davidanugraha/M4-RAG huggingface dataset:
Kraut

Krautis aGermanword recorded in English from 1918 onwards as anethnic slur for a German, particularly a German soldier duringWorld War IandWorld War II.Its earlier meaning in English was as a synonym forsauerkraut, a traditional Central and Eastern European food.
In German, the term means "herb", or designates the leaves and stem of a plant as opposed to the root. The term is more often used in compound nouns for herbs, and also forcabbageand cabbage products:
The pluralKräuteris commonly used (herbs, weeds) when talking about spices, but is often replaced byGewürzwhich can refer to any spice.
It was recorded as acolloquialterm for Germans by the mid-19th century. DuringWorld War I,Krautcame to be used in English as anethnic slurfor a German. However, during World War I, it was mainly used by British Soldiers; during World War II, it became used mainly by American soldiers and less so by British soldiers, who preferred the termsJerryorFritz.
The Bauer Krauts were an atom-levelhockey team based inKitchener, Ontario(known as "Berlin, Ontario" prior to the outbreak of World War I); they were active in the 20th century.
Krautrockis a popular term for a form of Germanexperimental rockof the late 1960s and 1970s. Krautrock was typified by acts such asAmon Düül II,Kraftwerk,Neu!,Tangerine Dream,Faust,CanandDavid Bowieon his "Berlin Trilogy" albumsLow,"Heroes", andLodger, as well as many others.
Krautwas the name of a New Yorkpunk rockband in the 1980s. Their song "All Twisted" was the first independentvideoto air onMTV.
"Magic Kraut" is the name of a song in the albumFreshbyTeddybears.
Industrial rock bandKMFDM’s song “Kraut” appears on the b-side of their “Juke Joint Jezebel” single, and on theirExtra, Vol. 3compilation.
Krauts with Attitudeis the title of the record released in Germany in 1991; it is credited for playing a prominent role in establishing the Germanhip hopscene.
The Swedish indie rock bandPeter Bjorn and Johncomposed the track titled "School of Kraut".
Eastern European cuisine

Eastern European cuisineencompasses many different cultures, ethnicities, languages, and histories ofEastern Europe.
Thecuisineof the region is strongly influenced by itsclimateand still varies, depending on a country. For example,East Slaviccountries of theSarmatic Plain(Belarusian,RussianandUkrainian cuisine) show many similarities.
According to theEthnic Food Lover's Companion, all significant Eastern European cuisines are closely connected with the political, social and economic revival of the region, following the long periods of historical turmoil. "These are substantial cuisines, meaty, rooty, smoky – part comfort food, part extravagance."Their main ingredients include eggs, used most frequently in doughs and pastries; dairy products (with yogurt and cheese among the staples); grains, including rye, barley, wheat, buckwheat and millet used inkashasand in the making of breads; vegetables, in cold storage and in pickling; fish (salmon, pike, carp and herring), birds and poultry (chicken, duck, goose, partridge, quail, turkey); red meats such as veal, beef, pork and mutton; and plentiful fruits including pears, plums, cherries, raspberries, pomegranates, dates, and figs, used for desserts and a variety of liqueurs.The nutritional index of traditional dishes is generally high cholesterol, high sodium, and high fat.
Vila Zelina

Vila Zelinais aneighborhoodlocated inSão Paulo, Brazil, best known for the great number of Central and Eastern European immigrants and their descendants who derive from 15 countries that have settled there in the early twentieth century, alongside being one of the greatest colonies outsideLithuania.The neighborhood has also a number ofUkrainian,Bulgarian,Romanian,Hungarian,Lithuanian,Latvian,Estonian,Belarusian,Czech,Croatian,Slovenian,Slovakian,Polish,Russian, andGreekimmigrants.
In a monthly basis the local neighbors and commercials association named AMOVIZA[1]organize an open air Eastern European immigrant handcraft and gastronomy fair at Aracati Mirim Street on Sundays. The Central and Eastern European immigrants helped develop Vila Zelina since its foundation on 27 / October / 1927 . Mr. Carlos Corkisko, a Lithuanian-Russian immigrant, was one of the key people that helped Vila Zelina during their colonization by Central and Eastern European immigrants. October is Vila Zelina's anniversary which is usually being celebrated in an open air party with typical Eastern European food, folkloric dance and music shows alongside various handcrafts.
Ecuadorian hermit crab

