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Similar in many other places in the world, natural dyeing in Taiwan disappeared when the synthetic dye was widely distributed. Taiwan underwent fast modernization during the Japanese colonial period (1895-1945) that was also when Taiwanese indigo dye production and dyeing went down the lane. As a massive amount of Japanese machine-printed textiles entered the Taiwanese market, local dyeing workshops quickly shut down or turned into dealer shops of ready-made textiles. Since then, Taiwan indigo industry, once prevailing, now only existed in the memory of the elders.
One of the items on display at most of the local Autonomous Council sponsored/organized exhibitions at BTC areas of Assam is different varieties of rice seeds, including indigous and hybrid ones. The main target is to create awareness of hybrid varieties of rice but what it does is also make aundience realize the invisibility of indigenous varieties.
In the first figure, the governors of Myanmar are being awarded the cloth as a mark of honour. Luntaya acheik was the sacred cloth of the ancient Myanmar royals. But under the colonial rule everyone could wear this acheik.
To know the preferences of the people of Myanmar better, the governemnt conducted a survey after which the acheik became the national costume.
Woman Led Self-Reliance Family
I would like to share something with you about an ethnic Lahu family in Southern Shan State, Myanmar. This is a women-led family and they are relying on their own farm for their family foods and income generation. She is Daw Thida Aung with 52 years old and her husband is a religious leader. The family consists of four family members with her husband, a daughter and son.
This report released by the Ministry of Health states their persistent monitoring and testing of food products to ensure health safety and promote the well-being of citizens. It further explains that on lab examinations, 43 brands of tea (pickled) on the Myanmar market contained significant traces of Auramine O. Auramine O is a diarylmethane dye used in fabric coloring processes and despite lacking any immediate affect on consumer health, is hazardous and harmful to the kidneys and liver, therefore unsuitable for consumption.
The first step in making steamed, pickled tea the traditional way is to evenly lay out the tea leaves on a reed or bamboo mat. Next, the tea is rolled out by hand. This is done by placing both hands side by side and gently pressing down on the tea leaves with the lower palm of both hands.The steady back and forth motion of the slowly rolls the tea leaves. More and more pressure is added as the tea leaves begin to roll and curl up. This process takes about 15 minutes. Locals may use tea rolling machines if they are available.
