Conference Packagespackages

Total Page:16

File Type:pdf, Size:1020Kb

Conference Packagespackages Conference packagesPackages Full Day Conference Package MENU SUGGESTIONS • Meeting room rental Morning coffee break • Basic Audiovisual equipment Mini ham and cheese croissant • Notepads & pens, flipchart, water Freshly baked coconut madeleine cookies • Welcome coffee break Natural yogurt granola with honey and dry fruits • Standing Lunch buffet *** • Afternoon coffee break Filtered coffee, selection of tea, soft drinks and water Price per person – 18.000 AMD *** Standing Lunch Buffet: Cold Green vegetable salad with green bean, celery sticks, cucumber, green olives, coriander, parsley, dill, micro greens, Beetroot apple and pumpkin salad with crafted pesto nuts dressing Stew of tomato, green pepper, onion, chickpeas, garlic, and spices in homemade Half Day Conference Package tomato sauce • Meeting room rental Natural yogurt, spinach and walnut with braised pumpkin • Basic Audiovisual equipment Grilled zucchini roll with herbs and skimmed yogurt • Notepads & pens, flipchart, water Hot • Welcome coffee break • Standing Lunch buffet Coconut and lime poached trout with coriander, estragon and chili Yogurt marinated tandoori chicken with ginger, coriander, cumin and lemon Price per person – 15.000 AMD Saffron risotto with green pepper, sweet corn and cashew nuts Cooked potato and pumpkin stew with coriander, chili, honey, chickpea and cinnamon Sweet Lemon ricotta cheese cake with berries Mango and pineapple pavlova with coffee NOTE: Filtered coffee, tea selection, soft drinks • The prices include 20% VAT *** • Conference packages apply for 40 and more Afternoon coffee break persons. Fresh vegetable, cream cheese and tarragon lavash wrap Seasonal fruits Mini Assorted eclairs *** Filtered coffee, selection of tea, soft drinks and water Conference Packages Full Day Conference Package-Standard MENU SUGGESTIONS: • Meeting room rental Morning coffee break • Basic Audiovisual equipment Mini ham and cheese croissant • Notepads & pens, flipchart, water Freshly baked coconut madeleine cookies • Morning coffee break Natural yogurt granola with honey and dry fruits • Lunch buffet seated Filtered coffee, selection of tea, soft drinks and water • Afternoon coffee break Price per person – 19.500 AMD Lunch Buffet seated Soup Armenian barley soup spas with butte and coriander Cold Tomato cucumber salad with basil, coriander, green onion and lemon olive oil vinaigrette Pulled Chicken nuts salad with herbs, grape and estragon Grilled eggplant rolls with walnut, dill, sour cream Torched cheese chechil on the sticks Half Day Conference Package–Standard Armenian lavash chips with red paprika and herbs • Meeting room rental Cheese selection with grape honey and crackers • Basic Audiovisual equipment Marinated black and green olives • Notepads & pens, flipchart, water Hot • Welcome coffee break Marinated pork fillet with pomegranate, parsley and red Armenian salsa • Lunch buffet seated Chef marinated BBQ chicken breast on lavash bread with herbs Price per person – 15.000 AMD BBQ potato with red paprika, garlic, dill and olive oil Mix seasonal Grilled vegetable with tomato, bell pepper and zucchini Sweet Apricot fruit tart with crumble Seasonal fruit plate NOTE: Homemade yogurt drink (TAN) Filtered coffee, tea selection, soft drinks • The prices include 20% VAT • Conference packages apply for 40 and more persons. Afternoon coffee break Vegetable samosa with mint yogurt sauce Zucchini roll with pesto & parmesan Grilled vegetable panini Home made fresh orange jelly Filtered coffee, selection of tea, soft drinks and water Conference packagesPackages 2020 MENU SUGGESTIONS: Full Day Conference Package – Enhanced Morning Coffee break • Meeting room rental Tomato & cheese mini club sandwich with chicken • Basic Audiovisual equipment Open-face Roast beef sandwich with mustard, horseradish & parmesan • Notepads & pens, flipchart, water Mini Assorted eclairs • Welcome coffee break Raspberry crème Brule • Morning coffee break Filtered coffee, selection of tea, soft drinks • Lunch buffet seated and water • Afternoon coffee break Price per person – 22.000 AMD Lunch Buffet seated Soup Creamy Spinach soup with anchoes, tomato, sesame oil Cold Warm appetizer with baked cheese wrapped in pastry dough Marinated tomato salad with BBQ cheese, green onion and coriander Half Day Conference Package – Enhanced Parma ham salad with torched chechil cheese, strawberry, pine nuts mix greens, honey olive • Meeting room rental oil mustard dressing • Basic Audiovisual equipment Grave lax trout fillet with red caviar and quail egg • Notepads & pens, flipchart, water Caramelized