permanent blanket bans on all wet markets, as opposed to solely live animal markets or wildlife markets, have been criticized for undermining infection control needs to be specific about wildlife markets and distracting public attention from local public health threats. Some Western media portrayed wet markets without distinguishing between general wet markets, live animal wet markets, and wildlife markets, using montages of explicit images from different markets across Asia without identifying locations. These depictions have been criticized by other journalists and anthropologists as sensationalist, exaggerated, Orientalist, and fueling Sinophobia and "Chinese otherness". Around the world There are wet markets throughout the world, with the largest concentration in Asia followed by Europe and North America according to touristic social network data in 2019. Africa Ethiopia According to a 2013 study on agricultural value chains, approximately 90% of households in Ethiopia across all income groups purchase their beef through local butchers in wet markets. Kenya The most common agricultural supply chain in Kenya involves farmers selling their produce to collectors who then sell the produce to retailers in wet markets. A 2006 study in the areas around Nairobi and Kisumu found that 21% of farmers sold to collectors, 17% sold directly to wholesalers, and 14% sold directly to wet market vendors. The collectors and wholesalers both predominantly sold their produce inventory to wet market vendors. The customers of the wet markets in the study were predominantly end consumers, although a small share of the wet markets also sold to restaurants. Nigeria According to a 2011 USDA Foreign Agricultural Service report, most of the clientele of traditional open-air wet markets in Nigeria are low and middle income consumers. From 2008 to 2009, a group of food safety researchers launched an initiative working with a small group of butchers in the wet market section of Bodija Market in Ibadan to promote positive food safety practices and peer-to-peer training. The initiative led to 20% more meat samples being of acceptable quality. A follow-up study in 2019 on the same group of butchers found that, while many of the butchers still remembered the food safety practices, "none of the butchers reported that they continued to buy and replace the materials after the exhaustion of those distributed during the intervention programme". The follow-up study found that the microbiological sanitation in 2018 was even worse than before the 2008–2009 intervention. In 2014, the license of the slaughterhouse in