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Rank Change in rank 2013/2007 Country Milk consumption 2013 (kg/capita/yr) [1] Milk consumption 2007 (kg/capita/yr) [2] 1 Finland 430.76 361.19 2 4 Montenegro 349.21 305.87
This is a list of governorates of Egypt by GDP and GDP per capita. The Egyptian pound (EGP) has been converted to the international dollar using the IMF's Purchasing Power Parity conversion rate (one International dollar per 4.538 EGP in 2021).
Asmak 2000 market; Family market; New market; Delta market; Masria market; Alex market; Aman stores (owned to Egyptian Police); National service projects organisation stores ( owned to Egyptian Armed Forces)
Juhayna Food Industries is an Egyptian food and drink company established in 1983 and began producing dairy, yogurt, and juice in April 1987 with a capital of £E1.3 million. . Juhayna Dairy was merged into Juhayna Food Industries in 2004 to become a company specializing in the production of milk, milk products and juices, in addition to its owning of 5 industrial companies, a company for ...
Global milk production has increased rapidly over the past 50 years. According to Our World in Data, global milk production has nearly tripled since 1961, reaching around 930 million tonnes in 2022. The most popular milk is cow milk, followed by buffalo milk, goat milk, sheep milk and camel milk.
As of 2000, small farms (between 5 and 6 feddans) accounted for most (49.61%) of the agricultural land ownership in Egypt. 34.72% of farm holdings were of 1 feddan or less. [7] The hope is that with desalination plants, new wells [ 8 ] and better infrastructure farmers will be able to grow more wheat.
In terms of current US$ prices, GDP per capita rose from US$587 in 1981 to an estimated US$1,518 in 2006, a figure that translated to just under US$130 per month. According to the World Bank Country Classification, Egypt had moved from the low-income category to the lower-middle-income category by then.
The milk is left for one to four days, depending on the temperature, while the fat rises to the top and the milk below curdles. [1] The milk is kept at 20–25 °C (68–77 °F) while the curd forms. [2] The milk is not disturbed while its natural microflora ferment it. [3] The fat is scooped out and used to make butter.