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

consume soyfoods or soy beverages once a month or more,
approximately fi ve percentage points higher than during the
period between 2006 and 2008. Conversely, 35% indicate
that they never consume soy, which has decreased steadily
since 2006 (then at 43%). For the seventh year in a row,
consumers reported the most familiarity with soymilk,
soybean oil, tofu and soy veggie burgers.
“Soymilk continues to be the most regularly consumed
soy product, with nearly one-quarter of Americans reporting
that they drink it regularly. For comparison, in 1999, 18% of
consumers reported that they had tried soymilk. By 2010, the
number of consumers who have tried soymilk has more than
doubled to 45% of all consumers.
Edamame holds the number two spot and has surpassed
veggie burgers among the top three most consumed soyfoods
for the past two years. In fact, it has more than tripled in
popularity since 2005 (then at 4% and now at 13%). Plain
white tofu follows in third place, on par with 2009 at 9%.”
A table shows the “Top 20 soy products by awareness.”
Soymilk 90%. Soybean oil 56%. Plain white tofu 56%. Soy
veggie burger 54%. Soynuts 40%. Soy protein bars 37%.
Soy infant formula 36%. Soy latte / soymilk in espresso
coffee drinks [as at Starbucks] 36%. Edamame 34%. Dried
or canned soybeans 33%. Cereal bar / energy bar 32%. Miso
29%. Soy ice cream / cheese 28%. Soy yogurt 27%. Soy hot
dogs 26%. Flavored / marinated tofu 24%. Soy supplements
21%. Soy fl our 21%. Soy breakfast cereal 18%. Textured soy
protein 16%. All others mentioned 14% or less.
Occasion preferences for consuming soy (in descending
order of preference): dinner 39%, breakfast 30%, lunch 22%,
mid-afternoon snacking 19%, late evening snacking 13%,
mid-morning snacking 9%, desserts 5%.
“In 2010, 84% of consumers rate soy products as
healthy, down one percentage points from 2009.” A graph
(p. 6) shows this increase in awareness (82% in 2006, 78%
in 2005, 74% in 2004, 74% in 2003, 74% in 2002, 69% in
2001, 76% in 2000, 71% in 1999, 67% in 1998).
Note: As of Oct. 2010 this full survey is available gratis
in PDF format at www.soyconnection.com /health_nutrition /
pdf/.
1351. Sharma, Ratan. 2010. Re: Work with soymilk and tofu
in India and worldwide. Letter (e-mail) to William Shurtleff
at Soyinfo Center, Sept. 26. 2 p.
• Summary: “There are close to 400 soymilk machines
that I established in India after transferring the SoyaCow
technology to SSP Ltd. in Faridabad.
“The fi rst SoyaCow machine was sold in 1995 to a
rural entrepreneur who ran this machine in an engineering
college’s canteen in Karnal (Haryana state). I kept track on
his business for some time but then I lost touch when he
moved to a new location. His son contacted me for some
help after four years but since then I have no record of them.
I don’t think they are still in this business. Anyway, that was
HISTORY OF SOY YOGURT & CULTURED SOYMILK 522
© Copyright Soyinfo Center 2012
the fi rst machine and I could recall that person sitting in front
of the machine at SSP’s fl oor and observing the trial of the
machine before this was dispatched to him. He was amazed
to see a machine producing milk.
“A few points for your information:
“In 1996 SSP Pvt. Ltd. (India) started to make SoyaCow
machines.
“Punjab state has the highest number of soymilk
machines and are number one in the soymilk and tofu
production India.
“About 65% of the total soymilk produced in India is
converted into tofu.
“Some of the soymilk producers prepare soy ice-cream,
yogurt, mayonnaise, shrikhand (a local yogurt based sweet),
rasogolla (a heat desiccation based Bengali sweet).
“On the small scale about 70% of the entrepreneurs
make tofu and 30% sell their soymilk as fl avoured soymilk.
“Flavoured soymilk is sold in Poly packs [sealed plastic
bags], sterilised in the glass bottles, and also in cans which
are distributed to schools for consumption at lunch.
“What kind of people and organizations use SoyaCows
to make soymilk and tofu: Commercial entrepreneurs
approximately 85%. Non-governmental organizations
(NGOs) 5%. Homes for destitute children and women 4%.
Schools 5%. Cafeterias and business foodservice where
they serve the soymilk on a subsidised price to their factory
employees, hospitals 2%. These commercial entrepreneurs
serve all the above sectors separately.
“Please let me know if you have any questions about
the above. I am attaching the list of some successful
entrepreneurs. The actual list is long, so I have sent just a
few.”
Ratan attaches a 4-page table, titled “A few successful
soymilk and tofu entrepreneurs,” showing: (1) Company
name. (2) Contact person, address, and phone number. (3)
Products and quantity made per day. For example, for Rubal
Soya in Punjab (which owns 3 SoyaCows)–the largest
soymilk manufacturer shown: Flavoured soymilk 1,200 L
(liters) per day. Tofu 200 kg. Soy nuts 25 kg.
Auroville Soya is run by Mr. Frederic Cordonnier
and his wife, Catia. Samara Soy Products in Ludhiana,
Punjab, makes 1,400 L of fl avoured soymilk. Address:
PhD, Manager, the SoyaCow Centre, KH-177 Kavi Nagar,
Ghaziabad 201 002 UP, India.
1352. Child Haven International (Website printout–part).
2010. www.childhaven.ca Printed Sept. 28.
• Summary: Contents: Who we are (Our story, Gandhian
ideals, directors, Fred & Bonnie, Patrons, Financial. The
fi rst ten years. The Cappuccinos. View video about Child
Haven). What we do (Our Child Haven homes–India:
Delhi, Gandhinagar, Hyderabad, Kaliyampoondi, Savarsai.
Bangladesh: Chittagong. Nepal: Kathmandu. Tibet: Lhasa. A
map of the Indian Subcontinent shows the location of each