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  • Traditional soy sauce making, Hung Yen province, Vietnam.
    DJI_0066.jpg
  • Traditional curd making, Sherpur, Bogura, Bangladesh.
    _ON_7231.jpg
  • Traditional curd making, Sherpur, Bogura, Bangladesh.
    _ON_7231.jpg
  • Traditional soy sauce making, Hung Yen province, Vietnam.
    DJI_0016-1.jpg
  • Traditional soy sauce making, Hung Yen province, Vietnam.
    DJI_0951-2.jpg
  • Brick kilns are one of the main cause of climate change, Dhaka, Bangladesh.
    DJI_0831.jpg
  • People working in a brick factory, Dhaka province, Bangladesh.
    _ON_4440.jpg
  • Brick kilns are one of the main cause of climate change, Dhaka, Bangladesh.
    DJI_0335.jpg
  • Farmers are knitting fishing tools, Hung Yen province, Vietnam
    _ON_0681.jpg
  • Aerial view of a few people working in a brick factory, Dhaka, Bangladesh.
    DJI_0696-3.jpg
  • Brick kilns are one of the main cause of climate change, Dhaka, Bangladesh.
    DJI_0903-1.jpg
  • Brick kilns are one of the main cause of climate change, Dhaka, Bangladesh.
    DJI_0313.jpg
  • Farmers are knitting fishing tools, Hung Yen province, Vietnam
    _ON_1301.jpg
  • Brick field, Natore, Bangladesh.
    IMG_0155-4.jpg
  • People working in a brick factory, Dhaka province, Bangladesh.
    _ON_4447.jpg
  • Brick kilns are one of the main cause of climate change, Dhaka, Bangladesh.
    DJI_0973.jpg
  • Brick kilns are one of the main cause of climate change, Dhaka, Bangladesh.
    DJI_0940.jpg
  • Brick kilns are one of the main cause of climate change, Dhaka, Bangladesh.
    DJI_0875.jpg
  • Brick kilns are one of the main cause of climate change, Dhaka, Bangladesh.
    DJI_0787.jpg
  • Farmers are knitting fishing tools, Hung Yen province, Vietnam
    DJI_0107_2.jpg
  • Farmers are knitting fishing tools, Hung Yen province, Vietnam
    _ON_0445-2.jpg
  • Brick field, Natore, Bangladesh.
    IMG_0155-4.jpg
  • Farmers are knitting fishing tools, Hung Yen province, Vietnam
    _ON_0681.jpg
  • Farmers are knitting fishing tools, Hung Yen province, Vietnam
    _ON_0316.jpg
  • Brick kilns are one of the main cause of climate change, Dhaka, Bangladesh.
    DJI_0806.jpg
  • Farmers are knitting fishing tools, Hung Yen province, Vietnam
    _ON_1104.jpg
  • Ban village, Hung Yen province, Vietnam been making soy sauce since its founding more than 400 years ago. In the past, every local household stored several jars of soy sauce to use all year round. Today, soy sauce is made not only for villagers's own use, but to sell outside the village. <br />
The soy sauce is made from glutinous rice, salt, soybeans, and water. The sauce is more delicious if it is made with rain water. The rice should be ‘Nep cai hoa vang’, a special variety of sticky rice of high quality and special flavor grown mainly in the northern delta and midland provinces.<br />
Cooked glutinous rice is fermented for several days in an incubation chamber. After 6 days, the rice koji, resembling soft green-lentil cake, is moved to a salt tank. It is sold in big supermarkets in provinces and cities nationwide and is exported to other Asian countries.
    DJI_0972.jpg
  • Ban village, Hung Yen province, Vietnam been making soy sauce since its founding more than 400 years ago. In the past, every local household stored several jars of soy sauce to use all year round. Today, soy sauce is made not only for villagers's own use, but to sell outside the village. <br />
The soy sauce is made from glutinous rice, salt, soybeans, and water. The sauce is more delicious if it is made with rain water. The rice should be ‘Nep cai hoa vang’, a special variety of sticky rice of high quality and special flavor grown mainly in the northern delta and midland provinces.<br />
Cooked glutinous rice is fermented for several days in an incubation chamber. After 6 days, the rice koji, resembling soft green-lentil cake, is moved to a salt tank. It is sold in big supermarkets in provinces and cities nationwide and is exported to other Asian countries.
    DJI_0932.jpg
  • Ban village, Hung Yen province, Vietnam been making soy sauce since its founding more than 400 years ago. In the past, every local household stored several jars of soy sauce to use all year round. Today, soy sauce is made not only for villagers's own use, but to sell outside the village. <br />
The soy sauce is made from glutinous rice, salt, soybeans, and water. The sauce is more delicious if it is made with rain water. The rice should be ‘Nep cai hoa vang’, a special variety of sticky rice of high quality and special flavor grown mainly in the northern delta and midland provinces.<br />
Cooked glutinous rice is fermented for several days in an incubation chamber. After 6 days, the rice koji, resembling soft green-lentil cake, is moved to a salt tank. It is sold in big supermarkets in provinces and cities nationwide and is exported to other Asian countries.
    DJI_0049.jpg
  • Ban village, Hung Yen province, Vietnam been making soy sauce since its founding more than 400 years ago. In the past, every local household stored several jars of soy sauce to use all year round. Today, soy sauce is made not only for villagers's own use, but to sell outside the village. <br />
The soy sauce is made from glutinous rice, salt, soybeans, and water. The sauce is more delicious if it is made with rain water. The rice should be ‘Nep cai hoa vang’, a special variety of sticky rice of high quality and special flavor grown mainly in the northern delta and midland provinces.<br />
Cooked glutinous rice is fermented for several days in an incubation chamber. After 6 days, the rice koji, resembling soft green-lentil cake, is moved to a salt tank. It is sold in big supermarkets in provinces and cities nationwide and is exported to other Asian countries.
    DJI_0016-1.jpg
  • Ban village, Hung Yen province, Vietnam been making soy sauce since its founding more than 400 years ago. In the past, every local household stored several jars of soy sauce to use all year round. Today, soy sauce is made not only for villagers's own use, but to sell outside the village. <br />
The soy sauce is made from glutinous rice, salt, soybeans, and water. The sauce is more delicious if it is made with rain water. The rice should be ‘Nep cai hoa vang’, a special variety of sticky rice of high quality and special flavor grown mainly in the northern delta and midland provinces.<br />
Cooked glutinous rice is fermented for several days in an incubation chamber. After 6 days, the rice koji, resembling soft green-lentil cake, is moved to a salt tank. It is sold in big supermarkets in provinces and cities nationwide and is exported to other Asian countries.
