Click on the following titles and questions to learn a little more about soy, the basis on which each micro-enterprise PAN-SOY makes the nutritional contribution rations that are given daily and free of charge to combat malnutrition.

  • Do all the products made by the PanSoy micro-enterprises contain soya?

    The PanSoy micro-enterprises elaborate and market all kinds of food, with the variety as diverse as the creativity of PanSoy entrepreneurs. Products include: regional, national and international dishes; pastries and snacks; yogurts, delicacies, cheeses, soft drinks and drinks. The products on sale by PanSoy micro-entrepreneurs do not necessarily include soya as an ingredient in their preparation.

    On the other hand, it is included and combined with other local ingredients in each of the rations that the PAN-SOY micro-enterprises must deliver daily and free of charge as part of their commitment to social responsibility, in order to combat malnutrition in their community.

    Ver: La rica nutrición – Productos y recetas PanSoy click aquí
  • Who funds PanSoy?

    The Ricard Foundation is the main benefactor of the Programme and makes the work of PanSoy possible.
    Ver: Cómo formar parte – Como benefactor click aquí
  • How does PAN-SOY measure the results of its intervention?

    PAN-SOY monitors achievements and opportunities in each of its micro-enterprises. Every month, the Territorial Coordinators and PAN-SOY micro-entrepreneurs must register the fulfilment of their business growth goals and social responsibility through the files that make up the PAN-SOY monitoring system (income/expenses sheet and ration delivery sheet). The results obtained are shared periodically with the strategic partners.
    Cómo Trabajamos – Acompañamiento y monitoreo click aquí
  • How do you select the micro-enterprises of the Programme?

    Each year, PAN-SOY invites the associations of each region of intervention interested in applying to the Programme. These must meet certain requirements, such as having the commitment to be a socially responsible company that contributes to strengthen nutrition; have a suitable location to install the food processing machinery and comply with good handling practices; be legally recognized, have a valid health card, attend an applicant workshop, fill out the PAN-SOY application folder and, finally, support their plans in front of Programme representatives.
    Ver: Cómo formar parte – Formando tu empresa click aquí
  • What is the working capital that is given on loan?

    After complying with the requirements and supporting the application, each applicant association is successfully integrated into the Programme and receives, under a loan agreement, a semi-industrial food processing plant, consisting of a blender, an oven, a kitchen, a work table and a freezer. This machinery is complemented by 20 additional components and a one-time donation of 400 kilos of soya.
    Ver: Cómo trabajamos – Capital de trabajo click aquí
  • How long does a PAN-SOY micro-enterprise have to deliver rations to its beneficiaries?

    The PAN-SOY micro-enterprises are based on a commitment of social responsibility to combat malnutrition in their community. Under this principle, they comply with the delivery of at least one hundred rations of nutritional contribution every day and the promotion of healthy habits among the population in need of their community. Once the businesses have achieved entrepreneurial maturity and exceed the goals of the Programme, they continue by taking on a voluntary and solidary commitment to their community, as does each of the owned PAN-SOY micro-enterprises.
    Ver: Testimonios PAN-SOY click aquí
  • How is community social responsibility fulfilled by PAN-SOY micro-enterprises?

    The PAN-SOY micro-enterprises share their profits by providing daily and freely at least one hundred rations of nutritional contribution among the population in need of their community. In addition, they provide training to promote healthy practices, including hygiene, nutrition and eating habits, and comply with good food handling practices to ensure the quality of their products.

    To guarantee the variety and nutritional value of their rations, each PAN-SOY micro-enterprise receives a monthly calendar with the programming of rations to be prepared daily according to the age group of its beneficiaries. The recipes of the PAN-SOY rations have been developed by a group of nutritionists and gastronomes under the control of the Nutritional Development area of the Programme, in order to obtain soya-based preparations that include the ingredients of each region of intervention. Overall, the rations are created to be healthy, nutritious, enjoyable and economical.

    Ver: La rica nutrición – Raciones PAN-SOY click aquí Ver: La rica nutrición – Productos y recetas PAN-SOY click aquí
  • Why use soya to strengthen nutrition in PAN-SOY?

