Myanmar’s Jaggery – A Favorite Traditional Sweet

A walk in any local market in Myanmar presents interesting aromas and colorful displays of local fare, from fruits and local preparations to packets and open heaps of small bite sized pieces of jaggery. The pale gold semi-circular pieces are served as dessert after meals in restaurants, as snack in teashops, and as candy to fill in the long gaps between meals.  It is interesting to find this small piece leave a pleasant, lingering aftertaste, long after it has been digested. Unlike anything one may have tasted, jaggery is an unrefined sweet made out of palm toddy in Myanmar and other tropical countries.

Jaggery has caught the attention of nutritionists and health professionals who have seen the damage caused by refined white sugar. As an unrefined natural sweetener, that is a food in itself, jaggery retains all the vitamins and minerals found in the sap of palm trees called toddy. Its earthy, caramelized taste comes from the cooking of sap in iron utensils, till it thickens, after which it is poured into moulds and cooled. An estimated 80 million kilograms of jaggery is produced every season, and it finds its way into homes and cuisines all over the world.

Jaggery is also made out of sugarcane juice, that is squeezed out of the long bamboo like cane fruit with the aid of machines. It has to be similarly cooked to thicken and is then cooled and sold in bigger chunks. Countries like India have a rich harvest of sugarcane, which is divided between making jaggery and refined sugar. Cane jaggery is a deeper gold in color due to the darker color of the cane juice, unlike palm toddy which is white and translucent. Palm jaggery however, is healthier, richer in minerals and a better taste with a slight caramelized saltiness.

The jaggery making process

Jaggery making is one of the significant rural based cottage industries in Asian countries like Myanmar, Sri Lanka, India and Bangladesh. Requiring minimal capital investment without mechanization or expensive refining involved, it is labor intensive and hence a source of employment, which helps alleviate families out of poverty. Not without risks, the key skill required is tree climbing to collect sap and the returns in the form of earnings are dwindling, leading to a reduction in the number of tappers left in Myanmar.

Jaggery is made out of the sap collected from palm trees. Palms have been known to be the oldest flowering plants since the beginning of civilization, and tapped for centuries to intercept the sugar before it reaches the fruit and its non-edible parts. The palm family, Arecaceae, has many species that produce enough sap that can be converted into sugar and jaggery, though Palmyra palms, coconut and date palms are tapped the most. The sap is called sweet toddy due to its high sucrose content (between 10-20%), and the palm trees get to be called toddy palms.

Palm trees are found in central Myanmar which is also the dry zone. Large toddy farms spread over hundreds of acres in Mandalay’s  Kyautpadaung township and Magwe’s Yanangyaung, Chauk and Yesagyo townships. The trees grow in groves and are ready with rich sap after fifteen years of maturity. The tall trees produce so much sap that it can be collected twice a day, and the process has to continue on a daily basis or else the sap flow will diminish and eventually stop. The process then has to be started from scratch, which can take up to two weeks. To harvest the sap, bamboo ladders are tied to the palm tress that rise to be 25-30 meters high. The first step of tapping is to cut the leaves, make deep cuts on the tree trunk, and hang clay pots into which the sap collects over the day. Multiple pots are hung on each tree and these are collected and replaced at least twice a day. Collection time is generally around 5-6 am every morning and then around 3 pm in the afternoon. The harvesting season lasts for eight months in the year in Upper Myanmar, while central Myanmar trees can be tapped all year around albeit with a period of low productivity between November and June.

The quantity collected also depends on the agility and expertise of the worker. Typically workers are able to climb 25-50 trees in a day, and an average of 5 liters per tree is collected daily. Toddy sells for approximately 1000 kyat per viss (equivalent to 1.6 kg).

