Analysis of Tempeh

Table of Contents Executive Summary 3 1. Introduction 3 2. History of Tempeh 3 3. Environment 6 4. Social 7 4.1. Westernisation 7 4.2. Price 7 4.3. Religion 8 5. Economic 9 5.1 Tempeh Supply Chain 10 6. Politic 11 7. Technology 12 7.1. Process of Making Tempeh 12 7.2. Genetically Modified Organisms (GMO) 13 8. Gastronomy 14 8.1. Health benefits of tempeh 14 8.2. Meats Substitute 15 9. Conclusion 15 9.1. Strength 15 9.2. Weakness 16 9.3. Opportunity 16 9.4. Threat 16 References 17

Executive Summary

Tempeh is originally from Indonesia. Tempeh was found on the 16th century in Java Island, Indonesia. Nowadays, tempeh becomes more popular in western country as a low-cost nutritious food. Tempeh is contained high of nutrition such as protein, fibre, isoflavones, and Vitamin B that can give health benefits to human being. Vegetarians are using tempeh as meats substitute. They usually cooked tempeh as Indonesian traditional foods or create it as steak tempeh, burger tempeh and the others type of foods. The price of tempeh is relatively cheap. Tempeh can be an alternative way to resolve the food crisis problem in Africa. In environmental aspect, soybean agriculture, the basic ingredients of tempeh, becomes a big issue due to leads to the damage of soil fertility and land degradation. Tempeh production is not complicated. Tempeh can be made by using low-technology so everyone can make their own tempeh in their home. SWOT analysis is provided in this report.
Introduction

Soybeans have been a significant source of protein, fat and flavour for eastern people for many years. There are a great number of foods were made from soybeans. There are four most popular foods that made from soybeans, which are miso, shoyu (soy sauce), tempeh, and tofu. The fermented foods, miso and shoyu, supply amino acids to the diet, they give more in flavour than in nutrition. Tofu that contain high of protein and fat, give a big contribution to

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