Indonesia Spice Up The World promotes Bali tourism


We will introduce Indonesia Spice Up The World internationally. Bali, especially this airport, is the gateway to Indonesia if we want to introduce Indonesian cuisine

Badung, Bali (ANTARA) – Indonesian spice products and processed foods were promoted to foreign tourists under the Indonesia Spice Up The World (ISUTW) program held at Bali’s I Gusti Ngurah Rai International Airport.

“We will introduce Indonesia Spice Up The World internationally. Bali, especially this airport, is the gateway to Indonesia if we want to introduce Indonesian cuisine,” Deputy for Tourism Products and Activity Organizers of the Ministry of Tourism and Creative Economy Rizki Handayani stated while attending the activity here on Wednesday evening.

The ISUTW activity was held in the Food Galeria area of ​​the Bali Airport International Terminal by targeting prospective passengers, who would depart from the island.

In its implementation, as many as five Indonesian culinary delicacies, such as chicken satay, meat rendang, nasi goreng (fried rice), chicken soto, and gado-gado, are offered and sold to departing passengers.

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For every food purchase, they received a package containing spice products of various Indonesian culinary delicacies.

“It is right (to be held) at the departure terminal because we really expect this to be their last experience before they leave Indonesia, (so) they (depart with) good memories,” Handayani stated.

She explained that the ISUTW is a form of collaboration between the government, private sector, and the community. She said it can be held sustainably, based on the enthusiasm of buyers.

“If people want to try, it is not free, and it turns out that the market is very good. I believe this can be continued, maybe apart from the five main menus, we can develop other menus,” she remarked.

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In addition to promoting Indonesian culinary specialties, the implementation of ISUTW is expected to help achieve the target export value of Indonesian spices and seasoning products of U$2 billion and the target of opening four thousand Indonesian restaurants abroad by 2024.

“Hence, how can the restaurants in Indonesia increase their sales, so that our seasoning production will also increase,” she said.

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