    DJI_0985.jpg
  • Ban village, Hung Yen province, Vietnam been making soy sauce since its founding more than 400 years ago. In the past, every local household stored several jars of soy sauce to use all year round. Today, soy sauce is made not only for villagers's own use, but to sell outside the village. <br />
The soy sauce is made from glutinous rice, salt, soybeans, and water. The sauce is more delicious if it is made with rain water. The rice should be ‘Nep cai hoa vang’, a special variety of sticky rice of high quality and special flavor grown mainly in the northern delta and midland provinces.<br />
Cooked glutinous rice is fermented for several days in an incubation chamber. After 6 days, the rice koji, resembling soft green-lentil cake, is moved to a salt tank. It is sold in big supermarkets in provinces and cities nationwide and is exported to other Asian countries.
    DJI_0983.jpg
  • Ban village, Hung Yen province, Vietnam been making soy sauce since its founding more than 400 years ago. In the past, every local household stored several jars of soy sauce to use all year round. Today, soy sauce is made not only for villagers's own use, but to sell outside the village. <br />
The soy sauce is made from glutinous rice, salt, soybeans, and water. The sauce is more delicious if it is made with rain water. The rice should be ‘Nep cai hoa vang’, a special variety of sticky rice of high quality and special flavor grown mainly in the northern delta and midland provinces.<br />
Cooked glutinous rice is fermented for several days in an incubation chamber. After 6 days, the rice koji, resembling soft green-lentil cake, is moved to a salt tank. It is sold in big supermarkets in provinces and cities nationwide and is exported to other Asian countries.
    DJI_0956.jpg
  • Ban village, Hung Yen province, Vietnam been making soy sauce since its founding more than 400 years ago. In the past, every local household stored several jars of soy sauce to use all year round. Today, soy sauce is made not only for villagers's own use, but to sell outside the village. <br />
The soy sauce is made from glutinous rice, salt, soybeans, and water. The sauce is more delicious if it is made with rain water. The rice should be ‘Nep cai hoa vang’, a special variety of sticky rice of high quality and special flavor grown mainly in the northern delta and midland provinces.<br />
Cooked glutinous rice is fermented for several days in an incubation chamber. After 6 days, the rice koji, resembling soft green-lentil cake, is moved to a salt tank. It is sold in big supermarkets in provinces and cities nationwide and is exported to other Asian countries.
    DJI_0082.jpg
  • Ban village, Hung Yen province, Vietnam been making soy sauce since its founding more than 400 years ago. In the past, every local household stored several jars of soy sauce to use all year round. Today, soy sauce is made not only for villagers's own use, but to sell outside the village. <br />
The soy sauce is made from glutinous rice, salt, soybeans, and water. The sauce is more delicious if it is made with rain water. The rice should be ‘Nep cai hoa vang’, a special variety of sticky rice of high quality and special flavor grown mainly in the northern delta and midland provinces.<br />
Cooked glutinous rice is fermented for several days in an incubation chamber. After 6 days, the rice koji, resembling soft green-lentil cake, is moved to a salt tank. It is sold in big supermarkets in provinces and cities nationwide and is exported to other Asian countries.
    DJI_0924.jpg
  • Ban village, Hung Yen province, Vietnam been making soy sauce since its founding more than 400 years ago. In the past, every local household stored several jars of soy sauce to use all year round. Today, soy sauce is made not only for villagers's own use, but to sell outside the village. <br />
The soy sauce is made from glutinous rice, salt, soybeans, and water. The sauce is more delicious if it is made with rain water. The rice should be ‘Nep cai hoa vang’, a special variety of sticky rice of high quality and special flavor grown mainly in the northern delta and midland provinces.<br />
Cooked glutinous rice is fermented for several days in an incubation chamber. After 6 days, the rice koji, resembling soft green-lentil cake, is moved to a salt tank. It is sold in big supermarkets in provinces and cities nationwide and is exported to other Asian countries.
    DJI_0951-2.jpg
  • Ban village, Hung Yen province, Vietnam been making soy sauce since its founding more than 400 years ago. In the past, every local household stored several jars of soy sauce to use all year round. Today, soy sauce is made not only for villagers's own use, but to sell outside the village. <br />
The soy sauce is made from glutinous rice, salt, soybeans, and water. The sauce is more delicious if it is made with rain water. The rice should be ‘Nep cai hoa vang’, a special variety of sticky rice of high quality and special flavor grown mainly in the northern delta and midland provinces.<br />
Cooked glutinous rice is fermented for several days in an incubation chamber. After 6 days, the rice koji, resembling soft green-lentil cake, is moved to a salt tank. It is sold in big supermarkets in provinces and cities nationwide and is exported to other Asian countries.
    DJI_0062.jpg
  • Ban village, Hung Yen province, Vietnam been making soy sauce since its founding more than 400 years ago. In the past, every local household stored several jars of soy sauce to use all year round. Today, soy sauce is made not only for villagers's own use, but to sell outside the village. <br />
The soy sauce is made from glutinous rice, salt, soybeans, and water. The sauce is more delicious if it is made with rain water. The rice should be ‘Nep cai hoa vang’, a special variety of sticky rice of high quality and special flavor grown mainly in the northern delta and midland provinces.<br />
Cooked glutinous rice is fermented for several days in an incubation chamber. After 6 days, the rice koji, resembling soft green-lentil cake, is moved to a salt tank. It is sold in big supermarkets in provinces and cities nationwide and is exported to other Asian countries.
    DJI_0963.jpg
  • Ban village, Hung Yen province, Vietnam been making soy sauce since its founding more than 400 years ago. In the past, every local household stored several jars of soy sauce to use all year round. Today, soy sauce is made not only for villagers's own use, but to sell outside the village. <br />
The soy sauce is made from glutinous rice, salt, soybeans, and water. The sauce is more delicious if it is made with rain water. The rice should be ‘Nep cai hoa vang’, a special variety of sticky rice of high quality and special flavor grown mainly in the northern delta and midland provinces.<br />
Cooked glutinous rice is fermented for several days in an incubation chamber. After 6 days, the rice koji, resembling soft green-lentil cake, is moved to a salt tank. It is sold in big supermarkets in provinces and cities nationwide and is exported to other Asian countries.
    DJI_0066.jpg
  • Ban village, Hung Yen province, Vietnam been making soy sauce since its founding more than 400 years ago. In the past, every local household stored several jars of soy sauce to use all year round. Today, soy sauce is made not only for villagers's own use, but to sell outside the village. <br />
The soy sauce is made from glutinous rice, salt, soybeans, and water. The sauce is more delicious if it is made with rain water. The rice should be ‘Nep cai hoa vang’, a special variety of sticky rice of high quality and special flavor grown mainly in the northern delta and midland provinces.<br />
Cooked glutinous rice is fermented for several days in an incubation chamber. After 6 days, the rice koji, resembling soft green-lentil cake, is moved to a salt tank. It is sold in big supermarkets in provinces and cities nationwide and is exported to other Asian countries.
    DJI_0035.jpg
  • The colorful canopies of market stalls at a centuries old fish festival resemble beach towels from above in this vibrant scene from Bogura, Bangladesh. This ancient fish fair, on the banks of the Ichhamati River, has been held for more than 400 years. It is only held for one day, and people travel from all over the country to experience it. One of the main attractions is the sheer variety of fish on offer. It also serves as a meeting place for all religions, tribes and faiths. The economic importance can't be underestimated either; the lower classes benefit greatly from the sales they make.
