Uploaded on

Soy Milk Business & Economics presentation at the INTSOY 2011 International soy seminar at the University of Illinois June 5 -10, 2011. What and how Soy Milk is made, Economics of Soy Milk Production …

Soy Milk Business & Economics presentation at the INTSOY 2011 International soy seminar at the University of Illinois June 5 -10, 2011. What and how Soy Milk is made, Economics of Soy Milk Production and analysis of production into the context of world hunger and possible local and regional solutions with soy milk. Alternative production with protein isolates is analyzed and compared to bean extraction.

More in: Technology
  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
    Be the first to comment
No Downloads

Views

Total Views
4,306
On Slideshare
0
From Embeds
0
Number of Embeds
16

Actions

Shares
Downloads
0
Comments
0
Likes
5

Embeds 0

No embeds

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
    No notes for slide
  • Please add your contacts – address, phone, e-mail
  • Added a coma in the 4th bullet; 5th bullet – remove big from big savings, some people make even more concentrated soymilk.

Transcript

  • 1. Soy MilkBusiness & Economics
    by Ysaac Akinin
    International Business Development
    Tel +1 786 426 5750 - +1 951 AKICORP
    ysaac@akicorp.netwww.akicorp.net
    lechedesoya.blogspot.com
  • 2. WHATIS SOY?
    • Soy is a legume originated in China
    • 3. The crop takes about 100 days to harvest
    • 4. One Hectare can yield between 1000 and 2500 Kg.
    • 5. Soybeans are usually planted in rotation with cereals
    • 6. Soybean world production is concentrated in these countries
    USA 91 MM TM
    Brasil 69 MM TM
    Argentina 55 MM TM
    China 15 MM TM
    India 9 MM TM
    Paraguay 7 MM TM
    Canadá 3 MM TM
    World Total 260 MM TM
  • 7. Soybean’sComposition
  • 8. Definition of Soy Milk
    Soy Milk can be considered as a juice, an extract, an emulsion, or an infusion, that is obtained from the hot water extraction of mainly proteins and fats contained in the soybean, which ultimately remain in a stable water solution, containing variable amounts of nutrients and between 6 to 12 % of total solids.
    It is called MILK because it is white-ish, nourishing and intrinsically connected with the intimate concept of extract.
    It is considered MILK in many countries and just as Soy Beverages in many others.
    It is greatly affected by political and economical conflicting interests, that promote the dairy industry or otherwise local agriculture, or simply oppose evolution.
  • 9. How is Soy Milk Made?
    Production of Soy Milk in factories is a process that involves several operations. There are many routes to obtain Soy Milk, out of which we could mention
     
