Kathmandu: US Soybean Export Council (USSEC) organized a ‘Soy for Nutrition & Innovation’ workshop in Kathmandu. H.E. Scott Urbom, Charge d’Affaires of the US Embassy, welcomed attendees to the workshop, highlighting the role of high-quality U.S. soybeans in driving food innovation, improving nutrition, and supporting sustainable food systems globally.
CDA Urbom, as the grandson and nephew of soybean farmers, 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.
The USDA-supported workshop brought together soy food producers, manufacturers, and industry stakeholders from across Nepal, India, and Bangladesh to explore the advantages of the US Identity-Preserved (IP) soybeans. These non-GMO soybeans are grown for specific qualities and carefully tracked from farm to market, helping food producers choose the right soybean for products such as tofu, soymilk, and tempeh.