The clay pots are first lined with slacked lime to delay the fermentation process since the sap has a short shelf life. It can be preserved at room temperature for a maximum of 24 hours, or a bit more, if refrigerated. Tappers carry back multiple pots after climbing 25-50 trees per session, twice a day. At home, fireplaces are kept ready to The sap is then filtered and lime sedimentation removed before it is transferred to iron pots and placed on high heat. The fuel typically used in rural areas, close to the palm trees, is bean husk, cow dump and chipped palm leaves. Being rich in moisture, it has to be cooked for 3 hours to get rid of the water content, remove the frothy white scum that appears on top, and then allow it to thicken. Adding a bit of oil prevents crystallization and small round balls are made while it is still hot.

Palm jaggery can be used to make refined white sugar, which is higher in price, but this inferior in quality to cane sugar, and hence has low demand. Jaggery is a part of the common man’s diet while white sugar considered a luxury. Of late, the demand for organic palm jaggery is increasing in international markets. Companies like the 555 Shwe hintha Company, have been promoting their brand Royal Jaggery, and have begun their exports to Japan.

Myanmar’s palm jaggery

Some of the traditional Myanmar candies include round pieces of jaggery mixed with tamarind, coconut and jaggery candy and of course, lemon flavored jaggery candy.

Famous domestically as Myanmar’s chocolate, jaggery is an all day snack savoured by young and old alike. Than Nyat Khe, its Myanmar name, has become a craze of late even among the country’s expatriate community, thanks to the innovative efforts of a medical graduate, who decided to make bite sized pieces of jaggery to prevent wastage of chunks offered, which were always too sweet and too big to finish, and even added local organic ingredients like coconut, ginger, lemon, mint and yoghurt. Ma Cho Lei Aung, started her brand Tree Food in September 2015 to promote bite sized pieces of jaggery in artistically self- designed paper bags, and catch the eye of the youth all over again. Jaggery had in recent times, lost out to imported candies which are not even healthy options. The natural earthy goodness of jaggery delicately flavored, has, thanks to her efforts, become popular and gaining ground all over Myanmar, and is one of the top Myanmar specialties carried back home by tourists.  Today it is not only a great souvenir, it is back as an integral part of Myanmar’s identity.

Constraints in jaggery production

Palm tapping is considerably reduced and there are fears of it being a dying cottage industry. This is due to various constraints not entirely attributable to economic growth and development, offering alternative employment with higher earning potential even in rural areas. Families that were once content with their earnings of 10,000 kyat a day from selling 40-50 kilograms of jaggery per day, now prefer employment in hotels and restaurants in the vicinity which multiply the family earnings at least three times when three members go to work. Additionally, they have access to a cleaner safer life, without having to climb 25-30 trees a day, risking falls, injuries and sometimes even death. The end result has been a decline of 50% in the last five years, and an estimated 5 million trees are left today. The rest have been cut and sold for paltry sums, and in some cases, the land has been sold off as well.

Health benefits of palm jaggery

The current trends of high blood sugar levels and ensuing lifestyle diseases like diabetes, refined white sugar is best avoided from an early age. But that does not mean giving up on all sweets. Organic sweets like palm jaggery have a long list of health benefits. A low glycemic index, totally natural and high fiber and mineral content, palm jaggery aids digestion, has a cooling effect, clears the respiratory tract, and provides energy with its richness in iron, magnesium, calcium and phosphorus.

A general awareness about eating healthy has made the masses turn towards organic, natural foods and avoid processed ones. Products like jaggery fit into this category, providing energy and nutrients without any harmful side effects, not even weight gain, despite being sweet. At the macro level cottage industries like jaggery production offer a viable self employment route, a way out of poverty, a source of daily earning and an opportunity to a better life despite the risks. The Myanmar government is also stepping in to help improve the condition of the country’s toddy farmers, by providing loans and technical assistance, modern climbing equipment that reduces risk of injury and fatal falls. The farmers are also being offered expertise to grown new, healthier palm trees, and set up mechanized jaggery making processes for more hygienic products.

Meditation for Happiness – Vipassana for the Common Man

Thousands of years ago, Gautama Buddha found that suffering is part and parcel of everyone’s life, albeit in different forms. For some suffering is physical, causing torturous pain. For others, it can be mental suffering manifesting itself in myriad ways.

