Indonesia: Local soybean tofu turns out to be more fragrant, why do you still use imported ones?

Published 2024년 1월 15일

Tridge summary

Local soybean production in Indonesia is only 10% of the national demand, leading to the majority of tofu and tempe production being made using imported soybeans. However, laboratory analysis has shown that local soybeans have better nutritional value and content than imported soybeans. While imported soybeans are preferred for making tempeh due to standardized size and uniform color, local soybeans are considered more fragrant and tastier for making tofu.

Disclaimer:The above summary was generated by Tridge's proprietary AI model for informational purposes.

Original content

Jakarta, CNBC Indonesia - Chairman of the Association of Indonesian Tofu Tempe Producers Cooperatives (Gakoptindo) Aip Syarifuddin explained the reasons why more tofu tempe production is made using imported soybeans. The reason is because local soybean production is small or only 10% of the national demand. In fact, he said, based on laboratory analysis at the Bogor Agricultural Institute (IPB) and Sucofindo, the nutritional value and content of local soybeans is much better than imported soybeans. "So, if you make tofu, for example, local soybeans are more fragrant, more legit, tastier and more fragrant. However, local soybeans are not available (don't exist)," said Aip to CNBC Indonesia, Monday (15/1/2024). In one year, he continued, local soybean production in Indonesia only produces a maximum of around 300 thousand tons of soybeans. Meanwhile, the need is around 3 million tons per year. However, when it comes to making tempeh, according to Aip, the results will be better if ...

Source: Cnbcindonesia