    DJI_0647-4.jpg
  • Farmers grow their crops on long, thin vegetable gardens which float on a river. Each strip of land is between 200ft and 300ft long, and farmers cultivate up to 300 types of vegetable, navigating the channels between them by boat.<br />
The gardens rise and fall with the swelling waters of nearby rivers, which restrict the time that crops can be grown and make land a precious commodity for local residents. The area in Pirojpur, Bangladesh covering 400 hectares, shows the extraordinary array of crops include beans, beet, pumpkins, okra, aubergine, cucumber, red amaranths, gourds, turnip, cauliflowers, turmeric and chilies.
    DJI_0977-1.jpg
  • Vietnamese workers sits surrounded by thousands of incense sticks in Quang Phu Cau, a village in Hanoi, Vietnam, where the sticks have been traditionally made for hundreds of years. Incense plays an important role in the spiritual lives of Vietnamese people. People use incense in all worship activities. The bamboo bundles are arranged on the ground on sunny days so as to dry them. To make the incense sticks the bamboo is first split in two, cleaned and dusted and then a third of the stick is coloured red, purple or yellow. To dry them the sticks are laid out on the ground or road-side for about one day. After they have dried, the sticks are collected and put into bunches of about ten and these are fastened together. They are then sold around the provinces. Incense workers sits surrounded by thousands of incense sticks in Quang Phu Cau, Hanoi, Vietnam. Incense workers sits surrounded by thousands of incense sticks in Quang Phu Cau, Hanoi, Vietnam.
    _ON_9634.jpg
  • Farmers grow their crops on long, thin vegetable gardens which float on a river. Each strip of land is between 200ft and 300ft long, and farmers cultivate up to 300 types of vegetable, navigating the channels between them by boat.<br />
The gardens rise and fall with the swelling waters of nearby rivers, which restrict the time that crops can be grown and make land a precious commodity for local residents. The area in Pirojpur, Bangladesh covering 400 hectares, shows the extraordinary array of crops include beans, beet, pumpkins, okra, aubergine, cucumber, red amaranths, gourds, turnip, cauliflowers, turmeric and chilies.
    DJI_0114.jpg
  • Farmers grow their crops on long, thin vegetable gardens which float on a river. Each strip of land is between 200ft and 300ft long, and farmers cultivate up to 300 types of vegetable, navigating the channels between them by boat.<br />
The gardens rise and fall with the swelling waters of nearby rivers, which restrict the time that crops can be grown and make land a precious commodity for local residents. The area in Pirojpur, Bangladesh covering 400 hectares, shows the extraordinary array of crops include beans, beet, pumpkins, okra, aubergine, cucumber, red amaranths, gourds, turnip, cauliflowers, turmeric and chilies.
    DJI_0915-1.jpg
  • Farmers grow their crops on long, thin vegetable gardens which float on a river. Each strip of land is between 200ft and 300ft long, and farmers cultivate up to 300 types of vegetable, navigating the channels between them by boat.<br />
The gardens rise and fall with the swelling waters of nearby rivers, which restrict the time that crops can be grown and make land a precious commodity for local residents. The area in Pirojpur, Bangladesh covering 400 hectares, shows the extraordinary array of crops include beans, beet, pumpkins, okra, aubergine, cucumber, red amaranths, gourds, turnip, cauliflowers, turmeric and chilies.
    DJI_0863-1.jpg
  • Vietnamese workers sits surrounded by thousands of incense sticks in Quang Phu Cau, a village in Hanoi, Vietnam, where the sticks have been traditionally made for hundreds of years. Incense plays an important role in the spiritual lives of Vietnamese people. People use incense in all worship activities. The bamboo bundles are arranged on the ground on sunny days so as to dry them. To make the incense sticks the bamboo is first split in two, cleaned and dusted and then a third of the stick is coloured red, purple or yellow. To dry them the sticks are laid out on the ground or road-side for about one day. After they have dried, the sticks are collected and put into bunches of about ten and these are fastened together. They are then sold around the provinces. Incense workers sits surrounded by thousands of incense sticks in Quang Phu Cau, Hanoi, Vietnam. Incense workers sits surrounded by thousands of incense sticks in Quang Phu Cau, Hanoi, Vietnam.
    _ON_9833.jpg
  • Vietnamese workers sits surrounded by thousands of incense sticks in Quang Phu Cau, a village in Hanoi, Vietnam, where the sticks have been traditionally made for hundreds of years. Incense plays an important role in the spiritual lives of Vietnamese people. People use incense in all worship activities. The bamboo bundles are arranged on the ground on sunny days so as to dry them. To make the incense sticks the bamboo is first split in two, cleaned and dusted and then a third of the stick is coloured red, purple or yellow. To dry them the sticks are laid out on the ground or road-side for about one day. After they have dried, the sticks are collected and put into bunches of about ten and these are fastened together. They are then sold around the provinces. Incense workers sits surrounded by thousands of incense sticks in Quang Phu Cau, Hanoi, Vietnam. Incense workers sits surrounded by thousands of incense sticks in Quang Phu Cau, Hanoi, Vietnam.
    _ON_9625-1.jpg
  • default Vietnamese workers sits surrounded by thousands of incense sticks in Quang Phu Cau, a village in Hanoi, Vietnam, where the sticks have been traditionally made for hundreds of years. Incense plays an important role in the spiritual lives of Vietnamese people. People use incense in all worship activities. The bamboo bundles are arranged on the ground on sunny days so as to dry them. To make the incense sticks the bamboo is first split in two, cleaned and dusted and then a third of the stick is coloured red, purple or yellow. To dry them the sticks are laid out on the ground or road-side for about one day. After they have dried, the sticks are collected and put into bunches of about ten and these are fastened together. They are then sold around the provinces. Incense workers sits surrounded by thousands of incense sticks in Quang Phu Cau, Hanoi, Vietnam. Incense workers sits surrounded by thousands of incense sticks in Quang Phu Cau, Hanoi, Vietnam.
    DJI_0818-1.jpg
  • Vietnamese workers sits surrounded by thousands of incense sticks in Quang Phu Cau, a village in Hanoi, Vietnam, where the sticks have been traditionally made for hundreds of years. Incense plays an important role in the spiritual lives of Vietnamese people. People use incense in all worship activities. The bamboo bundles are arranged on the ground on sunny days so as to dry them. To make the incense sticks the bamboo is first split in two, cleaned and dusted and then a third of the stick is coloured red, purple or yellow. To dry them the sticks are laid out on the ground or road-side for about one day. After they have dried, the sticks are collected and put into bunches of about ten and these are fastened together. They are then sold around the provinces. Incense workers sits surrounded by thousands of incense sticks in Quang Phu Cau, Hanoi, Vietnam. Incense workers sits surrounded by thousands of incense sticks in Quang Phu Cau, Hanoi, Vietnam.
