davidanugraha/M4-RAG huggingface dataset:
Hungarian Food Safety Office

TheHungarian Food Safety Office(HFSO) operated as theHungarianpartner institution of theEuropean Food Safety Authority(EFSA) from 2003 to 2012 in conformity with theEUrequirements.  One of its priority was to assess the health risks derived fromfoodand indirectly from feed, to liaise with international and Hungarian authorities, and to communicate with the public on food safety issues. From 2012, these tasks are performed by theNational Food Chain Safety Office, which was established by the integration of the Central Agricultural Office and HFSO.
One of the major responsibilities of HFSO was the scientificrisk assessmentrelating tofood safety, taking into account up-to-date scientific findings of recognised international institutions.  The scientific risk assessment is based on identifying potential hazards, defining their characteristics, assessing their incidence and frequency and describing the risk.  HFSO is responsible for assessing risks relating to concrete events, furthermore by analysing the data of annual official inspections concerning variousagricultural,technological,environmentalandbiologicalcontaminants,pesticide residuesand naturaltoxicsubstancesin raw and processed food.  Based on the risk assessment, it forwards a proposal concerning the priority ofinspectionsin the forthcoming period and participates in international risk assessment projects relating to individualchemicalandmicrobiologicalcontaminants.
Fostering national and international relations was another important responsibility of HFSO.  Before the establishment of theNational Food Chain Safety Office, this institution had been the Hungarian partner organization of the European Food Safety Authority.  In addition, HFSO was the designated contact point in the EURapid Alert System for Food and Feed(RASFF), theWorld Health Organization(WHO) Food Safety Emergency Network (INFOSAN Emergency) andFAO/WHOCodex Alimentarius.
Food is a product that the vast majority comes into direct contact with day-by-day as aconsumer,food maker, andcustomer.  The third core function of HFSO was to fill the gap, in providing credible, up-to-date information for both experts and the general public concerning food safety, which also reflects the latest scientific achievements.  HFSO aimed to raise consumer awareness among the general public, which will enable consumers to reject products and services that are dubious from a food hygiene and food safety point of view, and to become aware of and abide by fundamental principles.
HFSO worked with a small staff (18 people) under the supervision of theMinistry of Rural Development.  All members of HFSO werepublic servants.  Its general director was Mária Szeitzné Szabó.
Slátur

Slátur(Icelandic pronunciation:[ˈstlauːtʏr̥], "slaughter") is an Icelandic food made from the innards of sheep. There are two types of slátur;blóðmör(Icelandic) or "blood pudding" andlifrarpylsa("liver sausage"). The first is similar to Irish and Britishblack pudding, although it does not contain the spices used in British and Irish cuisine. They are also much smoother in texture.
Ingredients for slátur are sheep's blood, chopped or minced sheep's fat, rye flour, oatmeal, flour and salt.
Both blood pudding and liver sausage are prepared in a similar fashion. Pouches are cut and sewn from the stomach, as in traditional haggis, or artificial non-edible pouches can be used. They are filled with a mixture of sliced/minced fat (mör) orsuet, flour (rye and oats), rolled oats and either blood or finely-minced liver (sometimes kidney is also blended in).  The pouches are sewn shut after filling, then they are slow boiled for 2–3 hours. Slátur may be eaten hot or cold and sometimes it is pickled in whey.
Blood pudding has been made using sheep's blood in Iceland since ancient times and similar recipes exist in many countries, using pig's blood instead. In previous centuries moss was used instead of imported flour. Liver pudding seems to have come into being at a much later stage; references to it appear during the mid-19th century.
Offal is food of the autumn, prepared at the traditional slaughter time. Right up until the mid 20th century slátur was made in every home in Iceland. Many families made slátur together as a common activity. After the economic crash in autumn 2008, there appears to have been a considerable increase in slátur sales, as slátur is cheap food. Prepared and cooked offal, both blood and liver pudding, is available in stores all year round but many people consider it largely asþorramatur, at the festival ofÞorrablót, celebrated in January and February each year. Slátur is presented alongside other savoury and sour dishes at this time of year, includinghákarl.
Blood pudding is sometimes served with cinnamon and sugar, or sometimes with raisins. When it is served hot is usually eaten with mashed or boiled potatoes and swede/yellow turnip. It can also be cut it into slices and fried in a pan. Liver pudding is also eaten hot with potatoes. Pickled or cold new blood pudding and liver pudding are commonly cut into slices and served withporridgeor a type of cold rice pudding calledhrísgrjónagrautur.
Icelandic sheep

