For The Socialization Of Sorghum, Moeldoko Likes To Be A Chef

Presidential Chief of Staff Dr. Moeldoko became an impromptu chef at the Food Truck Sorghum event, at the South Parking CFD, Gelora Bung Karno area, Jakarta, Sunday, December 4.

Presidential Chief of Staff Dr. Moeldoko participated in socializing sorghum as an alternative food source, at the Food Truck Sorghum event, at Car Free Day (CFD) South Parking, Gelora Bung Karno area, Jakarta, Sunday 4 December.

Unmitigated, the 2013-2015 TNI Commander was even willing to become an impromptu chef and stood for a long time behind the kitchen table to cook fried rice made from sorghum, and distribute it to the public.

"Administrators must be able to cook. How does it taste? Is it really hard?" asked Moeldoko to residents who got a plate of fried rice made from sorghum.

For information, the Food Truck Sorghum was held by the National Food Agency. This "Kenyang Tidak Harus Nasi" activity is to socialize sorghum as an alternative food source that has excellent benefits, nutritional values, and tastes and is not inferior to rice and other carbohydrate sources.

Moeldoko admits that until now, not many people know that sorghum plants can be an alternative food source to replace rice. In fact, the plant, which is also often called Cantel, has many benefits.

"The fiber is high, the carbohydrates are good, and the sugar is low. Now it's time for people to be educated about healthy foods, namely sorghum," he said.

The HKTI chairman also ensured that the government is currently building an ecosystem for the development of sorghum cultivation. Among them by looking for as many "offtakers" as possible.

One of the "offtakers" considered by the government is the animal feed industry, where the livestock feed industry is the raw material for 50 percent corn, and 50 percent of other proteins that can be obtained from sorghum.

"If there are many offtakers, then the absorption of sorghum into the market will also be large. So that farmers want to plant, and seed research can be done. This ecosystem is what we are building," he explained.

On that occasion, Moeldoko expressed his appreciation for the Food Truck Sorghum event of the National Food Agency which was considered to be a medium to build public concern and interest in the diversity of alternative food sources.

"We are still benefiting from the weather conditions, so we have a surplus of rice. But if there is a lot of dry season and crop failures, we must be ready with other food sources. Sorghum is one of them," said Moeldoko.

Meanwhile, Head of the National Food Agency Arief Prasetyo Adi stated, through the Food Truck Sorghum activity, the message to convey that sorghum is a potential food source to be developed in Indonesia.

"Sorghum can also be disappeared and processed into various food products as a source of energy and nutrition for the community," he said.

Food Truck Sorghum held a series of activities. Starting from Live Cooking menus made from sorghum with professional chefs, distribution of sorghum foods such as sorghum fried rice to people who come at CFD locations, to various entertainment events and souvenir distributions.

"We hope that sorghum will be better known to the public, thus opening up wider market opportunities and can encourage further local food development," said Head of the National Food Agency Arief Prasetyo Adi while with Moeldoko.