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The annual per capita consumption of sugar in Sri Lanka is around 30 kg (66 lb) and the total annual requirement of sugar in the country is around 550,000 tons. In 2012, the country only produced 42,940 tons and imported 593,870 tons, [2] with only approximately 7% of the annual requirement produced locally. The balance requirement has to be ...
Pelwatte Sugar Industries PLC is a Sri Lankan sugar manufacturing company, which is listed on the Colombo Stock Exchange. The main sugar factory of the group is located in Buttala in the Moneragala District, Uva Province, about 225 kilometres (140 mi) from Colombo to the east of the country. Pelwatte Sugar was incorporated on 19 February 1981 ...
Pages in category "Sugar industry of Sri Lanka" The following 6 pages are in this category, out of 6 total. This list may not reflect recent changes. *
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.
Sri Lanka is a tropical island situated close to the southern tip of India. It is situated in the middle of Indian Ocean. Because of being an island, Sri Lanka has many endemic freshwater fauna, as well as thousands of marine and brackish water fauna. [1] Fishing is the way of life of most of coastal community.
On "Extreme Cheapskates," a cooking instructor and self proclaimed foodie decided to use some lobster for one of his classes ... that he found in the garbage. Here's the catch, though –- he didn ...
Sri Lanka: Employees: 40: Annual budget: Rs.091,000 Billion: Agency executive: ... Minister of Sugar Industry Development of Sri Lanka; Ministry of Sugar Industry ...
Dosi (Sinhala: දෝසි, Tamil: தோசி) is a traditional Sri Lankan confectionery, [1] similar in nature to fruit preserves or candied fruit. The dish is prepared by boiling segmented fruit in sugar and allowing it to cool in order for the sugar to crystallise on both the surface and the inside of the fruit.