Pangkalpinang (ANTARA) - Madu musong coffee of Pangkalpinang City, Bangka Belitung Islands Province, is one of the best coffee varieties in Indonesia owing to its great flavor and health benefits, Tourism and Creative Economy Minister Sandiaga Uno stated.

"Wow, this coffee is very delicious. Where does it come from?" the minister said while enjoying the madu musong coffee during the opening of the 2023 Indonesia Creative Districts/Cities (KaTa Kreatif) workshops in Pangkalpinang, Saturday.

The minister found the coffee to have a rich taste and considers it to be one of the best coffees that Indonesia has to offer. He believes this coffee variant has the potential to compete at the national and international levels. The coffee itself is blended with authentic honey from Bangka Island's forests.

"I hope that creative economy actors will strive to find a way to invent an attractive brand to enable their products to compete with foreign competitors," he stated.

He said that business actors' ability to build brands is of the essence to develop Pangkalpinang's creative economy products and tourist destinations.

Uno also highlighted the importance of an attractive brand name, saying, "I would like to reiterate that name is a prayer."

He pressed for creative economy actors to promote products by inventing good names and even better by making songs and slogans, in hopes of promoting this region's typical products to a broader population.

Eko, owner of the Madu Musong Coffee shop, said that the coffee offers various benefits for health, as it is a natural coffee that contains higher calories and also sweetener that is healthier than sugar.

In addition, the coffee has anti-bacterial properties, contains vitamins and minerals, and is high in antioxidants. Hence, this coffee is good for the heart and can help lower the risks of diabetes and other health problems, he said.

"The honey for this coffee is directly extracted from bee combs in the forests of the Bangka Island. Hence, we can guarantee the authenticity and high quality of the honey," he added.

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Translator: Aprionis, Tegar Nurfitra
Editor: Azis Kurmala
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