So, I was looking at the Honeyville website and saw they have #10 cans of TVP for sale. However, it is pretty pricey per pound. I want to make TVP a part of the food storage plan, and know I can buy TVP for well under $1 per pound if I buy in bulk. Does anyone have any experience storing TVP in mylar w/ oxygen absorbers? What is the shelf life?

What is TVP?

All I know about foods in powdered form is that their nutrient content breaks down a lot quicker than if whole. For long term storage, I would go with intact foods like beans, nuts in shells, and grains (corn, wheat, rice, etc).

Though both are made of soy, textured vegetable protein is not at all the same thing as tofu (beancurd).

I'm pretty sure it will last for ever. It isn't quite tofu, true- and beef jerky isn't quite tenderloin. But TVP is kinda the unholy union of tofu and jerky.

Nothing evil can harm that. Bow before it, sure, but not harm it. :P

"Nothing evil can harm that. Bow before it, sure, but not harm it."

Are you sure they're bowing, not barfing? Before you invest money in that stuff, try it first. If you can choke it down, you're a gutsier person than I.

Coincidentally, I've been doing some research on the protein content of various things you can feed laying hens to get the protein up to 16%, and the top stuff ALL looks like it tastes better than TVP:

Dried fish flakes 76%
Dried liver 76
Dried earthworms 76
Duckweed 50
Torula yeast 50
Brewers yeast 39
Soybeans (dry roasted) 37
Flaxseed 37
Alfalfa seed 35
Beef, lean 28
Earthworms 28
Fish 28
Sunflower seeds 26.3
Wheat germ 25
Peas & Beans, dried 24.5

Sue

"Are you sure they're bowing, not barfing? Before you invest money in that stuff, try it first. If you can choke it down, you're a gutsier person than I."

Ha!! No I'm not eating TVP burgers. But I did make some delicious ones with half tvp, half beef and some spices. I have recently discovered TVP, and have been adding it to recipes. Stuff just takes on the flavor of whatever you cook with it. I am not a picky eater, but my wife is. She likes the stuff I've made so far.

I like it because it actually has a similar texture to meat, and it contains 52% protein, with a low calorie count. Plus, it is WAY cheaper than lean meat. And Sue, I don't know what you're smoking. Earthworms, fish flakes and liver? I think I'll stick with the TVP.

OK, you are using TVP granules to stretch meat. Most of us have done that, and not noticed- it is called fast food. But I'd keep it no more than 50% meat, and be sure to soak the TVP in the meat juices as much as you can.

Otherwise, it tastes like hamburger with rancid packing peanuts.

Loking at this list reinforces my thought that vermiculture is central to a good longterm plan. It works to get rid of your waste and creates by products that can help you create more food. Those worms are good for bait, being eaten by fowl, and maybe you could eat them, if you have few other options. And the castings will help you get more of some other things listed.

Add in a little homebrewing, the plan gets better.

Still, I think adding some TVP to your diet and stores is not a bad thing.

Think "Bacon Bits"