TheEcuadorian hermit crab(Coenobita compressus) also known as thePacific hermit crabis a species of landhermit crab. It is one of the two land hermit crabs commonly sold inNorth Americaas pets, the other being theCaribbean hermit crab(C. clypeatus).
Coenobita compressusis a member of the phylumArthropodaand the classMalacostraca. They can be up to 12 mm (0.47 in) in length and are thought to be one of the smallest species of land hermit crabs.They have four walking legs, a small pincer, a large pincer, andantennae. Their eyes are more oval-shaped when compared to the round eyes of Caribbean hermit crabs and are thicker. Their big claw has four or five small ridges on the upper part. The tips of the second pair of walking legs are darker than the rest of the leg. The abdomen of the Ecuadorian hermit crab is short and fat.
Ecuadorian hermit crabs vary greatly in colour, some are bright (yellow, darkgrey, ororange), but more often they are atancolour. Sometimes, they may have a blue or green tint to their bodies or the insides of their legs.  They also have comma-shaped eyes, unlike the "purple pincher" (C. clypeatus), which has dot-shaped eyes.
When choosing a shell, they tend to give preference to shells with a wide and roundaperture.
Native to the Americas, these hermit crabs live on thePacificseashore ranging from Mexico to Chile,and tend to gather aroundtidal poolsand high-tide zone. Their bodies have adapted to this seashore existence, and in captivity, they require access to seawater, as they mustmetabolizethesaltin it and bathe in it to maintain gill moisture. Failure to provide access to seawater (real or artificial) will result in death.
Like most hermit crabs, they arescavengersand consumeseaweed, deadfish, and otherdetritusthat washes up on the shore.
Coenobita compressusprefers the odors of foods that they have not recently eaten.Hermit crabs exposed to one food for at least 9 hours preferred foods having other odors for the next 6 hours. This short-term avoidance of food (like human beings who get bored with the same meals over and over again)  compels the crabs to seek out a wider range of food. This might be advantageous to the crabs, possibly through the consumption of a more nutritionally balanced diet.  Ecuadorian hermit crabs can make a chirping sound to communicate with each other.
Hermit crabs overall were once seen as a "throwaway pet" that would live only a few months, but species such asC. clypeatushave a 23-year lifespan if properly treatedand some have lived longer than 32 years.Similarly, Ecuadorian hermit crabs have been known to live to over 30 years. In general, and despite theirmoniker, hermit crabs are social animals that do best in groups.
Juhayna Food Industries

Juhayna Food Industriesis an Egyptianfoodanddrinkcompany established in 1983 and began producingdairy,yogurt, andjuicein April 1987 with acapitalof£E1.3 million. Juhayna Dairy was merged into Juhayna Food Industries in 2004 to become a company specializing in the production ofmilk,milk productsand juices, in addition to its owning of 5 industrial companies, a company for sales and logistics, and a company for agricultural and animal production. Juhayna Food Industries began its activities in January 1996. It manufactures milk and dairy products. Its licensed capital is £E5 billion and the paid-up capital is £E706,053,811 distributed over 706,053,811 shares with a nominal value of £E1 per share. The company was listed on the stock exchange in May 2010, and it is among the main index companies on theEGX 30.
The company was established in 1983 by the Egyptian engineer,Safwan Thabet. It signed an agreement with thefood packagingcompanyTetra Pak.
Juhayna established a joint company (Argo Food Industries), thanks to a partnership agreement with the European company,Arla Foods, which specializes in dairy products.
Juhayna also signed a cooperation protocol withonline paymentprocessing platform Fawry with annual investments of £E15 million.
The company participated in the third session of the Africa Food Processing Fair, and it also participated in theInternational Food Services Exhibition (Anuga), inCologne, Germany.
In 2010, Juhayna was exposed to a fire that destroyed much of its factory inSixth of October City, but the company quickly recuperated the losses and regained its large foothold in the Egyptian market.
The company sought to roof 600 homes inUpper Egyptin the village of Shandwil,Sohag.
List of Egyptian deities

Ancient Egyptian deitieswere an integral part of ancient Egyptian religion and were worshiped for millennia. Many of themruled overnaturalandsocial phenomena, as well asabstract conceptsThese gods and goddesses appear in virtually every aspect ofancient Egyptiancivilization, and more than 1,500 of them are known by name. Many Egyptian texts mention deities' names without indicating their character or role, while other texts refer to specific deities without even stating their name, so a complete list of them is difficult to assemble.
Eritrean Americans

Eritrean Americansare an ethnic group (orhyphenated ethnicity) ofAmericanswho are of full or partialEritreannational origin, heritage and/or ancestry.
Eritrea regained its independence from Ethiopia on May 24, 1991, after theEritrean War of Independence. Since the inception of the war in the 1960s,  many immigrants from Eritrea left for the United States. By 2000, the Eritrean community in the U.S. had grown to around 30,000 members.
Eritrean Americans have since established ethnic enclaves in various places around the country, particularly in theWashington D.C.area.Fairfax AvenueinLos Angeles, Californiahas come to be known asLittle Ethiopia, owing to its many Ethiopian and Eritrean businesses and restaurants. TheTemescalneighborhood ofOakland, Californiahas many Ethiopian and Eritrean businesses and restaurants.Additionally, Eritreans have opened a number of garages and auto repair shops.They also run several taxi establishments, including the Eritrean Cab company based inSan Diego.Also the 100% Eritrean ownedIndy Airport Taxilocated in Indianapolis, Indiana.
The exact number of Eritrean residents in the United States is unknown because Eritreans were listed as Ethiopian nationals prior to Eritrea'sindependencein the early 1990s.According to theU.S. Census Bureau, approximately 18,917 people reported Eritrean ancestry in 2000.Between 2007 and 2011, there were approximately 25,848 Eritrea-born residents in the country.Californiahad the most Eritrean-born people, at 4,782 residents, followed byVirginia(3,417),Texas(2,693), andMaryland(1,902).
Most Eritrean immigrants are concentrated in Washington D.C., Arizona, andCalifornia, especially theSan Francisco Bay Area. The community also has a notable presence in theSeattle,Columbus,Minneapolis,Chicago,New York,Atlanta,Houston,Denver, andDallasmetropolitan areas.
The Eritrean community in the United States is represented by various Eritrean-run organizations. Among these are the Eritrean American Community Association of Georgia, Eritrean American Community in the Washington D.C. metropolitan area,Eritrean Community Center of Greater New York,Eritrean American Community in Dallas,Eritrean Community Association in Chicago,Eritrean Community Center of Minnesota,Eritrean Association in Greater Seattle,and Eritrean American Community in Sacramento.
In 2001, a chapter of theEritrean Liberation Front–Revolutionary Council was also established in Chicago. The National Union of Eritrean Women likewise routinely holds meetings and activities in the city.
Additionally, theVirginia-based Eritrean Sports Federation in North America (ERSFNA) annually hosts a soccer tournament for Eritrean residents. It also organizes adult and youth sports community programs in various U.S. cities.
The Eritrean Muslims Association in North America (EMANA) andEritrean Muslims Council (EMC)serve the Eritrean community'sMuslimadherents.Christians also gather in a number ofEritrean Orthodox,ProtestantandRoman Catholicchurches.
NotableEritrean-Americans
Chocolala

