The Myanmar office recently said good bye to another volunteer, Brian Flanagan, here by way

Comparing mangoes that did not employ carbon-paper bags to protect them from fruit flies (green) with bagged mangoes (yellow)

of Cornell University. Brian spent two weeks in Yangon and Mandalay, where he sampled the local culture (and many a mango along the way). In partnership with the Myanmar Fruit, Flower, & Vegetable Producers and Exporters Association, he advised local mango farmers on improving their post-harvest techniques, quality, and quantity, and how to increase value-added products.

Brian Flanagan in front of a mango cart coming in from the field for distribution and processing

Brian in his own words: “I enjoyed getting a taste of Myanmar in the short time I was here. I was amazed by the history, natural resources, and culture of the country which most Americans know little about (including me before my assignment). I was pleasantly surprised [by] how welcoming and cheerful people were, from the people I interacted with in the trainings to the random fruit vendors on the street I bought fruit from. I cannot think of any other place that I have traveled to that the people have been as friendly as in Myanmar.

Spooning cooked mango out to dry, the last step in making mango leather. The drying process can take several days, depending on the weather. (Photo: Yee Yee Thant)

For my assignment I was impressed by the Myanmar mango varieties. Knowing I was going to be near the origin of mango I thought they would be good and I was not disappointed. Many of the cultivars have great taste and texture which competes with any other mangos I have had.

I was also happy to learn about the international market available to Myanmar throughout Asia… With some work on improving and maintaining mango fruit quality, along with marketing, there is a lot of potential. I have no doubt that with the quality people I meet working on production, processing, and exporting that the industry will continue to grow both locally and internationally in the years to come. I hope I have an opportunity to come back to see how the industry continues to progress.”

Final stop: purchasing mango leather to bring back to the office (photo: Brian Flanagan)

Both the local office and the farmers hope Brian can return as well. Until then, lank kha yee chaw mwe bar say (safe travels)!

Here’s another personal blog entry from volunteer Dave Pearce from his trip to Ethiopia. Taking a moment to soak in the culture is always an important part of every volunteer trip. Sometimes, the simplest things are the most memorable!

One of my biggest joys and memories while volunteering in Ethiopia was the Saturday / Sunday notion of the Traditional Coffee Ceremony. It’s tremendous– It’s wonderful– If you like coffee!

Preparing coffee, the traditional way

Close to noon, the platform is prepared– ladies scatter freshly cut grass and add beautiful flower petals- as they add both color and class. Atop the grass sets the small coffee table holding little cups, sugar, saucers, spoons, spice, and service for 8 or more.

Add a small, but HOT fired stove, the Ethiopian Jebena (round clay) Coffee Pot, a special settling stand, a popcorn dish, Mulu and our ceremony can begin.

Fresh green coffee beans are poured into a dish-like skillet. The mokecha (a hooked metal stir) to roll back and forth each bean for proper roasting. The wonderful coffee aroma begins to rise from the roasting beans–ummmmm um! The beans are popping and Mulu rakes and stirs constantly. The aroma intensifies.

At just the right moment, Mulu sweeps the beans from the hot plate to the cooler saucer. I get the first full whiff! Ohhhh la la! What a wonderful aroma! The next step involves a mortar and pestle like tool to grind and ready the beans for the jebena pot. At the same time, Mulu starts the popcorn in an aluminum kettle much like used in America.

The freshly roasted and ground beans are poured into the jebena and placed back on the fire and brought to boil. Once boiling, the pot is then removed and set aside to allow the grounds time to settle.

Enjoying the freshly popped popcorn–Mulu carefully pours the rich coffee into the cups, avoiding any grounds from pouring from the jebena into the cups. Mulu adds a little sugar, a sprig of Hyssop (as a stir)– and the service begins. WOW oh WOW Starbucks, Dunkin’ Donuts, Gevalis…. None of these hold a candle to Mulu’s Ethiopian Coffee!