Government pushes tempeh innovation to boost gastrodiplomacy, MSMEs, and global recognition
Indonesia is turning one of its most humble traditional foods into a strategic cultural and economic asset, positioning tempeh as both a global culinary trendsetter and a symbol of national identity.
Tempeh as a Tool of Gastrodiplomacy
Culture Minister Fadli Zon has called on chefs, food experts, and culinary entrepreneurs to actively promote tempeh-based dishes as part of Indonesia’s gastrodiplomacy efforts. Speaking at a tempeh cultural festival on Sunday, Zon emphasized that tempeh is a vital source of protein and a form of cultural expression rooted in local wisdom. He urged innovators to develop new flavors and formats that can introduce tempeh to global audiences while preserving its cultural essence.
Preserving Heritage While Increasing Value
Zon stressed that tempeh, which originated in Indonesia, is a national heritage that must be safeguarded and continuously developed. He highlighted the need for concrete steps to improve production standards, including hygiene, health, and organic-friendly practices. Expanded workshops and training programs for producers are expected to increase tempeh’s overall value while directly benefiting local communities involved in its production.
Strengthening Domestic Supply Chains
Acknowledging Indonesia’s limited soybean production, Zon also called on agricultural experts to help boost domestic output. He noted that advancements in agricultural technology could reduce reliance on imported soybeans and strengthen the sustainability of tempeh production, ensuring long-term resilience for the industry.
Economic Potential for MSMEs
Deputy Minister of Culture Giring Ganesha Djumaryo emphasized that global recognition of tempeh could significantly elevate Indonesia’s micro, small, and medium enterprises. Speaking at a cultural seminar in Jakarta on December 19, 2025, he said UNESCO recognition would create extraordinary economic impact, particularly as global demand for healthy and plant-based foods continues to rise.
Modern Innovation for Global Appeal
Giring encouraged modern culinary adaptations to expand tempeh’s market appeal, suggesting products such as tempeh sticks and burger fillings. He cited examples of American companies already producing tempeh burgers, proving the food’s versatility and international potential. According to him, tempeh should no longer be viewed solely as a side dish but as a flexible ingredient suited for modern global cuisine.
Learning from Batik’s Global Success
Drawing parallels with batik, Giring highlighted the importance of building a strong ecosystem to sustain global recognition. He pointed to Beji Village in Junrejo Subdistrict, Batu City, East Java, which produces seven tons of diverse tempeh products daily, as an example of how community-driven production can thrive. A similar ecosystem approach helped batik become a globally recognized symbol of Indonesian identity.
UNESCO Nomination and Cultural Roots
The Ministry of Culture formally submitted tempeh’s nomination to UNESCO’s Intangible Cultural Heritage list on March 31, 2025, alongside Mak Yong Theater and Jaranan performing arts. Officials hope tempeh will be officially inscribed by 2026. Historically, tempeh dates back to 17th-century Javanese culture, with references found in the Serat Centhini manuscript. Its traditional fermentation process reflects values of mutual cooperation and harmony with nature, reinforcing its deep social and ecological significance.
Indonesia’s push to elevate tempeh highlights how cultural heritage, innovation, and economic strategy can intersect. As tempeh gains global recognition, it opens new opportunities for cultural diplomacy, MSME growth, and sustainable food systems, strengthening connections between Indonesia and international markets, including Singapore, through shared appreciation of heritage-driven gastronomy.
Sources: EN Antara News (2025) , RRI (2025)
Keywords: Indonesia Tempeh, Cultural Diplomacy, UNESCO Intangible Heritage, MSME Economy, Plant Based Food
