What We Do
We welcome ideas, collaborations, and discussions that contribute to advancing our shared goals for spice sustainability.
Working Groups
Social Impact
The Social Impact Working Group develops practical strategies for SSI members to improve farmers’ living incomes in the spices value chain. Using existing research, data, and tools, the group will create a roadmap/study to support measurable income gains across each member’s value chain, aligned with SSI-Indonesia’s 2025 goals.
Regenerative and Climate Smart Agriculture
The Regenerative and Climate Smart Agriculture Working Group will explore the challenges faced by farmers and processors in producing high-quality, sustainable spices for export. The group will focus on improving harvesting and processing methods, increasing yields and product quality, and addressing post-harvest issues. Enhancing laboratory capabilities will also play a key role in supporting these improvements.
Market Access
The Market Access Working Group will explore strategies to connect Indonesian spice producers with international customers, focusing on adding value and enhancing offerings for end-users. The group will also develop a sustainable model for traceability and transparent market structures, along with practical tools for members to access target markets.
Initiatives
Aflatoxin Reduction in Nutmeg
In collaboration with BRIN
Risk Assessment Study
In collaboration with SSI Global dan SSI Indonesia Members
Spices Value Chain Project
In collaboration with Institut Teknologi Bandung and Pulitzer Community
Spices Sustainability Profile
A guideline designed to help everyone understand the fundamentals of the spice supply chain
Collaboration
Joint-event with Food Ingredients Asia
Joint-event (international seminar) and delegation meeting with Ministry of Trade, Indonesia Trade Promotion Center Hungary, ITPC Hamburg, Trade Attache Berlin
Spices road map data collaboration with Bappenas
Joint-event with Vietnam International Pepper and Spices Association