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

tofu, tempeh, textured vegetable protein, miso, soy fl our or
grits, yuba or bean curd stick or sheet, natto, soy sauce, soy
oil, soy lecithin, convenience soyfoods (frozen soyburgers,
frozen tamales and burritos, frozen soy hot dogs or wieners,
frozen fat-free soy ground meat replacement, frozen soy
pizza, tempeh burgers, frozen tofu lasagne, stuffed shells,
manicotti, tortellini or ravioli, frozen soy breakfast links or
“sausages” or tempeh “bacon,” “ground” tofu, meatless chili
mixes, meatless burger mixes, soy “cheeses,” eggless soy
mayonnaise, tofu salad dressings, soy ice creams, frozen
pot pies, frozen pocket breads, instant miso soup, eggless
soy cake, quick bread, pancake and waffl e mixes, liquid
soy coffee creamer, smoked or baked tofu). Feeding babies
and children soyfoods. Breakfast, brunch & bread. Whole
soybeans. Sauces, spreads, dips & dressings. Soup & salad.
Main dishes. Desserts. Drinks & yogurt.
No dairy products or eggs are used; honey is called
for in some recipes. Optional microwave instructions are
sometimes included. Address: Summertown, Tennessee.
Phone: 615-964-3571.
1091. Rayes, Kamal. 1996. Designing and developing the
CIDA soy program in Sri Lanka. New developments with
Plenty Canada (Interview). SoyaScan Notes. March 12.
Conducted by William Shurtleff of Soyfoods Center.
• Summary: Kamal designed and developed the CIDA soy
program in Sri Lanka. In 1983 he was sent to Sri Lanka
to look at an industrial soy project and possible work with
soyfoods at the grass-roots level. He designed the project
with two parts: (1) An industrial part, that never took off,
because be thinks CIDA never understood what he was
talking about, and (2) A grass-roots part, which did well. His
grass-roots soyfoods project in Sri Lanka was the world’s
fi rst. At the time INTSOY had a pilot plant in Gannoruwa
with a food specialist. There was little or no soy industry
in Sri Lanka at the time. Kamal designed a small soy plant
($3-4 million) but he got the richest man in Sri Lanka
interested in getting involved. “He told me in about 1983
or 1984: ‘If you build this plant and you give me four per
years (2 people for 2 years) to show us how to manage it, I
am willing to pay you back everything you put in and at the
same time I will reserve (free of charge) 49% of the equity
of the plant for the farmers growing and delivering the soya
beans.’ He was owner of the Mercantile Bank in Colombo.
The whole beautiful idea ever happened; it was too diffi cult
for CIDA bureaucrats to understand. This would have been
a fi rst in the history of development.” For details, call Mr.
Jeyabalan in Toronto at 416-498-1394. He knows Ellen
Jayawardene. He brought in Muttiah Jeyabalan to manage
the Plenty Canada program. Kamal was later shifted to
CIDA’s program in Indonesia, but he was kept informed of
developments in Sri Lanka. Then he took early retirement
from CIDA. After a few years Plenty Canada started to fall
apart. He thinks Larry McDermott was fi red or left and there
HISTORY OF SOY YOGURT & CULTURED SOYMILK 416
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is a new board of directors. “Now they are almost folded. I
think they are about to close shop.” They were doing little
by 1992. Kamal is a native of Egypt and is now age 64. He
came to Canada 31 years ago; before that he was involved
with international development at the United States. Now he
is thinking of doing something with soymilk, soy yogurt, and
soy ice cream in Ontario. He wonders whether the ProSoya
technology in Ontario is superior to the one that INTSOY is
promoting. Address: 296 Sherwood Dr., Ottawa, ONT K1Y
3W6, Canada. Phone: 613-728-2792.
1092. Nance-Kivell, Greg. 1996. Re: New developments at
EarthStar (formerly Chinese Farmhouse Tofu). Letter (fax) to
William Shurtleff at Soyfoods Center, March 28 and April 2.
3 p. Typed, with signature on letterhead.
• Summary: “In Jan. 1991 the Challenge Foundation (a
nonprofi t organisation working with the disabled) bought a
small tofu business called Chinese Farmhouse.” It consisted
of a plant with one 100 liter gas cooker, two 80-liter round
coagulation tubs, one hydraulic press, two 10 kg pressing
trays, and a wall-mounted ratchet pressing system.
“A small group of two supervisors and fi ve staff
(disabled) made about 60 kg of tofu per day, on a good day,
for 3-4 days per week, and cleaned on remaining days. The
Foundation had no idea of food manufacturing, but thought
that a hands-on manufacturing plant might be suitable
for this group of workers. They became alarmed when
overheads, establishment and staff costs made the venture
non-viable. Workers are paid award-based wages–indexed to
the level of disability.
Starting in late 1991, Greg was asked to help, two days
a week, as a consultant. They bought more equipment and
employed more staff. Sales increased to a break-even point at
about 700 kg/week (3,000 kg/month). The overwork fatigue
set in and production dropped. Products include: Tofu (hard,
organic), tofu (herbed), soya yogurt (3 fruit fl avours), soya
mayonnaise, and dressings (4 fl avours).
At present they are developing an ice cream and related
products based on soy yoghurt, and are looking at tamari and
shoyu production from whey and okara. Don McCallum is
the factory manager.
Enclosed is a label for EarthStar certifi ed organic tofu
(750 gm). Note: The letter of 2 April 1996 was handwritten
on letterhead with signature–in reply to 7 questions that
Shurtleff faxed to Greg about the fi rst letter. Address:
Consultant Food Technologist, EarthStar, 5 Kay Street,
Murwillumbah (P.O. Box 654), Murwillumbah, NSW 2484,
Australia. Phone: (066) 72 5931.
1093. Product Name: GranoVita Deluxe Soya Yoghart
[Natural, Black Cherry, Strawberry, or Peach & Apricot].
Manufacturer’s Name: GranoVita UK Ltd. (Marketer-
Distributor). Made in Germany by DE-VAU-GE
Gesundkostwerk GmbH.