TheIcelandicis the Icelandicbreedofdomestic sheep. It belongs to theNorthern European Short-tailedgroup of sheep, and is larger than most breeds in that group.
It is generally short-legged and stocky, slender and light-boned, and usuallyhorned, althoughpolledandpolycerateanimals can occur; there is a polled strain, theKleifa. The fleece is double-coated and may be white or a variety of other colors; the face and legs are withoutwool. The sheep are highly resistant to cold, and are generally leftunshornfor the winter. Icelandic ewes are highlyprolific, with a lambing percentage of 175–220%. TheÞoka(Thoka)geneis carried by some ewes, which may give birth to large litters of lambs. A unique strain within the population is theLeadersheep, which carries a hereditary ability or predisposition to lead other sheep safely over dangerous ground.
It is thought that the sheep were introduced to Iceland byVikingsin the late ninth or early tenth century.
Breed numbers reached a peak in 1978, when there were approximately 891,000, or about four sheep for every inhabitant of Iceland. By 2007 the total number had fallen to about 450,000.In 2018 a population of just over 432,000 was reported toDAD-IS.
The colors of Icelandic sheep are inherited in a similar way to those of other sheep, but they display more variety in color and pattern than most other breeds, and some variations are seen which are not seen in other sheep.  Each sheep carries three genes that affect the color of the sheep, and  each gene has dominant and recessivealleles.
Until the 1940s the Icelandic sheep was the predominantmilk-producing animal in Iceland.In the twenty-first century this sheep is reared principally formeat, which accounts for more than 80% of the total income derived from sheep farming.
The fleece is double-coated, with a long outer coat (tog) which gives protection from snow and rain, and a fine inner coat (þel) which insulates the animal against the cold.The wool of the outer coat has a diameter of about28–40micronsor sometimes more, and astaple lengthof some 150–200 mm (5.9–7.9 in) the inner coat has a diameter of 19–22 μm (0.00075–0.00087 in) or sometimes less, with a staple length in the range 50–100 mm (2.0–3.9 in) The two types may be used separately, or spun into a single yarn,lopi, a soft wool which provides good insulation.
Indonesian Food and Drug Authority

TheIndonesian Food and Drug Authority(Indonesian:Badan Pengawas Obat dan Makanan,lit.'Food and Drug Supervisory Agency'),Badan POM/BPOM, orIndonesian FDAis a government agency ofIndonesiaresponsible for protecting  public health through the control and supervision ofprescriptionandover-the-counterpharmaceutical drugs(medication),vaccines,biopharmaceuticals,dietary supplements,food safety,traditional medicineandcosmetics. The task and purposes of this agency is similar to theUSFDA.
The predecessor of BPOM was formed during thecolonial periodand was namedde Dienst der Volksgezondheid(DVG). Operating under the auspices of the Dutch pharmaceutical company, DVG itself was in charge of producing chemical drugs as well as operating a pharmaceutical research center. In 1964, during theGuided Democracyera, DVG was nationalized and became the Pharmacy Inspectorate (Inspektorat Farmasi) of the IndonesianMinistry of Health. Three years later, it was renamed the Inspectorate of Pharmaceutical Affairs (Inspektorat Urusan Farmasi). In 1976, it was again renamed the Directorate General Drug and Food Control (Direktorat Jenderal Pengawasan Obat dan Makanan, Ditjen POM).
In accordance with Presidential Decree No. 166/2000, the Directorate-General of Drug and Food Control was officially divested from the Ministry of Health to become an independent agency which reports directly to the president, though it continues to coordinate with the Ministry.Since 2017, BPOM has been regulated by Presidential Decree No. 80/2017.
In 2020, the head of BPOM issued a decree regarding the standardization of English-language nomenclature used in reference to BPOM, which includes an official translation of the agency name in English.The agency was previously known in English as the National Agency for Drug and Food Control.
As stipulated in article 2 of Presidential Decree No. 80/2017, BPOM was tasked to execute government role in the field of drug and food control.
According to article 3 of Presidential Decree No. 80/2017, BPOM has the following functions:
Based on article 5 of Presidential Decree No. 80/2017,and as expanded by BPOM Decrees No. 21/2020 and 13/2022, BPOM is organized into the following:
BPOM has four centers, those are:
BPOM has several Technical Implementation Units (TIUs) which spread across Indonesia. TIUs in NAFDC are Bureau (Balai Besar) and Office (Balai).
ABC (food brand)

PT Heinz ABC Indonesiais anIndonesia-based food and drink subsidiary ofKraft Heinz, based inJakarta, and manufactures sauces, condiments, juices and syrups.ABC brand was previously owned by PT ABC Central Food Industry, a company that was bought byHeinzin 1999.
ABC is the largest Heinz's business in Asia, and one of the largest in the world; employing 3000 employees, 3 production facilities, 8 packing facilities, and extensive distribution network inJavaand other parts of Indonesia. Today ABC is one of 15 brands owned by Heinz worldwide.
The company was established in 16 October 1975 in Jakarta, Indonesia as CV Central Foods Industrial Corporation (abbreviated as Central Foods), then in 1982, it was renamed into PT Aneka Bina Cipta Central Food Industry, which abbreviated as ABC Foods. It was owned by Chu brothers — Chu Sam Yak (Chandra Djojonegoro) and Chu Sok Sam —Chinese Indonesiantycoons and entrepreneurs hailed fromMedan. Initially their leading product isKecapABC (soy sauces, with sweet and salty variants). Later they expanded their product to Syrup ABC (fruit syrup), Saus Tomat ABC (tomato ketchup) andSambalABC (hot chili sauce).
In 1980s ABC's products, such as syrup, sweet soy sauce and sambal hot sauce began to lead Indonesian market share. These products were marketed abroad, exported to United States, Canada, Australia, Singapore, Malaysia, Brunei, Taiwan, Hong Kong, Japan, Denmark, Saudi Arabia, Netherlands, and England.In February 1999,H. J. Heinz Companyacquired 65 percent share of PT ABC Central Food Industry, for US$70 million.
The company's head office is located in Jalan Daan Mogot Km. 12,Jakarta,Indonesia,and operating three production plants in Karawang (West Java), Daan Mogot (Jakarta), and Pasuruan (East Java).
ABC's leading products areKecapABC (sweet soy sauce),SambalABC (hot chili sauce), and Syrup ABC (fruit syrup).Available commonly in Indonesia's traditional marketplaces, supermarkets, minimarts, andwarungs, these products are also sold globally in Asia-Pacific, Europe and Americas; they could be found inAsian grocery storesin the United States andtokosin the Netherlands.
Minister for Agriculture, Food and the Marine

