| Start: 01 Jul 2023 | 13:45 - 14:45 | |
| Category: Food for Thought | Venue: Rumah Kayu @Taman Kuliner. Jalan Raya Sanggingan No. 88X Kedewatan Ubud, Kedewatan, Kec. Gianyar, Kabupaten Gianyar, Bali 80571 |
| Cost: Included with Day Pass | BUY TICKET |
Indonesia proudly holds the title of the world’s fourth-largest cassava producer. This versatile crop finds its way into baking bread and cakes, while its leaves offer protein, calcium, and essential vitamins. The roots can be transformed through fermentation or processed for industrial applications, such as starch, alcohol, and biofuel production. Our esteemed panel uncovers the enchanting qualities of this cherished ingredient and its resilience in the face of climate change.
Indonesia bangga akan gelarnya sebagai penghasil singkong keempat terbesar di dunia. Tanaman serbaguna ini telah dimanfaatkan untuk memanggang roti dan cake, sementara dedaunannya kaya akan protein, kalsium dan vitamin esensial. Akar-akarnya dapat diubah lewat fermentasi untuk penggunaan industrial, seperti produksi pati, alkohol, dan bahan bakar nabati. Para panelis kami yang terhormat akan menyingkap mutu memukau dari bahan makanan yang berharga ini dan ketahanannya di tengah perubahan iklim.
Faza Chu is the Co-Founder of Seroja, a bakery with a sustainability mission based in Bandung, West Java. His interest in local agriculture and his family’s background in the bakery …
Achmad Subagio is a lecturer at East Java’s Jember University’s Agricultural Technology School. Known as the ‘Cassava Man’, his research studies mainly focus on optimising cassava farming techniques to improve …
Reyza Ramadhan is an agricultural practitioner. He is currently employed as a Programme Officer for the Food and Agriculture Organization of the United Nations (FAO). Reyza’s work centers around sustainable …
Anne Mutiara is the Co-Founder of Seroja, a bakery with a mission to popularise the use of Indonesian ingredients in the local bakery scene. Her experience and passion in the …
