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The two dozen workers at the factory, located in Bantul Regency, Yogyakarta Province, Indonesia, use production techniques that have existed for thousands of years.
The only signs of modernity are a few hydraulic presses that press dough into noodles. Factory owner Yasir Feri Ismatrada, 49, says the modern machines are safer than the factory’s old manual noodle presses.
Before the old dough sheeters were retired a few years ago, workers had to jump up to grab the sheeter’s lever and use their body weight to press the dough in. When the wooden levers became slippery, workers would often fall, twist their ankles, or hit their heads on the hard factory floor.
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