History of National Health in Indonesia

Every 12th of November Indonesia celebrates National Health Day. This started as the government’s effort to get malaria out of Indonesia. In the 1950s malaria started to be an epidemic in Indonesia. The disease killed hundreds of thousand people back then. Malaria control at that time was using DDT that sprayed to all the houses … Read more

Ice Cream from Insect Milk

Gourmet Grubb, a new company based in Cape Town, South Africa produces ice cream made from insect milk. The goal is to introduce to the world community about insect-based eating. The ice cream uses EntoMilk, an alternative dairy product made by combining the larvae of a tropical insect known as the Black Soldier Fly or … Read more

Indonesia@ccess Brings Indonesia’s Selected SMEs to Exhibit at TEI 2019

The President Republic of Indonesia, Joko Widodo said that there are two things that can result in a positive trend of the Indonesian economy, i.e. investment and boost of export activities. To support this national agenda, Indonesia@ccess, a B2B marketplace of PT Access Digital Frontier that connects Indonesian SMEs to the global market, brings 18 … Read more

Spicy Food Trends

In recent years, spicy food is being favoured by the people of Indonesia. This trend is predicted to last for a long time. Professional Chef Yuda Bustara said, the spicy food trend is growing rapidly because the Indonesian people love the spicy taste and are accustomed to it. “Therefore, I am sure there will be … Read more

Reviving a culture locally and spreading the love globally: The story of Suwe Ora Jamu

In a growing health minded and fitspo era, it wouldn’t seem odd or unheard of to boost your beverages with turmeric or tamarind. Nowadays, many hip coffee shops offer a turmeric latte or tamarind lemon tonic.  In Indonesia however, the use of tamarind, ginger, and turmeric in drinks has been part of the culture for generations. Indonesians get their shot of jamu every day, the way Italians get their shot of espresso while standing against a counter.

 Jamu is made of plants and spices such as ginger, turmeric, cloves, fennel, celery, and tamarind. Indonesians drink it daily to maintain health and to prevent diseases. Jamu is often prepared traditionally at a street stall or by ladies who walk the streets with baskets attached to their bodies that are filled with spices and mixtures. Nova Dewi Setiabudi was introduced to jamu at a young age by her late grandmother. When she moved to Jakarta early 2011 she had a hard time finding fresh tasting jamu like she had at home. And whilst many people still drank their jamu, she noticed how the younger generation of Indonesians have become less interested in the goodness of jamu.

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