    Direct mixing of ingredients like SPI (Soy Protein Isolates or flours) with water, oils, emulsifiers, sugars, stabilizers, etc.
    As simple as Soy Milk Powder and water reconstituted to its original condition
    And then some more which are the result in one way or another of water extraction from the beans.
  • 10. Soy Milk from Protein Isolates?
    This process involves the use of Soy Protein Isolates that are normally obtained from the defatted soybean meal which is a by-product of the vegetable oil extraction industry.
  • 11. A Soy Milk
    made from Protein Isolates
    Flavors
    Emulsifiers
    Stabilizers
  • 12. Soy Milk from Beans?
    Soybeans dehulled or not are soaked, grinded, infused with steam and hot water, thermally treated to deactivate enzymes that rancid fats (lipoxygenase) or that prevent proteins from being digested (trypsin inhibitors), submitted to separation, and treated thermically to prevent spoilage. 
  • 13. Soy Milk
    made from just
    Beans & Water
    A very
    Clean & Green
    Label
  • 14. FLOWDIAGRAM
    An Example of Continuous soybean processing
    to obtain Soy Milk
  • 15. Simple Schematics of Soy Milk Making
  • 16. Why Soy Milk
    Green
    Cheap
    Available
    Acceptance
    Nutritious
  • 17. TYPICALCOMPARISONBETWEEN
    DAIRY AND SOYMILKGR.IN ONE CUP (237cc)
  • 18. This essential amino acids content of different foods shows how complete is the alternative use of soy
  • 19. Soy Milk is a GREEN Drink
  • 20. Kgs. of PROTEIN PER HECTARE
    Kg. of PROTEIN
    source: USDA; FAO/WHO/UNICEF Protein Advisory Group
  • 21. NOTONLY MORE LAND AND MONEY!
  • 22. NOTONLY MORE
    BUT A LOT MORE MONEY
  • 23. 1,000,000 People
    Starving in 2011
  • 24. 1 Billion People
    Starving
    Around
    the world
  • 25. World Soybean Supply & Demand
    Source; USDA in Million Metric Tons
  • 26. With 12 Millions Tons *
    of Soybeans per Year
    We can GIVE
    Every Day
    1 Cup of Soy Milk
    For each one of the
    One Billion people STARVING
    *
    = less than 5 % of the 261 Million Tons
    Of soybeans produced yearly
  • 27. If we give 53 Million People
    In Latin America & The Caribbean
    For ALL 365 days of the year
    Represents
    33 grams
    of Soybeans
    1 Cup/day = 645,000 Tons of Soy/year
    2 Cups/day = 1,290,000 Tons of Soy/year
  • 28. 33 grams
    of Soybeans
    Your Country
    One Cup of
    Soy Milk
    for 100,000 People…
    100,000 cups/day = 100 Tons Soybeans/ Month
    Soy
    Milk
    25,000 Lts
    of Soy Milk per day
    7 days a week
    Beans
    1 Truck per week
    25 Tons of Beans
  • 29. WORD MAP OF
    LACTOSEINTOLERANCE
  • 30. LACTOSEINTOLERANCE
    Increases or is affected by
  • ACCEPTED BENEFITS OF SOYMILK
    • NO CHOLESTEROL
    • 36. NO LACTOSE
    • 37. SPECIAL MICRONUTRIENTS
    • 38. ISOFLAVONOIDS ANTI CANCER & ANTI HYPERTENSION
    • 39. PROTEIN CONTENT CAN BE REGULATED IN FORMULATION
    • 40. LESS COST
    • 41. ONE HECTARE CAN PRODUCE UP TO 800 Kgs. OF PROTEIN
    • 42. SUSTAINABLE AGRICULTURE AT ANY SCALE
    • 43. IMPORTING THE BEANS YOUR COUNTRY STILL SAVES 70 %PLUS
    • 44. MORE STABLE IN LONG SHELF LIFE PRODUCTS
    • 45. IT’S A COMPLEMENTARY NUTRITIONAL ALTERNATIVE
    • 46. A BIG POSSIBILITY FOR EXPORTS WITH ADVANTAGES
    • 47. EASY VERTICAL INTEGRATION IN PRODUCTION
    • 48. EASY FOR NEW FLAVOR INTRODUCTIONS & TRENDS
    • 49. GOOD FOR CARDIO OMEGA3 AND OMEGA 6 FATTY ACIDS
  • Soy Milk Making EQUATION
  • 50. SOYMILK PHYSICS 101
    Protein Content 3.5% Extraction Efficiency η= 75 % Declared Prot. Cont. Residual Humidity Final Yield
    1Kg
    =
    30
    Soymilk @ 3.5 % Protein
  • 51. PRODUCTION COSTS
    SOME DATA ABOUT SOYMILK
    1 KG OF SOYBEANSCONTAIN 390 Gr. OF PROTEIN
    OUT OF EVERY 100 Gr OF PROTEIN IN THEBEANWE CAN EXTRACT 80 Gr.
    WE CAN MAKE A SIMILAR MILKTODAIRYWITH 3 % PROTEINBUTWITHOUTCHOLESTEROLORLACTOSEAccordingtothisEquation:+-
    = 0.114 K SOYBEAN / LtSOYMILK
    1 Kg. SOYBEANSWILL PRODUCE APROX 8 LITERS OF SOYMILK.
    SOYBEANS, OVER-CALCULATED AT 0.60 TO 0.70 PER KG