    DJI_0697.jpg
  • The colorful canopies of market stalls at a centuries old fish festival resemble beach towels from above in this vibrant scene from Bogura, Bangladesh. This ancient fish fair, on the banks of the Ichhamati River, has been held for more than 400 years. It is only held for one day, and people travel from all over the country to experience it. One of the main attractions is the sheer variety of fish on offer. It also serves as a meeting place for all religions, tribes and faiths. The economic importance can't be underestimated either; the lower classes benefit greatly from the sales they make.
    DJI_0732-2.jpg
  • The colorful canopies of market stalls at a centuries old fish festival resemble beach towels from above in this vibrant scene from Bogura, Bangladesh. This ancient fish fair, on the banks of the Ichhamati River, has been held for more than 400 years. It is only held for one day, and people travel from all over the country to experience it. One of the main attractions is the sheer variety of fish on offer. It also serves as a meeting place for all religions, tribes and faiths. The economic importance can't be underestimated either; the lower classes benefit greatly from the sales they make.
    DJI_0626.jpg
  • Vietnamese workers sits surrounded by thousands of incense sticks in Quang Phu Cau, a village in Hanoi, Vietnam, where the sticks have been traditionally made for hundreds of years. Incense plays an important role in the spiritual lives of Vietnamese people. People use incense in all worship activities. The bamboo bundles are arranged on the ground on sunny days so as to dry them. To make the incense sticks the bamboo is first split in two, cleaned and dusted and then a third of the stick is coloured red, purple or yellow. To dry them the sticks are laid out on the ground or road-side for about one day. After they have dried, the sticks are collected and put into bunches of about ten and these are fastened together. They are then sold around the provinces. Incense workers sits surrounded by thousands of incense sticks in Quang Phu Cau, Hanoi, Vietnam.
    DJI_0725-1.jpg
  • Farmers grow their crops on long, thin vegetable gardens which float on a river. Each strip of land is between 200ft and 300ft long, and farmers cultivate up to 300 types of vegetable, navigating the channels between them by boat.<br />
The gardens rise and fall with the swelling waters of nearby rivers, which restrict the time that crops can be grown and make land a precious commodity for local residents. The area in Pirojpur, Bangladesh covering 400 hectares, shows the extraordinary array of crops include beans, beet, pumpkins, okra, aubergine, cucumber, red amaranths, gourds, turnip, cauliflowers, turmeric and chilies.
    DJI_0127-1.jpg
  • Farmers grow their crops on long, thin vegetable gardens which float on a river. Each strip of land is between 200ft and 300ft long, and farmers cultivate up to 300 types of vegetable, navigating the channels between them by boat.<br />
The gardens rise and fall with the swelling waters of nearby rivers, which restrict the time that crops can be grown and make land a precious commodity for local residents. The area in Pirojpur, Bangladesh covering 400 hectares, shows the extraordinary array of crops include beans, beet, pumpkins, okra, aubergine, cucumber, red amaranths, gourds, turnip, cauliflowers, turmeric and chilies.
    DJI_0060-1.jpg
  • Farmers grow their crops on long, thin vegetable gardens which float on a river. Each strip of land is between 200ft and 300ft long, and farmers cultivate up to 300 types of vegetable, navigating the channels between them by boat.<br />
The gardens rise and fall with the swelling waters of nearby rivers, which restrict the time that crops can be grown and make land a precious commodity for local residents. The area in Pirojpur, Bangladesh covering 400 hectares, shows the extraordinary array of crops include beans, beet, pumpkins, okra, aubergine, cucumber, red amaranths, gourds, turnip, cauliflowers, turmeric and chilies.
    DJI_0719.jpg
  • Farmers grow their crops on long, thin vegetable gardens which float on a river. Each strip of land is between 200ft and 300ft long, and farmers cultivate up to 300 types of vegetable, navigating the channels between them by boat.<br />
The gardens rise and fall with the swelling waters of nearby rivers, which restrict the time that crops can be grown and make land a precious commodity for local residents. The area in Pirojpur, Bangladesh covering 400 hectares, shows the extraordinary array of crops include beans, beet, pumpkins, okra, aubergine, cucumber, red amaranths, gourds, turnip, cauliflowers, turmeric and chilies.
    DJI_0667.jpg
  • Vietnamese workers sits surrounded by thousands of incense sticks in Quang Phu Cau, a village in Hanoi, Vietnam, where the sticks have been traditionally made for hundreds of years. Incense plays an important role in the spiritual lives of Vietnamese people. People use incense in all worship activities. The bamboo bundles are arranged on the ground on sunny days so as to dry them. To make the incense sticks the bamboo is first split in two, cleaned and dusted and then a third of the stick is coloured red, purple or yellow. To dry them the sticks are laid out on the ground or road-side for about one day. After they have dried, the sticks are collected and put into bunches of about ten and these are fastened together. They are then sold around the provinces. Incense workers sits surrounded by thousands of incense sticks in Quang Phu Cau, Hanoi, Vietnam. Incense workers sits surrounded by thousands of incense sticks in Quang Phu Cau, Hanoi, Vietnam.
    _ON_9770.jpg
  • Vietnamese workers sits surrounded by thousands of incense sticks in Quang Phu Cau, a village in Hanoi, Vietnam, where the sticks have been traditionally made for hundreds of years. Incense plays an important role in the spiritual lives of Vietnamese people. People use incense in all worship activities. The bamboo bundles are arranged on the ground on sunny days so as to dry them. To make the incense sticks the bamboo is first split in two, cleaned and dusted and then a third of the stick is coloured red, purple or yellow. To dry them the sticks are laid out on the ground or road-side for about one day. After they have dried, the sticks are collected and put into bunches of about ten and these are fastened together. They are then sold around the provinces. Incense workers sits surrounded by thousands of incense sticks in Quang Phu Cau, Hanoi, Vietnam. Incense workers sits surrounded by thousands of incense sticks in Quang Phu Cau, Hanoi, Vietnam.
    _ON_9642.jpg
  • Vietnamese workers sits surrounded by thousands of incense sticks in Quang Phu Cau, a village in Hanoi, Vietnam, where the sticks have been traditionally made for hundreds of years. Incense plays an important role in the spiritual lives of Vietnamese people. People use incense in all worship activities. The bamboo bundles are arranged on the ground on sunny days so as to dry them. To make the incense sticks the bamboo is first split in two, cleaned and dusted and then a third of the stick is coloured red, purple or yellow. To dry them the sticks are laid out on the ground or road-side for about one day. After they have dried, the sticks are collected and put into bunches of about ten and these are fastened together. They are then sold around the provinces. Incense workers sits surrounded by thousands of incense sticks in Quang Phu Cau, Hanoi, Vietnam. Incense workers sits surrounded by thousands of incense sticks in Quang Phu Cau, Hanoi, Vietnam.
