history of soy yogurt, soy acidophilus milk and other ... - SoyInfo Center

conducted with the assistance of an advisory committee, that
included members of the California Farm Bureau Federation,
takes into account water naturally available and/or applied
as irrigation water to grow and process food products.
The water inputs were analyzed from the beginning of the
planting or growth cycle up to the time of cooking. The
study assumes all crops were raised according to average
California water, nutrient, and pest management practices,
and irrigation effi ciency of 70 percent is assumed to be
average.
“While a beef steak was determined by the study to be
the most water-consumptive, the most water effi cient was a
cup of lettuce using just under 3 gallons. Other assorted food
items and their water usage were: a slice of white bread at
10.6 gallons, a slice of wheat bread at 7.3 gallons, a 2-ounce
serving of pasta at 35.9 gallons...” The report costs $40 from
the Water Education Foundation. Address: Sacramento,
California. Phone: 916-444-6240.
940. Laiteries Triballat. 1991. I knew that Sojasun had my
health in mind (Brochure). 35530 Noyal-sur-Vilaine, Prov.
Brittany, France. 8 p.
• Summary: This lovely brochure (see next page), with its
lovely young lady raving over Sojasun soy yogurt, could
only have been designed in France–yet it is entirely in
English. “Chocolate and Vanilla “Plaisir”–the delicious
dessert for a healthy body.” Address: Noyal-sur-Vilaine,
France. Phone: 99 00 51 01.
941. Bolduc, Bill. 1992. Plans for introducing soymilk and
dairylike soy products in the Midwest (Interview). SoyaScan
Notes. March 14. Conducted by William Shurtleff of
Soyfoods Center.
• Summary: Bill’s company is gearing up to make a major
assault on the East Coast soymilk market. They plan to make
the product in Ohio at a cow’s milk dairy. Bill is putting
together the equipment for the front end of the process using
fruit processing equipment, including a Rietz Disintegrator
for grinding and a Rietz S-Press. Rietz has its equipment in
tofu plants in California. They hope to launch the product in
July. The shelf life is 21 days, and the product will be sold in
recyclable plastic quarts and half-gallons. His company will
also be distributing organic cow’s milk. They will deliver
it themselves, directly to stores in Boston, New York City,
and the Washington, DC / Baltimore area–without using
distributors. A major player is really interested in this product
now–so he may sell both under his own brand (Ohio Soy)
and a private label. Or he may just private label, as for Bread
& Circus. They will also be launching a frozen soy yogurt,
and a fresh soy yogurt. They key is to have a line of products
(both soy and dairy) so the person in charge of the dairy case
can place a sizeable order. The organic cow’s milk may be
under the Hertzler Family Farm label. Other dairy products
may include organic dairy yogurt, butter, and cheese.
HISTORY OF SOY YOGURT & CULTURED SOYMILK 351
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Address: Organic Processing Corp., 1430 Clifton Rd., Xenia,
Ohio 45385. Phone: 513-767-9266 or 1-800-647-2326.
942. SoyaCow Newsletter (Ottawa, Canada). 1992. Child
Haven sends six SoyaCows to India with CIDA’s help.
1(1):1. Jan/March.
• Summary: “Child Haven International of Maxville,
Ontario, has purchased six SoyaCow systems for their
Soya Milk Cottage Industry Project in India. The project
is supported by the Canadian International Development
Agency and charitable donations from the public. The
machines are reported to be running well without problem.
Unskilled women with minimum training are able to operate
the machines and make soya milk, tofu, soya yogurt, okara,
etc., and many delicious and nutritious products.”
A photo shows Child Haven’s directors, Fred and
Bonnie Cappuccino, as they take delivery of six SoyaCows
from ProSoya’s president, Rashmi Gupta [Raj Gupta’s wife].
The SoyaCows are arranged on two handsome stands. Below
each is a stainless steel tofu forming box.
Note 1. The order of these six SoyaCows from Child
Haven was a defi ning moment for CIDA; it showed that
Raj’s original idea was working and that this order would be
the fi rst of many.
Note 2. This is the earliest issue of The Soya Newsletter
that contains the word “ProSoya.” The word is used in many
articles in this issue to refer to the company that makes the
SoyaCow.
Note 3. As of May 1999 Child Haven is located at: R.R.
#1, Maxville, Ontario, K0C 1T0, Canada. Phone: 613-527-
2829. Attn: Bonnie and Fred Cappuccino.
943. SoyaCow Newsletter (Ottawa, Canada). 1992.
SoyaCow manual. 1(1):2. Jan/March.
• Summary: “Child Haven International, Maxville, Ontario,
has published a manual on the SoyaCow. The 100-page
manual introduces the reader to soya milk, tofu, okara, soya
yogurt, etc. Most everything one needs to know to start and
profi tably run a small soya dairy operation, especially the
SoyaCow-20 is given.”
944. Osho, S.M.; Afolabi, R. 1992. The production of yogurt
from soybean milk in the presence and absence of starter
culture. In: 2nd Year Technical Report of a sponsored IDRC/
IITA Soybean Utilization Project in Nigeria Phase II. See p.
114-25. April 1991-30 April 1992, Nigeria. [8 ref]
Address: 1-2. International Inst. of Tropical Agriculture
(IITA), PMB 5320, Ibadan, Nigeria.
945. Product Name: White Wave Dairyless (Nonfermented
Soy Yogurt) [Plain Quart].
Manufacturer’s Name: White Wave, Inc.
Manufacturer’s Address: 6123 E. Arapahoe Rd., Boulder,
CO 80303. Phone: 303-443-3470.