derek-thomas/squad-v1.1-t5-question-generation huggingface dataset:
Guinea fowl originated in southern Africa, and the species most often kept as poultry is the helmeted guineafowl (Numida meleagris). It is a medium-sized grey or speckled bird with a small naked head with colourful wattles and a knob on top, and was domesticated by the time of the ancient Greeks and Romans. Guinea fowl are hardy, sociable birds that subsist mainly on insects, but also consume grasses and seeds. They will keep a vegetable garden clear of pests and will eat the ticks that carry Lyme disease. They happily roost in trees and give a loud vocal warning of the approach of predators. Their flesh and eggs can be eaten in the same way as chickens, young birds being ready for the table at the age of about four months.

Question: What continent is the evolution of guinea fowl credited to? Question: Who first domesticated the guinea fowl ? Question: Aside from consumption how are Guinea fowl  useful to humans. Question: What are Guinea fowl  also praised for accomplishing for humans?
A squab is the name given to the young of domestic pigeons that are destined for the table. Like other domesticated pigeons, birds used for this purpose are descended from the rock pigeon (Columba livia). Special utility breeds with desirable characteristics are used. Two eggs are laid and incubated for about 17 days. When they hatch, the squabs are fed by both parents on "pigeon's milk", a thick secretion high in protein produced by the crop. Squabs grow rapidly, but are slow to fledge and are ready to leave the nest at 26 to 30 days weighing about 500 g (18 oz). By this time, the adult pigeons will have laid and be incubating another pair of eggs and a prolific pair should produce two squabs every four weeks during a breeding season lasting several months.

Question: What is the gourmet title given to pigeons ? Question: From what variety of pigeon does the squab decen? Question: Are squabs treated differently from other piegons by humans aside from consumption? Question: How often are pigeons able to breed for the consumption process ?
Worldwide, more chickens are kept than any other type of poultry, with over 50 billion birds being raised each year as a source of meat and eggs. Traditionally, such birds would have been kept extensively in small flocks, foraging during the day and housed at night. This is still the case in developing countries, where the women often make important contributions to family livelihoods through keeping poultry. However, rising world populations and urbanization have led to the bulk of production being in larger, more intensive specialist units. These are often situated close to where the feed is grown or near to where the meat is needed, and result in cheap, safe food being made available for urban communities. Profitability of production depends very much on the price of feed, which has been rising. High feed costs could limit further development of poultry production.

Question: What is the most popular type of poulty that is farmed? Question: How many birds are routinely raised in the world for the consumption process? Question: Before industrialization how were chickens normally cared for? Question: What is the major significance of chickens to women in underdeveloped countries? Question: How is the cost of the price for animal feed related to the poulty cost for consumers?
In free-range husbandry, the birds can roam freely outdoors for at least part of the day. Often, this is in large enclosures, but the birds have access to natural conditions and can exhibit their normal behaviours. A more intensive system is yarding, in which the birds have access to a fenced yard and poultry house at a higher stocking rate. Poultry can also be kept in a barn system, with no access to the open air, but with the ability to move around freely inside the building. The most intensive system for egg-laying chickens is battery cages, often set in multiple tiers. In these, several birds share a small cage which restricts their ability to move around and behave in a normal manner. The eggs are laid on the floor of the cage and roll into troughs outside for ease of collection. Battery cages for hens have been illegal in the EU since January 1, 2012.

Question: What is the benefit to chickens of being in a free-range farming location? Question: What is yarding in relation to the pultry industry? Question: What is the most intensive type of enclosure system used in the poultry business? Question: How are eggs collected in teh battery cage system?
Chickens raised intensively for their meat are known as "broilers". Breeds have been developed that can grow to an acceptable carcass size (2 kg (4.4 lb)) in six weeks or less. Broilers grow so fast, their legs cannot always support their weight and their hearts and respiratory systems may not be able to supply enough oxygen to their developing muscles. Mortality rates at 1% are much higher than for less-intensively reared laying birds which take 18 weeks to reach similar weights. Processing the birds is done automatically with conveyor-belt efficiency. They are hung by their feet, stunned, killed, bled, scalded, plucked, have their heads and feet removed, eviscerated, washed, chilled, drained, weighed, and packed, all within the course of little over two hours.

