FREQUENTLY ASKED QUESTIONS

About the Program

IF YOU DO NOT MAKE SOY BREAD … WHAT IS THE ORIGIN OF THE NAME PAN-SOY?
PAN-SOY is an acronym for Program of Nutritional Support based on SOY.
See: About us
DO ALL THE PRODUCTS MADE BY THE MICRO-ENTERPRISES OF PAN-SOY CONTAIN SOY?
The micro-enterprises of PAN-SOY make and sell all kinds of foodstuff.
The diversity of its offer is as wide as the creativity of its entrepreneurs: from regional, national and international dishes, cakes and snacks, yogurts, delicacies and cheeses, to sodas and drinks. These products do not necessarily contain soy as an ingredient in the making.
However, soy is indeed included and combined with other local ingredients in each recipe of the 100 free helpings that need to be daily delivered as part of the commitment for social responsibility in order to fight malnutrition among the vulnerable population of their community.
See: Products and recipes of PAN-SOY
WHO FUNDS PAN-SOY?
The Ricard Foundation is the main benefactor of the Program joined by persons and institutions committed with life who feel deeply about the difficulties faced by people with low income; and who are aware of the negative consequences of malnutrition on human development (they have chosen to remain anonymous). These persons make possible the work of PAN-SOY.
See: How to contribute – By becoming a benefactor
HOW CAN PAN-SOY MEASURE THE RESULTS OF ITS INTERVENTION?
PAN-SOY monitors the achievements and opportunities in each of its micro-enterprises. On a monthly basis, the Territorial Coordinators and the Managers of the PAN-SOY Plants are required to record their achievement of the goals concerning the expansion of their socially responsible business through the following data (part of the monitoring system): Income and Expenditures, Delivery of helpings and Sanitary Inspection. Regularly, this data is shared with their strategic associates.
See: Our Work – Accompaniment and Monitoring

About the promotion of the Micro-Enterprises

HOW DO THEY CHOOSE THE MICRO-ENTERPRISES OF THE PROGRAM?
PAN-SOY convene the organizations interested in applying to the Program in each region of intervention, they have to comply with the following requirements: to be committed to create a socially responsible business in order to fight malnutrition; to have premises at hand suitable to install the food-processing machinery and to comply with the proper practices of food handling, also the Organization needs to be legally recognized with a valid safety permit, its managers are required to attend a Demonstrative Session, to present a business plan with a sales forecast and a plan for social responsibility, to fill out the PAN-SOY Application Folder and to present their plans before the representatives of the Program.
See: How to contribute – By creating your business
WHAT IS THE WORKING CAPITAL UNDER A COMMODATUM MADE UP OF?
After having complied with the requirements and having presented its application each Association integrates successfully the Program and receives a semi-industrial food-processing Plant under a commodatum (a gratuitous assignment for its use) which is composed of: a blender, a pastry oven working with gas, a kitchen, a working table and a freezer. This machinery is complemented by 20 additional components and 400 kilos of natural Peruvian soy as seed capital.
See: Our Work – Working capital
UNTIL WHEN DOES A PAN-SOY MICRO-ENTERPRISE DELIVER HELPINGS TO ITS BENEFICIARIES?
The micro-enterprises of PAN-SOY are based on the commitment for social responsibility to fight malnutrition in their community. Under this principle they comply with the delivery of at least 100 helpings of nutritional support based on soy and each day as part of the Program they commit to the promotion of healthy food habits among the vulnerable population of their community. Once the entrepreneurs have succeeded in reaching business maturity through getting beyond the goals of the Program they will keep on assuming their voluntary and supportive commitment with their community just as each of the Owners of PAN-SOY Plants commit to do so.
See: Testimonies PAN-SOY

