Wrapping up the virtual expo was a discussion titled “Master Panel Talks, The Future of F&B Entrepreneurship”, the Bogasari SME Awards ceremony, 500 national and international wheat-based dishes made by Indonesian MSMEs, as well as a baking class with chef Jenny He and a cooking class with chef Nicky Tirta.

During the discussion, Indofood Sukses Makmur director and head of Bogasari Group Muhammad Riza Adha Damanik highlighted Bogasari’s commitment to MSMEs, especially during the pandemic.

"In the ongoing pandemic, Bogasari provides support and education to MSMEs by encouraging innovation and creativity through online activities, ranging from webinars and education to panel talks and cooking classes to reach 100,000 participants, so that MSMEs can continue to grow with Bogasari,” he said.

Wahyu Indra, the proprietor of Mie Ayam Gerobakan and a Bogasari SME Award winner noted the challenges faced by MSMEs during the pandemic, saying the market was undergoing rapid changes at the moment.

“If you just run your business on your own, you will have no progress. For this reason, MSME actors must instill three principles to survive during a pandemic: sensitivity, attention, as well as collaboration, such as getting closer to consumers by building networks and partners like Bogasari. That way we can have a communication line that ultimately results in mutual benefits for the business,” he said.

Likewise, fellow Bogasari SME Award winner Cholid Askar, proprietor of Ka Nung Bogor, said that to survive today, MSMEs could sell online in collaboration with e-commerce platforms, which is also supported by the government’s Bangga Buatan Indonesia (Proudly Made in Indonesia) stimulus program, which was also supported by Bogasari Mitra Card for its partners.

“With the stimulus program’s support, several e-commerce sites provide discounts of up to 70 percent. Then to save on production costs, we use solar panels so that at least we don't lay off existing employees, as it is quite helpful especially for electricity needs. Another thing we do is employ workers with disabilities, and they work by always giving their best.”

Muhammad Riza Adha Damanik, a special staff member for the Cooperatives and SMEs Ministry agreed with Cholid, saying collaboration was the key for MSMEs to be stronger and optimistic in facing the pandemic and environmental change.

“Businesses are no longer singular and small, but are now in groups or cooperatives. We must also be sensitive to changes in consumer behavior. For example, the high interest of consumers to shop online must be followed by more MSMEs onboarding into the digital ecosystem. Of course, the more efficient the business, the more competitive the price and the better the service to consumers. That's the most important thing to pay attention to,” he explained.

The “50th Bogasari -- Virtual Expo” celebration was officially closed with the awarding of the Bogasari SME Awards charter for 50 influential MSMEs, which was symbolically represented by the five winning MSMEs, along with the ribbon cutting ceremony to the five-step monument as a symbol of Bogasari's journey through five decades.

The stairs are adorned with 500 types of Indonesian and international wheat flour-based foods from Indonesian MSMEs, showcasing Bogasari flour’s readiness to assist and support all levels of society to be creative and innovative in creating all kinds of cuisine.

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