“In this region, sorghum is being developed as an adaptive commodity that can be processed into various food products with higher economic value,” Bapanas Deputy for Food Consumption Diversification and Food Safety Andriko Noto Susanto said in a statement here on Saturday.
He emphasized that Bapanas continues to promote food diversification based on local resources by utilizing innovation and processing technology.
The move aims to increase the added value of local food commodities while strengthening the food value chain from upstream to downstream so that it has a direct impact on farmers and business actors.
According to him, strengthening many local food must be supported by technology so that commodities do not stop at the level of raw materials.
“Sorghum will be developed from upstream to downstream. Farmers produce it, and then it is absorbed by micro, small, and medium enterprises (MSMEs), and then processed into ready-to-consume food products with added value,” he said.
Bapanas is facilitating post-harvest processing by providing threshers, hullers, milling machines, dryers, and other supporting tools.
He said the assistance has allowed sorghum-based MSMEs in Karawang to produce a variety of processed products, such as porridge, crackers, sorghum flour, and sorghum-based cookies.
One of these products has been absorbed into the Free Nutritious Meals (MBG) Program in the Karawang area, namely sorghum cookies supplied through the Nutrition Fulfillment Service Unit (SPPG) or MBG kitchens.
“When local food products enter the MBG program, it means their quality, safety, and continuity meet the requirements. This is proof that local food can play a direct role in fulfilling community nutrition,” he said.
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Translator: Harianto, Kenzu
Editor: M Razi Rahman
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