Imagine a Balinese village kitchen where fish gently sours into sweetness, or cassava turns into chewy, probiotic bites over days of sun and tradition. In Indonesia, fermentation is more than science – it’s survival, artistry and flavour. From the Minangkabau tribe’s buffalo-milk “dadih” to Kalimantan’s fish-based “bekasam,” local innovators are reviving age-old methods while creating new gastronomic possibilities. At BBTF 2026, these fermented treasures will take centre stage – inviting buyers to explore how preservation becomes experience, flavour becomes heritage, and tourism becomes more than a taste.
Fermentation is an ancient technique that locked in flavour, extended shelf life, and nurtured communities long before refrigerators existed. In Indonesia, it continues to evolve as both tradition and innovation. Consider the Minangkabau’s dadih – fermented buffalo milk set in bamboo containers, rich in probiotics and cultural meaning. Or take bekasam, a fermented freshwater-fish condiment from Kalimantan, which transforms raw catch into umami-rich, preservable food.
On Bali and elsewhere, chefs and food entrepreneurs are taking these heritage methods and re-imagining them for contemporary experience. Imagine a cooking class where travellers taste traditional tape (cassava) or canned mandai (fermented jackfruit seed) with a modern plating twist. Layers of flavour that once kept families fed now become centrepieces of culinary tourism.
For the travel trade, fermentation offers several key selling points: 1) Unique Locality – many fermented items are region-specific, giving destinations distinct flavours to promote. 2) Storytelling Richness – each process involves time, patience, and culture, which makes experiences more than meals. 3) Sustainability – fermentation often uses less energy, reduces waste, and makes use of under-utilised crops or fish. For example, using leftover fish to make bekasam is both resourceful and flavourful.
At BBTF 2026, buyers will meet operators offering fermentation-based experiences: tours of local producers, hands-on workshops, tastings that connect guests with microbial magic. These journeys turn food preservation into travel products: from “Fermentation Trail” itineraries to “Chef’s Fermented Menu” dining nights.
“Fermentation is where time meets taste – and tradition meets innovation. BBTF 2026 invites buyers to discover Indonesia’s frontier of flavour.” Partner with ASITA Bali Region for curated culinary journeys.
