Ayeyawady Region is one of the Regions which produce the largest amount of paddy, the main produce of Myanmar. So, the region can be called the Granary of Myanmar. As there are many rivers, creeks, natural ponds and lakes in the division, it is the most reliable division in the agricultural and fisheries sectors.

Myaungmya is one of the towns which produces largest amount of paddy in Ayeyawady Region. If you want to go to Myaungmya, you may go there by ship by viewing the beautiful scenes of delta area. In the past, Myaungmya was accessible only by water way. But now, as the government has built roads and bridges across the nation for smooth and secure transportation, Myaungmya can be accessible by car within a short period of time.

Now! We would like to present about the products of rice in Myaungmya. Rice comes from paddy. By grinding rice, broken rice, bran and paddy husk can be obtained. We also grind rice to make vermicelli and various kinds of snacks.

Now, we would like to present, the process of making vermicelli. First, rice is grinded in water to get rice batter. Next, the rice batter is put into a bag and squeezed it out. Then, steam the dough in a steamer. After steaming the dough, it is kneaded in a grinder until it becomes tender. The tender batter is put in a mould and pressed to get the raw vermicelli. And these are steamed again in the steamer. After steaming them, the vermicelli is taken out from the steamer and let it cool off. After that it is tidied up and dried out. The dried vermicelli can be packed and sent to market. Secondly, we would like to present the process of making a Myanma Traditional snack called Kat Se Ne`. First, leave the broken rice to soak in water for five hours. Then grind the soaked broken rice in a grinder to become rice batter. Then, the rice batter is sent to a steamer through a pipe. Then, add enzyme and steam at 100˚C. After steaming it, separate the solid from the sweet liquid. The solid can be used as duck’s food.

The sweet liquid is sent to the tank. The wheat germs are immersed in water for 5 hours to mix with the sweet liquid in the tank. Then, they are spread on the shelf and pour water on them 4^th hourly. Four days later, the wheat germs are sprouted. The wheat sprouts are grinded in a grinder.

The grinded wheat puff and liquid are added into the steamed sweet liquid tanks which are used as enzyme. The out coming sweet liquid is filtered step by step. Then, it is put in the airtight steamer and steamed until only 1/5 of liquid is left. After the whole process, Kat Se Ne` is obtained. Then, it is put into the boxes and sent to market.

Finally, we would like to present the process of making vermicelli Ma Yway by using vermicelli and Kat Se Ne`. First, fry the vermicelli in a pan until the colour change into reddish brown.

Take the vermicelli out when it is rise. Then pour the paste obtained by boiling Kat Se Ne` and brown slab-sugar onto the fried vermicelli and stir thoroughly. When it has been thoroughly stirred, spread them on the table fixed with moulds. Then, level the surface with a roller. Next, it is cut into desirable sizes and packed in plastic bags to be airtight. Finally, sweet, fragrant, crunchy and tasty vermicelli Ma Yway can be obtained.

Myanmar people have rice as a staple food. They like the snacks made from rice. As rice is an essential meal for Myanmar nationals, we have presented some rice products among many other food-stuff made from rice.