Question: What is the average size of chickens used extensively for it's meat production raised in an intensive environment? Question: How long does it take for an broiler raisedin an intensive environment very to reach optimum size? Question: Do chicken raised in the intensive broiler method suffer from health condions? Question: What is the death rate among chickens who are intensivley breed to be broilers? Question: How long does it take for a chicken raised in a less intensive envionment to reach optimal broiler size?
Both intensive and free-range farming have animal welfare concerns. In intensive systems, cannibalism, feather pecking and vent pecking can be common, with some farmers using beak trimming as a preventative measure. Diseases can also be common and spread rapidly through the flock. In extensive systems, the birds are exposed to adverse weather conditions and are vulnerable to predators and disease-carrying wild birds. Barn systems have been found to have the worst bird welfare. In Southeast Asia, a lack of disease control in free-range farming has been associated with outbreaks of avian influenza.

Question: What are some of the major concerns with intensive breeding programs? Question: What harsh measures do farmers use to prevent the chickens from harming themselves or others? Question: What are some of the major concerns with extensive breeding programs such as free range ? Question: What is considered the most alarming setting for chickens to be raised in? Question: How is the spread of the avian flu related to the conditions in which chickens are kept?
In many countries, national and regional poultry shows are held where enthusiasts exhibit their birds which are judged on certain phenotypical breed traits as specified by their respective breed standards. The idea of poultry exhibition may have originated after cockfighting was made illegal, as a way of maintaining a competitive element in poultry husbandry. Breed standards were drawn up for egg-laying, meat-type, and purely ornamental birds, aiming for uniformity. Sometimes, poultry shows are part of general livestock shows, and sometimes they are separate events such as the annual "National Championship Show" in the United Kingdom organised by the Poultry Club of Great Britain.

Question: Is there a pplace where lovers of the chicken are able to see some of its best attributes ? Question: In such competitions what are the chickens juged on? What attibutes are considered viable? Question: From where does the idea of a poultry tournament orginate? Question: Are there breed standards used for the competitions? Question: What are some of the most widely known poultry tournaments?
Poultry is the second most widely eaten type of meat in the world, accounting for about 30% of total meat production worldwide compared to pork at 38%. Sixteen billion birds are raised annually for consumption, more than half of these in industrialised, factory-like production units. Global broiler meat production rose to 84.6 million tonnes in 2013. The largest producers were the United States (20%), China (16.6%), Brazil (15.1%) and the European Union (11.3%). There are two distinct models of production; the European Union supply chain model seeks to supply products which can be traced back to the farm of origin. This model faces the increasing costs of implementing additional food safety requirements, welfare issues and environmental regulations. In contrast, the United States model turns the product into a commodity.

Question: Jo w common is the consumtion of poultry in the world? Question: How many animals of the poultry variety are raised for consumtion each year? Question: What type of enviornment is poultry most commonly raised in? Question: How many industry models are followed for the production process of poultry? Question: What is the Europeon model of the poultry business ?
World production of duck meat was about 4.2 million tonnes in 2011 with China producing two thirds of the total, some 1.7 billion birds. Other notable duck-producing countries in the Far East include Vietnam, Thailand, Malaysia, Myanmar, Indonesia and South Korea (12% in total). France (3.5%) is the largest producer in the West, followed by other EU nations (3%) and North America (1.7%). China was also by far the largest producer of goose and guinea fowl meat, with a 94% share of the 2.6 million tonne global market.

