Perry couple looks for someone to take tempeh to next level

Tempeh, made from soybeans, is becoming a popular product. The 132-calorie patty has great health values with 14.4 grams of protein, 9.76 grams of carbohydrates and no cholesterol.

Betsy Shipley and Gunter Pfaff started producing tempeh in 1987.

New soybean uses have been sprouting up all over the place in recent years, from soy ink and diesel to oils to making new farm machinery. One that has been in use for a few years, and is in large demand, is tempeh. Just ask Betsy Shipley and Gunter Pfaff.

Pfaff and Shipley began manufacturing tempeh (pronounced tem-pay) in 1987, after Pfaff learned the process from a birthday gift he received from Shipley.

Tempeh is a cultured soyfood that originated in Indonesia. A mushroom culture makes the soy into tempeh.

After nine years producing tempeh, Pfaff and Shipley had more demand for the soy product than they could handle. Once the word got out about the taste and health value of tempeh, the orders never stopped.

"People always dream about success, and it turned into more than I could handle," Pfaff said. "I finally had to get out."

Pfaff and Shipley closed down the production line in 1996. Now, they want to turn the tables and be on the promotion side of the tempeh business. They are currently looking for an individual or business to take over the manufacturing of tempeh, as they would handle the promotion of the product. When they were still producing the product, they conducted store visits in the Lansing and Ann Arbor areas, something they very much enjoyed.

"It was great to get feedback from people," Shipley said with a shining smile on her face. "We want to help promote this product if we can find the right person to produce and manufacture it."

Businesses in the Lansing area demanded tempeh from Shipley and Pfaff when they were still in production. Hearthstone vegetarian Restaurant in East Lansing sold the tempeh burgers to their custoners with great success. Michigan State University was also a customer, as they served them in the residence halls.

The 132-calorie patties have 14.4 grams of protein, 9.6 grams of carbohydrates and no cholesterol. They're sold in packages of 10 or shredded for dishes such as tacos and spaghetti sauce.

"You can cook them pretty much any way you want to," Pfaff said. "The burger will absorb any flavor."

Pfaff found the best way to cook the tempeh burgers was to marinate them in soy sauce before freezing. When it came time to use them, he would lightly brush sesame oil on them before cooking in the microwave.

Pfaff and Shipley believe in their product. They want to get the product out to everyone who it, and would love to be part of the business if someone agrees to manufacture the product.

"We are certain now that tempeh, presented in such a user friendly form, has a tremendous future," Pfaff said.

For more information about the production of tempeh, call the couple at (517) 675-5213.