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

from dairy products to dairylike soy products largely for
economic reasons and to make the country’s food economy
more effi cient. The fact that Cuba has a centrally controlled
economy probably facilitated the swift change. Yet with
rapidly growing populations and declining incomes, many
Third World countries may soon fi nd it necessary or wise
to follow Cuba’s lead. Cuba has also become the world
leader among Third World countries in sustainable, organic
agriculture. Introducing a good food to a country under
hardship conditions can pose a threat to that food’s future.
Will the people associate it so strongly with memories of
the hard times that they want to get rid of it when good
times arrive? (3) Cuba made the transition to dairylike soy
products without constructing any new buildings, and with a
relatively modest investment in locally designed, appropriate
technology that actually revitalized fl agging dairy processing
plants. (4) By approaching the challenge with “beginner’s
mind” and plenty of creativity, Cuba was able to develop
exciting new soy products especially suited to Cuban tastes
and unknown in other countries. (5) Cuba’s new soyfoods
technology and processes offer the possibility of a new
category of exports, which could earn badly-needed foreign
exchange and, perhaps more important, offer new hope in the
fi ght against malnutrition and hunger throughout the Third
World. Address: 1. Ing., Director; 2. Vicedirector. Both: Food
Research Inst. (Instituto de Investigaciones para la Industria
Alimenticia), Carretera Guatao Km 3½, La Lis 19200,
Havana City, Cuba. Phone: 21-6986 or 21-6742.
1083. Baird, R.E. 1996. Locals help Cuba turn to soy:
Activists hope soy helps Cuba recover. Colorado Daily
(Boulder). Jan. 19. p. 1, 6.
• Summary: Nancy Sullo in Boulder (Phone: 303-444-8565)
is working with Soy Cubano! to help bring soyfoods (an
especially a yogurt-like drink) to Cuba. So far, 30 people in
Boulder have purchased between one and 55 shares in Soy
Cubano! for $5 each.
1084. Daller, Frank. 1996. Interest in and activities related
to soyfoods in Cuba (Interview). SoyaScan Notes. Jan. 19.
Conducted by William Shurtleff of Soyfoods Center.
• Summary: Frank has traveled to Cuba 3 times (paying
his own way) to do soy-related work. He was there fi rst in
Aug. 1995 and is very impressed with the resourcefulness
and sincerity of the Cuban people. He likes the people he
has met very much and is trying to help–not trying to sell
them equipment or steal their soymilk processing secrets.
He plans to buy a SoyaCow with his own funds and donate
it to some place in Cuba–probably Dr. Gilberto Fleites
at a cancer hospital. He wonders why the Cubans have
focused on making soy yogurt rather than soymilk. If they
use a hot-blanch process, perhaps because they have a
high proportion of suspended solids (rather than dissolved
solids), which might settle out in soymilk. In a 4-star hotel
HISTORY OF SOY YOGURT & CULTURED SOYMILK 414
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in Cuba where he was staying, he was served a sweetened
yogurt for breakfast in a cafeteria line. The attendant told
him it was soy yogurt, but he is not certain that it was since
he could not tell the difference. Through his contact with
the Canadian ambassador in Cuba, Frank was able to meet
with Jesú Montane (pronounced HAY-su MON-tan-ay), who
is a personal secretary of Fidel Castro and who is deeply
interested in work with soyfoods in Cuba. Address: ProSoya
Inc., 5350 Canotek Road, #7, Gloucester, ONT K1J 9C9,
Canada. Phone: 613-745-9115.
1085. Product Name: Jersey Farm Soya Yogurt (100%
Non-Dairy) [Honey-Vanilla].
Manufacturer’s Name: Alamar Farms, Ltd.
Manufacturer’s Address: Delta, BC, Canada. Phone:
(604) 946-5311.
Date of Introduction: 1996. January.
Ingredients: Filtered water, certifi ed organically grown soy
beans, honey, concentrated soy protein, vanilla extract, live
bacterial cultures.
Wt/Vol., Packaging, Price: 450 gm.
How Stored: Refrigerated.
Nutrition: Per 175 ml.: Energy 166 calories, 697 kj, protein
10 gm, fat 2.8 gm, carbohydrate 26 gm, cholesterol 0 mg,
sodium 11 mg, potassium 430 mg.
New Product–Documentation: Talk with Dusty
Cunningham of Pacifi c ProSoya Foods, Inc. 1996. Feb. 5.
This product is made using her company’s soymilk. It was
launched in Jan. 1996.
Ann Behling. 1996. Soybean Digest. Mid-Feb. p. 56.
“New technology makes soy foods tastier: Canadian fi rm
makes concentrate for ice cream, milk, and yogurt.” About
Pacifi c ProSoya Foods and Jersey Farm Soya Yogurt.
Color photocopy of Labels sent by Dusty Cunningham.
1996. March 12. The circular label on the lid is 3¼ inches
in diameter. Red, yellow, blue, and green on purple.
Illustrations show a cow’s head and a fl ower. The label
around the carton, 11 by 4 inches, is the same colors. It
contains French and Chinese text as well as English. “No
lactose. No cholesterol. 100% natural. No preservatives.
Low in saturated fat. Excellent source of protein. Great for
infants and children. Contains live Acidophilus and Bifi dus
cultures.”
1086. Lark, Susan M. 1996. The estrogen decision: Self help
book. Revised & updated. Berkeley, California: Celestial
Arts. 313 p. Illust. Index. 22 x 22 cm. [256* ref]
• Summary: This excellent, well-researched, and easy
to understand book is “A complete guide to relief from
menopausal symptoms through hormonal replacement
and alternative therapies.” It is divided into two parts: I.
Hormone replacement therapy: Is it for you? (Chapters 1-9).
II. Alternatives to hormone replacement therapy (Chapters
10-17).