In the heart of Papua’s lush valleys, where mountains meet the sea and forests feed generations, a quiet revolution is unfolding—one that begins not with grand speeches or political declarations, but with food. The Jayapura Regency Government is leading a movement to restore pride in local ingredients that once defined the Papuan table but have slowly faded from modern consciousness. Through creative programs like the Festival Seribu Lilin (Thousand Candles Festival) and a vibrant exhibition of Micro, Small, and Medium Enterprises (MSMEs), the local government is turning indigenous foods into a new economic and cultural force.
This initiative is more than a celebration of culinary heritage—it’s a statement of resilience. As Papua navigates the challenges of globalization, food insecurity, and cultural erosion, Jayapura’s leaders are determined to reconnect the community with its roots while creating sustainable opportunities for small-scale entrepreneurs. The story of how this initiative took shape, and what it means for Papua’s future, reveals a rare synergy between tradition and transformation.
Rediscovering the Roots of Papua’s Local Food
For generations, the people of Jayapura lived in harmony with the land. Their diet was a mosaic of indigenous crops—sago, taro, cassava, forest vegetables, and wild herbs—all cultivated or foraged according to ancestral wisdom. One of the most symbolic of these ingredients is sayur lilin, known scientifically as Saccharum edule, a plant found in the fertile valleys of Grimenawa and other parts of Jayapura Regency. Its tender shoots are rich in nutrients and have long been a local delicacy, used in traditional dishes served at communal feasts and family gatherings.
But like many traditional foods, sayur lilin has been overshadowed by imported products and the growing dominance of modern agricultural commodities. Younger generations are more likely to buy instant noodles or packaged snacks than to cook with local greens. According to a report by Nusantara Food Biodiversity, many of Papua’s indigenous crops are now at risk of being forgotten, not because they are unproductive, but because they no longer fit into the modern consumption narrative. These foods, once the lifeblood of local communities, have been quietly disappearing from both the kitchen and the marketplace.
This is where the Jayapura Regency Government decided to intervene. Realizing that preserving local food means preserving both biodiversity and cultural memory, they launched a strategic initiative to promote indigenous ingredients as valuable economic assets. Their goal: to remind people that what grows naturally in their soil can also sustain livelihoods and identity in the long term.
The Festival as a Catalyst for Change
To bring this vision to life, the local government organized the Festival Seribu Lilin and the MSME Exhibition in Kampung Benyom 1, District Nimbokrang. The event, themed “Support Local Business, Build a Sustainable Future,” was designed to blend celebration with empowerment. It brought together small business owners, farmers, women’s cooperatives, and food artisans—all united by a common mission to revive local ingredients through creativity and entrepreneurship.
During the festival, visitors were greeted by colorful displays of local produce, food stalls showcasing traditional recipes, and MSME booths filled with innovative processed products derived from indigenous ingredients. The spotlight was, of course, on sayur lilin. MSME participants from Gresi Selatan, for instance, presented an array of products made from this unique vegetable—ranging from dried powders to chips and condiments—proving that traditional crops can be both delicious and commercially viable.
Jayapura Regent Yunus Wonda, in his address, emphasized that local foods should not remain merely symbols of heritage. “We want these products to have economic value and access to modern markets,” he said, highlighting the need to transform cultural pride into sustainable livelihoods. His words captured the essence of the event: that food heritage can be an engine of local prosperity if supported by innovation and collaboration.
Empowering MSMEs: Turning Tradition into Enterprise
The MSME exhibition was more than just a marketplace—it was a learning hub. For many small entrepreneurs in Jayapura, the festival represented their first exposure to formal marketing platforms. The local government provided training and guidance on packaging, branding, and value addition, helping participants understand how to position their products for broader markets.
Small business owner Elisabeth, one of the participants, shared her insights during the event. “Many people still don’t know that sayur lilin has several types with different names,” she said. “This festival helps us teach people about what we have and how valuable it is.” Her experience reflects the dual challenge faced by many local producers: not only must they cultivate and process their goods, but they must also educate consumers about their significance.
