Catering for the 2026 Hajj Peak to be Delivered by Air

The delivery of ready-to-eat (RTE) meals for Indonesian pilgrims to the Holy Land will rely on air routes. According to Sugiri, Director of PT Halalan Thayyiban Indonesia (HATI), the company providing Hajj catering from Indonesia, the company has chosen air routes to ensure smooth and timely logistics distribution, especially during the 2026 Hajj peak.

Sugiri said the delivery of food supplies would be carried out using cargo planes from Soekarno Hatta Airport to Jeddah, Saudi Arabia. This step was chosen because sea distribution conditions are considered unstable due to the global geopolitical situation.

“This year, all shipments will use airplanes to guarantee that the goods arrive on time. Because if it’s by ship, it’s too risky to be late, while pilgrims still need to get food during the Hajj peak,” said Sugiri when met by reporters at the Kapsul Kali Pepe Land Hotel, Solo, Central Java, Saturday, May 16, 2026.

Sugiri explained that the pilgrims’ food needs would increase drastically during the Armuzna phase or the peak of the Hajj, which lasts for six days, from May 25 to 30, 2026, or coinciding with 8–13 Dzulhijjah 1447 Hijriah.

According to him, the condition of millions of pilgrims gathering in the Arafah, Muzdalifah, and Mina areas makes food distribution a challenge in itself. The density of the crowd and limited vehicle access make ready-to-eat meals the most effective solution.

“Imagine about two million people gathering in a very limited area. Logistics transportation is difficult to move. Therefore, ready-to-eat meals are a solution so that pilgrims still get food on time,” he said.

PT HATI has been involved in providing Hajj catering since 2023. The menu sent to Saudi Arabia is typical Indonesian cuisine, such as beef rendang, chicken rendang, chicken opor, beef stew, chicken stew, and fish curry. In addition to ready-to-eat meals, the company also sends Indonesian spices to supply the kitchens for fresh food for Hajj pilgrims.

Sugiri explained that the Hajj catering service is divided into two categories, namely fresh food and ready-to-eat (RTE) meals. About 87.5 percent of the pilgrims’ food is prepared through fresh food kitchens in Saudi Arabia. Meanwhile, about 12.5 percent is ready-to-eat meals that are exported directly from Indonesia.

“We also send about 150 tons of Indonesian cooking spices for the needs of the fresh food kitchens there. In total, it is used to cook about 22 million servings of food so that the taste remains typically Indonesian,” said Sugiri.

He said that the production of Hajj food for the 2026 season had begun in November 2025, involving about 400 local workers. The entire production process is carried out with strict food safety standards.

Sugiri said that PT HATI, with the MakanKu product brand, has obtained several certifications, including BPOM approval with risk management implementation, halal certification from BPJPH, ISO 22000 for food safety management, and certification from the Saudi Food and Drug Authority (SFDA).

According to Sugiri, the shelf life of ready-to-eat meals is obtained through high-temperature sterilization technology reaching 121 degrees Celsius with a pressure of two bars. The product is vacuum-packed so that it is free from microbial contamination and can last up to 18 months as long as the packaging is not opened.

“This food can be eaten directly without being heated, without a microwave, without being boiled. This is the advantage and is very suitable for the Hajj peak conditions,” he said.

He claimed that PT HATI is currently the only company in Indonesia that can produce Hajj ready-to-eat meals with these standards on a massive scale.

“All processes must be hygienic and in accordance with SOP. Starting from workers entering the production area, the use of sanitation equipment, to packaging, are strictly monitored to maintain product quality,” he said.

Puspo Wardoyo, founder and owner of PT HATI, said that his company was entrusted to help provide Hajj catering because it was deemed to meet the standards required by the Saudi Arabian government and the Ministry of Hajj and Umrah.

“We are helping the Ministry of Hajj and Umrah because currently, the company that is ready with these standards is PT HATI. In terms of factory quality, production systems, and certifications, we are ready,” he said.

Puspo said that ready-to-eat meals are an important part of the Hajj catering service, especially during the peak of worship in Arafah, Muzdalifah, and Mina. According to him, the dense distribution conditions make practical food with a long shelf life very much needed.

According to Puspo, PT HATI’s products are made without preservatives and can still last a long time thanks to modern sterilization technology. He added that the raw materials used also involve supplies from local farmers to support community empowerment and maintain product quality.

Meanwhile, on the 26th day of the Hajj operation, the Solo Embarkation has received 73 groups of prospective Hajj pilgrims with a total of 26,241 people. On Saturday, May 16, 2026, three groups are scheduled to enter the Donohudan Dormitory in Boyolali.

“Namely groups 74, 75 and 76 from Banyumas Regency, Cilacap Regency, and Purbalingga Regency. The total number of prospective Hajj pilgrims who have been dispatched to the Holy Land is 72 groups, totaling 25,799 pilgrims,” said the Head of Public Relations of the Solo Hajj Pilgrimage Organizing Committee (PPIH), Nabiila Azka Amaalia, in Boyolali, Saturday, May 16, 2026.

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