Red wine pear with bread croutons, gorgonzola, mix greens and almond flakes • Welcome coffee break • Lunch buffet seated Hot Apple Caramelized chicken breast served with yogurt balsamic sauce Price per person – 17.000 AMD Charcoal grilled seafood with red onion served with Caesar sauce Mini cooed potato with spinach and cheese gorgonzola Grilled marinated tomato with oregano herbs and shitake mushroom Sweet Chocolate cheese cake with mix nuts Cake Raffaella with coconut, almond and Malibu NOTE: Filtered coffee, tea selection, soft drinks • The prices include 20% VAT Afternoon coffee break • Conference packages apply for 40 and Beetroot & orange salad with minted natural yogurt mousse more persons. Vegetable crudité with eggplant dip Creamy Humus with pita bread Seasonal fresh fruit salad Crafted chocolate bar with mix nuts Filtered coffee, selection of tea, soft drinks and water.
Recommended publications
  • Tastes from the Green Paradise That Will Change the Taste of the World
    Tastes from the green paradise that will change the taste of the world... 2 3 Green Bursa, which lies in the foothills of magnificent Mount Uludağ, is one of the rare cities that houses many identities. It is a city of industry, tourism, history and above all, agriculture with important fertile lands. The meeting of the crystal waters of this city that flowed from Uludağ with the fertile lands of the plains yielded cornucopia. In addition to its developing industry and commerce, Bursa has always been famous for its agriculture and agricultural products, as well. 4 5 The secret of this unique richness and pruSIAS premıum tastes is the Cluster Olive oil tr Virgi monocultıvar ® Nature Sızm fertile lands of Brands tek bahçe ® Bursa... ® Net 500 ml. / 17 fl oz. ® pruSIAS premıum Olive oil 6 7 President’s Message / İbrahim Burkay Bursa Chamber of Commerce and Industry, President of the Board of Directors İbrahim Burkay Bursa Chamber of Commerce and Industry, President of the Board of Directors Distinguished trading partner; operating in the food sector with our companies. The high quality that our companies have caught up to in the sector Bursa, which succeeds in exporting the goods and services from the production facilities to the final product and the it produces to 195 countries, is an important center of great potential that we carry as the city opened the way to richness with its fertile lands and strong industry based on new commercial agreements. agriculture. As the Bursa Chamber of Commerce and Industry, it is one of our most important goals to bring the richness I believe that strong trade links will be established with your of our lands together with the world, thanks to the strength valuable participation both during the 2nd Buyer Delegation that we receive from our members.
    [Show full text]
  • Agriculture and Food Processing in Armenia
    SAMVEL AVETISYAN AGRICULTURE AND FOOD PROCESSING IN ARMENIA YEREVAN 2010 Dedicated to the memory of the author’s son, Sergey Avetisyan Approved for publication by the Scientifi c and Technical Council of the RA Ministry of Agriculture Peer Reviewers: Doctor of Economics, Prof. Ashot Bayadyan Candidate Doctor of Economics, Docent Sergey Meloyan Technical Editor: Doctor of Economics Hrachya Tspnetsyan Samvel S. Avetisyan Agriculture and Food Processing in Armenia – Limush Publishing House, Yerevan 2010 - 138 pages Photos courtesy CARD, Zaven Khachikyan, Hambardzum Hovhannisyan This book presents the current state and development opportunities of the Armenian agriculture. Special importance has been attached to the potential of agriculture, the agricultural reform process, accomplishments and problems. The author brings up particular facts in combination with historic data. Brief information is offered on leading agricultural and processing enterprises. The book can be a useful source for people interested in the agrarian sector of Armenia, specialists, and students. Publication of this book is made possible by the generous fi nancial support of the United States Department of Agriculture (USDA) and assistance of the “Center for Agribusiness and Rural Development” Foundation. The contents do not necessarily represent the views of USDA, the U.S. Government or “Center for Agribusiness and Rural Development” Foundation. INTRODUCTION Food and Agriculture sector is one of the most important industries in Armenia’s economy. The role of the agrarian sector has been critical from the perspectives of the country’s economic development, food safety, and overcoming rural poverty. It is remarkable that still prior to the collapse of the Soviet Union, Armenia made unprecedented steps towards agrarian reforms.
