RRI.CO.ID, Jakarta - The Ministry of Industry held a seminar and technical training session to strengthen the competitiveness of small and medium‑sized enterprises (SMEs) in the cassava processing sector in East Lampung Regency, Lampung.

The program is part of efforts to reinforce downstream development in the food industry and integrate SMEs into the national industrial supply chain.

The event, attended by 100 participants, included cassava processing SME operators producing end‑products and intermediate products, as well as members of Farmers’ Group Associations (Gapoktan).

Seminar topics covered access to financing, business legalities, entrepreneurship, and business management, followed by technical assistance on production and food safety.

“Through this seminar and technical assistance, we expect SMEs in East Lampung Regency to gain knowledge and skills regarding processing technology, the implementation of food safety systems, and the development of competitive cassava‑based processed products,” Deputy Minister Faisol Riza said in his remarks in East Lampung Regency, as quoted on the ministry’s official website on Friday, July 17, 2026.

According to Faisol, the food and beverage industry grew by 7.04 percent in the first quarter of 2026 (Q1 2026), making it the fastest‑growing sub‑sector within the non‑oil and gas processing industry.

“In addition to strong growth, this sub‑sector also makes the largest contribution to the national GDP compared to other non‑oil and gas processing sub‑sectors, at 7.31 percent,” he said.

Faisol emphasized that the ministry continues to drive the food industry’s transformation so Indonesia can produce value‑added products rather than merely supply raw materials. These efforts align with Ministerial Instruction No. 2/2026 on the Vendor Development Program.

Director General of Small, Medium, and Miscellaneous Industries (IKMA), Reni Yanita, said the seminar was designed to broaden SME actors’ understanding of downstream cassava processing.

“The next phase involves technical assistance aimed at equipping participants with knowledge on how to ensure their production processes meet food safety requirements, as well as providing guidance on diversification for processed cassava products, with 20 cassava processing SME operators participating,” she said.

The mentoring took place over three in‑person days, followed by two phases of online training.

Meanwhile, Director of Food, Furniture, and Building Materials SMEs, Afrizal Haris, noted that the training incorporated a 30 percent theory and 70 percent practical component to ensure participants could meet industry standards and expand partnership opportunities with larger companies. ***