Chocolala OÜis anEstonianconfectionerycompany specialized in luxury handmade chocolate and small-batch,bean-to-barproducts.
Chocolala was founded in 2013 when a wife and husband, respectively lawyer and banker, decided to found a chocolateconfectionerycompany inTallinn,Estonia.According to the founders,the objective was to revive the Estonian luxury chocolate tradition, adapting existing recipes to modern tastes and inventing new ones using local Nordic ingredients.
The production started in June 2014, and it rapidly garnered a reputation for quality and innovation.
Chocolala was the first Estonian company to beFair tradecertified.
In February 2018, the company moved its productionand showcase shop to a historical building inTallinn Old Town, nearFreedom Square, Tallinn,Estonia. The building is located on Suur-Karja Street 20 / Pärnu Road 12.The Propertywas built in the years 1899–1900 by architectsRudolf von EngelhardtandNikolai Thamm Juniorfor the Tallinn's German Club.
TheChocolala Chocolate Museumopened its doors in June 2018. The Museum collections cover Estonian chocolate makers for the period from 1806 to 1950s.
In 2018, Chocolala ranked as the second chocolate manufacturer in Estonia and the fourth chocolate company in the country overall
In 2019, the company launched its bean-to-bar products. In May 2019, it was certified to the food safety management standardISO 22000-2018
The company products and recipes are influenced by theEstonian and Nordic culinary traditionwith an important use of berries found typically in theNorthern Europeanforests, such aslingonberries,sea buckthorn,raspberry,bilberry,Juniperandblackcurrant.
Other Nordic ingredients used in their recipes arekama, a mixture of roasted barley, rye, oat and pea flour, typical inFinland,EstoniaandRussia, but also local handcrafted gin,birch syrup,Vana Tallinnliqueur,spruce sproutsandreindeer moss.
Handmade and hand-painted chocolate figures are very popular products offered by the company.
Cuisine of Eswatini

Thecuisine ofEswatiniis largely determined by theseasonsand thegeographical region.Staple foodsin Eswatini includesorghumandmaize,often served withgoat meat, a very popular livestock there.The farming industry mainly depends onsugar cane,tobacco,rice,corn,peanuts, and the exportation of goat meat and beef. Many Swazis aresubsistence farmerswho supplement their diet with food bought from markets.
Produce and imports from coastal nations are also part of the cuisine of Eswatini .Some local markets have food stalls with traditional Swazi meat stew, sandwiches, maize meal and seasonal roastedcorn on the cob.
Traditional foods of Eswatini include:
List of Africans by net worth

The Richest Africansis an annual ranking of the richest African people, compiled and published by theAmericanbusiness magazineForbes. The list has been published since 2015.Dangote GroupfounderAliko Dangotehas topped the 2018 list.In 2018, there was a record of 23 African billionaires on the list.Billionaires who are from Africa, but do not reside in the continent (such asElon Musk,Patrick Drahi,Patrick Soon-Shiong,Nathan Kirsh,Mohammed Al Amoudi,Adebayo Ogunlesi,Ivan Glasenberg,Mo Ibrahim,Tope Awotona) are excluded from the list by Forbes.
2024
As of December 2024, South African billionaireJohann Rupertis the richest person in Africa, and the African countries with the most billionaires areSouth Africa(6),Egypt(5),Nigeria(4), andMorocco(2).Algeria,TanzaniaandZimbabweeach have one billionaire.
As of 2023, Nigerian billionaire Aliko Dangote is the richest person in Africa, and the African countries with the most billionaires areEgypt(5),South Africa(6),Nigeria(3), andMorocco(2)
As of 2021, Nigerian billionaire Aliko Dangote is the richest person in Africa, and the African countries with the most billionaires areEgypt(5),South Africa(5),Nigeria(3), andMorocco(2).
The 2020 billionaires' list was released byForbeson 14 January 2020. Also, the Forbes provides daily net worth updates which reflects change by 5 PM ET of prior trading day.
Amasi

