KATHMANDU: U.S. Soybean Export Council successfully conducted a 'Soy for Nutrition & Innovation' workshop in Kathmandu, featuring regional stakeholders and experts.

Scott Urbom, Chargé d’Affaires, a.i., of the U.S. Embassy in Kathmandu, welcomed attendees to USSEC's regional "Soy for Nutrition & Innovation" workshop held in Kathmandu on June 13, highlighting the role of high-quality U.S. soybeans in driving food innovation, improving nutrition, and supporting sustainable food systems globally.

Photo Courtesy: US Embassy in Nepal

As the grandson and nephew of soybean farmers, CDA Urbom shared how farming shaped his family's story for generations. He reflected on how his grandfather would be proud to see him speaking at a soybean event halfway around the world. He emphasized how partnerships between U.S. producers and food manufacturers in the region can help expand access to nutritious soy-based foods while supporting economic growth and food security.

Photo Courtesy: US Embassy in Nepal

According to the US Embassy in Kathmandu, the USDA-supported workshop brought together soy food producers, manufacturers, and industry stakeholders from across Nepal, India, and Bangladesh to explore the advantages of U.S. Identity-Preserved (IP) soybeans. These non-GMO soybeans are grown for specific qualities and are carefully tracked from farm to market, helping food producers choose the right soybeans for products such as tofu, soymilk, and tempeh.

USSEC's country lead for Nepal, Dr. Ashesh Bhattarai, said that several international speakers delivered presentations on soy foods, soy products, and their nutritional benefits. Participants from Nepal, India, and Bangladesh shared their experiences during the workshop, he added.