TheMinister for Agriculture, Food, Fisheries and the Marine(Irish:An tAire Talmhaíochta, Bia, Iascaigh agus Mara) is a seniorministerin theGovernment of Irelandand leads theDepartment of Agriculture, Food, Fisheries and the Marine.
The current Minister for Agriculture, Food, Fisheries and the Marine isMartin Heydon. He is assisted by threeministers of state:
The department's functions include:
Stereotypes of Irish people

Stereotypes of Irish peopleinclude actual or imagined characteristics ofIrish peopleused by people who view the Irish as a single andhomogeneousgroup.
The Irish are often stereotyped as being hot-tempered and eager for physical confrontation.Boxinghas a long history in Ireland, and the country has produced several Olympic gold medalist boxers, includingMichael Carruth,Katie Taylor, andKellie Harrington;and UFC championConor McGregor.
Ireland's reputation for violence has been referenced in several media. For example, the Irish-American ballad "Finnegan's Wake" describes a wake that devolves into a brawl, during which whiskey is accidentally spilled onto the corpse. This causes the corpse to resurrect and join the brawl. TheUniversity of Notre Damealso uses the Fighting Irish as their mascot.
Stereotypical Irish foods includebacon,corned beefandcabbage, andpotatoes.
The Irish have been stereotyped as heavy drinkers for centuries.
The Irish are often stereotyped as possessing red hair. Ireland has the highest amount of naturally occurring red hair at 10%. Furthermore, it is estimated that 46% of Ireland's population carriesMC1R, the gene responsible for producing red hair.County Corkis home to the annual Irish Redhead Convention.
Having red hair is its own stereotype, and it is associated with undesirable behaviors, such as anger and being mischievous, "like a redheaded leprechaun".
The Black Irish – notIrish people of African descent, but white people of Irish ancestry who had black or dark hair, or an appearance similar to people from the ethnic groups indigenous to the land around theMediterranean Sea– have been stereotyped as being especially prone to fighting.The appearance was also associated withanti-Blackracial ridicule.
The Irish are often stereotyped as being devoutly religious and conservative.Christianityhas been the largest religion in Ireland since the 5th century. As of 2011, 78% of Ireland's population adhered to theCatholic Church,and both Irish people and people with red hair are stereotyped as being Catholic.A 2018 study ranked Irish citizens between 16 and 29 among the most religious in Europe.However, a "Quiet Revolution" is taking place, and Ireland is becoming increasinglysecular.
Due to many events in the shared history between the nations, such as theUnited Kingdom's limited assistance during theGreat Famine, there is a lasting sense ofAnti-British sentimentin Ireland.Despite the troubled history between the two nations, both share close economic ties.
Musgrave Group

Musgrave Group Ltd.is anIrishfood wholesaler, founded inCorkby the Musgrave brothers, Thomas and Stuart in 1876.It is currently Ireland's largestgrocerydistributor,with operations in Ireland andSpainwith estimated annual sales of over €4 billion.The current CEO (as of 2019) is Noel Keeley.Today, the company is still largely-owned by the Musgrave family.
The overall business is currently made up of four divisions:
The small Donnybrook Fair chain of premium supermarkets was bought in 2018 but is not expected to be integrated with the existing brands.
Piada Italian Street Food

Piada Italian Street Foodis a fast casualItalian cuisinerestaurant chain with 57 locations in 7 states (Ohio, Indiana, Kentucky, Minnesota, North Carolina, Pennsylvania and Texas).There are 25 locations in Ohio, 2 in Indiana, 1 in Kentucky, 3 in Minnesota, 5 in North Carolina, 5 in Pennsylvania and 16 in Texas.
The restaurant features custom-rolled wraps (Piadas) in a stone-grilled, thin-crusted dough made from organic flour and extra virgin olive oil, as well as chopped salads and pasta bowls.The chain features food prepared along anassembly line, and has been called an ItaliancopycatofChipotle Mexican Grill.
Chris Doody, owner of the company, is a co-founder of theBravo Brio Restaurant Groupchain.He sold his stake to investors in 2006 and launched the Piada concept around the Italian "wrap-like sandwich" known as a Piada orPiadina, astreet foodhe sampled in northernItaly. It is stuffed with pastas, meats, cheeses, sauce and vegetables.Piada also serves pasta bowls, chopped salads, power bowls and soups. They also offer cannoli chips as a dessert item. There is a kids menu featuring smaller versions of the main menu items.
Itameshi

Itameshi(Japanese:イタ飯) is a type offusion cuisineoriginally fromJapanthat combines traditional elements ofJapanese foodandItalian food. The name comes from the combination of the Japanese name for Italy (イタリアItaria) and the Japanese word for meal (飯meshi).This term is used to differentiate Japanese-Italian fusion food from standard Italian food, which is formally referred to asItaria-ryōri(イタリア料理).
The first Italian restaurant in Japan wasItaliaken, opened in 1880 inNiigataby Pietro Migliore, whom came to Japan with a French performing troupe.
Italian-Japanese fusion first started in the 1920s whenspaghettiwas introduced to Japan, and served in small cafes. Before 1970, there were few authentic Italian restaurants in Japan, with only a few pizza and pasta stores. Italian food would not gain a bigger foothold in the country until the 1990s, when the1997 Asian financial crisishit and many upscale restaurants were affected by low wages and increased prices. Many of these restaurants and chefs turned to Italian food as a cheaper alternative and from there, Italian food became even more popular in the country.
The wordItameshibecame common in the early 1990s, during theJapanese asset price bubble.
SeveralItameshichains operate in Japan. A well-known one is the low-costSaizeriya, which at the end of 2021 operated over 1500 outlets in Japan and several hundred overseas.Like many food outlets in Japan,Itameshistores can be found at train stations and hotels.
The popularity of this specific fusion food has taken off in the United States with many different cook books and videos highlighting these dishes gaining popularity online. This popularity has even led to the opening of restaurants specifically dealing in Itameshi within the country.
Jordanian wine

