Opportunity for Sago Starch Export Increases in Midst of Pandemic


The development of downstream sago industry targets quantity, quality, cohesiveness and sustainability. This drives the IPB University board of distinguished professors to discuss the development of downstream sago industry through a webinar held on the 21st of June.

“Insyaa Allah, if this great potential is supported by the infrastructure needed such as roads and transportation, logistical connectivity such as canals, ports for export and imports, unloading and loading, electric energy and communication networks provided by the government with interesting incentives, to ensure that big-scaled and modern factories (3 businesses) will be interested to produce sago. So that the sago industry can move forward coupled with the strengthening the role of bulog in the sago industry. These incentives such as tax breaks, subsidies, licensing for an easier investment process,” said Prof Dr Evy Damayanthi in her opening speech as the Project Leader (Plt) of the distinguished professors board (DGB) IPB University.

Srie Agustina as General Inspector/Plt General Director of International Trade of the Ministry of Trade, Indonesian Republic mentions that in 2020, economic growth and global trade is predicted to fall harder than previous years. But there is an opportunity to export starch due to a spike in global demand, increased export during pandemic, digitalizing trend, and efforts to diversify food.

In this opportunity, Dr Titi Candra Sunarti, an IPB University professor from the Department of Agriculture Industry Technology (TIN), Faculty of Agriculture Technology discussed production technology and modified sago starch and its processed products. According to her, sago starch is a local food product with high potential, with the right characteristics to be used as foodstuffs, raw material industry and modified starch raw materials. “As natural starches, sago starch application is reliant on its quality and processing technology. The key to success of utilizing sago is that we have to explore its potential further as food source and energy. A joint program with A-B-G (Academician, business and government) is also needed,” said Adhi S Lukman as the President of Gabungan Pengusaha Makanan dan Minuman Indonesia (GAPMMI).

Meanwhile, Prof Dr Tajuddin Bantacut, a member of the IPB University Board of Distinguished Professors mentioned that even if only 5 million hectares of sago land in Papua is well utilized, we wouldn’t need to rely on their gold supply to increase the welfare of the Indonesia people. Because of this, collaboration between sectors and all players are needed.

“There’s not supposed to be any competition between the people and businessmen as actors, banking as a supporter of funds, government as facilitators. Don’t forget that we have a knowledge economy that needs to be developed. The current technology being developed is capitalized as a combined power so that sago products can be unique,” he closes. (IAAS/RCD)

 

 



Published Date : 22-Jul-2020

Resource Person : Prof Dr Evy Damayanthi

Keyword : Sago potential, IPB University Distinguished Professors, IPB Professors

SDG : SDG 1 - NO POVERTY, SDG 2 - ZERO HUNGER, SDG 12 RESPONSIBLE CONSUMTION AND PRODUCTION