After two years of repeated experimentation, during which time he "nearly gave up," Kay discovered that the Taiwanese method of creating soymilk through parboiling, which rids it of the offensive odor, only had to be tinkered with slightly to avoid the problems of oxidation and decomposition in the Nigerian climate.
經過兩年反覆的實驗，「幾乎都快放棄了，」郭惠二最後發現，台灣人製作豆漿以滾水川燙去腥味的方式，只要稍加改變，便能符合當地氣候特性，克服黃豆油氧化分解問題。