MARKETS in Myanmar stock a vivid cornucopia of fruits and vegetables, many of them grown locally. From eggplants and leeks to pomelo and guava, just about any fruit or vegetable imaginable can be found for just a few kyats.

AMONG Yangonites and foreign visitors, the city’s upscale restaurants are currently experiencing an upswing in popularity. The luxurious ambience and intriguing menu items at these fine-dining spots are luring even locals to become regulars.

Most seafood destined for the domestic market is processed small-scale factories where the fish is salted, sun-dried, smoked and fermented. Larger factories take care of processing products intended for export.

To combat this problem, the World Health Organisation promotes five key strategies to help ensure that food is safe to eat: keep it clean, separate cooked food from raw food, cook food thoroughly, store food at safe temperatures, and use clean water.