Successfully reported this slideshow.
We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads. You can change your ad preferences anytime.
BY
MUHAMMAD RIDHA
RUMAH TEMPE INDONESIA
Promoting and Qualifying SMEs as Key
Suppliers for Healthy Diets
Tempeh: The Product
• A traditional fermented soy-based
product, consumed in Indonesia since
the 16th century.
• A highly ...
Profile of Tempeh SMEs in Indonesia
• Approximately 95,000 SMEs in Indonesia
are engaged in tempeh processing and
make use...
Contribution of Tempeh To
Indonesian Diets
• 70 % of the Indonesian population
consumes tempeh.
• Tempeh consumption avera...
Challenges and Opportunities for the
Tempeh Sector
Challenges
• Micro and small level businesses
• Lack of production stan...
Rumah Tempe Indonesia
• Training of new and existing tempeh producers.
• Provision of new and improved technology to tempe...
Driving Success Factors for Rumah Tempe
Indonesia
• A clear bussiness model and clear incentives.
• Creates mutual benefit...
Conclusions
Through engagement with all
stakeholders (governments, private
sector, NGO, civil society,
academia and consum...
"Promoting and qualifying Small and Medium Enterprises (SMEs) as key suppliers for healthy diets: the case of the pulse-ba...
Upcoming SlideShare
Loading in …5
×

"Promoting and qualifying Small and Medium Enterprises (SMEs) as key suppliers for healthy diets: the case of the pulse-based protein tempeh by Muhammad Ridha RUMAH TEMPE INDONESIA "

194 views

Published on

"www.fao.org/about/meetings/sustainable-food-systems-nutrition-symposium

The International Symposium on Sustainable Food Systems for Healthy Diets and Improved Nutrition was jointly held by FAO and WHO in December 2016 to explore policies and programme options for shaping the food systems in ways that deliver foods for a healthy diet, focusing on concrete country experiences and challenges. This Symposium waas the first large-scale contribution under the UN Decade of Action for Nutrition 2016-2025. This presentation was part of Parallel session 1.2: Maintaining and improving nutritional value and food safety along the value chain"

Published in: Education
  • Be the first to comment

  • Be the first to like this

"Promoting and qualifying Small and Medium Enterprises (SMEs) as key suppliers for healthy diets: the case of the pulse-based protein tempeh by Muhammad Ridha RUMAH TEMPE INDONESIA "

  1. 1. BY MUHAMMAD RIDHA RUMAH TEMPE INDONESIA Promoting and Qualifying SMEs as Key Suppliers for Healthy Diets
  2. 2. Tempeh: The Product • A traditional fermented soy-based product, consumed in Indonesia since the 16th century. • A highly nutritious food, containing 18% protein, high levels of vitamins and minerals. • A rich source of bioactive substances such as beneficial enzymes and anti infectious substances. • Currently produced in more than 30 countries.
  3. 3. Profile of Tempeh SMEs in Indonesia • Approximately 95,000 SMEs in Indonesia are engaged in tempeh processing and make use of 1.5 million tons of soybean per year. • A majority of tempeh (95 %) is processed by home- based SMEs that employ three individuals on average. • Women constitute 35% of the workforce in tempeh processing operations. • Daily income per business unit is, on average, USD 10. • The product is sold mainly in traditional markets.
  4. 4. Contribution of Tempeh To Indonesian Diets • 70 % of the Indonesian population consumes tempeh. • Tempeh consumption averages at 8.5 kg/capita/year, • compared to meat (2.6 kg/capita/year) • compared to chicken (3.9 kg/capita/year). • Tempeh contributes up to 10% of daily protein requirements in Indonesian diets.
  5. 5. Challenges and Opportunities for the Tempeh Sector Challenges • Micro and small level businesses • Lack of production standards (technology, food safety, hygiene and sanitation) • Access to finance Opportunities • Growth in demand for tempeh owing to greater awareness of its nutritional quality. • Increased use of tempeh as an ingredient in the food industry.
  6. 6. Rumah Tempe Indonesia • Training of new and existing tempeh producers. • Provision of new and improved technology to tempe producers. • Promoting consumer education and awareness through factory visit, mass media and social media. • Supplies 9 tons of high quality tempeh per month to the domestic market. Rumah Tempeh Indonesia • A model factory built in 2012 and initiated by Mercycorps Indonesia, PUPUK, ITF, USSEC and a Cooperative of tofu tempe producers. • Funded by EU, FKS Multiagro, PT. Antam, and Cooperative of tofu tempe producers. Contributions
  7. 7. Driving Success Factors for Rumah Tempe Indonesia • A clear bussiness model and clear incentives. • Creates mutual benefit for all stakeholders involved.
  8. 8. Conclusions Through engagement with all stakeholders (governments, private sector, NGO, civil society, academia and consumers), Tempeh SMEs can benefit from skills, technologies and capacities to improve the safety and quality of their outputs.

×