Jamu Jago was founded in 1918 by my great grandfather in a small village near the city of Solo, Central Java. At the time, the production of 'jamu' was not yet an industry and every household made their own drinks. My great grandfather had the idea to make a line of product that possesses quality consistency and is accessible to consumers everywhere; thus the company was born. He ran the business and subsequently passed it on to his four sons. From this point on, our company grew rapidly as we began to make use of western technology with advanced machinery replacing the old manual ways of making 'jamu'.
Our strategy at the moment is built upon 'jamu' itself as a cultural heritage. As a traditional product we are really proud of, we seek to preserve its great value so that the generations to come will be able to enjoy its benefits like we do now. The challenge, of course, is that 'jamu' is already perceived by some as outdated and irrelevant. Given this, our present strategy is to produce 'jamu' utilising modern methods. For instance, our newest product is 'minyak telon' [a type of essential oil] that we have made into cream form for increased practicality.
As the fourth generation in my family to run the company, I personally aspire to see a successful regeneration process taking place. I want to bring in fresh new ideas and methods while also keeping our treasured values alive but discarding ineffective habits to make the company more compatible with the modern era.