Rumah Tempe Zanada
Quality & Safety
Applying Good Manufacturing Practice (GMP) and Hazard Analysis Critical Control Point (HACCP) principles, we ensure that the equipment used in tempeh production adheres to food safety standards
We use the finest soybeans because healthy and delicious tempe comes from high-quality soybeans.
Tempe, a culinary heritage of Indonesia since 1800, reflects the richness of cultural and local food traditions that are an integral part of the archipelago’s culinary heritage.