Jordanian wineis produced by twowineries, with an annual production of nearly a million bottles a year. Jordan has a long tradition of wine making,dating as far back asNabateantimes.
Archaeological digs nearPetrahave uncovered at least 82 wine presses of industrial scale dating back toNabateantimes. Several sources suggest that the wine served toJesusduring theLast Suppercame fromUmm Qaisin Northern Jordan.
The modern wine industry in Jordan was established in 1975 by the Haddad distilling company.Two wineries exist in Jordan today.Zumotand Haddad producing Saint George and Jordan River wines respectively. Both wineries have their vineyards inMafraqin northern Jordan, where the high elevation, underground water and basalt-rich soil provide suitable conditions.
The two companies have an estimated annual production of a million liters a year, most of which is for domestic consumption. In 2018, it was reported that the Jordan River wines had won 96 awards, and the Saint George claimed 23 prizes.
The traditional local grape varieties appear to have been lost. Jordanian wines are therefore of necessity made from imported varieties ofVitis vinifera. Red wines are made usingCabernet Sauvignon,Merlot,ShirazandPinot noir. White wines are made usingChardonnay,Muscat,Pinot gris,GewürztraminerandChenin blanc.
In 2013,Carménère grapesof Chilean origin, andTocai grapesfrom Italy, were being grown atOmar Zumot's vineyardin Northern Jordan.Zumot's award-winning wines are labelled "Saint George" and "Machaerus".The Haddad winery makes white wines labelled "Mount Nebo" and both red and white wines labelled "Jordan River".
Kashmiri red chilli

Kashmiri Red ChiliesorKashmiri Laal Mirchare characterized by their ability to give a dark red colour to food, capable of colouring and adding flavour, while at the same time not allowing the food to become too pungent or spicy.
India is the largest consumer and producer.Numerous companies sell the powdered form, includingMDH,Everest Spices, Sakthi Masala and Badshah Masala.Vir Sanghviwrites that a majority of the restaurant industry in India use Kashmiri chillis or its powdered form.Chefs even use Kashmiri chillis as a substitute for dishes withGoan Peri-Peri masala.
Due to the high demand for Kashmiri chilis, substitutes such asByadagi chilliesare often used.There are government initiatives and incentives in Jammu and Kashmir to support and increase the production of the local variety of the Kashmiri chilli.
According to theSpices Board of India, under theMinistry of Commerce and Industry,Government of India, Kashmiri Chillies are mainly grown inJammu and KashmirandHimachal Pradesh, but also in places such asGoa.They are harvested during winter.
Kashmiri pepper appears wrinkled and rough, often brownish when traditionally dried (long dry), but contains densely concentrated red pigment material.
TheAmerican Spice Trade Association(ASTA) colour value is 54.10. This value helps identify the amount of colour that can be extracted from the chilli.Thecapsaicinvalue is 0.325%.They are mild, reading 1000 – 2000 SHU on theScoville Scale.There are different qualities of Kashmiri red chillies. According to a study in 1999, thecapsaicinvalue was found to be 0.126%.
India's Consumer Education and Research Centre putsEverest Kashmiri Lal(Everest Spices) atSHU48,000, whileGolden Harvest Kashmiri Mirch Powder(Golden Harvest)has anSHUof 60,000.This SHU level is similar to other brands in the market.Brick powder is one of the forms of adulteration.
It is used in various dishes such astandoori chickenand snacks such astiger prawns. It is also used in pickles and chutneys. It is used in food likepav bhajiandmisal pavfor colour.
Kazakh Whiteheaded

TheKazakh Whiteheadedis abreedofbeef cattlefromKazakhstanand Russia. The breed was developed between 1930 and 1950 on state farms in the Kazakh republic and the Lower Volga by crossingHerefordcattle with local Kazakh andKalmykstock.The breed resembles the Hereford in colour and conformation while incorporating the hardiness of the local breeds. In 1990 the population of the breed in Kazakhstan was estimated at 1,334,000.
Cheese in Kenya

Several companies makecheese in Kenya. Though cheese is not a traditional Kenyan food, the market is expanding.Cheese consumption has been increasing within the Kenyan middle-class.
As of 2016the five largest manufacturers of cheese in Kenya were Browns, active since the 1970swith 22% of the market; Raka, established 2001with 19%; Dama Dairy established 1994, Happy Cow Kenya, Eldoville Dairies and New Kenya Co-operative Creameries (New KCC).
Cheese produced in Kenya includesCheddar,Gouda,blue cheese,feta,mascarpone,ricotta,mozzarellaandbrie.
Counties of Kenya