This reality was termed ‘dukkha’, which means sorrow, misery or sadness by Buddha, an unalterable universal truth tormenting every living being, even though its root cause differs.

Is it necessary to surrender to this ‘dukkha’ and lead an unhappy life, or find solutions to be happy inspite of it?

One road in the pursuit of happiness leads to the famous Vipassana technique of meditation discovered by Gautam Buddha, and popularized in our generation by S N Goenka, an Indian who was born and brought up in Myanmar. He gained access to this centuries’ old technique of meditation from Sayagyi U Ba Khin, who belonged to a chain of Vipassana teachers, passing on the gift of this technique to a small group of people, who took it forward through successive generations. Vipassana though first discovered in India, got lost in its country of origin but continued in its pristine form, in the interiors of Myanmar, passed on from generation to generation, bringing benefit and transforming lives of thousands who followed this path, and from here, spread across the globe.

The Vipassana technique appeals due to its rational, scientific base, devoid of religious leanings, blind faith or iconic leaders wishing to be worshipped as gods themselves, and serves only to improve individuals at the root level, teaching them how to live in peace and harmony with their surroundings, accepting rather than reacting to people and situations, finding contentment all around. There is no cult to join, no push to belong, only a desire to improve the lives of people, and help them overcome their endless cravings and aversions.

It is this that Vipassana meditation seeks to teach us all – how to accept reality just the way it is. Meditation has been the recourse for calming the anxious, racing mind, plagued with thoughts that cause restlessness. There are numerous variations in techniques of meditation but the essence is the same, to build concentration and reach the deepest core of the mind,  constantly looking inwards.

How Vipassana helps

Vipassana helps on multiple fronts, during times of stress, illness, melancholy and helps one sail through difficulties, simply by observing our feelings and emotions, being aware and accepting them, and gradually watch them pass away. This stems from the reality of impermanence, since nothing lasts forever, whatever begins, comes to an end, whatever arises, passes away. What comes today will go away after a period of time, however short or long, and anything that is made, will perish one day. There is nothing like permanence, eternity, lasting forever, and this is true of the tangible and the intangible. It takes us very long to understand our existing state of mind that wants the good to last and the bad to end. But nature is not selective. Anything and everything that arises, also passes away after some time. We are the ones who have to learn to be equanimous, not reacting to either.

Entering the realm of vipassana meditation, is ethereal, and so different from the stressful world outside. The ambience is conducive to feeling a beautiful silence, and meditation brings stillness, establishing an inner calm and the mind begins to move towards clarity. This is partly due to the ability to renounce worldly ties and material comforts, albeit for a short period, abandoning negative thoughts and emotions and letting go of attachments while improving on defilements that plague our lives. The end result is the lightness of spirit and the realization that we actually need very little to survive, and have unnecessarily made our existence so complicated and burdensome. Even as we meditate we have to rise above the feeling of joy when we are able to concentrate or develop an aversion towards the inability to do so.

Vipassana meditation has become a significant topic of conversation, continuing to gain popularity as a meditative technique, and a step ahead of simple mindfulness. Its roots in the teachings of Buddha, help us all adopt Buddhist principles and follow them to lead a highly moral life, which can either be defined as Buddha’s eight-fold path, or as the path of goodness and morality with no room for hurt, harm, dishonesty or negative, devious behavior.

To the layman, Vipassana remains an enigma, often considered a fad, and a seemingly unsustainable way of life. Nothing can be farther from the truth, since Vipassana transforms lives, teaches us to look for solutions within, rather than blaming the world for the problems we face, gaining control over our sharp and overactive mind, and helps us understand the true meaning and purpose of life.

The Meditation Routine – Too Rigorous?