    DJI_0707-1.jpg
  • The colorful canopies of market stalls at a centuries old fish festival resemble beach towels from above in this vibrant scene from Bogura, Bangladesh. This ancient fish fair, on the banks of the Ichhamati River, has been held for more than 400 years. It is only held for one day, and people travel from all over the country to experience it. One of the main attractions is the sheer variety of fish on offer. It also serves as a meeting place for all religions, tribes and faiths. The economic importance can't be underestimated either; the lower classes benefit greatly from the sales they make.
    DJI_0709-2.jpg
  • The colorful canopies of market stalls at a centuries old fish festival resemble beach towels from above in this vibrant scene from Bogura, Bangladesh. This ancient fish fair, on the banks of the Ichhamati River, has been held for more than 400 years. It is only held for one day, and people travel from all over the country to experience it. One of the main attractions is the sheer variety of fish on offer. It also serves as a meeting place for all religions, tribes and faiths. The economic importance can't be underestimated either; the lower classes benefit greatly from the sales they make.
    DJI_0700-3.jpg
  • The colorful canopies of market stalls at a centuries old fish festival resemble beach towels from above in this vibrant scene from Bogura, Bangladesh. This ancient fish fair, on the banks of the Ichhamati River, has been held for more than 400 years. It is only held for one day, and people travel from all over the country to experience it. One of the main attractions is the sheer variety of fish on offer. It also serves as a meeting place for all religions, tribes and faiths. The economic importance can't be underestimated either; the lower classes benefit greatly from the sales they make.
    DJI_0694.jpg
  • The colorful canopies of market stalls at a centuries old fish festival resemble beach towels from above in this vibrant scene from Bogura, Bangladesh. This ancient fish fair, on the banks of the Ichhamati River, has been held for more than 400 years. It is only held for one day, and people travel from all over the country to experience it. One of the main attractions is the sheer variety of fish on offer. It also serves as a meeting place for all religions, tribes and faiths. The economic importance can't be underestimated either; the lower classes benefit greatly from the sales they make.
    DJI_0605-1.jpg
  • Farmers grow their crops on long, thin vegetable gardens which float on a river. Each strip of land is between 200ft and 300ft long, and farmers cultivate up to 300 types of vegetable, navigating the channels between them by boat.<br />
The gardens rise and fall with the swelling waters of nearby rivers, which restrict the time that crops can be grown and make land a precious commodity for local residents. The area in Pirojpur, Bangladesh covering 400 hectares, shows the extraordinary array of crops include beans, beet, pumpkins, okra, aubergine, cucumber, red amaranths, gourds, turnip, cauliflowers, turmeric and chilies.
    DJI_0124-3.jpg
  • Farmers grow their crops on long, thin vegetable gardens which float on a river. Each strip of land is between 200ft and 300ft long, and farmers cultivate up to 300 types of vegetable, navigating the channels between them by boat.<br />
The gardens rise and fall with the swelling waters of nearby rivers, which restrict the time that crops can be grown and make land a precious commodity for local residents. The area in Pirojpur, Bangladesh covering 400 hectares, shows the extraordinary array of crops include beans, beet, pumpkins, okra, aubergine, cucumber, red amaranths, gourds, turnip, cauliflowers, turmeric and chilies.
    DJI_0120.jpg
  • Farmers grow their crops on long, thin vegetable gardens which float on a river. Each strip of land is between 200ft and 300ft long, and farmers cultivate up to 300 types of vegetable, navigating the channels between them by boat.<br />
The gardens rise and fall with the swelling waters of nearby rivers, which restrict the time that crops can be grown and make land a precious commodity for local residents. The area in Pirojpur, Bangladesh covering 400 hectares, shows the extraordinary array of crops include beans, beet, pumpkins, okra, aubergine, cucumber, red amaranths, gourds, turnip, cauliflowers, turmeric and chilies.
    DJI_0099-1.jpg
  • Farmers grow their crops on long, thin vegetable gardens which float on a river. Each strip of land is between 200ft and 300ft long, and farmers cultivate up to 300 types of vegetable, navigating the channels between them by boat.<br />
The gardens rise and fall with the swelling waters of nearby rivers, which restrict the time that crops can be grown and make land a precious commodity for local residents. The area in Pirojpur, Bangladesh covering 400 hectares, shows the extraordinary array of crops include beans, beet, pumpkins, okra, aubergine, cucumber, red amaranths, gourds, turnip, cauliflowers, turmeric and chilies.
    DJI_0068-1.jpg
  • Farmers grow their crops on long, thin vegetable gardens which float on a river. Each strip of land is between 200ft and 300ft long, and farmers cultivate up to 300 types of vegetable, navigating the channels between them by boat.<br />
The gardens rise and fall with the swelling waters of nearby rivers, which restrict the time that crops can be grown and make land a precious commodity for local residents. The area in Pirojpur, Bangladesh covering 400 hectares, shows the extraordinary array of crops include beans, beet, pumpkins, okra, aubergine, cucumber, red amaranths, gourds, turnip, cauliflowers, turmeric and chilies.
    DJI_0057-1.jpg
  • Farmers grow their crops on long, thin vegetable gardens which float on a river. Each strip of land is between 200ft and 300ft long, and farmers cultivate up to 300 types of vegetable, navigating the channels between them by boat.<br />
The gardens rise and fall with the swelling waters of nearby rivers, which restrict the time that crops can be grown and make land a precious commodity for local residents. The area in Pirojpur, Bangladesh covering 400 hectares, shows the extraordinary array of crops include beans, beet, pumpkins, okra, aubergine, cucumber, red amaranths, gourds, turnip, cauliflowers, turmeric and chilies.
    DJI_0049-1.jpg
  • Farmers grow their crops on long, thin vegetable gardens which float on a river. Each strip of land is between 200ft and 300ft long, and farmers cultivate up to 300 types of vegetable, navigating the channels between them by boat.<br />
The gardens rise and fall with the swelling waters of nearby rivers, which restrict the time that crops can be grown and make land a precious commodity for local residents. The area in Pirojpur, Bangladesh covering 400 hectares, shows the extraordinary array of crops include beans, beet, pumpkins, okra, aubergine, cucumber, red amaranths, gourds, turnip, cauliflowers, turmeric and chilies.
    DJI_0039-1.jpg
  • Farmers grow their crops on long, thin vegetable gardens which float on a river. Each strip of land is between 200ft and 300ft long, and farmers cultivate up to 300 types of vegetable, navigating the channels between them by boat.<br />
The gardens rise and fall with the swelling waters of nearby rivers, which restrict the time that crops can be grown and make land a precious commodity for local residents. The area in Pirojpur, Bangladesh covering 400 hectares, shows the extraordinary array of crops include beans, beet, pumpkins, okra, aubergine, cucumber, red amaranths, gourds, turnip, cauliflowers, turmeric and chilies.
    DJI_0023.JPEG
  • Farmers grow their crops on long, thin vegetable gardens which float on a river. Each strip of land is between 200ft and 300ft long, and farmers cultivate up to 300 types of vegetable, navigating the channels between them by boat.<br />
The gardens rise and fall with the swelling waters of nearby rivers, which restrict the time that crops can be grown and make land a precious commodity for local residents. The area in Pirojpur, Bangladesh covering 400 hectares, shows the extraordinary array of crops include beans, beet, pumpkins, okra, aubergine, cucumber, red amaranths, gourds, turnip, cauliflowers, turmeric and chilies.