Thecounties of Kenya(Swahili:Kaunti za Kenya) are geographical units created by the2010 Constitution of Kenyaas the new units ofdevolved government. They replaced the previousprovincial system.The establishment and executive powers of the counties is provided in Chapter Eleven of the Constitution on devolved government, the Constitution's Fourth Schedule and any other legislation passed by theSenate of Kenyaconcerning counties. The counties are also single-member constituencies which elect members of the Senate,andspecial woman membersto theNational Assembly.
As of 2022, there were 47 counties whose size and boundaries were based on 1992districts. Following the re-organization of Kenya's national administration, counties were integrated into a new national administration with the national government posting a county commissioner to each county to serve as a collaborative link with national government.
County governments were established in all 47 countiesafter thegeneral elections in March 2013. The counties' names are set out in the First Schedule of the Constitution.
Under the new constitution,Kenyais now divided into 47 counties for administrative purposes. They are grouped below according to the formerprovincethey were separated from, with their areas and populations as of the 2009and the 2019 census:
County governments are responsible for county legislation (outlined in article 185 of the Constitution of Kenya), executive functions (outlined in article 183), functions outlined in the fourth schedule of the constitution of Kenya, functions transferred from the national government through article 187 of the constitution of Kenya, functions agreed upon with other counties under article 189(2) of the constitution of Kenya, and establishment and staffing of a public service (under article 235 of the Constitution of Kenya).The functions of governments assigned to counties by the fourth schedule of the Constitution of Kenya are:
Counties are mandated by the 2010 constitution of Kenya to enact legislation and laws that ensures management and controls of fire fighting.
The county governor and the deputy county governor are the chief executive and deputy chief executive of the county, respectively.TheIndependent Electoral and Boundaries Commissionshall not conduct a separate election for the deputy governor but shall declare therunning mateof the person who is elected county governor to have been elected as the deputy governor.Each county will be run by an executive committee, consisting of:
Uniquely among democracies, Kenyan law requires governors to have a recognised university degree.
The counties each have an assemblywhose members are elected from single-member constituencies known as wards.There may also be a number of nominated members as is necessary to ensure that neither male nor female members constitute more than two-thirds of the assembly.There will also be six nominated members to represent marginalised groups (persons with disabilities, and the youth) and a county assembly speaker who will be anex officiomember of the assembly.
Chandarana Food Plus Supermarkets

Chandarana Food Plus Supermarkets, is a Kenyansupermarketchain operated byChandarana Food Plus Supermarkets Limited.The Head Office is inNairobi.
The supermarket chain started in 1964, as a single grocery store, operated by thepatriarchof the family, the late entrepreneurShantilal Mulji Thakkar, with twelve employees.Over the years the business has expanded to 20 stores in major urban centers in Kenya. Three of the founder's sons,Anil Thakkar,Sanjay ThakkarandDipan Thakkar, run the enterprise.
The company's former group chief operating officer, isHanif Rajan, a native of Eldoret, Kenya, with a varied retail career in Kenya, Canada, Seychelles and Tanzania.In an interview withBusiness Daily Africa, in February 2018, Rajan said that the chain owes its success to a cautious, conservative expansion policy, that has saved it from making irrational, emotional decisions.One of the areas that the chain pays special attention to are its suppliers, who deal directly with management, without any middlemen.
The supermarket has remained focused on food items, including in-housebutcheries,bakeries, wine and spirits sections, fresh vegetables and sandwich shops.They have stayed away from big ticket manufactured items, such as radios, televisions, refrigerators and cookers. Also, the chain does not maintain warehouses; the suppliers deliver merchandise/produce directly to the store that they supply.
Chandarana Food Plus Supermarkets Limited is a whollyKenyan, privately held company. As of February 2018, the detailed shareholding in the companystockis not widely or publicly known.
On 28 July 2018, an email written by a new marketing staff was deemed racist for targeting to acquire white shoppers which led to public outrage. Governor of Nairobi county,Mike Sonkomoved to cancel the retailer's business licence which the legal experts said was unconstitutional until Chandarana supermarkets was given a fair hearing. The management of Chandarana supermarkets apologized adding that this was not in line with the supermarket's values.
In February 2022, theBusiness Daily Africareported that the retail chain had started to open stores in residential neighborhoods, away from large shopping malls, reversing previous policy. In addition, some stores had started carrying small electric appliances, which was not the case before.
As of June 2022, Chandarana Food Plus was the third largest supermarket chain in Kenya, with 24 retail outlets, behindNaivas Limitedwith 84 stores andQuick Mart Limitedwith 51 outlets, but ahead of fourth placedCarrefour Kenyawith 16 stores.
1°17′18″S36°47′29″E﻿ / ﻿1.288333°S 36.7913890°E﻿ /-1.288333; 36.7913890
Korean Englishman