Often, in social conversations, one hears people ignorantly wondering how one survives without phones and laptops, television and internet, in silence for a seemingly long duration. It is ten days of peace, calm and quiet solitude, when survival is limited to our own frame, and not beyond, without aides and distractions, not even pen and paper. It is a time to rediscover the potential of the human mind that does not really need any of these addictive belongings that we become so dependent on. We can remember whatever we wish to, we do not need to stay connected and updated all the time, and we are dispensable, the world can continue without us. Hence, we can focus on purifying and cleansing the innermost folds of our mind, rid ourselves of the numerous defilements and overcome the urge to react, and create sensations in some part of the body at all times.

For the sceptics, and self-defined restless individuals, the answer to their query about the impossibility of surviving without books, laptops and phones, is that the course provides abundance of food for thought, unimaginable amount to learn and practice, that none of these would be missed. We walk in for the course not out of mere curiosity, but with complete preparedness that we wish to learn this highly scientific technique and would like to understand the complex mind. The challenge is the prospect of renouncing the world and our relationships for ten days, and adopting the life of a monk/nun for this period. There is no religious conversion, no questions about one’s faith or beliefs, beyond a request to devote these ten days to vipassana alone, and be completely devoted to this deep  operation of the mind focusing only on our breath and sensations in every part of the body. The ten days are tough but get easier with every passing day, and soon we step in to a haven of peace and tranquility, an ideal environment to begin the journey into the deepest recesses of our mind. Life becomes the simplest possible with minimal materials for rest and survival. Which brings us to the realization within the first couple of days, how little we need to survive. We learn to focus on our breath, for the first three days, the simple process of breathing in and breathing out, restricting our focus to a small triangle area between the nostrils and upper lip. And with each hour of breathing practice we are sharpening our mind, scraping off layer after layer of past memories, unpleasant thoughts and unnecessary notes kept in the diary of the mind.

Gradually we reach deep within and from here then we begin to build on mindful awareness to feel sensations however gross or subtle. This begins on the fourth day when the mind and awareness has sharpened and focus is enhanced. This is the Vipassana technique, which teaches us how to focus on sensations on every inch of our body, going deep to the core. There is pain, burning, tingling, sweating or anything else, the idea is to observe and focus on it. It appears like an x-ray of our system as we pass the observation lens over the body inch by inch. And as this happens, the mind gets purer and purer. We let go of negatives, piled up pain and misery, clear the baggage of the past that has burdened us, and layers of these get cleared from the mind, leaving a crystal clear, thinking, observing and pure mind, making us feel lighter, happier, and calmer.

One feels when the course ends, that purity has been achieved for life. Not really, since getting back into the real world means layer after layer of dust and deceit, impurity and negativity, begins to fog the mind all over again.

Yangon-A Place to Learn Meditation

Living in Myanmar is a different experience. The whole country is quieter, calmer than the rest of bustling Asia, beautifully, naturally green, with an unparalleled aura of peace. This is seen even in its biggest cities like Yangon and Mandalay, which have all the features of buzzing commercial centers, and yet have a soothing effect. It’s the tranquil air that touches deep, and most who experience it, opt to stay on. A far cry from lives many of us have left behind, to set up homes in Yangon, we now shun the noise, frenzy, stress and rush that is a part of daily lives in places not far from here. Many of us have turned to Buddhist meditative practices, and now understand how little we need to survive, and while we have not yet renounced material belongings, the craving for more, has dissipated.

The peaceful ambience has to be witnessed and experienced in person, to comprehend what it means to have a calm existence, without any rush or frenzy, without noise and pollution, without panic and chaos of multitasking which at best, yields half-baked solutions to multiple issues. The people also appear so calm and gentle by nature, there are no loud haranguing voices, no shouts and fights, only soft sounds of conversations even in cafes and tea shops. This can be attributed to their Buddhist beliefs, with 90% of the population following Buddhism. Meditation is a way of life, an essential that they turn to, frequently, and most people try to take a few days off annually, for mediation retreats in monasteries in some part of the country.

