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healthy vegetarian diet. Summertown, Tennessee: The Book
Publishing Co. x + 262 p. Foreword by Suzanne Havala.
Index. 26 cm. [20 ref]
• Summary: An excellent vegetarian and vegan sourcebook
and cookbook by three registered dietitians. Contents:
Acknowledgements. Foreword. Introduction. 1. What is a
vegetarian? 2. The evidence is in. 3. Without meat–exploding
the myths. 4. Without dairy products. 5. Veganism: More
food for thought. 6. Fats and oils: A balancing act. 7. Fiber:
The gift from plants. 8. The vegetarian food guide: Putting
it all together. 9. Vegetarian nutrition in the growing years.
10. Vegetarian diplomacy. 11. From market to meals. 12.
Recipes: Simple treasures. Appendixes: 1. Glossary. 2.
Nutrition recommendations.
This book contains a wealth of accurate, positive
information about many different types of soyfoods
(especially tofu) and related subjects, including tofu,
soymilk, tempeh, miso, soy yogurt, soy cheese, soy sauce,
tamari, and soy oil (incl. omega-3 fatty acids). Plus wheat
gluten, seitan, rice milk, sea vegetables, adzuki beans (p.
66, 162), quinoa, amaranth, macrobiotics, phytochemicals,
plant estrogens found in tofu and other soy products (p. 75;
they may contribute to positive calcium balance and have a
protective effect on the bone health of Chinese and Japanese
women), dietary fi ber.
Talk with Vesanto Melina. 1996. July 22. This book was
originally published in Canada in May 1994 by Macmillan
Canada in Toronto. A revised U.S. edition was published in
Nov. 1995 by The Book Publishing Co. in Summertown,
Tennessee. Address: Canada.
1076. Product Name: Soy Yogurt [Mango, Peach,
Strawberry].
Manufacturer’s Name: Sesco (Swiss Egyptian Soy
Company).
Manufacturer’s Address: 9, Rostom St., Garden City (near
Cairo), Egypt. Phone: 202-356-4093.
Date of Introduction: 1995.
Ingredients: Soybeans, water, fruits, sugar, starter culture.
Wt/Vol., Packaging, Price: 4 oz false-bottom plastic cup.
How Stored: Refrigerated.
New Product–Documentation: J.L. Voisin. 1995, Oct. 3-5.
Dairy like soyfoods in Africa: Evolution & perspectives.
Paper presented at the Third Bi-Annual SoyAfrica
Conference. 5 p. Held 3-5 Oct. 1995 at Johannesburg, South
Africa. Organized by Aproma. Actimonde of Archamps,
France, installed an Agrolactor (soymilk processing plant)
at this company in 1995. This private company, in a joint
venture with Actimonde, is manufacturing soy yogurt. After
3 months of production the break-even point has already
been reached (50% of normal capacity, i.e. 20,000 cups/day).
Talk with (call from) Fred Wharton of the International
Executive Service Corps in Stamford, Connecticut. 1997.
April 30. He is looking for a volunteer to help a company
HISTORY OF SOY YOGURT & CULTURED SOYMILK 409
© Copyright Soyinfo Center 2012
in Egypt that is already making a soy yogurt to upgrade
their operations and product. 90% of the people who work
with his company are retired. I suggest the opportunity to
Jonathan Gordon of White Wave.
Talk with Jonathan Gordon of White Wave. 1997. July
9. He just got back from working for 2 weeks as a volunteer
with this company. This is the Swiss Egyptian Soy Co. They
have a nice little plant and make a good quality soy yogurt
product, sold in 3 fl avors–Mango, peach, and strawberry. For
details, see the 1997 interview.
Letter from Jonathan Gordon. 1997. July 14. The
proprietor of SESCO is Eng. Hisham B.L. El Baz. Address:
9, Rostom St., Garden City, Egypt. Phone and fax.
1077. Sass, Lorna J. 1995. Lorna Sass’ complete vegetarian
kitchen: Where good fl avors and good health meet. New
York, NY: Hearst Books. xiv + 492 p. Index. 26 cm. [35+*
ref]
• Summary: First published in 1992 as An Ecological
Kitchen: Healthy Meals for You and the Planet (William
Morrow–which see). This innovative vegan cookbook offers
250 cholesterol-free recipes. It features a complete glossary
of wholesome ingredients for stocking the vegan pantry (no
meat, dairy, or eggs). Address: New York City.
1078. SoyaScan Notes. 1995. Hot topics in 1995 (Overview).
Compiled by William Shurtleff of Soyfoods Center.
• Summary: 1. Meat alternatives. 2. A study of the meat
alternatives industry and market. 3. Cancer-preventing
substances in soybeans, especially genistein. 4. Breeding
soybeans for food use. 5. Soy yogurt.
1079. Garcia Uriarte, Alvaro; Ortega, Alberto. 1996. Recent
history of soyfoods in Cuba. Part I (Interview). SoyaScan
Notes. Jan. 9. Conducted by William Shurtleff of Soyfoods
Center.
• Summary: Overview: Since 1995 Cuba has become
the rising star among developing countries in the use of
soyfoods–and especially dairylike products. Cuba is the
fi rst Third World country to realize the potential of dairylike
soy products to enhance the nutrition of the population
while dramatically reducing costs and imports of feeds
required by dairy animals. In the last 2 years, the Cubans
have constructed about 34 “soy dairies” inside of inactive
or partially inactive cow dairies. In 1995 they made 34
million liters of soy yogurt and soy yogurt drink, which
they distribute free of charge to children ages 7-14. They
are now also making delicious non-dairy soy ice cream and
spreadable soy cream cheese. In addition, almost all of the
regular ice cream made in Cuba now contains 50% soymilk.
This remarkable story was told during two long sessions,
mainly by Alvaro, with Alberto adding many key points,
in Alvaro’s offi ce. Alvaro is director and Alberto is vicedirector
of Cuba’s Food Industry Research Institute (FIRI;