 and 576:
its Cognates / Relatives in English
Page 577 and 578:
Soya Foods, Soya Newsletter, Soya I
Page 579 and 580:
865, 867, 868, 869, 870, 871, 879,
Page 581 and 582:
Tempeh Industry and Market Statisti
Page 583 and 584:
Tofu, Fried or Deep-Fried-Etymology
Page 585 and 586:
United States-States-Illinois. 55,
Page 587 and 588:
USSR. See Europe, Eastern-USSR Van
Page 589 and 590:
Westbrae Natural Foods, Inc. (Berke
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