Initiated by Slow Food International, Terra Madre Day is a worldwide celebration of local food held every year on December 10.

Through hundreds of diverse and unique events across the globe, together we show that a global food revolution grows from local roots.

Activities to love local food in Indonesia have been carried out by various organizations representing government, non-governmental, private sector and observers.

Local food is food that is consumed by local people in accordance with the area's potential and the local wisdom respectively.

ACMI – Aku Cinta Makanan Indonesia, the I love Indonesian food movement commenced to invite communities to preserve Indonesian foods and understanding the stories behind the making of these foods.

The Ministry of Tourism and Creative Economy last year launched the 30 traditional Indonesian culinary icons as an initial step to develop and focus the development of Indonesian cuisines.

In celebration of this year’s Terra Madre Day we revisited a mini-survey conducted at the end of last year by the Omar Niode Foundation to gain an overview of public awareness on traditional Indonesian food, including people’s perception of the diversity of Indonesian cuisines.

The survey results are expected to encourage a more comprehensive poll that covers all of Indonesia to obtain a national picture.

The objectives set for the mini-survey were threefold:

1. To obtain preliminary information on the society’s knowledge regarding traditional Indonesian snacks, foods and beverages.

2. To inspire people to present Indonesian food in various occasions

3. To provide input for a national poll about Indonesian Culinary

The low price is the primary consideration for the respondents, 31 %, to go to the traditional Market to obtain local food. Around 22 % of the respondents buy them at street food stalls. Due to less selection, only 9 % of the respondents buy local food at supermarkets while 15 % of respondents make local food at home.

Respondents like traditional Indonesian food, beverage and snack because of the taste.

Suits the taste, 9 %; delicious, 17 %; typical flavor, 10 %; and spicy, 10 %; are various reasons why the respondents like local food. All the reasons come down do one word: taste.

As the survey was conducted in the Greater Jakarta area, most areas mentioned by the respondents as the origins of the food, beverage and snacks are the provinces on the island of Java.

Respondents mentioned 47 types of local foods. Gado-gado (mixed salad with peanut sauce) seected by 13 % of respondents is the most popular. Only 3.3 % of the respondents selected rendang (caramelized beef curry), less popular than gudeg (jackfruits in coconut sauce) at 10 % and mpek-mpek (fish cakes with vinnegar) at 10 %.

There are 21 types of local Indonesian beverages preferred by respondents. Jamu (herbal drink) that relies on spices was favored by only 4 % of respondents. Cendol (tapioca bubbles drink) at 17 % was followed by wedang jahe (ginger hot drink) at 13 %.

Respondents in the survey mentioned 47 types of local snacks. Although not originally from Indonesia, martabak was the favorite of 10 % of respondents. Combro (casssava snack with fermented soya bean), cucur (bowsprit), getuk (cassava and coconut balls), lemper (glutinous rice ball), onde-onde (sesame seed ball with mung bean) and fried cassava were each selected by 8 % of respondents.

The mini-survey was held from December 22, 2012 until February 10, 2013. Invitees filled out survey questionnaires made available to various communities and reached 100 respondents.

This mini survey, with data collected through face-to- face and online surveys, is a snap shot on public awareness, and not a national picture of perceptions on local food.

Questions raised include age, sex, food , drink and traditional snacks favored by respondents, as well as where the food is originated.

Through open-ended questions, respondents were also asked to provide suggestions on how to popularize Indonesian snacks, foods and beverages.

From all the data collected, the analyst created categories that classify the answers to the questions then applied frequency analysis to draw major conclusions.

The majority of respondents, 31%, suggested Promotion to popularize Indonesian food. Event, bazaar and festival, 21 %, can also be an alternative to introducing local food.

The majority of local food businesses SME (Small and Medium Enterprises). Around 10% of the respondents said SMEs should give more to their attention products packaging.

The question posed to the respondents made them more aware of the importance of carrying out activities to increase the popularity of Indonesian food at home and abroad .

All over the world Terra Madre Day will be celebrated in an endless number of ways, from small gatherings to large events: a celebratory producers, a campaign or petition on a particular issue, food or taste education activities, a local gathering of producers, chefs, youth and others, or a combination of the above.

However small or symbolic, each initiative is an important step to raising the profile of Slow Food’s goal of improving our current food system, and to strengthening your local network for change.

---------------------------

Photo credits:

Andril Kondiuk/Shutterstock, Kheng Guan Toh/rf123, Ministry of Tourism and Creative Economy, Monchichi Photography, Omar Niode Foundation