ANTICIPATION OF WIDE DEMAND

A worker treats traditionally lethek noodles dough in the Revolution noodle factory, Srandakan, Bantul, Yogyakarta, Monday (5/8). The traditionally made mie demanding width rises up to 70 percent than the usual day so that the production period usually 3 days of production with 1 day of holidays becomes every production day to cope with the surge of public demand. ANTARA PHOTO/Sigid Kurniawan/ed/Spt/13