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Gasification Technology as Green Technology to Improve the Quality of Local Food Business
Project leader: Mr. Herri Trilaksana
Level of education and university: PhD, Nanotechnology, Flinders University, South Australia
Collaborating Organisations: Bambang Indrajaya Traditional Local Food Company
Project Location: Lamongan, Jawa Timur
Activity Type: Knowledge and technology transfer
Sector: Small and medium enterprise development
Project Rationale:
The project is crucial as pollutant gasses such as carbon dioxide are continuously increasing over time. Educating people to be aware of the environment is necessary to tackle this phenomenon. The strategy of applying green technology such as the gasification process is suitable for local or traditional food processing in Indonesia, because so many local or traditional food companies are using woodfires for their cooking process. This not only leads to ineffective processes and costs, but is harmful to the environment. It will be strategic to educate people while also improving their quality of business and their engagement in the program.
Project Beneficiaries:
50 employees in local food producers
Priority Development Area:
Economic Recovery
Link with Australian organisation: -
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