Nigerian baker finds recipe for soy sales in North Dakota and Minnesota


Four days in North Dakota gave Sunset Bakery’s Managing Director many reasons and recipes to use more high-protein U.S. soy than ever in Nigeria. The North Dakota and Minnesota soybean checkoff organizations supported the World Initiative for Soy in Human Health (WISHH) in bringing Margaret Ajufo to the Baking with Soy Short Course offered by Northern Crops Institute (NCI) in Fargo in July.

“I will not be selfish,” said Ajufo about sharing the training with other bakeries in her region. “I will help the other bakeries to see the usefulness of soy and that it’s really a great product. It’s the best quality, best flavor, best color, and has profits from increased yields of our bakery foods.”

“African food companies and consumers benefit from U.S. soy and the technical expertise that is provided by the WISHH Program,” said North Dakota soybean grower Jared Hagert who is the immediate past vice chair of the WISHH Program Committee and current treasurer of the North Dakota Soybean Council. “Through WISHH, there is the ability to create commercially sustainable enterprises that focus on utilizing U.S. soy.”

Ajufo and many other bakers in Nigeria began using defatted soy flour in 2009 as a result of WISHH’s work with Alltech, a company in Lagos that is now a repeat customer from CHS. WISHH provided Alltech with soy flour samples through the U.S. Department of Agriculture (USDA) Quality Samples Program.

NCI’s hands-on demonstrations and technical training gave Ajufo necessary information to make highquality products with soy products. “We also did a lot of cooking with soya; a lot of doughnuts, cakes, it was all really interesting,” said Ajufo who plans to add these new products to her bakery in Nigeria. “I was so amazed to see how they made the tortilla. The one with the soya came out very smooth, very nice. I also like the recipe we did for the sponge cake too.”

Increasing the protein content of food is important for wellness and the strength to work, said Ajufo. “This gives them life…We eat a lot of bread in my country so I’m happy as a producer that I am feeding my people a high-protein product.”

Source: North Dakota Soybean Council