Question: How many ducks did China produce for consumption in 2011? Question: What other countries are important to the duck husbandry business? Question: Who is the largest producer of duck meat among the western nations? Question: What is the market percentage held by the country that controls the biggest share of the global market for goose and guinea fowl meat
Poultry is available fresh or frozen, as whole birds or as joints (cuts), bone-in or deboned, seasoned in various ways, raw or ready cooked. The meatiest parts of a bird are the flight muscles on its chest, called "breast" meat, and the walking muscles on the legs, called the "thigh" and "drumstick". The wings are also eaten (Buffalo wings are a popular example in the United States) and may be split into three segments, the meatier "drumette", the "wingette" (also called the "flat"), and the wing tip (also called the "flapper"). In Japan, the wing is frequently separated, and these parts are referred to as 手羽元 (teba-moto "wing base") and 手羽先 (teba-saki "wing tip").

Question: Is poultry available in various forms? Question: What is the most substantial part of a birds antomy as it apples to consupmtion og the meat? Question: Are certain parts of the bird used for particular reasons in relation to receipes?
Dark meat, which avian myologists refer to as "red muscle", is used for sustained activity—chiefly walking, in the case of a chicken. The dark colour comes from the protein myoglobin, which plays a key role in oxygen uptake and storage within cells. White muscle, in contrast, is suitable only for short bursts of activity such as, for chickens, flying. Thus, the chicken's leg and thigh meat are dark, while its breast meat (which makes up the primary flight muscles) is white. Other birds with breast muscle more suitable for sustained flight, such as ducks and geese, have red muscle (and therefore dark meat) throughout. Some cuts of meat including poultry expose the microscopic regular structure of intracellular muscle fibrils which can diffract light and produce iridescent colours, an optical phenomenon sometimes called structural colouration.

Question: Are there reasons for the dark meat  that poultry has? Question: What is the white meat of chicken actually used for by the animal ? Question: Do some varities of  poultry have more dark meat than others? Question: What causes the meat of some poultry to show rainbow like colr striations?
A 2011 study by the Translational Genomics Research Institute showed that 47% of the meat and poultry sold in United States grocery stores was contaminated with Staphylococcus aureus, and 52% of the bacteria concerned showed resistance to at least three groups of antibiotics. Thorough cooking of the product would kill these bacteria, but a risk of cross-contamination from improper handling of the raw product is still present. Also, some risk is present for consumers of poultry meat and eggs to bacterial infections such as Salmonella and Campylobacter. Poultry products may become contaminated by these bacteria during handling, processing, marketing, or storage, resulting in food-borne illness if the product is improperly cooked or handled.

Question: When is it possible for baccteria is enter into poultry before you get it home? Question: What percentage of poultry is tainted with Staphylococcus bacteria? Question: Are the bacteria that is found on poultry easy to get rid of? Question: What considerations do consumers need when using safe handling procedures with poultry regardless of cooking method used??
In general, avian influenza is a disease of birds caused by bird-specific influenza A virus that is not normally transferred to people; however, people in contact with live poultry are at the greatest risk of becoming infected with the virus and this is of particular concern in areas such as Southeast Asia, where the disease is endemic in the wild bird population and domestic poultry can become infected. The virus possibly could mutate to become highly virulent and infectious in humans and cause an influenza pandemic.

Question: Is the Avian flu a risk only to animals? Question: What portion of the world is considered to be most at risk for the rapid spread of the avian flu? Question: Can the avian flu be sread from wild birds to birds kept in husbandry? Question: What is the danger to humans in regards to the spread of avian flu to humans ?
Bacteria can be grown in the laboratory on nutrient culture media, but viruses need living cells in which to replicate. Many vaccines to infectious diseases can be grown in fertilised chicken eggs. Millions of eggs are used each year to generate the annual flu vaccine requirements, a complex process that takes about six months after the decision is made as to what strains of virus to include in the new vaccine. A problem with using eggs for this purpose is that people with egg allergies are unable to be immunised, but this disadvantage may be overcome as new techniques for cell-based rather than egg-based culture become available. Cell-based culture will also be useful in a pandemic when it may be difficult to acquire a sufficiently large quantity of suitable sterile, fertile eggs.