Myanmar’s association with Buddhism and meditation is centuries old, actively supported by royalty down the ages, and meditative practices were passed on from masters to disciples, generation after generation, and never getting lost. The Vipassana technique of mediation, though originated in India, continued only in Myanmar in its pristine form, while getting lost for centuries where it started. Today, mediation in various forms is spreading all over the world, and many of those carrying this torch have taken their first steps on this path, in Myanmar.

Yangon then, is the ideal, perfect place to learn meditation, with its numerous meditation centers offering comfortable though basic living facilities, and these too, free of cost. Any donation made to compensate for expenses is highly appreciated but remains optional. It is only if one goes for a mediation course that combines yoga, nature walks and meditation and is organized by travel agencies, that one has to pay, depending on the duration and quality of living quarters.

What is Meditation all about

There is always an urge to improve as human beings, meaning that we would like to get rid of our bad habits, vices, negative thinking patterns, and develop a pure mind, far removed from venomous thoughts, ill-feeling towards others, and never wanting to hurt or harm anyone by our words and actions. This is possible only if we develop a razor-sharp mind that stops us before we make a wrong move or utter hurtful words, develop empathy and move towards a high level of purity that touches the core of our being. Meditation is the only way to self-purification.

Asian cultures have inculcated a need for spiritual elevation as one gets on in age. However, in recent years, the spiritual journey for many, begins once they cross twenty and seek a meaning and purpose in life, beyond the material and the mundane. All the meditation centers have a significant number of disciples in their twenties, and some even conduct special courses for teenagers.

Our lives that focus on the physical and material cause only pain, misery, jealousy, craving and aversion. Spirituality and its pursuit lifts us above these. Meditation is the route to freedom from all misery-causing factors, like the ego, which is often the root cause of all negative sensations and aversions in our body. Forgetting the “I” and overcoming self-importance is the only way we can reach the stage of non-self. In the present age, self has become most important and all our actions are about self-gratification, the rest of the world ceases to matter.

Mediation helps us make our mind calm and through introspection, looking inwards rather than outwards, we achieve peace. It involves different ways and methods, though the end goal is the same, achieving peace and rising above misery. One can focus on an object, a part of the body, an action like walking, but all the time, being mindful. One practices moment to moment awareness of the physical and mental state, observing every sensation that arises and passes away. This helps us understand how impermanent everything is, every feeling that comes, goes away, whatever begins will come to an end. We observe and we understand, and eventually imbibe this well enough to apply this truth to every aspect of our daily life.

Meditation need not stretch for 24 hours, day after day. It has to be learnt, and then practiced, preferably daily, whenever one can spare the time. It does require quiet surroundings to facilitate concentration, at least initially, till one has reached such an advanced stage that noise and surroundings no longer distract.

Meditation Centers in Yangon

There is always a long waiting list of prospective students of meditation, both local and international. Before enrolling at any center, it is important to know the precise meditative practices taught and practiced at each of these, and see which one we resonate with. Some teaching walking and sitting meditation, both being an exercise in mindfulness.

All the centers have comfortable living quarters, separate for men and women, provide simple, nutritious food, and basic facilities to accommodate new and old students. The rooms do not have any phones and it is generally recommended to not carry laptops, smart phones, books or reading material. Communication with the outside is possible through the office which has international calling facilities, fax machines etc. Doctors are available for medical emergencies.

Most centers teach Vipassana using the Mahasi Sayadaw method. Dhamma Joti Vipassana center was set up by S N Goenka and follows the tradition of Sayagi U Ba Khin. In most centers it is possible to receive instructions in English as well. Every year, thousands of international and local students of all age groups enroll for courses in these centers. The daily practice begins at dawn though timings of different centers vary, and continue till nearly 10 pm, with breaks for food and rest. There is time for individual mediation and group sittings, and teachers are available for improving the meditation technique and resolve doubt. For the few days spent in these centers, living is confined to one’s own physical frame, where one focusses on mindful actions of oneself, and not interact with others at all. Even eye contact is avoided.

