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Cattle slaughter, especially cow slaughter is a controversial topic in Sri Lanka just like neighbouring India, because of the cattle's traditional status as an endeared and respected living being to some sects of Dharmic religions like Hinduism and Buddhism, while being considered an acceptable source of meat by Muslims as well as Christians, and rarely by some Hindus and Buddhists. [1]
Keells Krest brand is one the 100 most valuable brands in Sri Lanka. The brand value of Keells Krest is estimated to be worth LKR1,127 million in 2022, a 12.6% growth from the previous year. [7] Keells Food Product is ranked 15th in LMD 100 second board in its 2020/21 edition. LMD 100 ranks publicly quoted companies of Sri Lanka by revenue ...
Hence, a very small proportion of the farmland is solely devoted to livestock production. In Sri Lanka, livestock sector contributes around 1.2% of the national GDP. Livestock is spread throughout all regions of Sri Lanka with concentrations of certain farming systems in particular areas due to cultural, market and agro-climatic reasons.
A typical 30 g portion of fresh jerky contains 10–15 g of protein, 1 g of fat, and 0–3 g of carbohydrates, although some beef jerky can have a protein content above 65%. [10] Since traditional jerky recipes use a basic salt cure, sodium can be a concern for some people.
The figures tabulated below do not represent per capita amounts of meat eaten by humans. Instead, they represent FAO figures for carcass mass availability (with "carcass mass" for poultry estimated as ready-to-cook mass), [2] divided by population.
A common dessert in Sri Lanka is kevum, an oil cake made with rice flour and treacle and deep-fried to a golden brown. There are many variations of kevum. There are many variations of kevum. Moong Kevum is a variant where mung bean flour is made into a paste and shaped like diamonds before frying.
Services accounted for 58.2% of Sri Lanka's economy in 2019 up from 54.6% in 2010, industry 27.4% up from 26.4% a decade earlier and agriculture 7.4%. [40] Though there is a competitive export agricultural sector, technological advances have been slow to enter the protected domestic sector. [41]
It is generally thought to have originated as street food in the eastern province of Sri Lanka in the 1960s/1970s, as an inexpensive meal for the lower socio-economic classes. The basic roti is made of Gothamba flour , a wheat flour made out of a variety of grains-referring to the white flour, [ 15 ] [ 16 ] also known as wheat roti or gothamba ...
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