“Tempe”, Indonesian Food Product, Gained Popularity in Canada

Consumers in Vancouver are well known to pay a great attention to healthy and quality food as acknowledged by the sheer amount of variety of organic and gluten free products available throughout supermarkets and groceries in Vancouver.  

This serves as an opportunity to Andrew, one of Indonesian Diaspora in Canada who crated tempe, Indonesian fermented soy food, and commercialized it under the brand of TEMPEA. Andrew, who pursued his study at Food Technology at British Columbia Institute of Technology, claimed that his passion for good food has become his motive to create and commercialize tempe in Canada.

During his dialogue with Consul General and Consul of Economy of Indonesian Consulate General in Vancouver at  Vancouver Specialty Food Expo, 14 Januari 2017, Andrew described that his product has become known to Vancouver public, in particular to consumer of vegan and healthy food. No less than 50-70 kg of soy bean is required to produce tempe every week and meet the orders from the customers. The product may yet to enter supermarket but Andrew kept receiving orders from vegetarian restaurant and routinely open booth at farmers market. The business may still at early phase but his consistency is made worthwhile and his tempe product slowly gains its place as one of the favorites of the Canadian customers. Further information on the product can be found at www.tempea.ca.

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