Students are expected to adhere to the rules and regulations of the center, follow the eight precepts, practice noble silence, and eat twice a day, abstaining from eating after noon time. Beverages are offered in the evening. This gives us a sense of how little we need to survive, and how wasteful our lifestyle is, in the outside world. This may appear tough as an outsider, but once we step in, the purpose spurs us on, and the focus is on learning alone.

Some of the mediation centers in Yangon are listed below:

  • Dhamma Joti Vipassana Center
  • Chanmyay Yeiktha Meditation Center
  • Mahasi Sasana Yeiktha Mediation Center
  • Panditarama Meditation Center
  • Shwe Oo Min Dhamma Sukha Yeiktha
  • International Theravada Buddhist University

For those wanting complete solitude away from the city, can opt for the few forest retreats in Myanmar, like the Pak Auk Forest Monastery in Mon State, and the Panditarama Forest Monastery not far from Yangon.

 

Myanmar’s Dairy Industry

A Case for Milk – The Dairy Industry in Myanmar

The white nectar that sustains infants and builds their body and bones in the first year of their life, the wholesome liquid that nourishes and nurtures those unable to eat solid foods, and the rich source of calcium, is slowly weaving its way into the average Myanmar diet. Supermarkets now stock a wide range of dairy products like yoghurt, cheese, buttermilk, cream, butter, ghee, milk powder, evaporated and condensed milk, many of which have a long shelf life. The product range and variety has increased manifold in the last 5-7 years, with more local small scale manufacturers experimenting with newer products as well imported dairy products lining shelves.

Traditionally, milk was never an important part of the average Myanmar diet, as has been seen in other less developed countries. It has also been seen that milk consumption increases as communities and countries develop, earning capabilities improve and awareness about health and nutrition increase. An increase in income leads to the incorporation of milk and dairy products in largely starch based diets. There is a strong correlation between income and milk consumption at the micro level, and between the dairy industry and stage of economic development of a country. At present milk consumption in developed countries is steady, but growing the fastest in Asia, Latin America and the Caribbean.

India is the world’s largest producer and consumer of milk if we combine the production of cow and buffalo milk, though the U.S. is the world’s largest producer of cow’s milk.

The health benefits of milk

The general reference to milk implies cow’s milk, and in some places, buffalo milk, though milk can be procured from other mammals just as well, and from plant based sources like soya, rice and almonds. Cow’s milk is the highest consumed milk due to the nine essential nutrients it contains, including calcium, potassium, and the daily human requirement of protein. Cow’s milk has better flavour and texture, followed closely by buffalo milk which is popular in very few countries, India being one of them. Cow’s milk has an 87% water content and 13% solids which include minerals, proteins, fats and lactose.

Proponents of milk consider it to be nature’s complete nutrient for humans, providing calcium which is needed for better bones and teeth, and prevents osteoporosis in old age. Daily intake of milk helps to neutralize toxins which enter the body through other foods and can damage the human body. The nourishment derived from milk helps sustain energy levels and keeps our minds and bodies active. For infants and those without teeth, a milk and dairy diet is complete nutrition for growth and sustenance. Health experts are convinced about the role of milk in controlling blood pressure and diabetes.

Commercial milk production

Milk is by far the most nutritive beverage and widespread propagation of its importance as an essential dietary requirement has led governments to encourage setting up of dairy farms, both small and large. This includes nurturing animals, collecting and selling milk. This is not simple at all and the journey from cow to cup is rather long.

Raw milk taken from the cow has to be processed to make it safe for human consumption. Being highly perishable, raw milk lasts for only a few hours unless refrigerated. Therefore, large dairy farms typically collect milk in refrigerated stainless steel containers and send them to milk processing plants where milk is passed through a series of separators and clarifiers which remove debris, bacteria, and also separate heavier and lighter milk.

Essentially milk has to be pasteurized to kill any harmful bacteria. Pasteurization involves heating milk in a specific manner to kill all harmful bacteria but retaining the good bacteria and natural enzymes. It also helps to extend shelf life of milk. The next step is homogenization, a process used to crush the fat globules floating in the milk solid, to make them so small that they cannot rise to the surface and form a thick creamy layer. Milk is also differentiated by fat content, and a set of processes render full cream, low fat or skimmed milk. Vitamin fortified milk and flavoured milk are other varieties produced.

