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  • How many tons of soybeans are produced in Indonesia?
  • (Photo: BATAN) Soybean products such as tofu and tempeh are staples in Indonesian cuisine and important protein sources for much of the population. Over 2 million tons of soybeans are consumed in Indonesia every year, but only around 800 000 tons are produced domestically.
  • How to improve soybean productivity in Indonesia?
  • 4. use better seeds to improve soybean productivity per hectare from 1.20 - 1.56 ton currently to 1.7 - 2.0 ton per hectare. Indonesia's Agriculture Ministry also said it will request the government to raise import tariffs for soybeans in order to limit imports.
  • What is the best cooking oil in Indonesia?
  • The largest consumed oil in the Indonesia is one of the preferable cooking oils in most houses is Soybean oil. It is produced by pressing the seeds of Soybean oil, manufacturers produce this healthy oil that contains unsaturated fats. The most common use of Soybean oil is either to cook food in the kitchen or to formulate medicines.
  • Can Kemuning 1 & 2 increase soybean production in Indonesia?
  • "With large tracts of land in Indonesia considered suboptimal for most crops, Kemuning 1 and Kemuning 2 help to not only expand soybean production but also to optimize land use," said Abdelbagi Mukhtar Ali Ghanim, a plant breeder and geneticist at the Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture.
  • Who are the importers of soybeans to be processed into oil & meal?
  • Crushing Companies, CJ Cheiljedang and Sajo-haepyo are the importers of soybeans to be processed into oil and meal. They also are importing SBO, which is RBDed to be sold to the domestic food processors and packaged to be sold to the hotel, restaurant and institutional end-users(HRI)and household consumers.
  • What does Indonesian soybean oil smell like?
  • Indonesian Soybean Oil Suppliers, Manufacturers, Wholesalers and Traders | go4WorldBusiness.com . Page - 1 Pale yellow liquid at room temperature characteristic odor and taste or nearly odorless, free from rancidity or any objectionable odor and taste. Chemical test: a. Acid value: Maximum 0,2 b.