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Tempe Production Process in RTI 

Forum Survey 

How Many Times Do You Eat Tempe in a Week?

Tempe is a food native to Indonesia that accepted by the world community as a world-class food. Various ways and cuisine prepared by using tempe as basic materials.

On 21-22 February 2012, Scot Marciel, U.S. Ambassador visit to Central Java. One of the agenda of the visit of Mr. Scot is visiting the village of Tempe in Semarang. This visit is an important moment to show that the tempe, which is Indonesia's cultural heritage in the spotlight of the top officials of a developed country.

Forum Tempe Indonesia (FTI) in collaboration with the Association of Medical Doctors Nutrition Indonesia Jakarta Raya (PDGMI Jaya), the American Soybean Association International Marketing (ASA IM), United Soybean Board (USB) has successfully organized 4th Soy SEMINAR: The Advantages of Consumption on Soyfood Health on 23 July 2011 in Jakarta. The seminar is sponsored by SOYJOY (PT Indah Otsuka Amrita).

Training held for two days, ie on May 16 and June 17, 2011 located at the University of Widya Mandala Surabaya. The trainees are the craftsmen tempe in Surabaya, amounting to 60 people. The training was also attended by the Dean of the FTP-UKWMS (Christian University of Surabaya Widya Mandala), Ir. Endang Th. Widoeri, MP and mayor of Surabaya, Mrs. Ir. Tri Rismaharini, MT.

FTI has been working with the Radio "SHE" Surabaya in promoting the health benefits of tempe in a regular program of interactive talk show. RADIO "SHE" is a popular radio station in Surabaya. The purpose of the regular program is to promote the consumption of tempe and socialize Forum Tempe Indonesia for a general audience.

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