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

have staying power, company types, marketer and brand
shares by category, health a big pitch across all categories,
it’s all about taste too, westernizing soy, “fl exitarians”
a growing market base, soy fl our boosting baked foods,
“natural” tops list of new product introductions, snack /
nutritional bars lead new product introductions.
Soy beverage marketing and competitive trends: Riding
the healthy beverage wave, company types, marketer and
brand shares by category, drink to your health!, synching up
with natural / organic, the greening of soy, natural leads new
product introductions, most new soy beverages appear in
non-dairy milk / yogurt drink category.
Consumer trends: IFIC data on attitudes toward health
foods and soy, USB data on attitudes toward nutrition,
health and soyfoods, meat alternatives and soymilk are
top categories, fi gure 1-2–usage of selected soy foods and
beverages–2007 (percent of U.S. households), soy consumers
are eco- and gourmet-conscious.
2. Market overview. 3. Soy food marketing and
competitive trends. 4. Soy beverage marketing and
competitive trends. 5. Consumer trends. Address: 11200
Rockville Pike, Suite 504. Rockville, Maryland 20852.
Phone: 1-800-298-5294.
1335. USDA Foreign Agricultural Service. 2008. Soybean
production, imports, and crushing (to make soybean oil and
meal) in the Caribbean. www.fas.usda.gov.
• Summary: USDA’s Production, supply & distribution
(PS&D) database gives statistics on soybean production and
crushing worldwide in spreadsheet form. The only Caribbean
country for which soybean production is given (in metric
tons) is Jamaica, as follows: 1984/85 = 1,000. 1985/86 =
1,000. 1986/87 = 2,000. Thereafter production is zero up
to the present. In short (according to USDA statistics), the
Caribbean / West Indies is presently an insignifi cant producer
of soybeans.
Only two countries are importing soybeans in market
year 2008/09: Cuba is importing 180,000 tonnes (metric
tons) and Barbados is importing 25,000 tons. Most of Cuba’s
imported soybeans are crushed to make soybean oil and
meal, or are used to make drinkable soy yogurt–a low-cost
and nutritious alternative to cow’s milk.
The statistics from this same database on soybean
crushing show much more activity. Six countries crush
soybeans. Cuba, the leading soybean crusher in the
Caribbean, began in 1964/65 with a crush of 20,000 tonnes
(metric tons), increased to 35,000 tonnes in 1966/67,
decreased to only 5,000 tons during 1970-1973, increased
back to 20,000 tons during 1973-1976, dropped back to zero
during 1978-82, increased to 33,000 in 1984/85, dropped
back to less than 10,000 from 1986-2000, then began a
steady increase to 175,000 tonnes in 2008/09.
Barbados began in 1995/96 with a crush of 15,000
tonnes (metric tons) and increased steadily to a crush of
HISTORY OF SOY YOGURT & CULTURED SOYMILK 516
© Copyright Soyinfo Center 2012
25,000 tons in 2008/09.
Trinidad and Tobago began in 1984/85 with a crush of
1,000 tonnes (metric tons), increased to a peak of 140,000
tons in 1992/93, then fell to zero by 2006/07.
The Dominican Republic began in 1972/73 with a crush
of 12,000 tonnes (metric tons), increased to a peak of 48,000
tons in 1988/89, then fell to zero by 1996/97.
Haiti began in 1980/81 with a crush of 23,000 tonnes
(metric tons), increased to a peak of 85,000 tons in 1983/83,
then fell to zero by 1986/87.
Jamaica began in 1967/68 with a crush of 1,000 tonnes
(metric tons), increased to a peak of 74,000 tons in 1982/83,
then fell to zero by 1996/97.
1336. Hurd, Frank J.; Hurd, Rosalie. 2008. A good cook–Ten
talents. New updated, expanded pictorial ed. Grants Pass,
Oregon: Published by the authors. Printed by The College
Press, Collegedale, Tennessee 37315. 668 p. Illust. Color
plates. No index. 22 x 15 cm. Spiral bound. [1 ref]
• Summary: A feast for the eyes, the mind, and the palate.
Filled with more than 1,300 beautiful color photos; many of
them accompany over 1,000 healthful, natural recipes, but
others show the great variety of natural foods, from colorful
fruits to basic whole grains. Brimming with sound advice on
diet, lifestyle, and health.
This is the new edition of a very important, pioneering,
indeed classic American vegan cookbook. On the front and
back covers is an idyllic painting of the Garden of Eden.
Author Rosalie Hurd is seated under The Tree, reading the
Bible–Genesis 1:29, which describes God’s original diet
for men and women. The book uses no animal products
(except in one chapter at the end titled “Recipes Using Milk
and Eggs,” “for those who are in the transitional period.
However, we encourage all those who still cling to milk
and eggs to become acquainted with the facts concerning
their use, and become weaned through this process”). Some
recipes also use honey.
Contains even more innovative soy recipes than the
original 1968 edition. A minor point: some of the soy
terminology is inconsistent and/or outdated. Address: 1. D.C.
[Doctor of Chiropractic], M.D.; 2. B.S. Both: P.O. Box 5209,
Grants Pass, Oregon 97527. Phone: 541-472-1113.
1337. Bennett, Beverly Lynn; Sammartano, Ray. 2008. The
complete idiot’s guide to vegan cooking. New York, NY:
Alpha Books. Published by the Penguin Group. xix + 328 p.
Illust. Index. 23 x 19 cm.
• Summary: Dedicated: “To those who are guided by the
open heart and open mind of compassion.”
Being vegan is “not about being on some trendy new
diet; it is a lifestyle” (p. 85).
The index contains 48 entries for tofu, 37 for tamari, 30
for soymilk, 8 for tempeh, 6 for TVP, 4 each for miso, soy
yogurt, tofu cream cheese, and seitan, 2 for silken tofu and