*There is a possibility to change the program

[Part 1] 10:00 - 12:15

10:00 - 10:15

Opening

Minister Counselor for Agricultural
Affairs Embassy of the United
States of America Tokyo, JapanMr. Morgan Parkins

Profile

Morgan Perkins assumed the post of Minister Counselor for Agricultural Affairs in the summer of 2020. Mr. Perkins is a career Foreign Service Officer with USDA’s Foreign Agricultural Service, and prior to this assignment served as Director of USDA’s Agricultural Trade Office (ATO) network in Tokyo and Osaka.
Before coming to Japan, Mr. Perkins served as Regional Agricultural Attaché based in the Dominican Republic; re-established USDA’s presence at the U.S. Embassy, Havana as the Department’s first representative to Cuba in six-decades; and has served in Afghanistan, Brazil and The Netherlands as well as several stints in Washington, DC.
A native Marylander, Mr. Perkins studied at the University of Delaware and George Washington University, as well as serving as a Peace Corps volunteer in Honduras.

10:15 - 10:50

Keynote Speech

Soybean business further evolving toward 2030

CEO Neural Inc.
Professor Shinshu UniversityMr. Kenji Fuma

Lecture content・Profile

Presentation Material

Even under the surge in food price in 2023, sustainable agriculture is gaining momentum from the perspective of food security; sustainable agriculture was strongly recognized at the G7 meetings in 2023; deforestation and forest degradation regulations have been passed in the EU; and the "Green Food System Strategy" is taking shape in Japan. This presentation will explain the expectations toward soybeans and the latest trends in sustainable soybean supply chain.

Kenji Fuma founded a sustainability management and ESG investment consulting company in 2013 and the editor-in-chief of the news website Sustainable Japan. He is a specially-appointed Professor at Shinshu Uniersity, and a member of the ESG-related expert committees of the Ministry of the Environment, the Ministry of Agriculture, Forestry and Fisheries, and the Ministry of Health, Labour and Welfare. He is also a board member of WaterAid Japan, a water and sanitation international NGO. He received Master degree in Sustainability from Harvard University and an MBA from Thunderbird School of Global Management He obtained B.A. in International Relations from the University of Tokyo.

10:50 - 11:25

Special Lecture①

Soy foods offer benefits for people of all ages

Director of Nutrition Science and Research,
Soy Nutrition Institute GlobalMark Messina, PhD.

Profile

Soybeans and soy foods have played a major role in people's nutritional intake and health since ancient times. Soybeans have numerous advantages in terms of both food culture and nutrition, and their importance will continue to grow as a crop that can be used to meet future food crises. In addition, research has shown that isoflavones and other components unique to soybeans are beneficial in the prevention of breast cancer, skin health, and gestational diabetes. Soybeans will continue to bring many benefits to all humankind.

Dr. Messina is the Director of Nutrition Science and Research for the Soy Nutrition Institute Global and an adjunct associate professor at Loma Linda University. For the past 32 years, Dr. Messina has devoted his time to the study of the health effects of soyfoods and soybean isoflavones. He writes extensively on these subjects, having published more than 100 articles and book chapters for health professionals, and has given more than 750 presentations to both consumer and professional groups in 55 countries. Dr. Messina is the chairperson of the editorial advisory board of, and writes a regular column for The Soy Connection, a quarterly newsletter that reaches over 250,000 dietitians and other health professionals. He has also organized and chaired nine international symposia on the role of soy in preventing and treating chronic disease and has organized soy meetings in China, India, Brazil and Italy.

11:25 - 12:00

Special Lecture②

Protein Trend with NEXT NORMAL

Greater Asia Regional Marketing Leader, IFF（International Flavors & Fragrances Inc. ）Ms. Michelle Lee

Lecture content・Profile

Presentation Material

Global interest in Plant-Based Foods is growing and its market is expanding.
The lecture will focus on the future trend of plant-based foods centered on plant protein such as soy protein.

Michelle has over 20 years accumulated Marketing, Innovation and R&D experience in both FMCG and B2B businesses. In her current role,
she is focused on identifying business growth opportunities and the strategic design of marketing initiatives across categories in Greater Asia.
MBA on Strategy Development from the University of Strathclyde, United Kingdom. MSc. Health Science (Clinical Nutrition) with National University of Malaysia,
where she researched human clinical studies on the effects of antioxidants health benefits and continued the research in University of Oslo, Norway.
She possesses BSc. In Food Science and Nutrition from National University of Malaysia.