Korean Englishman(Korean:영국남자;RR:Yeonggungnamja;lit."Englishman") is a YouTube channel created by internet personality duoJosh CarrottandOllie Kendal. It features videos inKoreanandEnglishcentring aroundSouth Korean cultureand food.
Joshua Daryl  Carrott was born on 14 May 1989 inBrighton, England, to Daryl and Maureen Carrott.His father was a firefighter, and his mother was a police officer.His paternal grandmother was ethnically Chinese. Aged 12, his family moved from England toQingdao,China. Carrott was first exposed to Korean culture throughSouth Korean expatriatestudents at theInternational School of Qingdao. He then returned to England for university, majoring in Korean language studies atSOAS,University of London.He also studied a year abroad atKorea University.He is married toGabriela Kook, anArgentine-born South Koreanchef.They welcomed a daughter in September 2024.
Ollie Kendal is Carrott's best friend and partner, whom he met while attending SOAS in London. His father, Henry, was the vicar of St Barnabas Church,North Finchley.He has a background in video production, as well as photography andgraphic design. In 2013, he was pursuing amaster's degreeinbiblical studies. In November of that year, he and Carrott incorporated theprivate limited companyKendal & Carrott in the United Kingdom.Ollie is married to Lizzie Kendal and has a daughter named Juno.
The channel initially featured the reactions of their English friends toKorean cuisine. Most famously, they introducedfire noodlesto their English friends as a spicy food challenge in 2014; this later developed into the "Fire Noodle Challenge".
They have since collaborated with both Western and Korean celebrities and organizations, including:
In addition, Carrott, Kendall and Kook have been invited toBuckingham Palacetwice and spoken withKing Charles IIIon both occasions. The second occasion was a British-Korean state dinner featuring South Korean PresidentYoon Suk-yeol. The trio also sat at the same table asJisoo,JennieandRoséof K-Pop girl groupBlackpink, which led to Carrott offering to translate for Jisoo and Jisoo accepting.
Carrott and Kendal launched a second channel, "Jolly", in 2017, which produces a broader variety of content intended for a more global audience.Both Kendal and Carrott frequently have friends and family on as guests, including Kendal's brother-in-law,Chris Lee.
In 2019, over half of the channel's views came from Korea.
On Carrott's 32nd birthday, Kendal published Carrott's (partially fictitious) autobiography, which wasghostwrittenby his friends, with parts of the proceeds donated to Carrot Land Adventure Park inOhakune, New Zealand.
In October 2020, Carrott and Kook were criticised and later investigated by police after a video was uploaded on Gabie Kook's channel of Carrott and Kook receiving packages to their quarantine apartment in a way some thought were violatingSouth Korea's COVID-19 quarantine regulations.In April 2021, all the charges were dropped.
Kurdish cuisine

Kurdish cuisine(Sorani Kurdish:چێشتی کوردی,romanized:cheshti kurdiorKurmanji Kurdish:xwarina Kurdî) consists of a wide variety of foods prepared by theKurdish people. There are cultural similarities of Kurds and their immediate neighbours inIran,Iraq,Turkey,Syria, andArmenia.
Kurdish cuisine makes abundant use of fresh herbs and spices.
Sweetened black tea is a very common drink, along with bitter strong coffee. Another favourite Kurdish drink isMastaw(ماستاو]) orAva Mast, which isyogurtand salt mixed with water. The fermented version of this is calledDô(Doogh).
Staples of Kurdish cuisine areBerbesel,Biryanî(بریانی),Dokliw(دۆکوڵیو),Kelane(کەلانە),Kulerenaske(ناسکە کولێرە),Kube(کوبە),ParêvTobûlî,Kuki(meator vegetable pies),Birinç(white rice(برنج) alone or with meat or vegetables and herbs), and a variety of salads, pastries, and drinks specific to different parts of Kurdistan. Other popular dishes areMakluba(مەقلوبە),kofta(کوفتە),shifta(شفتە),shilah/maraga, spinach with eggs, wheat & lentil soup, beet & meat soup, sweet turnip, cardamon cookies,burgul pilaf,mehîr,hûr û rûvî, pel (yaprakh) (یاپراخ),chichmathis dish is common inErbil(Hewlêr),tefti,niskene(نیسکێنە) andnane niskan.
Sawar(ساوەر), a traditional dish among Kurdish farmers, is made of wheat grain that is boiled, sun dried and pounded in a mortar (curn) to get rid of the husk. The wheat is then crushed in a mill (destarr). The resulting grain food can be boiled and served.
Tepsî(تەپسی) is a dish ofaubergines,green peppers,courgettesand potatoes in a slightly spicy tomato sauce.Teşrîb(تشریب) consists of layers of naan in a sauce of green pepper, tomato, onions and chillies.
Yoghurt, or mast, as it is called inKurdish,is considered the most popular fermented dairy product in Kurdistan.
In Kurdistan, bread can be found in various forms. Their ingredients differ as well as their shapes, densities, and textures.
Stuffed vegetables are widely known as Pelpêç or Îprax (Sarma) or Pel (Dolma)in Kurdish regions. It is slowly simmered and they fill the house with an irresistible scent of fresh herbs, aromatics, and tangy lemons.
As nomads and herders, lamb and chicken have been the main dishes of Kurdish cuisine for centuries.Dishes with meat involved include:
Kurdish coffee

Kurdish coffee(Kurdish:(قاوەی کوردی) Qehweya Kurdî or Qehweya Kezwanan) ormenengiç coffee(Turkish:menengiç kahvesi), meaningpistachio coffeeorterebinth coffee, is a traditional hot beverage inKurdishandTurkishcuisine.It is made of ground roastedterebinthfruits (related to thepistachio) as the main ingredient, and is caffeine-free.It is particularly popular in  parts ofSoutheastern Anatolia.
The beverage has been produced in historicallyKurdishareas includingDiyarbakır,Adıyaman,Mardin,BatmanandGaziantepfor over a hundred years, with the latter of whom it is considered a traditional specialty.also having obtained thegeographical indicationcertificate for "Gaziantep Menengic Coffee".It is considered a traditional specialty ofGaziantep.
The roasted and ground berries have been exported to Europe and around the world since the early 20th century.Although it contains neither coffee beans nor caffeine, it is known as coffee because seeds of Menengic are roasted and cooked like Turkish coffee.
In recent years, the processed berries in the form of an oily paste have appeared as abrandedproduct in cans or jars.
Christianity in Kuwait

