India is traditionally a vegetarian country. Eating meat is the exception, plant-based food the rule. It may therefore seem strange that a product like tempeh, of all products, is hardly known in the country. However, this has everything to do with the climate. The fermentation process of soy requires very constant temperatures and humidity. This is why Tempeh Today's innovation is so groundbreaking. Henk Schouten (founder of Schouten Europe) managed to create and control the ideal production conditions in a container from the Netherlands - even if the container is in India. This decentralised production method will be expanded to several locations in India in the coming years.
Tempeh Today's innovation - which may eventually be introduced in other countries as well - contributes to the necessary change in our food system. Food with a smaller carbon footprint is necessary if we are to meet climate goals. Specifically for India, Tempeh Today helps reduce a general protein and vitamin B deficiency due to an often one-sided menu. In addition, Tempeh Today's impact will also lie in improved livelihood security for small-scale soy farmers. The company is working with Woord en Daad in this regard. Finally, it offers opportunities for ''micro-entrepreneurs''. Tempeh Today has designed so-called micro fermentation units especially for this target group. These allow someone to produce 90kg of tempeh weekly and then sell it to Tempeh Today, guaranteed.
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