For MSMEs, this initiative offers a stepping stone toward visibility and growth. Local farmers who once sold raw crops now have opportunities to transform them into value-added products. Women’s groups are experimenting with traditional recipes, creating modern packaging, and reaching new audiences. By positioning these goods as both culturally authentic and market-friendly, Jayapura is opening pathways for local food businesses to thrive in an increasingly competitive economy.
Food Security, Sustainability, and Cultural Identity
Beyond economic empowerment, the revival of local food plays a crucial role in strengthening food security and ecological sustainability. Papua’s food systems are vulnerable to climate change and the encroachment of industrial agriculture. Imported rice, noodles, and wheat-based foods dominate urban markets, creating dependency and reducing dietary diversity. By promoting local crops like sayur lilin, taro, and sago, the Jayapura government is diversifying food sources, reducing import reliance, and reinforcing community resilience.
This initiative also carries deep environmental benefits. Indigenous crops are naturally adapted to local soil and climate conditions, requiring less water and fewer chemical inputs. Encouraging their cultivation not only sustains biodiversity but also reduces environmental degradation caused by monoculture farming.
Equally important is the preservation of cultural identity. Food is a vessel of memory—it holds stories, songs, rituals, and values passed down through generations. By teaching younger people to cook with native ingredients, the community safeguards its intangible heritage. It ensures that Papua’s identity remains rooted in the land and not lost to the tides of globalization.
Challenges and the Road Ahead
Despite its promising start, the movement to revive local food in Jayapura faces several challenges. The first is logistical: many MSMEs operate in remote areas with limited access to transportation and infrastructure. Delivering fresh or processed goods to urban markets requires better roads, storage facilities, and cold chains. Without this, scaling production remains difficult.
Another obstacle is market awareness. Even within Papua, not all consumers are familiar with the taste or value of traditional crops. Changing consumer perception takes time and consistent storytelling. Festivals like Seribu Lilin can ignite curiosity, but long-term education—through schools, media, and marketing—is essential to build sustained demand.
There is also the question of standardization. To compete in modern markets, local food products must meet hygiene, packaging, and labeling requirements. Many small producers lack access to the necessary equipment or capital. This is where government partnerships and private investment become crucial. If the ecosystem is strengthened—from training to financing—Jayapura’s MSMEs could become powerful players in Indonesia’s local food economy.
Finally, sustainability remains a key concern. As demand for native ingredients rises, there’s a risk of overharvesting from wild populations. The government must balance commercialization with ecological protection, promoting community-based farming systems that ensure long-term resource health.
The Vision: From Forgotten to Featured
If the Jayapura Regency Government continues to nurture this movement, the results could extend far beyond Papua. Imagine a future where sayur lilin chips are sold not just in local markets but across Indonesia—where restaurants proudly list “Papuan Heritage Dishes” on their menus, and MSME entrepreneurs from small villages become suppliers to major cities.
That vision is within reach. By weaving together culture, commerce, and sustainability, Jayapura is creating a model for inclusive development. The festival is not just an event; it is the seed of a broader transformation—one that celebrates local wisdom while adapting to global realities.
As the aroma of grilled taro and sayur lilin wafts through the air during the festival evenings, one senses something larger taking root. It’s not just about food—it’s about dignity, empowerment, and the rediscovery of self-reliance. For Papua, reclaiming its food heritage means reclaiming its story.
Conclusion
The Festival Seribu Lilin takes its name from light, and symbolically, that is what it brings—illumination. It shines a light on forgotten traditions, unseen farmers, and unspoken histories. It brightens the path for MSMEs striving to make a name in the competitive economy. And above all, it rekindles the connection between people, their land, and their food.
In the end, the Jayapura Regency Government’s effort is not just about reviving old recipes—it’s about nurturing a sustainable future. When local food becomes both a source of pride and profit, the flame of cultural resilience will continue to burn bright in the Papuan highlands.
From the fields of Grimenawa to the bustling stalls of Nimbokrang, Papua’s local foods are once again finding their place on the table—and in the hearts of its people.