    SO ABOUT US$ 0.65 WOULD BE THERAW MATERIAL COSTFOR 8 LITERS OF SOYMILK
    WHOLEPOWDERMILKWPMISABOUT US$ 5/Kg
    SOYMILK PRICE= 10 % DAIRY MILK
  • 52. Soybean prices 5 year projection
  • 53.
  • 54. Tamal OKARA-CORN
    Version Tamal de Elote
    Polenta
    Bollo Corn
    TAMAL
    500 gr. & 1000 gr.
    OKARA
    By-Product
  • 55. PRESENTATION TAMAL POLENTA
    New processing techniques and further processing of Okara into consumer ready to eat products, like the developed Polenta Okaraproduct, increases income by 30 % with a faster R.O.I
    SpecialPackaging
    6 to 12 Months
    ShelfLife
    Non Refrigerated
  • 56. PossibleProducts Line Up PricingScheme
  • 57. Why is SOY MILK Market growing?
    • Tendency to health food
    • 58. Increase of Vegans
    • 59. Economic growth in many Highly populated regions
    • 60. Lactose intolerance increase related to aging population
    • 61. Bad news related to animal milk consumption
    • 62. Less calories in comparable dairy and soy milk
    • 63. Descending prices in Soymilk
    • 64. Special proven benefits associated with nutrients in soy
    • 65. Cardiovascular health
    • 66. Anti Cancer effects
    • 67. Pro diabetic diets
  • Dairy Milk
    Should be for Cows*
    * Humans are the only animals that drink milk after the lactation period
  • 68. Dairy Milk
    is …
    …a
    Bodily Fluid
  • 69. ½ GallonSoyMilk
    Price= US $ 3.99
    ½ Gallon Milk
    Price= US $ 1.99
    WHY?
    SOYMILK IS
    EASY TO SELL
  • 70. US Soy Milk Market
    TOTAL FLUID DAIRY MILK CONSUMPTION IN US
    300 MM People
    @ 100 Kg./yr = 30 Bill. Kg
    Versus Soy Milk
    1.2 Bill. US$ @ 1$/Lts= 1.2 Bill. Kg
    Soy Milk Market Share 4 %
    Next 5 years consumption will grow to 6%
    US $1.2 Billions
    2011
    US $89 MM
    2006
  • 71. U.S.D.A. Approves Soy Milk
    in School and WIC Programs
     The following nutrient requirements for soy beverages or other non-dairy substitute to qualify for reimbursement in the National School Lunch and Breakfast programs are identical for soy beverages included in the WIC program.
    Nutrient Per cup
    Calcium 276 mg
    Protein 8 g
    Vitamin A 500 IU
    Vitamin D 100 IU
    Magnesium 24 mg
    Phosphorus 222 mg
    Potassium 349 mg
    Riboflavin 0.44 mg
    Vitamin B 12 1.1 mcg
  • 72. Comparison of Sugar Content Dairy Vs. Soy Milk
    Unsweetened Soy Milk
    Regular 2 % Fat Dairy Milk
  • 73. USDA recommends that schools do not offer nondairy beverages that exceed the fats and sugar levels found in chocolate-flavored whole milk.
    Restriction or Conspiracy?
  • 74. Alternative Aseptic Long Life Packaging
    For Small to Medium Size Plants
    Aseptic Bags
  • 75. SOYMILK
    Bottles 237 cc
    Bottles 1000 cc
  • 76. MARKET
    Is the business’ most important driving force
    Local necessities, regional cultures, official policies and consumption trends will determine the supply to:
    • Supermarkets
    • 77. Independent Retailers
    • 78. Institutional Buyers
    • 79. Cup of Milk Programmes
    • 80. Schools & Educational institutions
    • 81. Military, Police and Penitentiary
    • 82. Hospitals
    • 83. Children Care and Geriatric Houses
    • 84. Home Delivery small and big
    • 85. Cruise and Airlines
    • 86. Private Label Manufacturing
    • 87. International Aid Agencies and Cataclysmic Events
    • 88. International Market (Caribbean Community 25 Million)
  • MARKET NICHES
    REGIONAL & NATIONAL FOOD FOR THE POOR
    COMMERCIALDISTRIBUTION
    EXPORTMARKETSTONEIGHBORS
    SCHOOLMILK
    PROGRAMME
    GERIATRIC & HOSPITALS
    CATASTROPHICEVENTS
    INSTITUTIONAL & MILITARY
    COMMERCIALDISTRIBUTION
  • 89. SOCIALLY SUSTAINABLE BUSINESS AND VERTICAL INTEGRATION CAN, TOGETHER, BRING SOLUTIONS TO SOCIETY, FOOD TO THE COMMUNITY AND ENERGIZE THE ECONOMY.
    THE BEST ENERGY FOR PEOPLE IS FOUND IN THE FOOD THAT WILL GUARANTEE NUTRITIONAL SUFFICIENCY FROM THE EARLY CHILDHOOD
    THE WHOLE INVESTMENT IN A NUTRITIONAL PROGRAM BASED ON SOY MILK OFFSETS GREATLY THE COSTS ASSOCIATED WITH UNDER NUTRITION.