As part of the demand-building activity for soy-based multigrain dal maker, USSEC India’s Human Utilization program conducted an event focused on ‘Do How’ and ‘Know How,’ coinciding with the launching of the product on February 9 in Tirupati, a city located in the province of Andhra Pradesh in southern India. The event was jointly held with Ruchi Soya Industries and targeted end users. The objective was to create awareness and interest on the unique attributes of soy-based multigrain dal maker and its varied product applications. The ‘Know How’ sessions were handled by USSEC, while an executive chef from a reputed hotel focused the ‘Do How’ session on preparing region-specific culinary products.
Dal is one of India’s most popular dishes. It is traditionally made of lentils, peas, or beans, which are split, dried and stripped of their hulls. It is often eaten with rice as a side dish or included in other dishes.
The event was formally inaugurated by Mrs. Sugunamma, a member of the legislative assembly from the government of Andhra Pradesh, who was pleased to learn the nutritional and economic benefits of this innovative product. She is convinced of the high nutritional significance of soy-based multigrain dal maker as a carrier of high protein nutrition to the needy and spoke about how such a low cost, high nutrition food product should be gainfully utilized in all government-funded nutrition intervention programs in the state. She also stressed that this low cost – high nutrition product should be made available to the vulnerable sections and those segments of the population that are nutrition-deprived and offered the support of her offices to promote the product to government officials and opinion leaders.

More than 120 end user segments including restaurants, hotels, catering establishments, opinion leaders and members of media and press attended the event.
USSEC consultants and industry representatives addressed various topics covering the manufacturing, quality protocols and nutritional attributes of soy-based multigrain dal maker. Ruchi Soya Industries’ head of marketing explained the market process and product outreach. The ‘Do How’ segment was showcased by the hotel’s executive chef, who together with his team demonstrated the preparation of great tasting and highly nutritive regional food preparations including tomato dal, spinach dal, sambar (spiced dal soup with vegetables), dal pyasam (sweet dessert made with dal, milk and sugar) and local snacks such as dal vada and samosa.
The participants sampled all prepared foods containing soy-based dal maker and rated the products extremely high on acceptability and taste. Four customers from the catering and restaurant segment placed orders for the product immediately.
A large number of press and media attended this session and USSEC Director – India Soy Food Program Dr. M. M. Krishna and Awesh Jain of Ruchi Soya Industries briefed the press and clarified aspects of the product and suggested many application possibilities. The event was widely covered in many regional and language newspapers.
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