12:00 - 12:15

Break Time

[Part 2] 12:15 - 16:45

12:15 - 13:00

Special Lecture③

SSAP Certification and the Efforts of U.S. Soybean Farmers

Executive Director – Market Access and Strategy
Regional Director – Northeast Asia
U.S. Soybean Export CouncilMs.ROSALIND R. LEECK

Profile

Presentation Material

Rosalind (Roz) Leeck is the Senior Director for Global Market Access and Northeast Asia Regional Director at the U.S. Soybean Export Council. She is responsible for worldwide activities monitoring and addressing trade barriers and other market access issues that impact the U.S.’s ability to export soy and soy products. She is also the Regional Director for North Asia responsible for Korea and Japan.
Roz has been involved in a number of industry activities and is currently serving on the Management Council of the International Grain Trade Coalition and as a cleared advisor for the USDA and USTR Agricultural Technical Advisory Committee for Trade in Grains, Feeds, Oilseeds, and Planting Seeds. She is also past Chair of the Indiana Grain and Feed Association and Agribusiness Council of Indiana. Additionally, she serves on the Board of Trustees at Millikin University. Roz originally hails from southern Illinois where she remains a partner in her family’s grain and livestock farm. She received a Bachelor of Science Degree in Economics from Millikin University in Decatur, Illinois, a Master of Business Administration from Butler University in Indianapolis, Indiana and a Master of Science in Agricultural Economics from Purdue University in West Lafayette, Indiana.

South Dakota Soybean Farmer,
United Soybean Board(USB)Mr. Mike McCranie

Profile

Presentation Material

Mr.Mike is a fourth generation soybean farmer in South Dakota who runs a family business producing soybeans and corn.
He has worked to produce soybeans with an emphasis on sustainability, using no-till to retain residues, retain moisture, and protect topsoil.
They have been running a progressive operation while incorporating innovations such as GPS technology and biotechnology.

Schwartz Farms, Partner & ownerMr. Dan Schwartz

Profile

Presentation Material

Dan Schwartz, partner and owner of the Schwartz Farms Family of businesses with his wife Pam and his brother Tom. The businesses include Schwartz Farms Partnership, Schwartz Farms LLC, Westfield Specialty Grains LLC and Hartford Orchard LLC.
Dan’s experience as an agronomist, seed specialist and Certified Crop Advisor allow him to serve as the managing partner in the daily operations. The companies work closely with seed breeders to offer the best varieties that fit our customer needs. Schwartz Farms Non-GMO Soybeans have been grown and shipped to Japan for more than 25 years.
Dan has always believed in serving his local community and the Agricultural community as a whole. He has served on the Maplewood Local Schools Board of Education since 2006, he also served as a member of the Ohio Soybean Council for 12 years from 2002-2014.
Dan and his wife Pam reside in Farmdale, OH. They are the proud parents of six children Stephanie (David) Pykare, Jessica (John) King, Kristen (Kemar) Reid, Elizabeth, Aaron, and Gracie. They are also grandparents to Maggie and Ryun Pykare, Cooper, Connor, and Caden King, and baby Reid (coming Fall of 2021).

Lecture content

In response to the growing demand for sustainable U.S. soybean supply, the USSEC established the SSAP sustainable certification for U.S. soybeans in 2013. Currently, 95% of the U.S. soybeans imported into Japan are now certified as SSAP sustainable, and many products with the certification mark are now available in the market. This presentation will introduce how U.S. soybeans are produced under SSAP certification and how they reach Japanese consumers.

13:00 - 13:35

Company lecture①

“TOFU BAR” brought new perspective to the traditional tofu market!
And Asahico focuses on developing soy food culture to the world!

President , Asahico Co.,LtdMs. Mio Ikeda

Lecture content・Profile

Presentation Material

TOFU BAR" became a hit product, selling more than 10 million units mainly at Seven-Eleven convenience stores. It brought a breath of fresh air to the tofu market and showed that there are new possibilities in the field of traditional foods. The two hit makers who produced this hit product will talk about the new possibilities of Japan's soy food culture.

Joined Asahiko in 2018 and works on the development of new future-oriented tofu that is not only good for the body but also for the global environment and is suitable for the future.
The "TOFU BAR" launced in 2020 has shipped more than 17 million units in total, and vegetable meat and rice made from tofu and soybeans have been introduced in many media as evolutionary tofu and have become a hot topic.