    PAN-SOY uses the versatile soya as an economic input, with high nutritional value as a resource to provide a nutritional alternative, combining it with other nutritious foods from each intervention region. To do this, it trains the PAN-SOY micro-entrepreneurs to adequately manage food and promote the principles of a balanced diet during all stages of life. Soya enhances its value when it is accompanied by foods rich in micronutrients.
  • Why does PAN-SOY take advantage of soya and not quinoa or other products originating in Peru?

    Because soya has a high comparative advantage over other products in the local market: it is an efficient, versatile, low cost and high nutritional value alternative. In PAN-SOY, the combination of soybeans with local foods from the intervention regions is promoted.
    Ver: La rica nutrición – Información nutricional click aquí
  • Why is the use of soya so debated?

    Because soybean production worldwide is involved in the controversy over the use of Genetically Modified Organisms (GMOs), known as transgenics. The soybeans that PAN-SOY delivers once as seed capital is natural, cultivated in our intervention regions and purchased directly from local producers after an analysis that certifies the absence of GMOs.
    Ver: Certificaciones de ausencia de OMG click aquí
  • Where does soya come from in Peru?

    PAN-SOY works with Peruvian soya. According to the information offered by the Ministry of Agriculture, natural soybeans are produced in the departments of Ayacucho, Cusco, Junín, San Martín and Loreto, among other regions of Peru.
    Ver: La rica nutrición – Información nutricional – La producción de soya en el Perú click aquí Ver: Ministerio de Agricultura y Riego click aquí
  • What is the difference between soya extract and soya milk?

    Soy bean extract is often known as "soya milk", due to its great similarity in appearance with milk of animal origin; however, they are totally different products: PAN-SOY soya extract is obtained from liquefied soya cooked in pure water through the 6 steps of the soybean process; and soya milk, on the other hand, is marketed as such after following an industrial process.
    Ver: La rica nutrición – Información nutricional – La producción de soya en el Perú click aquí Ver: Ministerio de Agricultura y Riego click aquí
  • What is soya?

    Like lentils or chickpeas, soy is a legume of vegetable origin.
  • Nutritional value

    Soya has a high content of vegetable protein and is a good source of fibre. It does not provide cholesterol or lactose and includes almost all the essential amino acids required for the proper functioning of the different vital functions of our body.
  • Benefits

    Its high fibre content helps reduce the passage of sugars into the blood, also decreases cholesterol levels and protects the heart, blood vessels and facilitates digestion. It is ideal for people with lactose intolerance and recommended for vegetarians, since soya protein can be compared in protein quality with meat, milk and eggs.
  • Can soya be prepared with quinoa or wheat?

    Yes. In order to produce high quality products, soya can be combined with other inputs of high nutritional value and different properties to enhance the benefits of the final product. This is possible thanks to the versatility of soya, which could be used in the form of extract and bagasse.
  • Does soya extract replace cow´s milk?

    The soya extract does not replace either cow's milk or breast milk, as it has different characteristics. Unlike cow's milk, soya extract does not contain cholesterol.
  • Can diabetic people consume soya?

    Yes. Thanks to its high fibre content, soya facilitates digestion and reduces the passage of sugars into the blood, controlling glucose levels.
  • Do the PAN-SOY micro-enterprises use soy flour in their preparations?

    No. All PAN-SOY Plants make their products based on soybean extract and bagasse, ensuring that their food products are presented in their most natural form.
  • How is soy used in different preparations?

    PAN-SOY micro-entrepreneurs process the soya in six steps to obtain two products: extract and bagasse. Both are used in the elaboration of various preparations, such as smoothies, mazamorras, cakes, tarts, tamales, humitas, nougat, sauces, and many more.
  • How does calcium absorption vary between soybean extract and cow´s milk?

    According to studies, when drinking soya extract, the body absorbs 25% less calcium. It must be taken into account that minerals and vitamins are essential micronutrients that fulfil regulatory functions of the body's metabolism.
  • What is the composition of soya?

    Soya contains a wide range of minerals (Calcium, Iron, Copper, Phosphorus and Zinc) which is reflected, in turn, in a high ash value (5 to 6%). However, the bioavailability of these micronutrients is diminished by the presence of phytates that act as anti-nutrients; that is, compounds that decrease the use of nutrients, especially essential ones. This disadvantage of soya is markedly eliminated in fermented foods, fortified with minerals or subjected to the processing of the six steps of soya, which includes boiling, the addition of bicarbonate and, finally, filtration.