About fighting malnutrition thanks to social responsibility

HOW DOES THE SOCIAL RESPONSIBILITY OF THE PAN-SOY MICRO-ENTERPRISES SETTLE ON?
The micro-enterprises of PAN-SOY are committed to fight malnutrition in their community on a daily basis by using their profit to deliver daily at least 100 free helpings of nutritional support amongst vulnerable population. Besides they give trainings to promote healthy habits – about hygiene, nutrition and food habits – and they comply with the proper practices in food handling to ensure the quality of their products.
In order to guarantee the diversity and the nutritional value of the helpings, each PAN-SOY micro-enterprise receives a monthly calendar with the recipe schedule for the daily preparation according to the age of the beneficiaries. These recipes have been created by a group of nutritionists and food experts under the supervision of the Nutrition department of the Program in order to obtain soy-based dishes which include healthy, nourishing, tasteful and economical consumables from our regions of intervention.
See: The rich nutrition – PAN-SOY helpings
See: The rich nutrition – PAN-SOY products and recipes
WHY DID YOU CHOOSE SOY TO FIGHT MALNUTRITION?
PAN-SOY has chosen soy because of its economical feature, its high nourishing value and versatility as a mean to provide a nutritional alternative when combined with other nutritious food from each region where we intervene. For that purpose we train the Managers of the Program in employing proper food handling practices and in promoting the principles of a balanced diet in every step of life.
Soy fosters its value when combined with food that is rich in micronutrients such as the iron of animal origin, for example.
See: The rich nutrition – Myths and truths about soy
WHY DOES PAN-SOY TAKE ADVANTAGE OF SOY AND NOT QUINOA OR OTHER PRODUCTS FROM PERU?
It is because soy is a considerable resource in the search of effective and economic alternatives considering its versatility, its high nutritious value, its low cost and the comparative advantages versus other products on the local market. We combine soy with local food from our regions of intervention such as maca from Junín, broad beans from Cusco, cuttlefish from Lima and Ica and bananas from San Martín.
See: The rich nutrition – Nutritional information

About Soy

HOW DOES SOY CONTRIBUTE TO IMPROVE HEALTH?
The soy seed contains proteins from 30% to 50% (that is more proteins than meat or fish), then 20% of fat and 24% of carbohydrates. Soy has great features: it is easy to digest and if it is combined with other food within a well-balanced diet (such as products rich in iron) it helps to reduce the problems of malnutrition.
See: The rich nutrition – Nutritional information
WHY IS SOY A SUBJECT OF DEBATE?
It is because of the international production of soy which is mixed up with the controversy on the use of Genetically Modified Organisms (GMO) known as “transgenic”.
The soy that PAN-SOY provides once as seed capital is natural Peruvian soy which is cultivated in our regions of intervention and bought directly from the local producers once it has been analyzed and certified GMO free.
See: The rich nutrition – Myths and truths about soy
See: Certification of absence of GMO
WHERE DOES SOY IN PERU COME FROM?
PAN-SOY works with Peruvian soy. In accordance with the information offered by the Ministry of Agriculture, the natural soy is produced in the regions of Ayacucho, Cusco, Junín, San Martín and Loreto amongst other regions of Peru.
See: Soy production in Peru
See: Peruvian Ministry of Agriculture
WHAT IS THE DIFFERENCE BETWEEN “SOY EXTRACT” AND “SOY MILK”?
The soy extract is often named “soy milk” due to the great similarity in appearance with the milk of animal origin, however they are very different: the soy extract of PAN-SOY is obtained from blending cooked soy and pure water through the “6 steps for soy processing” whereas the soy milk is sell as such after following an industrial processing.
See: The rich nutrition – Myths and truths about soy
See: The 6 steps of PAN-SOY for soy processing

