{"id":4749,"date":"2024-12-09T13:42:43","date_gmt":"2024-12-09T13:42:43","guid":{"rendered":"https:\/\/saborichi.com\/?p=4749"},"modified":"2025-02-20T07:10:10","modified_gmt":"2025-02-20T07:10:10","slug":"indonesia","status":"publish","type":"post","link":"https:\/\/saborichi.com\/index.php\/2024\/12\/09\/indonesia\/","title":{"rendered":"Indonesia"},"content":{"rendered":"

\"Team<\/span><\/div><\/div><\/div>

With love from:<\/span> Indonesia<\/span><\/span> <\/span><\/h3><\/div>

In 2014, Margareta and I, both passionate about Indonesia\u2019s rich natural resources, decided to introduce the country\u2019s unique and high-quality fruits to the global market. We focused on fruits like mangosteen, snake fruit, and kaffir limes, taking advantage of Indonesia\u2019s tropical climate and the seasonal harvests across its islands to offer fresh fruit year-round. Our goal was not only to export but also to showcase Indonesia\u2019s potential on the world stage.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

Our mission quickly grew beyond just exporting fruit. We aimed to create lasting social change by empowering smallholder farmers. Through research, technology, and fair payment systems, we helped farmers improve harvest quality and income, enabling them to break free from exploitative practices. Today, we work with over 3,000 farmers, increasing their income by four times. By providing better value for their produce, we\u2019ve also built stronger, more sustainable farming communities.<\/p>\n<\/div><\/div><\/div>

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We also focused on empowering women in rural Indonesia. By setting up internationally certified packing houses in remote villages, we provided job opportunities for women, particularly housewives seeking work. Starting with just seven women packers, our workforce has grown to 120 women, who now make up 70% of our team. These women have flourished through training, fair wages, and opportunities for personal and professional growth, making a significant impact on their lives.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

Our empowerment programs, such as financial literacy, health and nutrition training, and direct payment systems, have helped both farmers and women thrive. These initiatives are improving their livelihoods, boosting their confidence, and creating sustainable economic change in their communities.<\/p>\n<\/div><\/div><\/div>

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\"Swasti\"<\/span><\/div><\/div><\/div>

What started as a small initiative has now become a movement that continues to uplift rural communities, foster independence, and create long-term impact. Through these efforts, we\u2019re setting a precedent for social responsibility in Indonesia\u2019s agricultural sector.<\/p>\n

– Swasti Adicita<\/p>\n<\/div><\/div><\/div><\/div><\/div>

Available in<\/span> Saborichi<\/span><\/span> <\/span><\/h3><\/div>

Some of our products may not be available year-round, as stock levels fluctuate due to seasonal changes and unforeseen events.<\/p>\n<\/div>

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\"A<\/span><\/div><\/div><\/div>

01<\/span>\u00a0 \u2014\u00a0 The Newest Tradition<\/p>\n<\/div>

Salak<\/h2><\/div>

This special fruit immediately draws your attention with its snake-like skin. Under the stiff skin there are a number of white, crispy parts, the taste of salak can best be compared to pineapple. Salak originally comes from the swamps in Malaysia, Sumatra & Java. In those countries eating Salak is as eating an apple in the western world. The fruit grows on palm trees which are settled on volcanic soil.<\/p>\n<\/div>

More details<\/span>More details<\/span><\/div><\/i><\/a><\/div><\/div><\/div><\/div><\/div><\/div>\n
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01<\/span>\u00a0 \u2014\u00a0 The Newest Tradition<\/p>\n<\/div>

Calamansi<\/h2><\/div>

The \u201clucky ones\u201d who have visited the beautiful Philippines may have had some of that refreshing, orange lemonade. The lemonade is made from calamansi, a small, round citrus fruit. The peel slowly turns from green to yellow-orange, but can be used at any stage. The flesh is bright orange. In northern Indonesia, the fruit is used in authentic recipes. Fish is sprinkled with the juice before cooking to take away the \u201cfish smell.\u201d Kuah asam (\u201csour soup\u201d) is a regional clear fish broth made with Calamansi juice.<\/p>\n<\/div>

More details<\/span>More details<\/span><\/div><\/i><\/a><\/div><\/div><\/div><\/div><\/div><\/div>\n
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\"Kaffir<\/span><\/div><\/div><\/div>

01<\/span>\u00a0 \u2014\u00a0 The Newest Tradition<\/p>\n<\/div>

Kaffir limes<\/h2><\/div>

The kaffir lime is all about the zest. This particular wrinkled peel is used for its intense aroma. Not surprisingly is that this wonderful scent is often used in perfumes! But as a flavor to spice your dinner up it is also a beautiful product. You can grate the skin and use it in curries and bumbu, for example.<\/p>\n<\/div>

More details<\/span>More details<\/span><\/div><\/i><\/a><\/div><\/div><\/div><\/div><\/div><\/div>\n<\/div>
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<\/i><\/div><\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"

In 2014, Margareta and I, both passionate about Indonesia\u2019s rich natural resources, decided to introduce the country\u2019s unique and high-quality fruits to the global market. We focused on fruits like mangosteen, snake fruit, and kaffir limes, taking advantage of Indonesia\u2019s tropical climate and the seasonal harvests across its islands to offer fresh fruit year-round. Our goal was not only to export but also to showcase Indonesia\u2019s potential on the world stage.<\/p>\n","protected":false},"author":1,"featured_media":4587,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[26],"tags":[],"class_list":["post-4749","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-origins"],"_links":{"self":[{"href":"https:\/\/saborichi.com\/index.php\/wp-json\/wp\/v2\/posts\/4749","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/saborichi.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/saborichi.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/saborichi.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/saborichi.com\/index.php\/wp-json\/wp\/v2\/comments?post=4749"}],"version-history":[{"count":15,"href":"https:\/\/saborichi.com\/index.php\/wp-json\/wp\/v2\/posts\/4749\/revisions"}],"predecessor-version":[{"id":5680,"href":"https:\/\/saborichi.com\/index.php\/wp-json\/wp\/v2\/posts\/4749\/revisions\/5680"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/saborichi.com\/index.php\/wp-json\/wp\/v2\/media\/4587"}],"wp:attachment":[{"href":"https:\/\/saborichi.com\/index.php\/wp-json\/wp\/v2\/media?parent=4749"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/saborichi.com\/index.php\/wp-json\/wp\/v2\/categories?post=4749"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/saborichi.com\/index.php\/wp-json\/wp\/v2\/tags?post=4749"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}