"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"

2. BY
MUHAMMAD RIDHA
RUMAH TEMPE INDONESIA
Promoting and Qualifying SMEs as Key
Suppliers for Healthy Diets

3. 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.

4. 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.

5. 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.

6. 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.

7. 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

8. Driving Success Factors for Rumah Tempe
Indonesia
• A clear bussiness model and clear incentives.
• Creates mutual benefit for all stakeholders
involved.

9. 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.