Tempe is a fermented soy product by Rhizopus oligosporus. Tempe is made with a unique process, it was discovered centuries ago by the ancestors of indonesia. currently Tempe is very well known by many people in several countries. The historical evidence shows that tempe with the basic ingredients of soybean is a fermented product that was first created by the people of Central Java and has been commonly consumed since the 1700s.
USSEC Indonesia in collaboration with Indonesian Tempe Forum (ITF) has successfully conducted a 3 Days Training on Tempe Production Process for participants from Vietnam on September 5-7, 2014 at the Rumah Tempe Indonesia, Bogor. As much as 7 participants; 4 from catering and restaurant practitioners, 2 representatives from trader companies & 1 USSEC Vietnam participated in the program.
Two Soybean Farmer Leaders from Minnesota, Mr. Gene Stoel & Mr. Keith Schrader, visited Bogor, Indonesia on August 25, 2014. The purpose of the trip was to visit Rumah Tempe Indonesia and to observe Tempe - Tofu market & production in Indonesia. It was also arranged a visit to traditional fresh market to observe the selling of tempe & tofu in the fresh market.
A research on application of steaming process on Tempe production to retrench the use of water was implemented at the Rumah Tempe Indonesia Bogor on May – June 2014. The The objective of this research was to replace boiling process into steaming process in order to decrease used-water.