Christianity inKuwaitis a minority religion.
In 2020, there were an estimated 289 Christian Kuwaitis residing in Kuwait,along with an estimated 837,585 non-citizen Christians.In total, they make up 17.93% of the population.
A 2015 study estimates some 350 Christians in Kuwait who are former Muslims.
Kuwait is the onlyGCCcountry besidesBahrainto have a local Christian population who hold citizenship.
Christian Kuwaitis can be divided into two groups. The first group includes the earliest, who wereIraqi Christian(Assyrian) and  (Arab/Antiochian Greek) immigrants and their local-born descendants.They have assimilated into Kuwaiti society, like their Muslim counterparts, and tend to speak Arabic with aKuwaiti dialect; theirfoodandcultureare also predominantly Kuwaiti. They make up less than a quarter of Kuwait's Christian population. The rest (roughly three-quarters) of Christian Kuwaitis make up the second group. They are more recent arrivals in the 1950s and 1960s, mostly Kuwaitis of Palestinian ancestry who leftPalestineafter 1948 and decided to settle in Kuwait.There are also smaller numbers who originally hail fromSyriaandLebanon.This second group is not as assimilated as the first group, as theirfood,culture, andArabic dialectstill retain aLevantfeel. However, they are just as patriotic as the former group, and tend to be proud of their adopted homeland, with many serving in the army, police, civil, and foreign service. Most of Kuwait's citizen Christians belong to 12 large families, with the Shammas (from Turkey) and the Shuhaibar (from Palestine) families being some of the more prominent ones.
Although there is a small community of Christian citizens, a law passed in 1981 prevents the naturalization of non-Muslims; however, male citizens who were Christians before 1980 (and male children born to families of such citizens since that date), can transmit their citizenship to their children.
Traditionally,Eastern OrthodoxChristians in Kuwait belong to the jurisdiction ofEastern Orthodox Patriarchate of Antioch and All the East. Eastern Orthodox parish in Kuwait was reorganized in 1969 by late metropolitanConstantine Papastephanouof Baghdad and Kuwait (1969-2014), who visited Kuwait on many occasions.His successor is MetropolitanGhattas Hazimof Baghdad and Kuwait (since 2014). His official seat remains in Baghdad, but administrative headquarters of the Archdiocese are located in Kuwait. Today, Eastern Orthodox parishes in Kuwait are administered by priests Ephrem Toumi and Filimon Saifi.
The denominations of both citizen and foreign Christians in Kuwait include, but are not limited to, the following:
In 2012 the country had 7 official churches and 18 non-official churches, with Kuwait's largest cathedral being situated in the eastern part of Kuwait city.
Talabat

Talabat(Arabic:طلبات,Ṭalabāt) is anonline food orderingcompany founded inKuwaitin 2004. As of April 2021,Talabat operates in Kuwait, Saudi Arabia, Bahrain, the United Arab Emirates, Oman, Qatar, Jordan, Egypt, and Iraq. A subsidiary ofDelivery Herosince 2016, Talabat has grown to become the leading online food ordering company in the Middle East.
In 2004, Talabat General Trading and Contracting Company was founded in Kuwait.The name "Talabat" derives from the Arabic language and it means "orders" or "requests".
As Talabat’s popularity grew locally, it won the "Best E-Business Award"repeatedly in 2008 and 2009 with special recognition from the Emir of Kuwait, SheikhSabah Al-Ahmad Al-Jaber Al-Sabah.
In 2009, the business was operating out of Kuwait and Saudi Arabia with an average of 1,250 daily transactions. Talabat then underwent key changes such as the re-branding from 6alabat.com to Talabat.com, a shift from a hybrid form of Arabic and English spelling to a pure English spelling.
In 2011, a revamp of the platform took place with a new website layout and improvement inuser interface.
In 2012, Talabat expanded to Bahrain, United Arab Emirates, and Oman.
In 2013, it continued its expansion toQatar.
In 2015, Talabat was acquired by the global German e-commerce groupRocket Internetfor US$170 million.It became part of Rocket Internet's business unit Global Online Takeaway Group.
In 2016, Rocket Internet's food delivery business, including Talabat, was taken over by online food marketplaceDelivery Hero.In line with this acquisition, Abdulhamid Alomar took over as the CEO of the company.
In 2017, Talabat expanded its operations to Jordan.
In 2019, formerGrabexecutive Tomaso Rodriguez was appointed as CEO, after the stepping down of Abdulhamid Alomar.
Lawsuits were filed against the company after they were found violating fair competition rules in Kuwait. A settlement plea made by Talabat was also turned down.
In January 2020, the food delivery company Carriage,also owned by Delivery Hero, was absorbed by Talabat.
In August 2020, it has been confirmed that the Egyptian food delivery service Otlob, which was in operation since 1999 and became a Delivery Hero subsidiary in 2016, is getting rebranded as Talabat. As of September 2020, Talabat operates in Egypt.
In October 2020, Talabat announced they will expand into Iraq in early 2021, initially operating inErbil, Iraqi Kurdistan before gradually expanding into more cities in the rest of the country.
In December 2020, Talabat andHuaweisigned a partnership to list Talabat App in the Huawei marketplace.
In August 2021, Talabat was selected as the official food delivery provider forExpo 2020, and their pavilion would display technological innovations for food delivery, such thecloud kitchenconcept, whilst representing multiple food brands.In September 2021, Talabat partnered withTerminus Group, who is also an official premier partner for Expo 2020, to launch ten autonomous,last milefood-delivery robots for Expo visitors.Expo 2020 itself launched on 1 October 2021 following a year-long delay due to theCOVID-19 pandemic.
Kuwaiti cuisine

