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Between 2004 and 2010, the food processing industry in Bangladesh grew at an average 7.7 percent per annum. Bangladesh Bureau of Statistics, in its 25006 Economic Census, reported that there were approximately 246 medium-sized food processing industries employing 19 percent of the industrial manufacturing workforce in Bangladesh or 8 percent of the total manufacturing labor force.
Rooh Afza is a concentrated squash made by Hamdard Bangladesh. [99] Ghol and matha are buttermilk drinks made in Bangladesh, especially in the village of Solop in Ullahpara Upazila of Sirajganj District. [100] Lassi is a blend of yogurt with water and either spices or sweet flavourings. [101]
Most of these sweet dishes are unique to Bangladesh but some of them originally came from other parts of the Subcontinent and re-made as a new Bangladeshi versions of them. To know more check out: Bangladeshi cuisine, Bengali cuisine, Mughlai cuisine and South Asian cuisine.
While having unique traits, Bangladeshi cuisine is closely related to that of surrounding Bengali and North-East Indian, with rice and fish as traditional favorites. Bangladesh also developed the only multi-course tradition in South Asia. It is known as Bangaliketa styled cuisine. Bangladeshi food is served by course rather than all at once.
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Bangladesh Sugar and Food Industries Corporation was established on 1 July 1976. [5] The Corporation was in charge of 15 state run sugar mills of the country in 2015. [6] It tried to export sugar to Europe. [7] In 2012 Private dealers didn't take order from the Corporation, as it offered a higher price than the market. [8]
The per capita consumption of meat and egg in Bangladesh remains below the level recommended by the Food and Agriculture Organization. [23] The impact of Avian Influenza in 2007 and the COVID-19 pandemic has been detrimental to the poultry and associated feed industry in Bangladesh. The outbreak in 2007 resulted in the closure of two-thirds of ...