    DJI_0006-2.jpg
  • Farmers grow their crops on long, thin vegetable gardens which float on a river. Each strip of land is between 200ft and 300ft long, and farmers cultivate up to 300 types of vegetable, navigating the channels between them by boat.<br />
The gardens rise and fall with the swelling waters of nearby rivers, which restrict the time that crops can be grown and make land a precious commodity for local residents. The area in Pirojpur, Bangladesh covering 400 hectares, shows the extraordinary array of crops include beans, beet, pumpkins, okra, aubergine, cucumber, red amaranths, gourds, turnip, cauliflowers, turmeric and chilies.
    DJI_0951-1.jpg
  • Farmers grow their crops on long, thin vegetable gardens which float on a river. Each strip of land is between 200ft and 300ft long, and farmers cultivate up to 300 types of vegetable, navigating the channels between them by boat.<br />
The gardens rise and fall with the swelling waters of nearby rivers, which restrict the time that crops can be grown and make land a precious commodity for local residents. The area in Pirojpur, Bangladesh covering 400 hectares, shows the extraordinary array of crops include beans, beet, pumpkins, okra, aubergine, cucumber, red amaranths, gourds, turnip, cauliflowers, turmeric and chilies.
    DJI_0930.jpg
  • Farmers grow their crops on long, thin vegetable gardens which float on a river. Each strip of land is between 200ft and 300ft long, and farmers cultivate up to 300 types of vegetable, navigating the channels between them by boat.<br />
The gardens rise and fall with the swelling waters of nearby rivers, which restrict the time that crops can be grown and make land a precious commodity for local residents. The area in Pirojpur, Bangladesh covering 400 hectares, shows the extraordinary array of crops include beans, beet, pumpkins, okra, aubergine, cucumber, red amaranths, gourds, turnip, cauliflowers, turmeric and chilies.
    DJI_0892-1.jpg
  • Farmers grow their crops on long, thin vegetable gardens which float on a river. Each strip of land is between 200ft and 300ft long, and farmers cultivate up to 300 types of vegetable, navigating the channels between them by boat.<br />
The gardens rise and fall with the swelling waters of nearby rivers, which restrict the time that crops can be grown and make land a precious commodity for local residents. The area in Pirojpur, Bangladesh covering 400 hectares, shows the extraordinary array of crops include beans, beet, pumpkins, okra, aubergine, cucumber, red amaranths, gourds, turnip, cauliflowers, turmeric and chilies.
    DJI_0844.jpg
  • Farmers grow their crops on long, thin vegetable gardens which float on a river. Each strip of land is between 200ft and 300ft long, and farmers cultivate up to 300 types of vegetable, navigating the channels between them by boat.<br />
The gardens rise and fall with the swelling waters of nearby rivers, which restrict the time that crops can be grown and make land a precious commodity for local residents. The area in Pirojpur, Bangladesh covering 400 hectares, shows the extraordinary array of crops include beans, beet, pumpkins, okra, aubergine, cucumber, red amaranths, gourds, turnip, cauliflowers, turmeric and chilies.
    DJI_0833-3.jpg
  • Farmers grow their crops on long, thin vegetable gardens which float on a river. Each strip of land is between 200ft and 300ft long, and farmers cultivate up to 300 types of vegetable, navigating the channels between them by boat.<br />
The gardens rise and fall with the swelling waters of nearby rivers, which restrict the time that crops can be grown and make land a precious commodity for local residents. The area in Pirojpur, Bangladesh covering 400 hectares, shows the extraordinary array of crops include beans, beet, pumpkins, okra, aubergine, cucumber, red amaranths, gourds, turnip, cauliflowers, turmeric and chilies.
    DJI_0754.jpg
  • Farmers grow their crops on long, thin vegetable gardens which float on a river. Each strip of land is between 200ft and 300ft long, and farmers cultivate up to 300 types of vegetable, navigating the channels between them by boat.<br />
The gardens rise and fall with the swelling waters of nearby rivers, which restrict the time that crops can be grown and make land a precious commodity for local residents. The area in Pirojpur, Bangladesh covering 400 hectares, shows the extraordinary array of crops include beans, beet, pumpkins, okra, aubergine, cucumber, red amaranths, gourds, turnip, cauliflowers, turmeric and chilies.
    DJI_0780.jpg
  • Vietnamese workers sits surrounded by thousands of incense sticks in Quang Phu Cau, a village in Hanoi, Vietnam, where the sticks have been traditionally made for hundreds of years. Incense plays an important role in the spiritual lives of Vietnamese people. People use incense in all worship activities. The bamboo bundles are arranged on the ground on sunny days so as to dry them. To make the incense sticks the bamboo is first split in two, cleaned and dusted and then a third of the stick is coloured red, purple or yellow. To dry them the sticks are laid out on the ground or road-side for about one day. After they have dried, the sticks are collected and put into bunches of about ten and these are fastened together. They are then sold around the provinces. Incense workers sits surrounded by thousands of incense sticks in Quang Phu Cau, Hanoi, Vietnam. Incense workers sits surrounded by thousands of incense sticks in Quang Phu Cau, Hanoi, Vietnam.
    DJI_0873.jpg
  • Vietnamese workers sits surrounded by thousands of incense sticks in Quang Phu Cau, a village in Hanoi, Vietnam, where the sticks have been traditionally made for hundreds of years. Incense plays an important role in the spiritual lives of Vietnamese people. People use incense in all worship activities. The bamboo bundles are arranged on the ground on sunny days so as to dry them. To make the incense sticks the bamboo is first split in two, cleaned and dusted and then a third of the stick is coloured red, purple or yellow. To dry them the sticks are laid out on the ground or road-side for about one day. After they have dried, the sticks are collected and put into bunches of about ten and these are fastened together. They are then sold around the provinces. Incense workers sits surrounded by thousands of incense sticks in Quang Phu Cau, Hanoi, Vietnam. Incense workers sits surrounded by thousands of incense sticks in Quang Phu Cau, Hanoi, Vietnam.
    DJI_0858.jpg
  • Vietnamese workers sits surrounded by thousands of incense sticks in Quang Phu Cau, a village in Hanoi, Vietnam, where the sticks have been traditionally made for hundreds of years. Incense plays an important role in the spiritual lives of Vietnamese people. People use incense in all worship activities. The bamboo bundles are arranged on the ground on sunny days so as to dry them. To make the incense sticks the bamboo is first split in two, cleaned and dusted and then a third of the stick is coloured red, purple or yellow. To dry them the sticks are laid out on the ground or road-side for about one day. After they have dried, the sticks are collected and put into bunches of about ten and these are fastened together. They are then sold around the provinces. Incense workers sits surrounded by thousands of incense sticks in Quang Phu Cau, Hanoi, Vietnam. Incense workers sits surrounded by thousands of incense sticks in Quang Phu Cau, Hanoi, Vietnam.