13:35 - 14:00

Special Lecture④

Planetary Health and Japanese Food, Spreading Japanese Soy Food Culture to the World

M.D./CEO, tenrai Inc.Ms.Lisa Kirimura

Lecture content・Profile

Presentation Material

At a time when human activities are causing environmental and social problems on a global scale, there is great interest in the realization of a new health care concept,
"planetary health," which is being promoted worldwide.
Japanese food”WASHOKU”, centered on rice and soy foods, is once again being recognized for its value from a planetary health perspective.
This presentation will introduce the important role and potential of the planetary health diet and sustainable soybeans in simultaneously achieving human health and the regeneration of the earth through daily food choices.

M.D. /Certified Industrial Physician / CEO of tenrai Inc. / Department of Bioengineering, Graduate School of Engineering, The University of Tokyo / Advocating “Planetary Health” from a point of view based on preventive medicine. Aiming for practical implementation of Planetary Health,creating a regional model in Kofu town, Tottori Prefecture. A latest book “Soil of gut and forests”(Kobun-sha)

14:00 - 14:25

Company lecture②

Japanese traditional food "Abura-age" from Japan to the world！
SSAP-certified soybeans meet global requirements！

General manager , Overseas Sales Department
OK Food Insustry Co.,LtdMs.Haruka Noyori

Lecture content・Profile

Presentation Material

Today our “Seasoned Fried Bean Curd” for a Japanese authentic food “Inari-zushi” are available in more than 30 countries and regions. Currently we meet buyers whose obligate us to use sustainable ingredients to assure the product quality under their policy. I would like to share what we do to expand our safe, reliable, and sustainable “Inari-zushi” to the global market.

After graduating from university, she was consistently engaged in expanding overseas sales channels for Japanese food products. In 2016, she joined OK Foods Industry Co., Ltd. because she was attracted by its "niche market" manufacturing, where only fried bean curd can be made, but fried bean curd can be used to make anything. In the seven years since joining the company, she has increased overseas sales by 2.5 times. Currently, she is working hard to promote "inari-zushi" in Middle Eastern countries where inari sushi is not yet well known.

14:25 - 14:50

Company lecture③

Wonderful food products from natural sustainable soybeans

Executive Vice President
Taishi Food Inc.Mr.Yuhei Kudoh

Lecture content・Profile

Presentation Material

This presentation focuses on our philosophy, our attitude toward soybeans, and our product development using sustainable soybeans.
Taishi's philosophy is "Nature brings forth deliciousness". Since 1940, we hade made it our mission to produce safe food products.
In 1997, Taishi declared not using genetically modified soybeans, and haa implemented own segregated distribution management system. Also, in 2023, "TAISHI SOYBEAN STANDARD" was established.

Born in 1982 in Aomori. After 7 years experience in consulting, joined Taishi Food in 2013
Senior Managing Director in 2018, current position from 2021, responsible for R&D. Also serves as President of Zao Kogen Foods (a wholly owned subsidiary of Taishi).
In 2019, during a business trip to the U.S., felt firsthand that the market for plant-based foods is expanding, and gave a presentation on the potential for business expansion at a company-wide executive meeting in January 2020. Launched "Tofu Bar" in 2023.

14:50 - 15:15

Company lecture④

What Japan Look For In Soybean For TOFU Making

Chairman
Japan Tofu AssociationMr. Kenji Miyoshi

Lecture content・Profile

Presentation Material

With the current global interest in plant-based foods, we believe that a great opportunity has arrived for those of us who produce tofu, a traditional Japanese soybean food. The Japan Tofu Association, in collaboration with the U.S. Soybean Export Council (USSEC), has launched the "TOFU FUTURE PROJECT. The industry as a whole is required to take initiatives for the future.

In 1990, at the age of 25, he joined his family's tofu business, Miyoshi Shokuhin Kogyo, and became the representative director in 2006. He also served as an auditor and later as a director of Asahi Shokuhin Kogyo (now Asahiko Corporation, headquartered in Saitama Prefecture) from 2005. He has been a member of the board of directors of the Japan Tofu Association since 2013, and after serving as vice chairman, he will serve as chairman from 2019. His hobbies include golf and drinking. His family consists of his parents, wife, three children, and two cats.