    [Show full text]
  • Chef's Special Menu Beginning Monday, December 19Th
    SNEAK PREVIEW MENU SMALL PLATES & MEZES FROM THE OVEN Smoked Eggplant w/ Garlic Yoghurt · 9 Marinated Mediterranean Olives · 8 traditional pidettes with Crispy Phyllo Rolls (3 pcs) · 6 Fried White Anchovies w/ Olives and Grapefruit · 12 your choice of Warm Hummus with Pastırma · 8 Portuguese Fried Calamari · 15 GROUND SEASONED LAMB · 5 Turkish Smoked Lamb Tacos (2 pcs) · 11 Lamb “Adana” Cut Roll (6 pcs) · 13 Char Grilled Lamb Riblets (4 pcs) · 9 Chicken “Adana” Cut Roll (6 pcs) · 11 SWISS CHARD & PINE NUTS · 5 Marinated Fluke w/ Beets, Pistachio and Grapes · 11 Veal “Kofte” w/ Spiced Tomato Broth and Feta · 11 WILD MUSHROOM, ROASTED GARLIC & CHECHIL CHEESE FLATBREAD · 8 Grape Leaf Chips w/ Muammara · 9 Roasted Beets w/ Goat Cheese & Raisins · 9 Lamb Tartar w/ Pomegranate & Garlic Labne · 11 Raw Sea Urchin w/ Pickled Chili and Squid Ink · 4 each APPETIZERS & SALADS ROASTED RED MULLET · crispy saffron rice · 12 PERA-STYLE TOMATO AND ONION · cubed tomatoes, finely chopped onions and parsley, CHEF’S SPECIAL MENU peeled walnuts in pomegranate – lemon dressing · 12 WHOLE ROASTED LEG OF LAMB CAULIFLOWER SOUP · grilled radicchio, hazelnut and golden raisin · 9 served family-style, 24 hour advance notice required. CHARRED BEAN SALAD · cucumber, bell pepper, purslane & tahini-lime vinaigrette · 13 $195 (serves up to 4 guests) CHILLED CRAB AND TABOULEH · coarse bulghur, parsley, mint, red onion, tomato, red & green peppers · 15 includes mezes and side dishes OPEN-FLAME GRILLED PRAWNS · coco beans, parsnip ragout, bottarga · 14 BEGINNING KALE AND
    [Show full text]
  • Bb1 Menu2020 Sep En.Pdf
    menu COLD VEGETABLE STARTERS BAKU PICKLES VEGETABLE BOUQUET EGGPLANTS, WHITE CUCUMBERS, BAKU TOMATOES, BLACK THORNS, CHERRY PLUMS, BAKU CUCUMBERS, CHILLI PEPPER, CORNELIAN CHERRIES, KIR SALAD, DILL, PARSLEY, SCALLIONS, PARADISE APPLES, QUINCES BASIL, CILANTRO, RADISH 350 g 400 g -390- -680- BAKU VEGETABLES 300 g 420- BULL HEART TOMATOES 150 g 340- RUSSIAN PICKLES 350 g 320- EGGPLANT ROLLS 130/70 g 380- BAKU TOMATOES, BAKU CUCUMBERS, CHILLI PEPPER LIGHTLY SALTED CUCUMBERS, LIGHTLY SALTED TOMATOES, WITH CHEESE PICKLED GARLIC, RAMSON, PICKLED PEPPER, SAUERKRAUT EGGPLANT, PHILADELPHIA CHEESE, GOUDA CHEESE, GARLIC, HERBS GREENS 140 g 310- GREEN OLIVES, BLACK OLIVES 100 g 260- MARINATED MUSHROOMS 200 g 