Yogyakarta Tradition in Every Can

Given its long history, it is no surprise that Gudeg Bu Tjitro 1925 is not only popular among locals and tourists in Yogyakarta, but also among foreign tourists who happen to visit this City of Students. The initial idea began in 2004 when it was impractical to bring Gudeg Kendil or Gudeg Besek far outside the city or even abroad as souvenirs. Imagine how troublesome it would be to carry them on trains, buses, ships, or even planes.

Gudeg Bu Tjitro 1925, under the auspices of CV Buana Citra Sentosa, began developing another innovative packaging that is more practical, easy to carry, and durable without compromising the delicious taste of the dish. Thus, Gudeg Kaleng Bu Tjitro 1925 was created, which is expected to become a new alternative souvenir from Yogyakarta and can be enjoyed by consumers anytime and anywhere, not only throughout Indonesia but also overseas. Gudeg, which in Bu Tjitro's time could only be enjoyed within 6 hours of preparation, can now be enjoyed by consumers worldwide thanks to canning innovations. As Gudeg Bu Tjitro reaches more consumers, its mission to introduce traditional cuisine as part of Indonesia's cultural heritage—particularly Yogyakarta's culture—also expands.

Gudeg Kaleng Bu Tjitro 1925 is the number one pioneer of complete gudeg in cans in Indonesia and even in the world. This gudeg has undergone various experiments and research over the years, from 2009 until now, and has finally become a gudeg product that can be enjoyed with a complete composition as delicious as Gudeg Bu Tjitro 1925, served fresh, safe to consume, and with guaranteed quality. Of course, this achievement is not without the role of collaboration with LIPI (Indonesian Institute of Sciences) or currently known as BRIN (National Research and Innovation Agency). Another advantage is that Bu Tjitro 1925 Canned Gudeg has obtained a Distribution Permit Number (NIE) issued by the Food and Drug Supervisory Agency (BPOM), a Halal Certificate from the Indonesian Ulema Council (MUI), an HACCP (Hazard Analysis and Critical Control Points) Certificate, and a Jogja Mark or 100% Jogja Certificate issued by the Industry and Trade Office of the Special Region of Yogyakarta.