15:25 - 16:45

Panel talk

Theme:
Spreading Japan's Soy Food Culture to the World

Executive Vice President
Taishi Food Inc.《Panelist》
Mr.Yuhei Kudoh

Profile

Born in 1982 in Aomori. After 7 years experience in consulting, joined Taishi Food in 2013
Senior Managing Director in 2018, current position from 2021, responsible for R&D. Also serves as President of Zao Kogen Foods (a wholly owned subsidiary of Taishi).
In 2019, during a business trip to the U.S., felt firsthand that the market for plant-based foods is expanding, and gave a presentation on the potential for business expansion at a company-wide executive meeting in January 2020. Launched "Tofu Bar" in 2023.

Chairman
Japan Tofu Association《Panelist》
Mr. Kenji Miyoshi

Profile

In 1990, at the age of 25, he joined his family's tofu business, Miyoshi Shokuhin Kogyo, and became the representative director in 2006. He also served as an auditor and later as a director of Asahi Shokuhin Kogyo (now Asahiko Corporation, headquartered in Saitama Prefecture) from 2005. He has been a member of the board of directors of the Japan Tofu Association since 2013, and after serving as vice chairman, he will serve as chairman from 2019. His hobbies include golf and drinking. His family consists of his parents, wife, three children, and two cats.

President and Representative Director
SAITAMA RYOUKOKU CO., LTD.《Panelist》
Mr. Koichiro Aihara

Profile

SAITAMA RYOUKOKU CO.,LTD. was started in Kawagoe as a minor grain trader, and has continued to develop with its expertise for over a hundred years. The company sells domestic and imported soybeans, which are the raw materials for traditional Japanese foods such as tofu, natto, miso, and soy sauce.
After graduating from school in March 2008, worked for a trading company in Tokyo before joining the company in April 2013. stationed at Schwarz Farm in U.S.. assigned to Sales Department in February 2015. appointed Managing Director in April 2021.　Appointed president (4th generation)in April

M.D./CEO, tenrai Inc.《Panelist》
Ms.Lisa Kirimura

Profile

M.D. /Certified Industrial Physician / CEO of tenrai Inc. / Department of Bioengineering, Graduate School of Engineering, The University of Tokyo / Advocating “Planetary Health” from a point of view based on preventive medicine. Aiming for practical implementation of Planetary Health,creating a regional model in Kofu town, Tottori Prefecture. A latest book “Soil of gut and forests”(Kobun-sha)

Deputy Country Director,
USSEC Japan《Panelist》
Ms.Masako Tateishi

Profile

Deputy Country Lead in the U.S. Soybean Export Council in Japan office. In her current role, she is focused on promoting the sustainability of the U.S. soybeans. Masako continues to promote that the U.S. soybean is a sustainable food ingredients that solves health issues for people and the planet, and aims to maintain Japan's current position in terms of the number of SSAP-certified soy products in collaboration with the food industry.
Masako obtained M.A. in Graduate School of Arts & Sciences-Visual Psychology, Boston University.

Chairman Researcher
Nikkei BP Intelligence Group《Moderator》
Shogo Fujii

Closing

Executive Director – Market Access and Strategy
Regional Director – Northeast Asia
U.S. Soybean Export CouncilMs.ROSALIND R. LEECK

Profile

Rosalind (Roz) Leeck is the Senior Director for Global Market Access and Northeast Asia Regional Director at the U.S. Soybean Export Council. She is responsible for worldwide activities monitoring and addressing trade barriers and other market access issues that impact the U.S.’s ability to export soy and soy products. She is also the Regional Director for North Asia responsible for Korea and Japan.
Roz has been involved in a number of industry activities and is currently serving on the Management Council of the International Grain Trade Coalition and as a cleared advisor for the USDA and USTR Agricultural Technical Advisory Committee for Trade in Grains, Feeds, Oilseeds, and Planting Seeds. She is also past Chair of the Indiana Grain and Feed Association and Agribusiness Council of Indiana. Additionally, she serves on the Board of Trustees at Millikin University. Roz originally hails from southern Illinois where she remains a partner in her family’s grain and livestock farm. She received a Bachelor of Science Degree in Economics from Millikin University in Decatur, Illinois, a Master of Business Administration from Butler University in Indianapolis, Indiana and a Master of Science in Agricultural Economics from Purdue University in West Lafayette, Indiana.