Intsoy 2011 rev 0620

6,550 views

Published 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 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.

Published in: Technology
0 Comments
8 Likes
Statistics
Notes
  • Be the first to comment

No Downloads
Views
Total views
6,550
On SlideShare
0
From Embeds
0
Number of Embeds
3,514
Actions
Shares
0
Downloads
0
Comments
0
Likes
8
Embeds 0
No embeds

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.
  • Intsoy 2011 rev 0620

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

    ×