Amasi(inNdebele,ZuluandXhosa),emasi(inSwazi),maas(inAfrikaans), ormafi(inSesotho), is a thick curdled sourfermented milkproduct that is sometimes compared tocottage cheeseorplain yogurtbut has a much stronger flavor. A staple food in pre-colonial times, it is now a popular snack inSouth AfricaandLesotho.
Amasi is traditionally prepared by storingunpasteurisedcow's milk in acalabashcontainer (Xhosa:iselwa,  Zulu:igula) orhidesack to allow it to ferment.A calabash is smoked, then milk from the cow is put in a skin bag or bucket, where it ferments for 1 - 5 days, and acquires a sharp acidic taste.The fermenting milk develops a watery substance calledumlaza, 'whey'; the remainder is amasi. This thick liquid is mostly poured overmealie mealporridge calledpap(Xhosa:umphokoqo).It is traditionally served in a clay pot and it can also be drunk.
Commercially, amasi is produced usingLactococcus lactis, along with subspecies,Lactococcus lactis subsp. cremonis. The milk is first removed of impurities such as particulate matter, white blood cells and udder tissue cells. 3%skim milkpowder and 0.5% gelatine is added to the raw milk to improve the nutritional value. The milk is then pasteurised at 72 °C for 15 seconds; then cooled at 30 °C to prevent thickening.Lactococcus lactisis then added at a level of 10cfu/ml and incubated at 30 °C for 16 to 24 hours.
Traditionally,Zulusbelieve that amasi makes a man strong, healthy, and desired. During "taboos", such as periods during menstruation or when a person has been in contact with death, the affected person must abstain from amasi. Milk is hardly ever drunk fresh, but it is sometimes used to thin amasi which is deemed too thick to be used.
Nelson Mandelamentions how he cautiously left a friend's apartment (his hiding place in a "white" area when he was wanted by theApartheidgovernment) after he overheard two Zulu workers comment that it was strange to see milk on the window sill (left out to ferment) because whites seldom drank amasi.
Amasi is also popular inSouth African Indian cuisinewhere it is used similarly tocurd.
In theXhosaculture, a bride is served amasi and a piece of meat, which is calleduTsiki, as a sign of being welcomed into her new family.
E number

E numbers, short for Europe numbers, are codes for substances used asfood additives, including those found naturally in many foods, such asvitamin C, for use within theEuropean Union(EU)andEuropean Free Trade Association(EFTA).Commonly found onfood labels, their safety assessment and approval are the responsibility of theEuropean Food Safety Authority(EFSA).The fact that an additive has an E number implies that its use was at one time permitted in products for sale in theEuropean Single Market; some of these additives are no longer allowed today.
Having a single unified list for food additives was first agreed upon in 1962 withfood colouring. In 1964, the directives for preservatives were added, in 1970 antioxidants were added, in 1974 emulsifiers, stabilisers, thickeners and gelling agents were added as well.
The numbering scheme follows that of theInternational Numbering System(INS) as determined by theCodex Alimentariuscommittee,though only a subset of the INS additives are approved for use in the European Union as food additives. Outside the European continent plus Russia, E numbers are also encountered on food labelling in other jurisdictions, including theCooperation Council for the Arab States of the Gulf, South Africa, Australia, New Zealand,Malaysia, Hong Kong,and India.
In some European countries, the "E number" is used informally as a derogatory term for artificial food additives. For example, in the UK, food companies are required to include the "E number(s)" in the ingredients that are added as part of the manufacturing process. Many components of naturally occurring healthy foods and vitamins have assigned E numbers (and the number is a synonym for the chemical component), e.g.vitamin C(E300) andlycopene(E160d), found in carrots. At the same time, "E number" is sometimes misunderstood to imply approval for safe consumption. This is not necessarily the case, e.g.Avoparcin(E715) is an antibiotic once used in animal feed, but is no longer permitted in the EU, and has never been permitted for human consumption.Sodium nitrite(E250) is toxic.Sulfuric acid(E513) is caustic.
Not all examples of a class fall into the given numeric range; moreover, certain chemicals (particularly in the E400–499 range) have a variety of purposes.
The list shows all components that have an E-number assigned,even those no longer allowed in the EU.
Faroese goose

TheFaroese goose(Faroese:føroyska gásin) is probably the oldest form of tamegooseinEuropeand possibly the direct descendants of the tame geese that theLandnámfolk brought fromScandinaviaand theBritish Isles.
Since theFaroe Islandshave no native predators that are capable of killing the geese, a special "goose culture" has developed in the Faroe Islands, which has no equivalent in neighboring countries.
From May to October one can see flocks of geese walking freely in the outfields, where they feed on the short summer grass without any supplementary feeding.
In winter the geese move freely in the cultivated infields of the villages, which in some cases is of such good quality that earlier the geese did not need complementary feed in the winter. In most places, however, caretakers provide supplementary food just before and during egg laying and when snow is on the ground. The properties of today's Faroese geese result from natural selection over centuries, where only the most well-adapted birds reproduced.
InNordisk Genbank Husdyr, the breed is described as a "not too large and not at all rough built, but otherwise it must not be refined and neat. Is very hardy and resistant to weather and disease and tolerates a harsh climate. It is hardy, very food-seeking and it has good juicy meat. Is somewhat temperamental, awake and guarding and will preferably be left alone during the breeding season."Further descriptions of the breed's phenotypic court detail: Gase 5–5,5 kg, (11-12 lbs) Goose: 4–4,5 kg, (8.8-9.9 lbs) Egg weight: 130 grams or 4.5 ounces.
Most of the Faroese geese are slaughtered in December at a weight of 4–5 kg or 9-11 pounds. After three to four weeks of fattening the chicks are slaughtered. Earlier, most got lightly salted or wind-dried for winter supplies, and the goose is aChristmastable favorite.
Skerpikjøt

