TITLE “Holland claims trade right over Gayo coffee” shown up in The Jakarta Post February 11th of 2008. The Gayo tribe in Aceh Nangroe Darussalam may already have lost the right to use their own name in international trade for their own brand of coffee after a Dutch firm officially claimed Gayo coffee as its trademark. Made from one of the world's finest varieties of Arabica beans grown only in central Aceh's highlands, the Gayo trademark coffee can only be used in international trade by Amsterdam-based company Holland Coffee B.V.
Rachim Kartabrata, the executive secretary to the Indonesian Coffee Exporter Association (AEKI), said Holland Coffee claimed to have registered the word as one of its brands, Gayo Mountain Coffee. Gayo coffee is produced only in the area of Aceh Tengah and Bener Meriah, known as the country's second largest coffee bean plantation.
The coffee was named Gayo after the Gayo people who process the beans. The coffee is a favorite among Europeans and Americans for its strong premium taste and long shelf life. According to Rachim, CV Arvis Sanada, the Indonesian company Holland Coffee has asked to give up the name, had refused to stop exporting its coffee under the name of Sumatra Arabica Gayo.
A big cosmetic farm from Japan, Shiseido, have patent its cosmetic which contained from Indonesian spicy like “kayu rapet, kemukus, lempuyang, pelantas, pulowaras, diluwih, cabe jawa, brotowali, kayu legi, and bunga cangkok”. Tempe is patented by 13 kind belongs to US (8 belongs to Z-L Limited Partnership and 2 to Gyorgy) and 6 kinds belongs to Japan. Another copyright of tempe called “tempeh” founded by Nishi and Inoue (Riken Vitamin Co Ltd) at July 10th of 1986. translated from discussion in http://www.forumsains.com/index.php?topic=333.msg1158. Batik -java's traditional clothes- maybe belongs to malay’s copy right. Conclusion from http://sumatra-bali-hartatinurwijaya.blogspot.com/2008_01_01_archive.html.
What is Tempe and why is it so special?
Tempe is a fermented soy bean product originally made by Central Javanese people through fermentation with Rhizopus species. Although there is evidence of earlier fermentation of soy, tempe had appeared in the Central Javanese food pattern in the 1700s.
Through its extensive use in main meals and snacks, it has led to people in the Jakarta having the highest known soy intake in the world and accordingly of the isoflavones contained.This provides an unique opportunity to consider the health effects of tempe (and soy), both beneficial and potentially toxic. Apparent health benefits are bowel health, protection against cardiovascular disease, certain cancers (e.g. breast and prostate) and menopausal health (including bone health).
Closely resembling a Camembert cheese in colour and texture with a mushroom-like aroma, tempe is in fact one of the world's first soybean foods. It is composed of cooked soybeans that have been fermented through by an edible fungus which, when mature (like a cheese) becomes an attractive and aromatic white cake suitable for a variety of uses in hundreds of local dishes.
Now, research in food science and nutrition has shown tempe to be unique amongst vegetarian foods, and already popular among vegetarians in the USA and Australia. An ever popular and versatile ingredient in Indonesian dishes, it represents a food that has evolved in the archipelago and within Indonesia has become synonymous with Indonesian traditional cookery. In the sense of 'as American as apple pie', tempe is the soul of village food to the Javanese.
The result showed that tempe feeding lowered the cholesterol level in the tempe group, possibly due to the high content of cholesterolreleased from the liver through the bile (M Astuti, unpubl.data, 1997). According to Gorcia Hermosilla et al. free fatty acids in tempe inhibited the action of hydroxymethyl glutaryl CoA reductase, an enzyme which is responsible for cholesterol synthesis in the liver
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ever been in Kadipiro Baru Kelurahan (village) Bejen? From 1983 until 1994 we live there, home sweet home
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