UMKM SHAMPOOING DURE AU MILIEU DU PANDEMI

Travailleurs de cuisine de pâte d'acide crevette dans M. Phep Lhokseumawe, Aceh, lundi ( 29/3/2021). Culinary UMKM business is ready for the saji that is affected by the COVID-19 pandemi lasts by innovating online-based services by added a variety of variants such as sunti sambal, keumamah (fish), Kareng Acid (Save Teri) sold from the price of Rp15mil to Rp20mil per bottle in order not to roll mat. ANTARA PHOTO/Rahmad/aww.

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