Skerpikjøt(Faroese pronunciation:[ˈʃɛʃpɪtʃøːt]), a type of wind-driedmutton, is a common food of theFaroe Islands.
The mutton, usually in the form ofshanksor legs (kjógvorbógvin Faroese, depending on which leg it is), is allowed to hang in a so-calledhjallur, a drying shed ventilated by the wind, for five to nine months, with the process beginning in the colder fall months between September and October. It has a very strong smell, which may upset those who are not accustomed to it.
The hanging process covers three stages, orhjeldene.Each causing the meat to have different consistencies, smells and tastes.
There can therefore be variations in taste from year to year, but this is not usually a problem. A much more serious problem is infestation by flies. For this reason, the drying sheds used to be placed next to streams or the sea in order to diminish the arrival of flies.
When theskerpikjøtis ready, it is cut into thin slices and eaten on rye bread in the form of an open faced sandwich.
Navua

Navua(Fijian pronunciation:[naβua]) is atowninFiji. It had a population of 5,421 in 2012.Navua is one of the main locations of the Fijian food industry. During colonial times, several sugar factories were built in the town, which were closed in 1922 after an economic crisis.The town hostsNavua FC, a football club that participates in theNational Football League of Fiji.
Women in Fiji

Women in Fijilive in or are from theRepublic of Fiji. On March 8, 2007,The Fiji Times ONLINEdescribed Fijian women as playing an important role in the fields of economic and social development in Fijian society. The women of the Republic of Fiji are the "driving force" in health service as nurses and medical doctors. They are also key players and managers in the tourism and entertainment industries, as well as teachers in the field of education.
According Vilimaina Rakaseta "the presence of very young children and larger family sizes contribute to the low level of labour force participation of Fijian and Indian women in Fiji."By culture and tradition, a woman in Fiji lives in a paternalistic and patriarchal society wherein she has a secondary role at home performing household chores that include cooking meals and  cleaning the house. As community and village members women are treated as subservient to men.
By tradition, most of the cooking is performed by Fijian women. Indo-Fijian cuisine may include food made from starch and involves the use of relishes made from vegetables. If available, meat and fish are also eaten. Flatbread may be made from locally grown rice or from imported flour. For religious reasons Hindu Indo-Fijians avoid consuming beef and Muslim Indo-Fijians avoid consuming pork.
Violence against womenin Fiji is recognised to be "pervasive, widespread and a serious national issue"in the Pacific Island region.Fiji'srates of violence against women are "among the very highest in the world".TheFiji Women's Crisis Centrereports that 64% of women who have been in intimate relationships have experienced physical or sexual violence from their partner, including 61% who were physically attacked and 34% who were sexually abused.
The2006 Fijian coup d'étatcreated conditions which exacerbated the presence of violence against women in Fijian society, especially in the public sector.Conventional attitudes about the place of women in Fijian society perpetuate the normalisation of violence against women and permeate extended family groups, the local authorities and the judiciary.Customary and religious practices likebulubulu(forgiveness ceremonies) deal with domestic violence cases within the family, usually either precluding prosecution for the perpetrator or reducing their sentence.
Finnish Food Authority

Finnish Food Authority(Finnish:Ruokavirasto,Swedish:Livsmedelsverket) is a government agency in Finland. It was established at the beginning of 2019 through the merger of theFinnish Food Safety Authority, the Agency for Rural Affairs, and part of theNational Land Survey of Finland's IT Service Centre.The agency's Director General is Dr. Leena Räsänen, a Doctor of Veterinary Medicine.
The Finnish Food Authority's main office is located inSeinäjoki, which was also the headquarters of its predecessor, the Agency for Rural Affairs.
The Finnish Food Authority began operations in early 2019. Its establishment aimed to enhance the effectiveness, customer focus, and cost efficiency of the oversight of theagricultureand food chain. The consolidation also sought to clarify the division of responsibilities among authorities, standardize inspection systems, and modernize operational methods and administrative culture. A key goal was to unify the sector's information systems and improve digital services.
The office of the Food Market Ombudsman was also established under the Finnish Food Authority.Approximately 1,000 employees started working at the agency, spread across 20 locations. The headquarters was set in Seinäjoki.
During its first year, the agency faced financial challenges, leading to budget cuts and internal restructuring. In October 2019, it initiated cooperation negotiations to balance its finances. However, in November 2019, these negotiations were suspended when the Finnish government allocated an additional €5 million to the agency in a supplementary budget.
The agency is led by Leena Räsänen and is structured into three main divisions and two operational units.
The Finnish Food Authority maintains the Dog Register, which is intended to record all dogs in Finland.The register was launched in May 2023 and was developed by Siili Solutions at a cost of €250,000, with an additional €483,000 spent on maintenance in 2023. The register has been criticized on social media as unnecessary, and by the end of 2023, fewer than one-third of dogs in Finland had been registered.
National Finnish Food Day

TheNational Finnish Food Day(Finnish:Suomalaisen ruoan päivä,Swedish:Finländska matens dag) is adaycelebratingFinnish food, observed on4 September. It was launched in 2019 by the organisation behind the Finnish label-of-originHyvää Suomesta[fi]('Produce of Finland'), together with the over 300 food producerscertifiedto use theHyvää Suomestalabel on theirfood packaging.
The National Finnish Food Day seeks to promote food produced in Finland, as well as thefood producers, and to raise the awareness of Finnish food among consumers.
Carrols (Finland)

