MSG as taste enhancer

In the advertisement of Dusit Mangga Dua in The Jakarta Post of April 2, 1997, Chef Dominique stated that "Monosodium Glutamate (MSG) is good for taste but it is very bad for humans, and that is why MSG is restricted in North America and Europe." That is not true. The annual consumption of MSG in the United States is between 50 and 55 thousand tons, of which 20 thousand tons are produced locally.

Indonesia is one of the biggest MSG producers in the world. In 1996 Indonesia produced 164 thousand tons of which 70 thousand tons were exported to Europe, USA, Australia, Africa and other Asian countries. The export of MSG contributes more than 100 million U.S. dollars in foreign exchange every year, which is good for our country.

Glutamate rich ingredients have been valued for centuries for their taste qualities. Fermented fish sauces and paste made from fish and small shrimp with salt have a long history of use in Southeast Asia. Fermented soy bean products, such as soy sauce, soy bean paste have also been used for a very long time in Asia. Both fermented fish and soy bean products have substantial levels of free glutamate. Tomato and cheese also have substantial levels of free glutamate. Even the world famous "Maggi" sauce contains free glutamate. Free glutamate from all sources are functionally and chemically identical.

Chef Dominique has banned the use of MSG in all the hotel's restaurants. I doubt very much whether the Dusit Mangga Dua/Hotel's restaurants can produce tasty food without the use of MSG or other glutamate rich ingredients as mentioned above.

SUNARTO PRAWIROSUJANTO

Jakarta