LOCAL SOY CONTRIBUTION

Perajin for residents of Kasunyatan, Kasemen, Serang, Banten, uses local soy to make tempe, in Serang, Banten, Monday (16/9). Although the quality is better with a more savory taste, BPS data shows local soy contributions only about 10-14 percent to meet the needs of craftsmen know tempe in Banten reaching 8.560 tons/year. ANTARA PHOTO/Asep Fathulrahman/ed/mes/13