Carrolswas a chain offast-food restaurantsin various cities inFinland.
The company originally came to Finland as a franchise of an international chain namedCarrols Corporation. However, it was eventually completely bought by the Finnish company Tuko (after the company gave up the use of its original restaurant brand and concept) which in turn was acquired by the Finnish chainKeskobecoming a completely Finnish-owned company. In the process it was renamed from Carrol's to Carrols, losing theapostrophe. Thus, the original Carrols brand would survive exclusively in Finland.
The most famoushamburgerin Carrols was the Club Burger, which was similar to theBig MacinMcDonald's. The chain also regularly served limited-time special hamburgers.
The chain was eventually bought out by another Finnish fast-food chain,Hesburger, which integrated it to itself almost fully. Almost all Carrols restaurants were converted to Hesburgers. This event caused a minor upset among the residents ofHelsinki, sinceHesburgeris based in a rival city,Turku. Since the acquisition by Hesburger, only a few of the most famous Carrols restaurants remained under their original name, all of them located in theGreater Helsinkiregion (except one inJanakkalaand one inLahti). Although Hesburger serves the Club Burger in its menu, the limited-time special hamburgers have been discontinued.
In August 2006, new life was breathed into the Carrols brand when a pilot scheme was launched with Pikoil, an operator ofNestebranded service stations across Finland. The pilot programme saw new Carrols restaurants opening at Pikoil sites inImatraandVantaa. One reason for the Carrols brand being used instead of Hesburger was that Hesburger already operates fast food restaurants under its own name at service stations run by the rivalS-Group. Along with the launch of new Carrols restaurants, the Carrols.fi domain no longer pointed to the Hesburger site but instead to a relaunched dedicated Carrols site.
In 2012, Hesburger announced that the brand Carrols would be discontinued, and the last location inOulunkyläwas renamed Hesburger on May 29. Since then the only thing remaining of Carrols has been the Clubburger that periodically has been available in Hesburger for a limited period.
Carrols also operated a chain of outlets in neighbouringEstoniafrom 1993 to 2001 and inSwedenbetween 1974 and 1976.
Finnish Food Workers' Union

TheFinnish Food Workers' Union(Finnish:Suomen Elintarviketyöläisten Liitto, SEL) is atrade unionrepresenting workers in the food industry inFinland.
The Finnish Food and Drink Workers' Union was established in 1905, but banned in 1930.  As a temporary measure, the newFinnish Federation of Trade Unions(SEK) admitted food workers to theFinnish General Workers' Union, but in December 1932, it split them into a new Finnish Food Workers' Union.
From 1945, the union was led by Kalle Lindholm, a member of theFinnish Communist Party.  While a minority ofSocial Democratic Partysupporters left in 1960 to join the rivalGeneral and Speciality Workers' Union, this rejoined the SEL in 1970, soon after the SEK merged into the newCentral Organisation of Finnish Trade Unions.The SEL's membership grew rapidly, and by 1998 had reached 43,497.By 2020, this had fallen to 30,047.
Food Safari

Food Safariis an Australian television food series presented by Maeve O'Meara and produced by Kismet Productionsin association withSBS TVAustralia, and explores the cuisines brought to Australia by itsimmigrants. From seasons 1 to 4, each episode covered a cuisine from a particular culture, including commonly used ingredients and where to obtain them in Australia, the preparation and consumption of 'popular favourites', basic dishes anddesserts/sweets. Seasons five to seven, whilst still covering Australian cuisine, focused on the basic elements involved in food preparation, withFood Safari Fireconsisting of barbecuing, grilling and smoking of meat and vegetables,Food Safari Earthconsisting of vegetarian dishes and focusing on European fermentation and preservation of vegetables, andFood Safari Waterwhich focused on seafood.
The series garnered two spin-off seasons,Italian Food SafariandFrench Food Safari, which first aired in 2010 and 2011, respectively. In both seasons, O'Meara is joined by a chef experienced in the food of that culture, withGuy Grossico-presenting inItalian Food Safariand french-born Australian chef,Guillaume Brahimisharing the presenting duties inFrench Food Safari.
Food Safariwas commissioned for a fourth series which began on February 14, 2013.An episode featuringbush tuckerwent to air on 4 March 2013.A fifth season began airing from January 7, 2016.A sixth season began airing from October 12, 2017.
Minister of Agriculture and Agri-Food

Theminister of agriculture and agri-food(French:ministre de l'agriculture et de l'agroalimentaire) is aminister of the Crownin theCabinet of Canada, who is responsible for overseeing several organizations includingAgriculture and Agri-Food Canada, theCanadian Dairy Commission,Farm Credit Canada, the National Farm Products Council and theCanadian Grain Commission.
The current minister of agriculture and agri-food isLawrence MacAulay.
The post was established in 1995 as a successor to theminister of agriculture(French:ministre de l'agriculture), a position that existed sinceCanadian Confederationin 1867.
Key:
McCain Foods

