Dewan Pertimbangan Presiden


Soekarwo Receives Audience of the Indonesian Agronomy Association (PERAGI)

Soekarwo, a member of the Wantimpres accompanied by Putri Kus Wisnu Wardani, a member of the Wantimpres and Secretary to the Wantimpres members Jan Prince Permata and Devanto Shasta Pratomo, received an audience from the Indonesian Agronomy Association (PERAGI) led by Andi M Syakir at the Wantimpres Office (17/6). The purpose of PERAGI’s visit is to ask for government support to introduce and develop sago as a staple food other than rice amidst the food problems currently being faced by Indonesia and almost all over the world. Also attending the meeting were Hasjim Bintoro, Bambang Guritno and Dwi Asmono.

PERAGI is the oldest and largest association of professional organizations in the agricultural sector in Indonesia with members based on universities, research institutions, the private sector and doers. Starting his presentation, Andi M Syakir said that Indonesia’s food security index in ASEAN was in sixth place out of eight countries, even though Indonesia was ranked first in terms of natural resources. Statistical data also shows that food reserves have decreased below the safe limit. Indonesia has great potential for sago, sago land is already available, there is no need to clear land so it does not damage the environment. In addition, research results show that sago is healthier for consumption. Soekarwo and Putri Kus Wisnu Wardani agreed that the food crisis is a global problem and a challenge that will be faced by all countries, so it is necessary to think about strategies to meet domestic food needs and if necessary become a world food solution.

Members of the Wantimpres Soekarwo and Putri Kus Wisnu Wardani appreciated PERAGI’s steps to develop sago as a staple food other than rice, that sago can be processed into sago rice, noodles and pasta, but it is undeniable that the use of sago is still unknown to the public. Putri Kus Wisnu Wardani provided input for PERAGI to work with culinary experts to develop dishes made from sago based on people’s tastes and then introduce them to the community.