Commercialization of Soy based Food Products Through Entrepreneurship Development

In developing countries the most widely used source of protein is soybean, having been considered as one of the least expensive when compared with egg, milk, meat or cowpea. Considering its nutritional enhancement, traditionally consumed food products such as soysattu, soyshrikhand and soyamrakhand through the use of soybean were developed. After developing the technologies and to commercialize the products, different tools were used to transfer the technology among actual users. Study revealed that interaction meets, literature, and training programmes played important role in effective communication on large scale.