Have you tried hummus or soy mozzarella? An idea to boost domestic consumption of this legume, and by the way, to debunk the myth that the

Argentina is one of the leading countries in soybean production but, unlike other cultures, we use only a small portion for human consumption. In fact, of the total produced, 80% is exported mostly as by-products and, in the particular case of soy flour, that figure rises to 95%. Although it is hardly seen on dining plates, it is by far one of the main ingredients in the food industry. That partly disproves the idea that Argentines do not need this oilseed at all, but also invites us to look for alternatives to remove the pejorative charge given to it by the "ultra-processed" and to start producing healthy, nutritious, and low-cost foods based on soy. That is one of the projects that most excites Cecilia Accoroni, who is a researcher at INTA Oliveros, a doctor in food science, and a university lecturer. For many years, together with the private sector, she has been carrying out trials to give value to vegetable-based proteins, and that has allowed her to demonstrate, with very ...