McCain Foods Limitedis a Canadianmultinationalfrozen food company established in 1957 inFlorenceville,New Brunswick, Canada.
It is the world's largest manufacturer of frozen potato products, with 1 in 4 french fries in the world being a McCain fry.Its major competitors areSimplotandLamb Weston.
McCain Foods was co-founded in 1957 by brothersHarrison McCainandWallace McCainwith the help of their two older brothers.
In their first year of production, the company hired 30 employees and grossed over $150,000 in sales.During the 1970s–1990s, the company expanded into additional prepared food markets including frozen pizza and vegetables.
As of 2017, the company is the world's largest manufacturer of frozen potato products, and has over 20,000 employees and 47 production facilities in six continents. The company generates more than C$8.5 billion in annual sales.
Based on 2014 sales, it is the 19th largest private company in Canada, according toThe Globe and Mail'sReport on Business.Nancy McCain, of the McCain family, is married to former Canadian Finance MinisterBill Morneau.In 2020, McCain Foods won the Lausanne Index Prize – Best of Packaging.
McCain Foods' UKsubsidiaryhas a factory inScarborough, North Yorkshire, and sponsored the formerfootball stadiumin the town until the football team was dissolved on June 20, 2007.There is also a plant atWhittlesey, Cambridgeshire, and a cold store inEaston, Lincolnshire.
A legal case in which McCain Foods (GB) Ltd sued Eco-Tec (Europe) Ltd. was decided by theHigh Courtin 2011. McCain had ordered a system intended to removehydrogen sulphidefrombiogasproduced in its waste water treatment plant, which would allow the gas to produce power and heat for the Whittlesey plant. The system proved to be "impossible to commission successfully" and so McCain sued for compensation. The court's ruling confirmed that Eco-Tec were in breach of their contract.Legally, the court took a broadly inclusive approach to the scope of the losses incurred by McCain and the damages due to them, declining to treat a number of items as "consequential losses" for which Eco-Tec sought protection under a contractualexclusion clause.
Gambian mongoose

TheGambian mongoose(Mungos gambianus) is amongoosespeciesnative to theGuinean forest-savanna mosaicfromGambiatoNigeria. It is listed asLeast Concernon theIUCN Red Listsince 2008.
Herpestes gambianuswas thescientific nameproposed byWilliam Ogilbyin 1835 for a mongoosespecimenfrom Gambia.
The Gambian mongoose has a grizzled grey and brown fur, which is mixed with red on the back, hips and thighs. Its throat and the sides of the neck are pale silvery brown, and the neck is marked with a dark brown stripe running from the ear to the shoulder. The breast, belly and inner sides of the legs are red. Its feet are black, and its tail is mixed with black and has a black tuft at the end.It has five toes on each foot, which is bare from the sole to the wrist and heel. Their faces are short, and have only two molars on each jaw. Females have six mammae.
The Gambian mongoose is endemic toWest Africawhere it can be found in the mesic savannas and woodlands fromSenegalandGambiain the west east toNigeria.
The Gambian mongoose is diurnal, gregarious and terrestrial. They live in groups of 10–20 individuals, but groups have been known to number over 40. The groups consist of adults of both sexes, who forage together. Encounters between animals of different groups are often noisy, with a lot of fighting between the neighbors. This mongoose is very vocal, communicating with a variety of sounds. A call that sounds like a bird twitter is used to keep the group together while foraging. A louder, higher pitched twitter is used to indicate danger.The Gambian mongoose is an opportunistic feeder, eating a wide variety of foods. They are primarilyinsectivorous, eating mostly beetles and millipedes. They will also eat small rodents and reptiles, and sometimes eggs.
Breeding occurs at any time of the year, with more young born during the rainy season. All the females in the group reproduce at around the same time. Groups can breed up to four times a year, but individually the females do not breed as frequently. Mating occurs 1–2 weeks after the young are born. Mongooses often breed with others of another group, but most stay within the group. While the mother forages for food, two males stand guard at the den's entrance. This mongoose practices communal suckling; cubs suckle from any lactating female. The young are weaned at the age of about one month, and at this time they join the group in foraging.
Food Federation Germany

Food Federation Germany(German:Lebensmittelverband Deutschland) is the leading association of the Germanfood sector, representing thefood value chaininGermanyfrom farm to fork, i.e., fromagriculture,food manufacturing,food craftandfood retailtogastronomy.The association operates offices inBerlin, Germany, as well asBrussels, Belgium.
The association's membership includes some 70 associations, 250 companies – ranging from mid-sized firms to international corporations –, as well as 150 organizational and individual members.
The association itself is a member of the European food industry bodyFoodDrinkEuropeas well as ofEuropean Movement Germany.
Food Federation Germany was founded on March 10, 1955 inNuremberg, Germany, under the nameFederation for Food Law and Food Science(German:Bund für Lebensmittelrecht und Lebensmittelkunde, abbreviatedBLL) as a re-establishment of theFederation of German Food Manufacturers and Traders(German:Bund Deutscher Nahrungsmittel-Fabrikanten und -Händler) that had been active from 1901 to 1945.In May 2019, the association's general meeting voted for changing the association's name toFood Federation Germany(German:Lebensmittelverband Deutschland).The name change came into force in July 2019, followed by a rebranding process that was awarded aRebrand 100: meritat the2020 Rebrand 100 Global Awards.
Federal Ministry of Food and Agriculture (Germany)

TheFederal Ministry of Food and Agriculture(German:Bundesministerium für Ernährung und Landwirtschaft,pronounced[ˈbʊndəsminɪsˌteːʁiʊmfyːɐ̯ɛɐ̯ˈnɛːʁʊŋʊntˈlantvɪʁtʃaft]), abbreviatedBMEL, is acabinet-level ministryof theFederal Republic of Germany. Its primary headquarters are located inBonnwith a secondary office inBerlin. From 1949 to 2001 it was known as the Ministry for Food, Agriculture and Forests (German:Bundesministerium für Ernährung, Landwirtschaft und Forsten). Through an organizational order by theGerman Chancelloron 22 January 2001, it became the Federal Ministry for Consumer Protection, Food and Agriculture after theConsumer protectionfunction was transferred from theFederal Ministry for Health(Bundesministerium für Gesundheit). The name Federal Ministry for Food, Agriculture and Consumer Protection was adopted on 22 November 2005 simply to alphabetize its functional parts in the German language. Due to the political restructurings of the18th German Bundestagin December 2013 the division "Consumer Protection" was transferred to theFederal Ministry of Justice and Consumer Protection.
The current Minister for Food and Agriculture isCem Özdemir. The Parliamentary State Secretaries areSilvia Bender,Claudia Müller (politician)andOphelia Nick.In addition to the Ministry Management (including management staff), it consists of eight departments (as of September 2020):
Under the auspices of the BMEL are various Federal agencies, legally independent institutions under public law and government research institutes:
Medallion (food)

