1. Tofu Manufacturing

2. Brief History Tofu was first made in China, 2000 years ago. Tofu was introduced into Japan in the Nara period (761-793). At first, "tofu" was called "okabe", and the old cook book referred it as "kabe" (wall) or "shirakabe" (white wall). It was first called "tofu" in the Muromachi period (1392-1573). In the Edo period (1603-1867), tofu became popular among the public. Since about 1965, packaged tofu has been sold. Because of the popularization of supermarkets, packaged tofu rapidly became widespread all over Japan, Korea, China and then North America.

3. Markets Tofu is positioned at the high end of the market in terms of both quality and price. Tofu is a delicate product to produce and maintaining its quality is essential for retailers. Most retailers in New Brunswick get their supply from outside the province, my goal is to provide them with the same high quality product but with a local production and supply, it will give the product an advantage because of the increased shelf-life.

4. Production We were interested in tofu which has become popular as a health food in recent years. There are many people who wonder how tofu, which has the consistency of pudding, can be made from beans.

5. Production First, soybeans are crushed by a machine and soaked in water for one night.

6. Production Then the beans are boiled.

7. Production The total of the water temperature and the time the beans are soaked should always come to 20. For example, it can be soaked in 10 centigrade water for 10 hours or 12 centigrade water for 8 hours.

8. Production After that, the boiled soybeans are filtered with a cloth. The juice is soy milk, and the rest is okara. The soy milk (Tonyu) is ready at this point.

9. Prodcution A portion of the tonyu is poured into containers to be sold.

10. Production Coagulant is put into the remaining soy milk and mixed. A few minutes later, oboro-tofu is ready. The coagulant is different for each kind of tofu. Soybeans---Soy milk + Coagulant 1---kinu-tofu Coagulant 2-oboro/momen-tofu Coagulant3-aburaage, ganmodoki

11. Production Oboro-tofu is poured into small containers to be sold.

12. Production The soy milk mixed with coagulant is poured into a mold. Momen-tofu is weighted down. The heavier the weight is, the more water will be extracted from momen-tofu.

13. Production Kinu-tofu is not weighted down.

14. Production 50 blocks of tofu are made from 1 case.

15. Nutrition Facts We can get 1/4 of one day's required nutrition from a block of tofu. It contains 6.8g of vegetable protein, and very little cholesterol, neutral fat and sodium so that tofu is good for people with high blood pressure. Tofu is one of the best sources of calcium. Momen-tofu contains much more protein and calcium than kinu-tofu. EnergyWaterProteinCarbohydrateCalciumPotassiumCholesterol (jkcal(gr) (mg) Momen 7786.86.80.8120850 Kinu 5889.45.01.7901400

16. Nutrition Fact Momen-tofu has more protein and calcium than kinu-tofu. Kinu-tofu contains more potassium. Tofu does not contain any cholesterol, so it is very healthy.

17. Supply CANADIAN SOYBEAN PACKING : 45KGS JUTE BAG 30 KGS PAPER BAG USAGE : TOFU, SOYMILK, SOYSAUCE, BEANCURED SHEET MANUFACTURING

18. Value The present markets indicate that the price of the Canadian Soybean to be of approximately $330 US per Metric ton. Well in the boundaries of our expected costs for a rentable production.

19. Long term goal After establishing our success, we expect that within the next five years we will require to upgrade our equipment to a more modern and speedy machinery.