    The vitamins that make up soya are fundamentally: Thiamin (B1), Riboflavin (B2), Pyridoxine (B6), Niacin, Pantothenic acid, Biotin, Folic acid, -carotene (provit-A), Inositol, Choline and Ascorbic acid (vit-C).

  • Why is soya good for the heart?

    Soya products are low in saturated fat and have no cholesterol, and because of their high fibre content, they help reduce blood fats, protecting the heart from the deposit of cholesterol in the blood vessels, which is the main cause of cardiovascular diseases.
  • How is whole soya processed? Does processing affect the health benefits or safety of soy?

    Soy beans can be processed using traditional or modern methods. Both can increase the digestibility of soya protein, remove indigestible sugars and inactive enzymes that can affect the taste and prevent unwanted changes that can occur during storage. Its processing does not affect its nutritional quality, since there is no loss of nutrients and all the grain is consumed, either in the form of extract or bagasse.
  • Is there a relationship between soya consumption and the risk of developing breast cancer?

    Consuming soya at any age, especially during childhood and adolescence, seems to protect against the development of breast cancer. The consumption of soya at an early age may be one of the factors that explains why women in Asia have a lower rate of breast cancer than Western women.
  • Does soya consumption produce more oestrogen than the body can use?

    Soya does not contain oestrogen. It contains a complex mixture of proteins, fats, carbohydrates and bioactive compounds, including soya isoflavones. Isoflavones are plant-based phytoestrogens, similar to oestrogen, but they act very differently in the body and therefore should not be considered similar to human oestrogens. These phytoestrogens can improve the health of the arteries and are even have anticancer properties attributed to them.
  • Is it safe for pregnant women or those who breastfeed to consume soya?

    Pregnant or lactating women should have a balanced and varied diet, and that's why soya is a good nutritional supplement. Scientific studies conducted on pregnant women who regularly consume soya in their diet prove that there is a non-existent risk of developing problems of child growth or problems with the mother.
  • Do soya-based formulas pose a risk to the babies who consume them?

    The most suitable milk for a baby is breast milk, and it has no replacement. We must not forget that babies under 6 months, ideally, should exclusively take breast milk. However, many infant formulas in the current market contain soya derivatives because of their great benefits. No negative effects have been shown in the babies who take them or in adults who took them.
  • Is it appropriate for children to take soya extract?

    Adding soya extract, especially if added to a ration or fortified with calcium and vitamin D, within the child's diet, is a healthy alternative for them and for those who are lactose intolerant.
  • Can soya protein cause allergies?

    Any food or substance that we ingest can cause allergies in susceptible people. Allergic reactions to soya are not as common as those generated by the consumption of cow's milk, peanuts, seafood or fish, but soya should be avoided if they occur.
  • Do soya food products have any effect on cognitive functions?

    Yes. Recent studies show that soya has isoflavones that improve cognitive function and memory, especially in the short term, in both men and women. There are also studies that mention that soya, in the case of women with menopause, can have antidepressant effects.
  • Does the phytic acid contained in soya cause problems with the absorption of minerals?

    The phytic acid contained in soya reduces the absorption of minerals such as zinc, iron and calcium. However, the procedure of the six steps of soya preparation decreases the presence of this substance. In addition, if the person's diet maintains adequate levels of the minerals mentioned, there should not be a problem with the absorption of these. It is important to mention that phytic acid also has beneficial properties such as the reduction of cholesterol, triglycerides and free radicals (antioxidant).
  • Does soya provide complete nutrition?

    The nutritional value of foods and their products is given by the quantity and quality of their nutrients, which are digestible substances and assimilated by the body. Among them, the essential nutrients are those that the body does not synthesize and that must be contributed by food. Nutrients cover the energy and material needs for tissue synthesis and regulation of the body's metabolism; in that sense, soya is an important source of proteins and oils and, therefore, a food with high nutritional value.
    The grain composition is, on average, 28.2% protein; 18.9% lipids; 35.7% carbohydrates; 9.3% of dietary fibre; 11.7% water and 5.5% ash. Soya has high quality proteins, compared to other foods of vegetable origin and is an important source of easily digestible proteins, unlike animal proteins.