Japan Will Build Food Factory from “Shrimp Waste” In Viet Nam

Japanese food company, Takesho plans to build a factory in Vietnam to process shrimp heads and shells. The news was delivered directly by the CEO Cum Chairman Toshinao Tanaka at a meeting in Vietnam, on Tuesday (6/8/2019). Reporting from vietnamnews.vn, Takesho has succeeded in converting waste heads and shrimp shells which are often disposed of … Read more

High Interest in Food and Beverage Sector Investment

The food and beverage sector is still the main contributor in the realization of domestic investment. However, the decline in foreign investment should be a concern of the government. Based on data from the Investment Coordinating Board, during the January-June 2019 period the realization of domestic investment in the food sector was ranked fourth of … Read more

Americans are Starting to Enjoy Consuming Vegetarian Foods

Vegetarian food sales are growing five times faster than total food sales in the United States last year. According to data recently released by the Good Food Institute (GFI) advocacy group and the Plant Based Food Association (PBFA) trade group, the food market in the United States grew by two per cent, while sales in … Read more

Indonesia Increases Food and Beverage Exports to South Africa

The Johannesburg Indonesian Trade Promotion Center (ITPC) in collaboration with the Indonesian Embassy in Pretoria participated in a food and beverage exhibition in South Africa, Africa Big 7. The aim is to improve the performance of Indonesia’s food and beverage exports to South Africa. Indonesian Ambassador to South Africa, Salman Al Farisi said, at this … 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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