Director General of Public Information and Communication at Kominfo, Usman Kansong, stated on Monday that the program, initiated by the Ministry of Tourism and Creative Economy (Kemenparekraf), aims to boost tourism and support micro, small, and medium-sized enterprises (MSMEs).
"Because culinary products are also produced by MSMEs, they will benefit from this program," he noted in Tarakan, North Kalimantan.
He further explained that ISUTW will showcase the diversity of Indonesian cuisine.
ISUTW is a collaborative program that aims to increase the popularity of Indonesia's rich spices and seasonings.
The government initiated the ISUTW program because of the waning popularity of Indonesian cuisine and spices compared to Oriental, Thai, and Vietnamese food.
However, global attention to the taste of Indonesian cuisine has continued to rise, as evidenced by the extensive coverage in foreign media of the diversity and deliciousness of Indonesian dishes, such as rendang, Kansong said.
Rendang is a traditional Indonesian dish made from beef that is slow-cooked in coconut milk and spices until it becomes tender and dry.
"In addition to branding Indonesia, this program will also boost tourism and sales for our culinary MSMEs," he emphasized.
ISUTW has been designed by the government as a strategy to introduce Indonesian spices and seasoning products and to expand Indonesian restaurant chains overseas.
The program is part of the "Proud to Travel in Indonesia" (BBWI) National Movement, which aims to maximize the country's significant tourism potential.
Kansong mentioned that Kominfo is also supporting the ISUTW program by conducting overseas promotions.
"We continue to promote 'Wonderful Indonesia.' As a communication pillar, we leverage international events taking place in Indonesia. For example, during the ASEAN Summit in Labuan Bajo, we advertise Labuan Bajo through television broadcasts in ASEAN countries," he added.
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Translator: Ade J, Kenzu
Editor: Anton Santoso
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