GLOSSARY OF TERMS

STRATEGIC ASSOCIATE OR COLLABORATIVE ORGANIZATION
The associates are public or private organizations which ratify a Cooperation agreement with PAN-SOY as Collaborative Organization, they are responsible for the monitoring of the entrepreneurship that they follow by making sure that the requirements stipulated by PAN-SOY are respected, by identifying new market opportunities as well as by keeping in touch constantly throughout the development of the micro-enterprise. They are linked to an applying organization or they present applicants to the Program.
See: By becoming a strategic associate
BENEFICIARIES
They are people who benefit daily from the free helpings delivered by each PAN-SOY micro-enterprise and who have been identified as vulnerable persons and/or suffering from malnutrition. For the most part they are children; however they can also be teenager, senior citizens, pregnant women, TB patients, amongst others.
See: PAN-SOY helpings
COMODATE CONTRACT
It is a document on which each part, PAN-SOY as well as the applying organization, agree that the delivery of the PAN-SOY Plant is to be under a commodatum (a gratuitous loan) in exchange for the compliance of certain requirements stipulated in such document. This document is also signed by the Collaborative Organization and the Strategic Associate.
See: How to contribute
COOPERATION AGREEMENT
The inter-institutional Cooperation Agreement between PAN-SOY and the Collaborative Organization is based on sharing the institutional efforts in order to promote the development of gastronomic micro-enterprises at the service of nutrition. It is signed by the Strategic Associates who present organizations as applicants to the Program.
See: By becoming a strategic associate
TERRITORIAL COORDINATOR
They are representatives of PAN-SOY in the regions of intervention for each micro-enterprise according to proximity and geographic access. They are in charge of promoting the creation and the self-sustainability of the socially responsible gastronomic micro-enterprises of PAN-SOY, of supporting the development of their entrepreneurial skills, of supervising the delivery of the working capital and of advising and monitoring their business development within the framework of social responsibility.
See: Accompaniment and monitoring
GASTRONOMIC-BUSINESS CLASS (GBC)
It is a class made to strengthen the abilities of the newly integrated Organizations to the Program so that they create a socially responsible Gastronomic Micro-enterprise. This course covers about 100 hours of academic and practical training divided in modules of Human Development, Business Management, Nutrition, Proper Practices for Food Handling (PPFH), Gastronomy (national cuisine and pastry) and Monitoring. The modules take place in the premises of an academic institution with some practical workshop taking place in the PAN-SOY Plants.
See: Training
MONITORING DATA SHEET
It is the document that each micro-enterprise Manager uses to register the Income and Expenditures, the Helpings Delivery and the Sanitary Inspection which is gathered by the Coordinators in order to supply the monitoring system of the Program and to do a monthly follow-up of the activities, the achievements and the opportunities.
See: Accompaniment and monitoring
MANAGER
They are all the organized participants who, as the name shows, manage the PAN-SOY Plant and develop a socially responsible gastronomic micro-enterprise. They are both entrepreneurs and partners who signed the Commodatum Contract.
See: Testimonies of PAN-SOY Managers
HELPINGS RECIPIENT INSTITUTION (HRI)
It is an institution which from its nature gathers a significant number of persons from vulnerable population who receives the daily helpings of one of the PAN-SOY micro-enterprises as part of their commitment to social responsibility. It can be schools, preschools, health centers, homes, among others.
See all the HRI of each micro-enterprise in the full list of socially responsible gastronomic micro-enterprises of PAN-SOY.
See: all the HRI of each micro-enterprise in the full list of socially responsible gastronomic micro-enterprises of PAN-SOY.
THE PAN-SOY PLANT
It is the combination of the machinery and the other components that make up the food-processing Plant which is delivered under a commodatum to the Organizations once they have been admitted in the Program. It is composed of a semi-industrial kitchen, a semi-industrial blender, a freezer, a semi-industrial oven, a stainless steel working table and 20 additional components.
See: Working capital.
THE PAN-SOY HELPING
The delivery of the PAN-SOY helping is the basis of the social responsibility of the micro-enterprises promoted by the Program. They are made up of a nutritious complement based on soy which if combined with other food can help to increase the calorie and proteins intake of the beneficiaries. In all cases it is not provided as a substitute to main meals but as a snack which represents 15% of the daily nutritional requirement.
See: PAN-SOY helpings
DEMONSTRATIVE SESSION
It is a meeting where the functioning of the Program is explained to the Applicants and to the Strategic Associates of PAN-SOY among them local governments, NGOs, basic social organizations etc. The meeting consists in a presentation of testimonies from some of the PAN-SOY entrepreneurs, then a display of videos showing success stories and finally a tasting of products made by one local micro-enterprise.