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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.
Eleni Gabre-Madhin at ECX. The Ethiopia Commodity Exchange (ECX) is a commodities exchange established April 2008 in Ethiopia.In Proclamation 2007-550, which created the ECX, its stated objective was "to ensure the development of an efficient modern trading system" that would "protect the rights and benefits of sellers, buyers, intermediaries, and the general public."
Chicken as a meat has been depicted in Babylonian carvings from around 600 BC. [7] Chicken was one of the most common meats available in the Middle Ages. [8] [9] For thousands of years, a number of different kinds of chicken have been eaten across most of the Eastern hemisphere, [10] including capons, pullets, and hens.
Coffee harvest in Ethiopia. Coffee, which originated in Ethiopia, is the largest foreign exchange earner. Agriculture accounted for 50% of GDP, 83.9% of exports, and 80% of the labor force in 2006 and 2007, compared to 44.9%, 76.9% and 80% in 2002–2003, and agriculture remains the Ethiopian economy's most important sector. [7]
Ethiopia had an average inflation rate of 26% in 2021 and 30% in 2022, something that was largely driven by a rise in food prices; [27] in February 2023, the overall inflation rate reached 32%, [28] and Ethiopia continued to experience high inflation by September 2023, with commonly purchased food items becoming more expensive. [29]
Enset – a root crop, particularly important to the south of Ethiopia [2] [3] Teff – a grain widely cultivated and used in Eritrea and Ethiopia, where it is used to make injera or tayta. Teff accounts for about a quarter of total cereal production in Ethiopia. [4] Gesho – leaves and stem used to flavour tej (mead) and tella (beer)
Ethiopian cuisine (Amharic: የኢትዮጵያ ምግብ "Ye-Ītyōṗṗyā məgəb") characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form of wat, a thick stew, served on top of injera (Amharic: እንጀራ), a large sourdough flatbread, [1] which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour. [1]
Chicken tikka is a chicken dish popular in India, Bangladesh, Pakistan and the United Kingdom. [1] It is traditionally small pieces of boneless chicken baked using skewers on a brazier called angeethi or over charcoal after marinating in Indian spices and dahi (yogurt)—essentially a boneless version of tandoori chicken . [ 2 ]