Parliament Pushes for Long-Term Contracts in Hajj Services
Commission VIII of the House of Representatives is pushing for the implementation of long-term contract schemes in the organisation of the Hajj pilgrimage to improve service quality while curbing costs.
Deputy Chairman of Commission VIII of the House of Representatives, Abdul Wachid, stated that the scheme is being prepared in new regulations alongside the government and stakeholders, including the Hajj Financial Management Agency (BPKH).
According to Wachid, contracts lasting five to ten years are necessary to make Hajj services more efficient, measurable, and sustainable.
“In the upcoming Hajj organisation, we will prioritise better services at lower prices. Like it or not, this will be achieved through long-term contracts of five to ten years, both for accommodation and catering,” said Wachid after inspecting the facilities of Hajj pilgrim catering provider PT Halalan Thoyyiban (PT Hati) in Surakarta, Central Java, on Thursday, 23 April 2026.
During the visit, Wachid and his entourage met directly with the company owner, Puspo Wardoyo, who is also known as the founder of the Wong Solo culinary network. The meeting was used to discuss strengthening Hajj catering services, particularly in presenting distinctive Indonesian flavours for pilgrims.
The Gerindra politician revealed that in previous years, many pilgrims did not enjoy the food due to the dominance of Indian and Pakistani flavours. As a result, a significant amount of food was wasted because it did not suit Indonesian pilgrims’ tastes.
However, the situation has begun to change since domestic companies became involved in providing catering in Saudi Arabia. Based on direct visits from Madinah to Arafah, menus featuring Nusantara flavours are now available and consumed by pilgrims.
“Alhamdulillah, now there is truly Indonesian flavour. This is very important because previously much food went uneaten by pilgrims,” said Wachid.
He assessed that the presence of familiar-tasting food not only affects appetite but also the comfort and physical resilience of pilgrims during their worship.
“Food that does not suit the palate often makes pilgrims want to return home quickly. Conversely, with typical Indonesian food, pilgrims are more comfortable and can worship optimally. This Indonesian flavour is like medicine,” he stated.
Wachid also urged improvements in catering service quality, from taste and distribution to production capacity. He viewed the role of domestic business actors as highly strategic in supporting better Hajj organisation.
“We encourage these services to be continuously improved and expanded in the future because they greatly help pilgrims,” he said.
Owner of PT Hati, Puspo Wardoyo, stated that his company supplies around 2 million packages of Nusantara-flavoured meals for Hajj pilgrims. The menus served include semur, opor, rendang, gulai, tongseng, rica-rica, and Balinese specialities.
“For this year’s Hajj menus, we have upgraded them compared to last year, for example by adding eggs and meat to increase protein content,” said Puspo.
On the other hand, Wachid also highlighted challenges in contract implementation with some vendors that have not been able to provide optimal services. He reminded that such issues could disrupt food distribution if not monitored from the start.
The House of Representatives, he said, has asked the government to tighten supervision to avoid shortages of logistics in the field.
“We do not want any food shortages for pilgrims because this is a very vital basic service,” he emphasised.
In addition, the House of Representatives is pushing for wider involvement of national entrepreneurs in Hajj service provision without monopolistic practices. All companies, said Wachid, have equal opportunities as long as they meet standards of professionalism, taste quality, and food safety.
“Please, all companies can participate. The important thing is that quality, taste, and safety are truly maintained,” he said.