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Principal Consultants
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Frank Daller, is a co-founder
of SoyaDairy. He was formerly the President of, and a partner
in ProSoya Inc., the Canadian-based soymilk technology company.
Besides his work with SoyaDairy, he is Vice-President of Malnutrition
Matters, a non-profit organization devoted to food technology
for development. Both his commercial and non-profit work has
involved extensive soymilk-related activity in developing
countries. His professional experience includes work in Russia
and the former Soviet Union, Africa, the Middle East, Europe,
and South Asia, as well as the Caribbean and Latin America.
Frank has ten years of experience with soymilk and derivative
soyfoods, which includes marketing, processing and product
development, for both small and large scale operations. He
also speaks English, French and German.
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Brian Harrigan, MBA, P.Eng.
(Mechanical Engineer), is also a co-founder of SoyaDairy.
He was, until 2000, the Executive Vice-President and Director
of Engineering at ProSoya Inc. During his time there, and
later as President of the non-profit, Malnutrition Matters,
he became an expert in soymilk/soyfood production and technology.
His business training is also a major asset to SoyaDairy and
its clients. His experience includes developments in Russia
and the CIS, Eastern Europe, Latin America and Africa. His
background also includes financial management, relations with
government and NGO's, and a strong commitment to humanitarian
and global nutrition issues. He is fluent in English and French
and has a working knowledge of Russian and Spanish.
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Tofu and Tofu-Derivatives
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Soy Ice Cream and Frozen Desserts
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Koichi Watanabe is a tofu
expert with twenty-five years of commercial experience. While
his family in Japan has been producing tofu for over forty
years, Koichi started in Canada by producing and selling tofu
from an apartment kitchen in 1978. The next year, with used
equipment sent from Japan, he began serious commercial production
in a plant in Hull, Quebec, next to Ottawa. His business,
called La Soyarie, now operates in a 12,000 square foot plant
with 22 employees. His products include tofu burgers, nuggets,
cutlets, "meatballs", vegetarian paté, and naturally, five
different kinds of tofu. Koichi has traveled extensively,
and is committed to supporting both small and larger SoyaDairy
initiatives in developing countries.
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Hart Melvin is the founder
and owner of the Toronto-based ice cream company, Gelato Fresco.
He learned to make premium ice cream in Milan, Italy in 1985,
studying at Gelateria Umberto. After this training he proceeded
to adapt these premium Italian methods for the North American
market, keeping the objectives of all-natural and premium
ingredients. He founded Gelato Fresco in 1985, and in 1991
began experiments and product development with soymilk ice
cream. Since then, Hart has done international consulting
in Poland, Venezuela, Guatemala and Brazil and he developed
a line of soy ice cream products for a US health food distributor.
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