    _ON_9923.jpg
  • Vietnamese workers sits surrounded by thousands of incense sticks in Quang Phu Cau, a village in Hanoi, Vietnam, where the sticks have been traditionally made for hundreds of years. Incense plays an important role in the spiritual lives of Vietnamese people. People use incense in all worship activities. The bamboo bundles are arranged on the ground on sunny days so as to dry them. To make the incense sticks the bamboo is first split in two, cleaned and dusted and then a third of the stick is coloured red, purple or yellow. To dry them the sticks are laid out on the ground or road-side for about one day. After they have dried, the sticks are collected and put into bunches of about ten and these are fastened together. They are then sold around the provinces. Incense workers sits surrounded by thousands of incense sticks in Quang Phu Cau, Hanoi, Vietnam. Incense workers sits surrounded by thousands of incense sticks in Quang Phu Cau, Hanoi, Vietnam.
    DJI_0722.jpg
  • Vietnamese workers sits surrounded by thousands of incense sticks in Quang Phu Cau, a village in Hanoi, Vietnam, where the sticks have been traditionally made for hundreds of years. Incense plays an important role in the spiritual lives of Vietnamese people. People use incense in all worship activities. The bamboo bundles are arranged on the ground on sunny days so as to dry them. To make the incense sticks the bamboo is first split in two, cleaned and dusted and then a third of the stick is coloured red, purple or yellow. To dry them the sticks are laid out on the ground or road-side for about one day. After they have dried, the sticks are collected and put into bunches of about ten and these are fastened together. They are then sold around the provinces. Incense workers sits surrounded by thousands of incense sticks in Quang Phu Cau, Hanoi, Vietnam. Incense workers sits surrounded by thousands of incense sticks in Quang Phu Cau, Hanoi, Vietnam.
    _ON_9894.jpg
  • Vietnamese workers sits surrounded by thousands of incense sticks in Quang Phu Cau, a village in Hanoi, Vietnam, where the sticks have been traditionally made for hundreds of years. Incense plays an important role in the spiritual lives of Vietnamese people. People use incense in all worship activities. The bamboo bundles are arranged on the ground on sunny days so as to dry them. To make the incense sticks the bamboo is first split in two, cleaned and dusted and then a third of the stick is coloured red, purple or yellow. To dry them the sticks are laid out on the ground or road-side for about one day. After they have dried, the sticks are collected and put into bunches of about ten and these are fastened together. They are then sold around the provinces. Incense workers sits surrounded by thousands of incense sticks in Quang Phu Cau, Hanoi, Vietnam. Incense workers sits surrounded by thousands of incense sticks in Quang Phu Cau, Hanoi, Vietnam.
    _ON_9842.jpg
  • Vietnamese workers sits surrounded by thousands of incense sticks in Quang Phu Cau, a village in Hanoi, Vietnam, where the sticks have been traditionally made for hundreds of years. Incense plays an important role in the spiritual lives of Vietnamese people. People use incense in all worship activities. The bamboo bundles are arranged on the ground on sunny days so as to dry them. To make the incense sticks the bamboo is first split in two, cleaned and dusted and then a third of the stick is coloured red, purple or yellow. To dry them the sticks are laid out on the ground or road-side for about one day. After they have dried, the sticks are collected and put into bunches of about ten and these are fastened together. They are then sold around the provinces. Incense workers sits surrounded by thousands of incense sticks in Quang Phu Cau, Hanoi, Vietnam. Incense workers sits surrounded by thousands of incense sticks in Quang Phu Cau, Hanoi, Vietnam.
    _ON_9686.jpg
  • Vietnamese workers sits surrounded by thousands of incense sticks in Quang Phu Cau, a village in Hanoi, Vietnam, where the sticks have been traditionally made for hundreds of years. Incense plays an important role in the spiritual lives of Vietnamese people. People use incense in all worship activities. The bamboo bundles are arranged on the ground on sunny days so as to dry them. To make the incense sticks the bamboo is first split in two, cleaned and dusted and then a third of the stick is coloured red, purple or yellow. To dry them the sticks are laid out on the ground or road-side for about one day. After they have dried, the sticks are collected and put into bunches of about ten and these are fastened together. They are then sold around the provinces. Incense workers sits surrounded by thousands of incense sticks in Quang Phu Cau, Hanoi, Vietnam. Incense workers sits surrounded by thousands of incense sticks in Quang Phu Cau, Hanoi, Vietnam.
    _ON_9668.jpg
  • Vietnamese workers sits surrounded by thousands of incense sticks in Quang Phu Cau, a village in Hanoi, Vietnam, where the sticks have been traditionally made for hundreds of years. Incense plays an important role in the spiritual lives of Vietnamese people. People use incense in all worship activities. The bamboo bundles are arranged on the ground on sunny days so as to dry them. To make the incense sticks the bamboo is first split in two, cleaned and dusted and then a third of the stick is coloured red, purple or yellow. To dry them the sticks are laid out on the ground or road-side for about one day. After they have dried, the sticks are collected and put into bunches of about ten and these are fastened together. They are then sold around the provinces. Incense workers sits surrounded by thousands of incense sticks in Quang Phu Cau, Hanoi, Vietnam. Incense workers sits surrounded by thousands of incense sticks in Quang Phu Cau, Hanoi, Vietnam.
    _ON_0056.jpg
  • Vietnamese workers sits surrounded by thousands of incense sticks in Quang Phu Cau, a village in Hanoi, Vietnam, where the sticks have been traditionally made for hundreds of years. Incense plays an important role in the spiritual lives of Vietnamese people. People use incense in all worship activities. The bamboo bundles are arranged on the ground on sunny days so as to dry them. To make the incense sticks the bamboo is first split in two, cleaned and dusted and then a third of the stick is coloured red, purple or yellow. To dry them the sticks are laid out on the ground or road-side for about one day. After they have dried, the sticks are collected and put into bunches of about ten and these are fastened together. They are then sold around the provinces. Incense workers sits surrounded by thousands of incense sticks in Quang Phu Cau, Hanoi, Vietnam. Incense workers sits surrounded by thousands of incense sticks in Quang Phu Cau, Hanoi, Vietnam.
    DJI_0899.jpg
  • Vietnamese workers sits surrounded by thousands of incense sticks in Quang Phu Cau, a village in Hanoi, Vietnam, where the sticks have been traditionally made for hundreds of years. Incense plays an important role in the spiritual lives of Vietnamese people. People use incense in all worship activities. The bamboo bundles are arranged on the ground on sunny days so as to dry them. To make the incense sticks the bamboo is first split in two, cleaned and dusted and then a third of the stick is coloured red, purple or yellow. To dry them the sticks are laid out on the ground or road-side for about one day. After they have dried, the sticks are collected and put into bunches of about ten and these are fastened together. They are then sold around the provinces. Incense workers sits surrounded by thousands of incense sticks in Quang Phu Cau, Hanoi, Vietnam. Incense workers sits surrounded by thousands of incense sticks in Quang Phu Cau, Hanoi, Vietnam.