Question: In order to make a vaccine , what do viruses require that bacteria does not? Question: What are poultry eggs used for aside from consumption? Question: How long does it take for the flu vaccine to be fully ready for deployment into the population ? Question: What is the major difficulty faced in using poultry to cultivate vaccines? Question: What new technology is being used in teh vaccine making process that will make vaccines safer and eaier for most consumers?
Poultry meat and eggs provide nutritionally beneficial food containing protein of high quality. This is accompanied by low levels of fat which have a favourable mix of fatty acids. Chicken meat contains about two to three times as much polyunsaturated fat as most types of red meat when measured by weight. However, for boneless, skinless chicken breast, the amount is much lower. A 100-g serving of baked chicken breast contains 4 g of fat and 31 g of protein, compared to 10 g of fat and 27 g of protein for the same portion of broiled, lean skirt steak.

Question: What is the nutitional value to humans of poultry and poultry products? Question: Does chicken contain fat? Question: How much healthy fat in in the average serving of poultry? Question: What is the fat and protien content of a 100g ram serving of baked chicken breast contain ?
Arsenal was the first club from the south of England to join The Football League, in 1893. They entered the First Division in 1904, and have since accumulated the second most points. Relegated only once, in 1913, they continue the longest streak in the top division. In the 1930s, Arsenal won five League Championships and two FA Cups, and another FA Cup and two Championships after the war. In 1970–71, they won their first League and FA Cup Double. Between 1988 and 2005, they won five League titles and five FA Cups, including two more Doubles. They completed the 20th century with the highest average league position.

Question: What was the first football club from southern England to join The Football League? Question: In what year did Arsenal join The Football League? Question: When did Arsenal join the Football League? Question: In what year did Arsenal qualify to be in the First Division? Question: During the 1930s, Arsenal won how many League Championships? Question: How many league championships did Arsenal win in the 1930s? Question: When did Arsenal win their first Double Cup? Question: Over a 17 year period which began in the late 80s, stretching five years into the new millenia, how many FA Cups did Arsenal win? Question: What was Arsenal's league position ranking at the end of the last century?
In 1886, Woolwich munitions workers founded the club as Dial Square. In 1913, the club crossed the city to Arsenal Stadium in Highbury. They became Tottenham Hotspur's nearest club, commencing the North London derby. In 2006, they moved to the Emirates Stadium in nearby Holloway. Arsenal earned €435.5m in 2014–15, with the Emirates Stadium generating the highest revenue in world football. Based on social media activity from 2014–15, Arsenal's fanbase is the fifth largest in the world. Forbes estimates the club was worth $1.3 billion in 2015.

Question: When was Arsenal originally formed? Question: What was the original name of the Arsenal team? Question: When did Arsenal become based in Highbury? Question: In what year did Arsenal move to Holloway? Question: How does Forbe's believe the Arsenal club was worth in 2015?
Arsenal Football Club was formed as Dial Square in 1886 by workers at the Royal Arsenal in Woolwich, south-east London, and were renamed Royal Arsenal shortly afterwards. The club was renamed again to Woolwich Arsenal after becoming a limited company in 1893. The club became the first southern member of the Football League in 1893, starting out in the Second Division, and won promotion to the First Division in 1904. The club's relative geographic isolation resulted in lower attendances than those of other clubs, which led to the club becoming mired in financial problems and effectively bankrupt by 1910, when they were taken over by businessmen Henry Norris and William Hall. Norris sought to move the club elsewhere, and in 1913, soon after relegation back to the Second Division, Arsenal moved to the new Arsenal Stadium in Highbury, north London; they dropped "Woolwich" from their name the following year. Arsenal only finished in fifth place in the second division during the last pre-war competitive season of 1914–15, but were nevertheless elected to rejoin the First Division when competitive football resumed in 1919–20, at the expense of local rivals Tottenham Hotspur. Some books have reported that this election to division 1 was achieved by dubious means.

