At a farm in Greensburg, a town of 15,000 in the US state of Indiana, Indonesian-born Mayasari Effendi has been producing some 150 packets of tempeh – the Indonesian traditional fermented soybean cake – every week for the past five years.A rise in health consciousness and home cooking during the Covid-19 pandemic boosted demand for her tempeh, which is sold in packets of about 230 grams each, and the 49-year-old now plans to set up a factory that can produce 1.6 million packets a week.Mayasari …



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