S’RASA connects Indonesian spice producers with overseas restaurants through potential aviation logistics partnerships.
Indonesia’s Ministry of Trade explored potential distribution and cargo support from Garuda Indonesia, the country’s national airline, for Indonesian restaurants overseas during the 41st Trade Expo Indonesia (TEI) at Indonesia Convention Exhibition (ICE) BSD City, Kabupaten Tangerang, Banten, on 17 October 2026. Through its S’RASA (Rasa Rempah Indonesia) programme, the ministry sought to connect Indonesian food, seasoning and spice producers with international culinary businesses and identify potential logistics solutions to support exports.
Deputy Minister of Trade Dyah Roro Esti Widya Putri presented the initiative during an activation of the S’RASA Pavilion. Representatives from Garuda Indonesia, food and beverage businesses, culinary enterprises and domestic seasoning producers participated in activities exploring supply-chain requirements and access to overseas markets.
“Through S’RASA, we are promoting Indonesian food products, seasonings and spices not only by introducing products, but also by addressing the needs of culinary businesses overseas, including raw material availability, supply continuity and logistics support,” Deputy Minister Putri said. She added that the approach aimed to connect domestic producers with Indonesian restaurants abroad and create opportunities for sustainable trade.
The pavilion featured cooking demonstrations by Ms Vanny Prihatiningsih, Vice President of Service Standard and Delivery at Garuda Indonesia, and Chef Vindex Tengker, a judge on the Indonesian television cooking competition MasterChef Indonesia. The dishes included ayam balado and egg rendang prepared with DBFoods seasonings, as well as rendang and chicken kalio using Subanabana rendang seasoning, a product supported by Indonesia’s Ikaboga Women’s Cooperative.
Ms Prihatiningsih said distribution support was important in helping Indonesian food products reach international markets. “Collaboration between businesses and distribution support are important in helping Indonesian products reach wider markets. The use of ready-to-use seasonings can help culinary businesses prepare Indonesian dishes more practically and consistently,” she said.
The pavilion also hosted a business forum titled “Secret Ingredients for Global Culinary Business”, moderated by Ms Meilati Batubara, Director of Gastro Nusantara and S’RASA curator. Participants included the owner of Amanah Mande restaurant in Japan, a director of PT Berangan Ragam Rasa, the Indonesian company behind Kopi Tuku, and representatives of Garuda Indonesia’s cargo management team.
The forum examined ingredient sourcing, supply continuity, regulatory requirements and logistics for Indonesian restaurants and food and beverage businesses operating overseas. Potential cargo support from Garuda Indonesia remained subject to shipping requirements, destination-country regulations, and operational and commercial feasibility.
Kementerian Perdagangan Republik Indonesia menjajaki dukungan distribusi dan layanan kargo dari PT Garuda Indonesia (Persero) Tbk untuk membantu memenuhi kebutuhan restoran Indonesia di luar negeri. Penjajakan tersebut dilakukan melalui program S’RASA (Rasa Rempah Indonesia) dalam rangkaian Trade Expo Indonesia (TEI) ke-41 di Indonesia Convention Exhibition (ICE) BSD City, Kabupaten Tangerang, Banten, pada 17 Oktober 2026, guna memperluas akses pasar internasional bagi produk pangan, bumbu, dan rempah Indonesia.
Wakil Menteri Perdagangan Dyah Roro Esti Widya Putri menyampaikan inisiatif tersebut dalam aktivasi Paviliun S’RASA. Program ini mendorong keterhubungan antara produsen dalam negeri, pelaku usaha kuliner, serta penyedia layanan penerbangan dan kargo untuk menjajaki solusi distribusi produk Indonesia bagi pasar internasional.
“Melalui S’RASA, kami mendorong promosi produk pangan, bumbu, dan rempah Indonesia yang tidak hanya berfokus pada pengenalan produk, tetapi juga pada pemenuhan kebutuhan pelaku usaha kuliner di luar negeri, termasuk ketersediaan bahan baku, kesinambungan pasokan, dan dukungan logistik. Dengan pendekatan ini, kami berharap hubungan antara produsen nasional dan restoran Indonesia di mancanegara makin kuat serta mampu membuka peluang perdagangan yang berkelanjutan,” ujar Wamendag Putri.
Paviliun S’RASA juga menghadirkan demonstrasi memasak oleh Ibu Vanny Prihatiningsih, Vice President Service Standard & Delivery PT Garuda Indonesia (Persero) Tbk, bersama Chef Vindex Tengker, juri kompetisi memasak MasterChef Indonesia. Hidangan yang disajikan meliputi ayam balado dan rendang telur menggunakan bumbu masak DBFoods, serta rendang dan kalio ayam dengan bumbu rendang Subanabana, produk binaan Koperasi Wanita Ikaboga.
Ibu Vanny menyampaikan bahwa dukungan distribusi diperlukan agar produk pangan Indonesia dapat menjangkau pasar internasional. “Kolaborasi antarpelaku usaha dan dukungan distribusi menjadi bagian penting untuk membantu produk Indonesia menjangkau pasar yang lebih luas. Penggunaan bumbu siap pakai dapat membantu pelaku usaha kuliner menghadirkan cita rasa masakan Indonesia secara lebih praktis dan konsisten,” ujarnya.
Selain demonstrasi memasak, Paviliun S’RASA menggelar forum bisnis bertajuk Secret Ingredients for Global Culinary Business. Forum tersebut dimoderatori oleh Ibu Meilati Batubara, Direktur Gastro Nusantara sekaligus Kurator S’RASA, dengan menghadirkan pemilik Restoran Amanah Mande di Jepang secara daring, Direktur PT Berangan Ragam Rasa yang menaungi merek Kopi Tuku, serta perwakilan manajemen kargo Garuda Indonesia.
Diskusi membahas tantangan pemenuhan bahan baku, kesinambungan pasokan, regulasi, dan logistik yang dihadapi restoran serta pelaku usaha makanan dan minuman Indonesia di luar negeri. Potensi dukungan kargo Garuda Indonesia masih memerlukan penjajakan lebih lanjut dengan mempertimbangkan persyaratan pengiriman, ketentuan negara tujuan, serta kelayakan operasional dan komersial.
Source: Indonesian Ministry of Trade
