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Daw May Myo Khine, 49 years old, who once lived in Sittwe, capital of Rakhine, and whose grandfather and father owned many rice farms explained that under the Burmese Socialist Programme Party, some farmers grew two different kinds of rice. They grew low quality rice, which they would sell to the government at the prescribed price and good quality variety, which they would eat themselves. The government gave farmers loans called “Amadaw Kyay” for growing rice. In return, the farmers had to sell the harvested rice to the government.
Woman Led Self-Reliance Family
I would like to share you about one Lahu Ethnic Family in Southern Shan State, Myanmar. This is one of 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 religious leader. She possesses four family members with her husband, a daughter and son.
Image depicts a statue erected on Mt. Loi Saing (Paddamyar Taung in Burmese), near Taung Pė Village, situated within Namsam Township, northern Shan State. The statue goes that when the Burmese king Alaungsithu travelled across his new kingdom around the 5th -6th century, he found Palaung people at Loi San Mountain in Southern Shan State. When he found them to be poor and struggling, he gave them laphet seeds believing it would help them find money for their family.
The techniques of weaving industry including luntaya acheik could be woven the locals proficiency. It was the most flourishing period in Konbaung dynasty (1752-1885). In later times, the people had less interested in wearing acheik garment due to the political and economic difficulties.
Famous Traditional PaOh Soybean Cury
This one of the most famous traditonal food in our country, Myanmar, especially in Southern Shan State.
PaOh ethnic has been used this kind of food since their ancestors. Soybean cury and PaOh ethnic people could not separate in their society.
They always use every ingredients (Soybean, chilli, salt, tomato, peanut oil) in that foods from their local resources without buying from outsides.
As all of their ingredient are local and natural, the food are very fresh, delicious and healthy for PaOh Ethnic People.
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.
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.