By Anu Ramasamy, USSEC Communications Lead, Southeast Asia

Tempe, a staple of Indonesian cuisine, is celebrated for its rich flavor and nutritional benefits.

This fermented soy food has been part of Indonesian culture for more than 400 years and is deeply ingrained in the nation’s culinary heritage.

Tempe provides Indonesians an affordable source of protein.

Indonesia’s consumption of traditional soy foods like tempe makes it the largest food-use soybean importer in the region. In 2023, Indonesia imported 2.7 million metric tons (MMT) of soybeans for food use, and more than 85% was U.S. Soy.¹ At the same time, national tempe consumption close to 1.3 billion kilograms, putting per capita consumption at 7.3 kilograms (16.1 pounds).²

About 1 kilogram (2.2 pounds) of soybeans is required to produce 1.6 kilograms (3.5 pounds) of tempe, translating to a total of 1.27 MMT of soybeans required for tempe production in 2023.

Promoting Best Practices in Tempe Production
Since 2008, USSEC has collaborated with the Indonesian Tempe Forum (ITF) to support the tempe industry. About 112,000 micro, small and medium-sized businesses employ roughly 240,000 people to make tempe locally throughout the country.³ Most enterprises produce between 20 and 100 kilograms (between 44 and 220 pounds) of tempe daily.⁴

The tempe fermentation process involves live microbes, making adherence to best production practices essential. With ITF, USSEC offers technical assistance and regular training courses to enhance production methods and tempe quality. For example, maintaining clean production and fermentation rooms with controlled movement between dry and wet areas is essential.

This support for small businesses ensures consumers can continue to enjoy tempe.

UNESCO Nomination Celebrates Cultural Heritage
Tempe holds immense significance in Indonesia. That is why it has been nominated for recognition as a cultural heritage food by the United Nations Educational, Scientific and Cultural Organization (USESCO).

UNESCO recognition would affirm tempe’s cultural importance. It would also encourage continued innovation and improvement in production practices. Globally, acceptance of this nomination would place tempe alongside other culturally iconic foods like Japan’s miso and natto.

USSEC remains committed to supporting tempe production and small-scale producers across Indonesia. The UNESCO nomination results are expected to be announced in 2025.

This story was partially funded by U.S. Soy farmers, their checkoff and the soy value chain.

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