Indonesian diaspora to build fermented-soybean cake factory in U.S.’ Midwest

Jakarta (Indonesia Window) – An Indonesian diaspora in the United States, Mayasari Effendi, will build the first fermented-soybean cake factory in the Midwest, according to a statement from the Indonesian Consulate General in Chicago received by Indonesia Window here on Friday.

The land and equipment for the factory are ready, and therefore it is expected to be fully operational in early 2021.

So far, Mayasari and her family make fermented-soybean cakes (Indonesians call it tempe) from their home-industry factory, which can only produce hundreds of packs.

After the tempe factory is built, Indonesia’s traditional food production is expected to reach 1.6 million packs per week.

According to Mayasari, her plan to establish a tempe factory in Greensburg is motivated by the increasing number of people in the U.S. consuming the traditional food.

The food is made from soybeans by a natural culturing and controlled fermentation process using a special fungus, Rhizopus oligosporus.

The process binds soybeans into a cake form with a high content of proteins, dietary fibres, and vitamins.

Mayasari has been actively promoting Indonesian cultures and culinary Indiana through her Mayasari Indonesian Grill restaurant, with tempe and its variants as the main menu.

Indiana is one of the major centers of agricultural production in the U.S.

One of Indiana’s leading products is premium quality soybeans, which is supported by superior seeds and advanced agricultural technology.

Reporting by Indonesia Window