Success of soy – a village woman’s culinary buzz from Lakshmipur to Dhaka and beyond
Several women entrepreneurs said that Solidaridad, a Dutch international organisation, has long supported climate-resilient soybean cultivation and processing in southern Bangladesh, particularly in Noakhali and Lakshmipur
In an impoverished home kitchen tucked away in Char Kadira, Lakshmipur, the aroma of roasted soybeans fills the air. Several women work side by side – frying, mixing, and packing. At the centre of it all stands Sharmin Akter, guiding them with a smile.
What began as a simple experiment in her kitchen has grown into a thriving soy-based food business, changing women's lives across the village.
Today, she produces nearly 50 different soy-based products, such as soy tofu, protein balls, paratha, milk, sweets and kebabs, now sold in upscale Dhaka food shops and through delivery platforms, with their popularity steadily rising. Her fame has even reached beyond Bangladesh.
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Recently, visitors from the Netherlands travelled to her home to see her innovative work firsthand. Locals marvel that Sharmin seems to have a magical touch – transforming simple soybeans into an array of irresistible dishes.
Lakshmipur, Bangladesh's leading soybean-producing district – earning the nickname "Soyaland" – has long grown soy solely for poultry, fish, and cattle feed, despite it being one of the world's most nutrient-rich crops, packed with protein, vitamins, and minerals.
Who is Sharmin Akter?
Sharmin Akter, 35, hails from Char Thika village in Char Kadira union, Kamalnagar upazila, Lakshmipur. Her early life was marked by loss – of land, stability, and opportunity.
"I am a woman affected by river erosion. I've loved cooking since childhood, but never had the chance to pursue it," Sharmin recalls.
With the support of her husband, electrician Masum Bagha, she has lifted her family out of financial hardship. Beyond her own household, her initiative has created employment for many women in the village.
In 2018, while working at an NGO, Sharmin observed women preparing nutritious soybean products. She wondered if she could turn soy into delicious foods for people – and that curiosity sparked her soy food journey. Initially, she sold her creations at local fairs and events, gradually building a loyal customer base.
In 2024, Sharmin attended a five-day training programme in Dhaka, where she learned food processing, preservation, and marketing techniques. There, a major food chain offered to sell her products.
Returning home inspired, she formed a team of 25 women. Together, they prepare the products, package them safely at her home, and dispatch them to Dhaka by bus – marking the start of organised marketing for their soy foods.
Today, several upscale supermarkets in Dhaka are eager to stock their products. Inspired by Sharmin, many other village women have started producing soy foods themselves.
Her home now hosts 25 women workers daily, with more joining as needed. Soy products are sent to Dhaka three to four times a week. Workers like Monirun Begum and Painur Begum earn 400 taka per day and receive lunch – an income that sustains their families.
Supported by an international soy-based organisation and the Department of Agricultural Extension, she has also trained over 300 women, many of whom now run their own local soy food operations.
Fellow villager Papia Sultana says, "Sharmin is not just an entrepreneur; she is also a trainer. Through the DAE's SSP project and an international organisation, she teaches women across the country to make soy foods."
Sharmin adds that she now receives orders worth several lakh taka per month from Dhaka's upscale food shops – a success that has transformed not only her family's life but also the lives of countless women in her village.
"This work has transformed my social status. I now earn about Tk30,000 per month, and the women in my village team earn Tk12,000-15,000 each. I have three daughters. The eldest daughter, inspired by my work, is studying agriculture at the undergraduate level," she said.
Sharmin has won several awards for best entrepreneur at both the upazila and district levels.
What does Sharmin make from soybeans?
Sharmin Akter says that for a long time, soybeans in Bangladesh were used only to make feed for ducks, chickens, fish, and cattle. However, over the past 7-8 years, her team has transformed high-quality soybeans into delicious foods for people and built a growing customer base.
"This is a huge journey for us. We've even created a brand for our soy foods," she said.
Currently, Sharmin's kitchen produces at least 50 different soy-based foods, 30 of which are supplied to upscale food shops in Dhaka. These include soy tofu, protein balls, milk, kebabs, yoghurt, pudding, sauce, flour, biscuits, rolls, sweets, jalebi, paratha, sandesh, borhani, samosas, and singaras, among others.
The products have gained wide popularity across Bangladesh, praised for being safe, nutritious, tasty, and healthy.
According to the US Department of Agriculture (USDA), soybeans contain 10 minerals, 14 vitamins, and 3 fatty acids.
The American Cancer Society notes that traditional soy foods, such as soy tofu, may help reduce the risk of breast, prostate, or endometrial (uterine lining) cancers.
The US Food and Drug Administration (FDA) reports that consuming 25 grams of soy protein daily can help lower the risk of heart disease.
Who buys Sharmin's soy foods?
Sharmin said that at least 30 of her soy products are purchased by consumers ranging from everyday Bangladeshis to the affluent class.
Some special items are bought primarily by the elite and by foreigners living in Bangladesh. Tofu, in particular, is popular among citizens of China, Japan, Korea, and Singapore. Currently, tofu sales are growing rapidly, with most buyers being foreign nationals, especially Chinese consumers.
She noted that while the prices of some soy foods are standard, others are slightly higher. Her products are currently supplied to Fowzia Healthy Food Products, a premium chain in Dhaka, and the international organisation Solidaridad. From these suppliers, her soy foods are later distributed to retail chains such as Unimart, Agora, and Foodpanda.
Sharmin provides examples of her product prices: 200g tofu sells for Tk45, a soy protein ball for Tk6, 350g soy biscuits for Tk100, a 10-piece paratha (700g) for Tk80, 600g soy ruti for Tk75, a soy sandesh for Tk15, and a soy roll for Tk50.
She noted that after processing and retail packaging, these prices roughly double for consumers.
Soy foods could be exported
Currently, farmers in Lakshmipur and Noakhali sell soybeans for just Tk50-55 per kilogram. Sharmin, Papia, and others say that one kilogram of soybeans at this price can yield soy-based foods worth at least Tk1,700.
Rising demand for soy foods could increase soybean prices for farmers, create significant employment, and provide high-quality protein to many. Large-scale production in these districts could also enable exports, as soy foods are popular with foreigners, potentially earning farmers three to four times the current market price.
Foreign support for soy food production grows
Several women entrepreneurs said that Solidaridad, a Dutch international organisation, has long supported climate-resilient soybean cultivation and processing in southern Bangladesh, particularly in Noakhali and Lakshmipur.
In June, a team from Solidaridad and some Dutch residents visited Sharmin's home to see her soy food enterprise and meet the women artisans.
Sharmin said, "Solidaridad provided cooling boxes, a blender, dies, and other tools to support soy food production. Initially, we had no market, but they helped us create one. Now, besides the Dhaka market, we get large orders for soy snacks at major social events, and we can produce for thousands at once. A major soy food revolution is underway."
Sharmin's vision for soy foods
"In the next few years, I will make every effort to turn soybeans into one of Bangladesh's most popular foods. This will allow farmers in Lakshmipur, Noakhali, and other coastal areas to sell their soybeans at good prices. At the same time, people will have access to highly nutritious food at affordable costs," Sharmin said.
She also mentioned some challenges. Soy food production requires electricity, but frequent power outages in the village make it difficult to meet daily production targets. Additionally, high-quality kitchen facilities are needed for food preparation, but financial constraints prevent them from setting up better kitchens.