Kuwaiti cuisineis a fusion ofArabian,Iranian,IndianandMediterraneancuisines.Kuwaiti cuisine is part of theEastern Arabian cuisine. A prominent dish in Kuwaiti cuisine ismachboos, a rice-based dish usually prepared withbasmatirice seasoned with spices, and chicken or mutton.
Seafoodis a significant part of the Kuwaiti diet, especiallyfish.Mutabbaq samakis a national dish in Kuwait. Other local favourites arehamour(grouper), which is typically served grilled, fried, or withbiryanirice because of its texture and taste;safi(rabbitfish);maid(mulletfish); andsobaity(sea bream).
Kuwait's traditionalflatbreadis calledkhubzIrani. It is a large flatbread baked in a special oven and it is often topped with sesame seeds. Bread is often served withmahyawafish sauce.
Bader Al-Kharafi

Bader Nasser Al-Kharafi(Arabic:بدر ناصر الخرافي; born 17 August 1977) is abusinessmanfrom Kuwait. He holds the positions of Vice Chairman and Group Chief Executive Officer atZain Group, a telecommunications company based in Kuwait.
In 2018, he was ranked as one of the 100 most influential Arabs list byArabian Business.
Al-Kharafi was born on 17 August 1977. He received his bachelor's degree inmechanical engineeringfromKuwait Universityin 2002. In 2016, he completed hisMBAfromLondon Business School.
After graduation, Al-Kharafi joinedKuwait Petroleum Corporation (KPC). He joinedM.A & Al-Kharafi groupin 2002 and started working as a Coordination Engineer.He currently holds senior management positions atGulf Bank of Kuwait, Foulath Holding, Diamond International Motors, and Gulf Cable & Electrical Industries.
After the death of his father,Nasser Al-Kharafi, he assumed the directorship of theAl Kharafigroups' executive committee in 2012.
In early 2014, he joined the Middle East Advisory Board ofCoutts.In the same year, Zain KSA, a subsidiary of Zain Group appointed Al-Kharafi as its Vice Chairman.
In 2017, Al-Kharafi became theCEOofZain Group, replacing the Scott Gegenheimer.
In February 2019, he became the Chairman of the Board of the Executive Committee and a member of the Board of Nomination and Remuneration Committee ofBoursa Kuwait, the country's stock exchange.
In September 2019, BNK Automotive, owned by Al-Kharafi, entered into a new agency agreement withVolvo, making it the exclusive importer ofVolvo Carsin Kuwait.In November 2019, Al-Kharafi acquired a controlling interest in Gulf Cable, securing 29 percent of the company's shares in a deal valued at approximately US$500 million.
Al-Kharafi is associated with Kuwait Food Bank which is involved in providing nutritious meals to the poor in Kuwait and creating public awareness on lesseningfood waste.More than 5,700 Kuwaiti families are said to have benefited from this initiative.The food bank also provides skills and training to the members of poor families so that they can find decent employment inKuwait.
He offers support and guidance to Kuwaiti youth throughINJAZKuwait.
Additionally, the recent launch of WE ABLE in the year 2019, Al-Kharafi is leading Zain's Disability Inclusion Program which aims to positionZain Groupas Disability Inclusive by 2022.
Kyrgyz Horse

TheKyrgyz HorseorKirgiz Horseis a traditionalbreedof smallhorsefrom theKyrgyz Republic(Kyrgyzstan).Kyrgyz peopleassociate it with theirnomadicpast.During theSoviet eraof Kyrgyz history, the Kyrgyz Horse wascross-bredwith imported foreign breeds, includingDonandThoroughbredstrains, to create a new and larger breed, theNovokirgizor New Kirgiz.
In the late nineteenth century there were some two million Kyrgyz horses in the area that is now Kyrgyzstan.During theSoviet era, the traditional Kyrgyz horse wascross-bredwith larger but weaker imported foreign breeds, includingDonandThoroughbredstrains, to create a new breed, theNovokirgizor New Kirgiz.Numbers of the traditional native breed were greatly reduced,but have since shown some recovery.The population of the Kyrgyz breed was last reported toDAD-ISin 2002, when the total population was 78 300 head.In 2007 itsconservation statuswas recorded by theFAOas "not at risk".
An association for the protection of the Kyrgyz Horse, the Fondation Kyrgyz Ate, was set up inBishkekin the early twenty-first century. A breed standard was drawn up, based partly on a description found in archives inSaint Petersburg, and was approved by the national ministry of agriculture.
The Kyrgyz Horse is a small mountain horse. It is sure-footed and agile, with the necessary stamina and endurance for the mountain environment.Thecoatmay be dark orgrey.
The Kyrgyz Horse is used as ariding horse, forhorse-racing, and as a lightharness horse. It is important for production ofmeatandmilk.Horsemeat production in Kyrgyzstan in 2002 was 24 800 tonnes, about one eighth of the total meat produced in that year.The mare's milk is often fermented to makekumis.
With traditional mounted games such askok-boru(also known in Kyrgyzstan asulak-tartysh),oodarysh(mounted wrestling) andkyz-kuumai(meaning roughly "chase the girl"), the Kyrgyz Horse may be perceived as a symbol of the pre-Sovietnomadicpast of Kyrgyz people, and thus as an element of post-Soviet Kyrgyz culture andnational identity.
Nauryz kozhe

Nauryz kozhe(Kazakh:Наурыз көже) orNooruz kozho(Kyrgyz:Нооруз көжө)is aKazakh/Kyrgyzdrink ofmilk(in Kazakhstan) orbroth(in Kyrgyzstan),horse meat,salt,kashkandgrains.
OnNauryzor Nooruz, Kazakhs and Kyrgyz start the new year with this drink for good luck because it is considered a symbol of wealth and richness in the coming year.It consists of seven food elements, such as milk or broth, meat, oil, millet, rice, raisins, corn (the recipe can vary).