Many staple foods have been fortified with soybean or soybean products throughout the world. In Mexico, corn tortillas are being fortified with 4 to 5 percent soyflour plus minerals. In Guatemala, fortification of flours, gruels, cookies and other foods are fortified with soy proteins. In Costa Rica, annually 100 metric tonnes of soyflour are incorporated into the wheat flour, which is used to make baked products and other. In India, several foods are being fortified with soybean or soybean products and being used in Welfare Programs.