SSGA supports NCI tech’s learning mission

For Edil Vidal Torres, furthering her knowledge of global food manufacturing methods is vital to her work as a food technologist at Northern Crops Institute (NCI). As she scans and analyzes soybeans for food use, understanding different preferences and techniques allows her to find which varieties perform best for tofu, soymilk, natto and other foods. 

Earlier this month, Vidal Torres had the opportunity to travel to Japan to learn different manufacturing practices, including ingredient and equipment preferences, from a variety of companies – all customers of SSGA members who supply identity preserved soybeans. 

SSGA, through its U.S. Identity Preserved and natto industry-supporting activities, supported travel and accompany Vidal Torres on the technical learning mission, which included visits to five companies around Japan, as well as conversations with buyers, retailers and in-country representatives of the U.S. Soybean Export Council (USSEC). SSGA Manager of Strategic Programs Shane Frederick and SSGA board Director Bob Sinner joined Vidal Torres on the trip.  

“It was inspiring to visit soy processing facilities, connect with industry leaders, and learn firsthand about Japan’s innovative approaches to soyfood production and product quality,” Vidal Torres said. “Collaboration across borders drives the future of soy utilization. I’m excited to bring these insights back and put them into practice.” 

As a food technologist for NCI, Vidal Torres, conducts laboratory analyses on soybeans and other crops, performs product development and testing with soy-based and other foods, assists with pilot-scale processing and product-development projects; and assists with educational program development through crop-promotion activities and lab and pilot-scale demonstrations. 

NCI offers technical services, including consulting, processing and product development, and testing to scan and evaluate multiple ingredients and food products, including soy products such as tofu, soymilk and fermented soy products. Learn more about NCI at this link. 

Vidal Torres returned from Japan with better understanding of different tofu manufacturing practices and preferences, as well as further understanding of natto manufacturing with the hope of one day adding pilot-scale natto equipment to NCI’s food labs. 

Vidal Torres will report on the trip to SSGA, present to the SSGA board during its December meeting, and conduct a webinar for SSGA members sometime in 2026. 

“Edil’s expanded knowledge and continued work at NCI will be a great resource and benefit to the U.S. Identity Preserved industry, including IP soy suppliers from all around the country, as well as their overseas customers,” Frederick said. “SSGA was more than pleased to support this trip, as it fits our strategy as the U.S. Identity Preserved Alliance to promote high-quality, U.S.-origin crops for a variety of food uses, including organizing and supporting the U.S. natto industry.” 

SSGA’s natto activities are supported by the North Dakota Soybean Council (NDSC) and Minnesota Soybean Research & Promotion Council (MSR&PC), and SSGA’s work on all U.S. Identity Preserved-activities, including promotion of identity preserved soybeans as food ingredients is supported with funding from NDSC, MSR&PC, Wisconsin Soybean Marketing Board, Illinois Soybean Association, Michigan Soybean Committee and South Dakota Soybean Research and Promotion Council.