A variety of meals prepared from soya by the participants

Transforming Soybean Value Chain for Sustainable Impact

The Soybean Project, titled "Support to Soybean Development in Ghana," spearheaded by the Food and Agriculture Organization (FAO) in collaboration with local Partners, Is Driving a Profound Transformation in The Soybean Value Chain Across Ghana.

This transformative project focuses on overcoming challenges within the soybean value chain for smallholder farmers, emphasizing resilient production systems in northern Ghana. To disseminate knowledge and empower stakeholders, a cascade training program has been implemented. Trained officers from the Ghana School Feeding Programme (GSFP), Women in Agricultural Development (WIAD), community lead farmers, soybean processors, and caterers received pre-conducted Training of Trainers (ToT)in Accra earlier this year.

The cascade training aims to enhance the capacities of smallholder farmers, Micro, Small, and Medium Enterprises (MSMEs), and school meal caterers at the community level, reaching multiple communities, including Attributo, Ngbaripe, Langbonto, Bonyanto, Soalepe, Kalande, Naamu, Katanga, Kpembe, and Salaga in Savanah region. The program covered various aspects such as gender sensitivity, value-chain dynamics, nutrition, and food safety. Practical sessions guided participants on soybean utilization, including the production of soy milk, soy kebabs, and incorporation into local traditional dishes like TZ, apraparansa, dried okro soup, tubani, and koose.

"Integrating soybean into GSFP meals offers a multitude of benefits, its nutritional richness, cost-effectiveness, and adaptability to various flavours make it an ideal choice for enhancing the nutritional quality of meals served to school children." Paulina Koranteng Deputy Director GSFP National Secretariat.

"We pave the way for sustainable livelihoods while prioritizing food safety at every step. We urge women to explore economic opportunities by processing soy into value-added products like kebabs and milk while ensuring strict adherence to food safety standards."  Said Theresa Wayo, National Deputy Director WIAD.

"Our ongoing training initiatives aim to assess their impact within three months and early feedback from participants indicates a keen interest in venturing into soymilk production, soybean processing, and potential collaborations with GSFP caterers to incorporate soy-based ingredients into school meal programs." Said Dr. Masayo Rossignoli, a Nutrition & Food Systems Specialist, at the Food and Agriculture Organization (FAO)

“The project's commitment to fostering "4 Betters" – encompassing Better Life, Better Production, Better Nutrition, and a Better Environment”. She added.

The cascade training initiative is a pivotal step toward realizing a sustainable and impactful transformation in the soybean value chain, aligning with FAO's mission to create better lives for community members through improved production, nutrition, and environmental practices.