Jakarta — Indonesia’s processed food MSMEs hold significant export potential, but export readiness remains a major challenge. This was revealed in a recent study by Irna Kumala, Adhis Darussalam Pamungkas, Rosalina Dewi Heryani, and Nur Hamidah from Universitas Indraprasta PGRI, Jakarta, published in 2026 in the International Journal of Scientific Multidisciplinary Research (IJSMR). The study focuses on export barriers experienced by Rumah Tempe Indonesia (RTI), a Bogor-based tempe producer aiming for international markets.
Processed food MSMEs remain vital to Indonesia’s economy, providing employment and creating added value from local agricultural products. However, despite rising global demand for healthy and plant-based foods, many MSMEs struggle to enter export markets.
Tempe is one of Indonesia’s strongest food export prospects. As a fermented soybean product, it offers high nutritional value, cultural uniqueness, and growing popularity among health-conscious consumers worldwide. Yet its export pathway is complicated by shelf-life limitations, food safety standards, certifications, and cold-chain logistics.
The research used a descriptive qualitative approach over four months, combining field observations, in-depth interviews, and documentation. This method allowed the researchers to map both internal and external export challenges faced by RTI.
The findings show that RTI’s export barriers are multidimensional. Internally, production capacity is the biggest issue. Scaling up output while maintaining fermentation quality and product consistency remains difficult.
Financial constraints also play a major role. Exporting requires upfront investments in certifications, packaging, logistics, and working capital, which increase business risks for MSMEs.
Export knowledge is another critical challenge. Managing export documents, HS codes, incoterms, and international buyer communication requires specialized skills. Without trained staff, administrative errors and delays become likely.
Externally, non-tariff barriers such as food safety regulations, labeling requirements, halal certification, and hygiene standards are the most challenging. For fermented products like tempe, these standards are even stricter because product quality depends heavily on handling and temperature.
To respond, RTI has developed frozen tempe products, allowing longer shelf life and safer long-distance distribution. This strategy supports international shipping without sacrificing product quality.
RTI also applies quality-based differentiation, positioning its tempe as a premium product rather than competing solely on price. This allows the company to target niche consumers who value hygiene, safety, and health benefits.
The study also highlights RTI’s dependence on imported soybeans from the United States, Canada, and Brazil. To manage this, RTI uses raw material grading systems, including GMO, non-GMO, and organic soybeans based on market demands.
According to the researchers, exporting for MSMEs should be treated as a gradual process rather than an immediate expansion strategy. Strong internal readiness is essential before scaling internationally.
The findings suggest that government export assistance programs should focus not only on market access but also on strengthening MSME capabilities through training, certification support, financing, and logistics facilitation.
For businesses, this study shows that traditional products like tempe can compete globally when supported by the right strategy, product quality, and clear value communication.
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