In cuisine, amedallionis a relatively small, circular slice ofmeatfrom afillet. It is preferably cut from the middle of the fillet so that the slice has a round shape.
InGerman food law[de](Lebensmittelrechtlich), the term is defined more broadly. Accordingly, a medallion is a small slice of meat that is not necessarily cut from the fillet, but can be cut from any section of muscle with little tendon that is suitable for quick frying. In the case ofcattle,pigs,sheep,goats, andgame, medallions can be taken from the back muscles or the hip, and from the chest muscles in the case ofpoultry. The type of animal is mentioned in the name (e.g.vealmedallion,turkeymedallion,porkmedallion,venisonmedallion,beefmedallion, etc.). On some menus, the term medallion is also used for the finest part of afishorcrustacean. For example, "lobstermedallion" can refer the inner, particularly tender part of the lobster claw.
Afilet medallionis defined under German food law as a slice of veal fillet. The cut is comparable to a small veal fillet steak. Similar cuts from other animal species must – if the termfillet medallionis used – carry an additional note describing the type of meat (e.g.pork fillet medallion, venison fillet medallion, beef fillet medallionor alternatively, e.g.beef fillet medallion).
In theUnited States, filet medallions are typically cut around the end ofbeef tenderloinin thinner slices and smaller circles compared tofilet mignon steak.Filet medallions are also referred to as filet steak medallions or eye filet medallions in the United States.
InFrench cuisine, beef medallions are referred to astournedos,which are often cut from the end of the tenderloin and cooked inbaconandlard.
Mavis Owureku-Asare

Mavis Owureku-Asareis aGhanaianfood scientist. She researched the use ofsolar dehydrationto preserve tomatoes. She conducted research showing that poor quality foods were sold in some Ghanaian markets.She is the CEO of Impact Food Hub, a leading  Consultancy for Agribusinesses in Ghana. She was a  principal research scientist at the Biotechnology and Nuclear Agriculture Research Institute of theGhana Atomic Energy Commission.She is a fellow of theNorman E. BorlaugLeadership Enhancement in Agriculture Program (LEAP) and a recipient of the African Women in Agricultural Research and Development (AWARD).
Owureku-Asare holds a PhD in Food Science and Technology from theKwame Nkrumah University of Science and Technology. She is a visiting scholar at Purdue University, West Lafayette 
Indiana USA.
She obtained her  BSc in Nutrition and Foodscience and Mphil degree in Foodscience from the University of Ghana. She attendedWesley Girls' Senior High SchoolinCape Coast. She is certified in the FSPCA Preventive Controls Course for Human Food from theUSDA.
She is the founder of Kasmalink Consult, a nonprofit organization that provides local food processors with technical support and resources to help them produce competitive food brands on the global market.She is the Executive director of Impact Food hub, a food processing and agribusiness consultancy based in Ghana. She is also a board member of Ghana-India Trade Advisory Chamber (GITAC). She is a member of the Ayawaso West Municipal Assembly Health Committee.
She studies practical agricultural technologies and solutions that help smallholder farmers and improve the livelihoods of women inGhana.One of her efforts focused on developing improved solar drying technologies for the post-harvest management of agricultural produce with a focus on tomatoes.
She researched the quality of foods sold in Ghanaian markets and discovered that foods sold in five markets (Agbogbloshie, Dome,Kaneshie,Makolaand Okaishie) in Ghana contained poor nutrients. The foods examined in this research included tomatoes, oranges, pineapples, garden eggs, cocoyam leaves, shrimp and fish powder. It was revealed that fruits such as oranges were displayed in the sun and on the floor, which affects thevitamin Ccontent of the fruit. Likewise, she found that due to the market conditions, substances likelycopeneand other antioxidants in tomatoes were destroyed. Her research also revealed that 98% ofpalm oilon sale was adulterated with cancer-causing agents and groundnut paste was mixed with driedcassavapowder.
Owureku-Asare is married to Mr Elhanan Owureku-Asare. She has mentored many female scientists and Girls in STEM  in Ghana.
She likes to travel, swim, play golf and basketball. She worships at the Agape New Testament Church located atEast Legon.She is a member of Joyfulway Incorporated,  a leading Contemporary Gospel Music Ministry in Ghana.
Kwame Dzokoto

Seth Kwame Dzokotois aGhanaiancomedian, actor and politician. He is the host of theEdzibanshow onTV3; which explores Ghanaian food joints and cuisines.
He contested on the ticket ofNational Democratic Congressduring the2016 Ghanaian general electionsin theTarkwa-Nsuaem constituencybut lost toMireku Dukerof theNew Patriotic Party.
Gari and beans

Gariandbeansis a type of dish made of staple foods in Ghana. It is usually common in the southern parts ofGhanapopularly called 'gobɛ,yo ke gari and even red red.
Gariand beans is very nutritious.Gari is starchy, rich and serves as a source of energy.Beans has a considerable amount ofironandprotein. The staple make up a complete protein ,providing the body with essential minerals.