    DJI_0872-1.jpg
  • Vietnamese workers sits surrounded by thousands of incense sticks in Quang Phu Cau, a village in Hanoi, Vietnam, where the sticks have been traditionally made for hundreds of years. Incense plays an important role in the spiritual lives of Vietnamese people. People use incense in all worship activities. The bamboo bundles are arranged on the ground on sunny days so as to dry them. To make the incense sticks the bamboo is first split in two, cleaned and dusted and then a third of the stick is coloured red, purple or yellow. To dry them the sticks are laid out on the ground or road-side for about one day. After they have dried, the sticks are collected and put into bunches of about ten and these are fastened together. They are then sold around the provinces. Incense workers sits surrounded by thousands of incense sticks in Quang Phu Cau, Hanoi, Vietnam. Incense workers sits surrounded by thousands of incense sticks in Quang Phu Cau, Hanoi, Vietnam.
    DJI_0677.jpg
  • Farmers grow their crops on long, thin vegetable gardens which float on a river. Each strip of land is between 200ft and 300ft long, and farmers cultivate up to 300 types of vegetable, navigating the channels between them by boat.<br />
The gardens rise and fall with the swelling waters of nearby rivers, which restrict the time that crops can be grown and make land a precious commodity for local residents. The area in Pirojpur, Bangladesh covering 400 hectares, shows the extraordinary array of crops include beans, beet, pumpkins, okra, aubergine, cucumber, red amaranths, gourds, turnip, cauliflowers, turmeric and chilies.
    DJI_0110.jpg
  • Farmers grow their crops on long, thin vegetable gardens which float on a river. Each strip of land is between 200ft and 300ft long, and farmers cultivate up to 300 types of vegetable, navigating the channels between them by boat.<br />
The gardens rise and fall with the swelling waters of nearby rivers, which restrict the time that crops can be grown and make land a precious commodity for local residents. The area in Pirojpur, Bangladesh covering 400 hectares, shows the extraordinary array of crops include beans, beet, pumpkins, okra, aubergine, cucumber, red amaranths, gourds, turnip, cauliflowers, turmeric and chilies.
    DJI_0044.jpg
  • Farmers grow their crops on long, thin vegetable gardens which float on a river. Each strip of land is between 200ft and 300ft long, and farmers cultivate up to 300 types of vegetable, navigating the channels between them by boat.<br />
The gardens rise and fall with the swelling waters of nearby rivers, which restrict the time that crops can be grown and make land a precious commodity for local residents. The area in Pirojpur, Bangladesh covering 400 hectares, shows the extraordinary array of crops include beans, beet, pumpkins, okra, aubergine, cucumber, red amaranths, gourds, turnip, cauliflowers, turmeric and chilies.
    DJI_0001-2.jpg
  • Farmers grow their crops on long, thin vegetable gardens which float on a river. Each strip of land is between 200ft and 300ft long, and farmers cultivate up to 300 types of vegetable, navigating the channels between them by boat.<br />
The gardens rise and fall with the swelling waters of nearby rivers, which restrict the time that crops can be grown and make land a precious commodity for local residents. The area in Pirojpur, Bangladesh covering 400 hectares, shows the extraordinary array of crops include beans, beet, pumpkins, okra, aubergine, cucumber, red amaranths, gourds, turnip, cauliflowers, turmeric and chilies.
    DJI_0970.jpg
  • Vietnamese workers sits surrounded by thousands of incense sticks in Quang Phu Cau, a village in Hanoi, Vietnam, where the sticks have been traditionally made for hundreds of years. Incense plays an important role in the spiritual lives of Vietnamese people. People use incense in all worship activities. The bamboo bundles are arranged on the ground on sunny days so as to dry them. To make the incense sticks the bamboo is first split in two, cleaned and dusted and then a third of the stick is coloured red, purple or yellow. To dry them the sticks are laid out on the ground or road-side for about one day. After they have dried, the sticks are collected and put into bunches of about ten and these are fastened together. They are then sold around the provinces. Incense workers sits surrounded by thousands of incense sticks in Quang Phu Cau, Hanoi, Vietnam. Incense workers sits surrounded by thousands of incense sticks in Quang Phu Cau, Hanoi, Vietnam.
    _ON_9748.jpg
  • Vietnamese workers sits surrounded by thousands of incense sticks in Quang Phu Cau, a village in Hanoi, Vietnam, where the sticks have been traditionally made for hundreds of years. Incense plays an important role in the spiritual lives of Vietnamese people. People use incense in all worship activities. The bamboo bundles are arranged on the ground on sunny days so as to dry them. To make the incense sticks the bamboo is first split in two, cleaned and dusted and then a third of the stick is coloured red, purple or yellow. To dry them the sticks are laid out on the ground or road-side for about one day. After they have dried, the sticks are collected and put into bunches of about ten and these are fastened together. They are then sold around the provinces. Incense workers sits surrounded by thousands of incense sticks in Quang Phu Cau, Hanoi, Vietnam. Incense workers sits surrounded by thousands of incense sticks in Quang Phu Cau, Hanoi, Vietnam.
    _ON_9670.jpg
  • Vietnamese workers sits surrounded by thousands of incense sticks in Quang Phu Cau, a village in Hanoi, Vietnam, where the sticks have been traditionally made for hundreds of years. Incense plays an important role in the spiritual lives of Vietnamese people. People use incense in all worship activities. The bamboo bundles are arranged on the ground on sunny days so as to dry them. To make the incense sticks the bamboo is first split in two, cleaned and dusted and then a third of the stick is coloured red, purple or yellow. To dry them the sticks are laid out on the ground or road-side for about one day. After they have dried, the sticks are collected and put into bunches of about ten and these are fastened together. They are then sold around the provinces. Incense workers sits surrounded by thousands of incense sticks in Quang Phu Cau, Hanoi, Vietnam. Incense workers sits surrounded by thousands of incense sticks in Quang Phu Cau, Hanoi, Vietnam.
    _ON_9615-1.jpg
  • Vietnamese workers sits surrounded by thousands of incense sticks in Quang Phu Cau, a village in Hanoi, Vietnam, where the sticks have been traditionally made for hundreds of years. Incense plays an important role in the spiritual lives of Vietnamese people. People use incense in all worship activities. The bamboo bundles are arranged on the ground on sunny days so as to dry them. To make the incense sticks the bamboo is first split in two, cleaned and dusted and then a third of the stick is coloured red, purple or yellow. To dry them the sticks are laid out on the ground or road-side for about one day. After they have dried, the sticks are collected and put into bunches of about ten and these are fastened together. They are then sold around the provinces. Incense workers sits surrounded by thousands of incense sticks in Quang Phu Cau, Hanoi, Vietnam. Incense workers sits surrounded by thousands of incense sticks in Quang Phu Cau, Hanoi, Vietnam.
    DJI_0702-2.jpg
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