Question: What group from the munitions plant in Woolwich formed the Arsenal club? Question: By what year had Arsenal become a limited company? Question: When did Arsenal move to Arsenal Stadium in Highbury? Question: In which division was Arsenal ranked by the start of WWI? Question: By 1920 where was Arsenal ranked in division?
Arsenal appointed Herbert Chapman as manager in 1925. Having already won the league twice with Huddersfield Town in 1923–24 and 1924–25 (see Seasons in English football), Chapman brought Arsenal their first period of major success. His revolutionary tactics and training, along with the signings of star players such as Alex James and Cliff Bastin, laid the foundations of the club's domination of English football in the 1930s. Under his guidance Arsenal won their first major trophies – victory in the 1930 FA Cup Final preceded two League Championships, in 1930–31 and 1932–33. In addition, Chapman was behind the 1932 renaming of the local London Underground station from "Gillespie Road" to "Arsenal", making it the only Tube station to be named specifically after a football club.

Question: What manager was appointed to lead Arsenal in 1925? Question: What was Chapman's style of tactics that provided the basis for the Arsenal club's success? Question: In what decade did Arsenal dominate in English football? Question: What was one of Arsenal's first major wins? Question: What football club manager got an underground station renamed for Arsenal?
Arsenal began winning silverware again with the surprise appointment of club physiotherapist Bertie Mee as manager in 1966. After losing two League Cup finals, they won their first European trophy, the 1969–70 Inter-Cities Fairs Cup. This was followed by an even greater triumph: their first League and FA Cup double in 1970–71. This marked a premature high point of the decade; the Double-winning side was soon broken up and the following decade was characterised by a series of near misses, starting with Arsenal finishing as FA Cup runners up in 1972, and First Division runners-up in 1972–73.

Question: What position did Mee hold in the Arsenal club prior to becoming manager? Question: When was Bertie Mee become manager of Arsenal? Question: In which season did Arsenal win its first European trophy? Question: In what season did Arsenal win their first League and FA Cup double? Question: For how long after Arsenal's first trophy win the team do poorly competitions?
Terry Neill was recruited by the Arsenal board to replace Bertie Mee on 9 July 1976 and at the age of 34 he became the youngest Arsenal manager to date. With new signings like Malcolm Macdonald and Pat Jennings, and a crop of talent in the side such as Liam Brady and Frank Stapleton, the club enjoyed their best form since the 1971 double, reaching a trio of FA Cup finals (1978, 1979 and 1980), and losing the 1980 European Cup Winners' Cup Final on penalties. The club's only success during this time was a last-minute 3–2 victory over Manchester United in the 1979 FA Cup Final, widely regarded as a classic.

Question: What Arsenal manager replaced Mee? Question: On what date was Bertie Mee replaced by Arsenal? Question: What action brought prosperity to Arsenal? Question: What number of cup finals did Arsenal reach in Question: In what years did Arsenal get into the FA Cup finals?
The return of former player George Graham as manager in 1986 brought a third period of glory. Arsenal won the League Cup in 1987, Graham's first season in charge. This was followed by a League title win in 1988–89, won with a last-minute goal in the final game of the season against fellow title challengers Liverpool. Graham's Arsenal won another title in 1990–91, losing only one match, won the FA Cup and League Cup double in 1993, and a second European trophy, the European Cup Winners' Cup, in 1994. Graham's reputation was tarnished when he was found to have taken kickbacks from agent Rune Hauge for signing certain players, and he was dismissed in 1995. His replacement, Bruce Rioch, lasted for only one season, leaving the club after a dispute with the board of directors.

Question: What former Arsenal player became manager in 1986? Question: Under the direction of Graham, what trophy did Arsenal win in 1987? Question: What competitor did Arsenal defeat to win a league title in the 1988-89 season? Question: In what year did Arsenal win their second European cup? Question: What action did Graham get caught doing to get fired by Arsenal?