As the world seeks to balance the needs of a growing population with the finite resources of our planet, finding sustainable and nutritious food sources is increasingly important. One such food is tempe, a traditional Indonesian dietary staple made from fermented soybeans that is celebrated for its rich flavour and nutritional benefits.
Significance of tempe in Indonesian diets, culture, and economy
For over 400 years, tempe has been an integral part of Indonesian cuisine, celebrated for its nutritional profile. High in protein, essential amino acids, vitamins, and minerals, tempe is a superfood and complete plant-based protein. Compared to animal proteins like beef and chicken, tempe often offers a more complete nutrient profile, making it an affordable and essential protein source for many Indonesians.
According to the National Socio-Economic Survey 2023, Indonesians consumed about 2.035 billion kg of tempe. With a per capita consumption of 7.3kg annually, tempe is a key player in the nation’s food security and an economic driver.
Approximately 1.5 million Indonesians are employed in the production of tempe, with around 170,000 micro, small, and medium enterprises (MSMEs) dedicated to its production. These businesses produce between 50 to 400kg of tempe daily, providing vital income for families and underscoring tempe’s role in supporting Indonesian livelihoods.
Role of US Soy in Indonesian tempe production
Indonesia’s significant consumption of traditional soy foods like tempe makes it the largest food-use soybean importer in the region. In 2023, Indonesia imported 2.7 million metric tonnes (MMT) of soybeans, with over 85% coming from the US. The volume highlights the key role that US Soy plays in supporting both the local economy and the country’s nutritional needs.
The US Soybean Export Council (USSEC) has been collaborating with the Indonesian Tempe Forum (ITF) since 2008, offering technical assistance and regular training courses to enhance production methods and the overall quality of tempe. This ensures that consumers can continue to enjoy its nutritional benefits.
Ensuring best practices in tempe production
Tempe production involves a delicate fermentation process that requires strict adherence to best production practices to ensure quality. Since the fermentation process relies on live microbes, maintaining a clean and controlled production environment is vital.
Through regular training and technical support, USSEC and ITF have helped ensure producers use food-grade equipment and are trained to maintain clean production areas, wear protective clothing, and follow strict procedures to ensure the highest quality of tempe.
These initiatives have significantly improved tempe production practices in Indonesia. The collaboration between USSEC and ITF supports local producers, advances sustainability of the industry, and improves efficiency, benefiting both producers and consumers.
Intersection of sustainability and nutrition: A blueprint for the future
Tempe’s story is a testament to how traditional foods can adapt to modern agricultural practices. The collaboration between Indonesian tempe producers and US soybean farmers demonstrates the potential for international partnerships to support local economies, enhance food security, and promote sustainable practices.
American soybean farmers are committed to sustainable practices, including crop rotation, conservation tillage, and precision agriculture. These methods improve soil health and reduce water usage, making soybean farming environmentally friendly. For Indonesia, sourcing soybeans from the US ensures a steady supply of high-quality beans produced under strict environmental standards, aligning with the country’s commitment to sustainable food production.
Tempe has recently been nominated for recognition by the United Nations Educational, Scientific and Cultural Organization (UNESCO) as an intangible cultural heritage. This nomination recognises tempe’s importance as a food source and a symbol of Indonesian culture and tradition.
The UNESCO nomination aims to elevate global recognition of tempe as a superfood that supports sustainable diets, promotes food security, and contributes to good nutrition. If accepted in 2025, this recognition would place tempe alongside other celebrated fermented foods like Japan’s miso and natto, highlighting its role in promoting sustainable diets and encouraging innovation and improvement in production practices.
As the world continues to face the challenge of feeding a growing population sustainably, the lessons from tempe production can serve as a blueprint for the future of food production, where traditional foods and modern agricultural practices meet to support a healthier, more sustainable world.
