In food language, ‘markets’ means more than the offering of goods for sale or product promotion: the term also covers the regular gatherings — farmers’ markets, wholesale markets, wet markets — where food, livestock and other commodities are bought and sold, the outdoor spaces or large halls where vendors trade, and particular areas of commercial or competitive activity (as in ‘the breakfast-cereals market’). Food sold at physical markets must meet the same hygiene, labelling and traceability standards as any retail food: temperature control for perishables, protection from contamination and pests, potable water, and licensed, inspected vendors — because open markets concentrate food-safety risks.