The milk is then packaged and sent to various destinations in refrigerated vehicles, though long-lasting varieties can be sent through normal vehicles.

All types of commercially packaged milk has to meet stringent standards set by a regulatory authority of the country. Quality control is important and has to be maintained by ensuring hygiene and cleanliness levels of the milk processing plant, as well as the health of the animal that provides the milk.

Myanmar’s Dairy Industry

The diary sector in Myanmar is in an early stage of development. Research indicates that almost 85% of Myanmar’s milk comes from small dairy farms, that sell raw milk, due to limited processing facilities, to consumers and businesses close by. The annual production of milk is around 620 million kilograms, and this is less than half the national milk requirements. The Yangon region has seven large milk processors that process raw milk collected by a small network of milk collectors who in turn procure raw milk from very small dairy farms within a distance of 30 km. Quality control and certification of the milk processed is not a regular practice.

The gradual increase in incomes is spurring demand for milk and milk products, which cannot be met by domestic production. The range of milk products commonly consumed include fresh milk, flavoured milk, yoghurt, plain and flavoured, milk powder, condensed milk, and ice cream. A big source of demand comes from the thousands of tea shops across the country that sell millions of cups of tea laced with generous amounts of condensed milk. Most of this is imported since the local varieties produced in factories in the Mandalay region are unable to compete with imported condensed milk in terms of both price and quality. Milk powder is used extensively in the making of highly popular 3-in-1 tea and coffee sachets.

The gap between demand and supply is being met by imports from Thailand, New Zealand, Singapore, Malaysia, Australia and other countries. A large segment of this is milk powder, that is also sold as reconstituted milk. According to commerce ministry figures, in a single week in July 2017, 409 tons of condensed milk and 70 tons of milk powder were imported into Myanmar via sea routes. Regular imports from neighbouring Thailand come from the land route across the border.

Some of the leading local brands include Walco, Silvery Pearl, TM, PEP, Fun Hwa and others. This is fresh pasteurized milk in full cream and low fat varieties, but available mainly in the Yangon region. Imported long lasting milk brands include Cowhead, Emborg, Dutch Lady, Foremost, and scores of others, some of which also sell milk powder, condensed milk and evaporated milk in supermarkets and smaller shops lacking refrigeration facilities.

Despite the setting up of various bodies like the Myanmar Dairy Association and Myanmar Dairy Products Manufacturers Association among others, the dairy industry faces multiple stumbling blocks to increasing supply, like inadequate infrastructure, lack of funding and financing options, no access to technical expertise and advisory bodies and others, all of which are essential for improving the quality of milk and making each step of the milk producing process efficient. The dairy industry is at least two decades behind its Thailand counterpart with lack of access to continuous power supply, adequate refrigeration facilities for storage, and reliable transport. Increasing livestock to increase production would be easy, but related issues at every step of the production process need to be resolved first.

Milk and dairy products became a part of the human diet as early as 8000 BCE. Cattle breeding and livestock have sustained civilizations over centuries and milk served to provide essential nutrients in the absence of other foods. However, Southern Asian nations did not include dairy and dairy products as an integral part of their diet, and this trend has continued over centuries. It is only in the last few decades that these nations have started incorporating milk and dairy products into their diets.

The small interest in milk and dairy products began during British Rule for local Myanmar folk, and the Indian influence on food kept that going. Even today, Myanmar’s dairy industry can follow the Indian example, where its Operation Flood, launched the National Dairy Development Board, initiated an unstoppable ‘White Revolution’ and converted India from a milk deficient country to the world’s largest producer, besides generating employment especially in rural areas. The similarity in cultures of India and Myanmar, their proximity and willingness to share knowledge makes India the ideal neighbour to take a cue from.