290- GEORGIAN LOBIO 180 g 290- BASIL, CILANTRO, KIR SALAD, RADISH, OIL MUSHROOMS, FIELD MUSHROOMS, HONEY MUSHROOMS, RED BEANS, GARLIC, ONIONS, WALNUTS, DILL, SCALLIONS, PARSLEY RED ONION, BELL PEPPER, OLIVE OIL CILANTRO, POMEGRANATE SEEDS COLD MEAT STATERS COLD FISH STARTES MEAT PLATTER FISH PLATTER LIGHTLY SALTED SALMON, BAKED VEAL, BEEF TONGUE, BUTTER FISH, CHICKEN ROLL, CREAMY HOT-SMOKED STURGEON, SAUCE WITH HORSERADISH SALMON CAVIAR 300/50/80 g 300/30 g -1150- -1650- HERRING 120/120 g 320- SALMON 150/50/50 g 790- FRANCOIS ROLL 220 g 460- CHICKEN ROLL 100/30 g 390- CHICKEN SATSIVI 200 g 320- WITH BOILED POTATOES CAVIAR WITH TOAST PHILADELPHIA CHEESE, LIGHTLY SALTED HERRING, BOILED POTATOES, RED ONIONS, AND BUTTER SALMON, SUN-DRIED TOMATOES, MIX VEGETABLE OIL, DILL OF GREENS, CHERRY TOMATOES, LAVASH BASTURMA 100/30 g 450- BOILED BEEF 100/50
    [Show full text]
  • Вегетарианское | Vegetarian Без Лактозы | Lactose-Free
    1 ВЕГЕТАРИАНСКОЕ | VEGETARIAN БЕЗ ЛАКТОЗЫ | LACTOSE-FREE ОСТРОЕ | SPICY ОЧЕНЬ ОСТРОЕ | VERY SPICY РЫБНАЯ 1150 ТАРЕЛКА ХОЛОДНЫЕ МАСЛЯНАЯРЫБА 410 ЛОСОСЬ 490 ХОЛОДНОГО ЗАКУСКИ КОПЧЕНИЯ ЛОСОСЬ 490 ШЕФ-ПОСОЛА COLD STARTERS Fish platter 1150 Oil fish 410 Cold cured salmon 490 Chef's salted salmon 490 COLD STARTERS COLD 2 3 МЯСНОЕАССОРТИ 1950 Meat platter ДОМАШНИЕСОЛЕНЬЯ 440 КУРИНЫЙ 310 Огурцы, капуста, черемша, джонджоли, перец, Chicken roll 310 красные томаты, бурые томаты, маринованные РУЛЕТ Home baked pork 440 по старинному грузинскому рецепту БУЖЕНИНА 440 Boiled beef tongue 450 Homemade pickles ОТВАРНОЙ 450 Pastirma 510 ГОВЯЖИЙЯЗЫК АЙРАНИОТНАНИ 190 Cucumbers, cabbage, wood garlic, djondjoli, pepper, red tomatoes, brown tomatoes pickled using БАСТУРМА 510 Ayrani from Nanny an old Georgian recipe ПОЖАЛУЙСТА, СООБЩИТЕ ОФИЦИАНТУ, ЕСЛИ У ВАС ЕСТЬ АЛЛЕРГИЯ НА КАКИЕ-ЛИБО ПРОДУКТЫ | PLEASE, TELL YOUR WAITER IF YOU HAVE ANY FOOD ALLERGY ВЕГЕТАРИАНСКОЕ | VEGETARIAN БЕЗ ЛАКТОЗЫ | LACTOSE-FREE ОСТРОЕ | SPICY ОЧЕНЬ ОСТРОЕ | VERY SPICY ЖАРЕНЫЕ 470 БАКЛАЖАНЫ СОРЕХАМИ Fried eggplants with nuts САЦИВИ 390 Кусочки отварной курицы под ароматным пряным соусом из грецких орехов БАКЛАЖАННАЯИКРА 330 Satsivi ХОЛОДНЫЕ ЗАКУСКИ ХОЛОДНЫЕ Eggplant spread Pieces of boiled chicken with a fragrant spicy walnut sauce STARTERS COLD 4 5 ГЕБЖАЛИЯ 380 Нежные мешочки из сыра сулугуни с начинкой из домашнего творога ПЕЧЕНЫЕПЕРЦЫСНАДУГИ 350 ИСОУСОМГЕБЖАЛИЯ Gebjaliya СЕЛЬДЬСКАРТОФЕЛЕМ 320 МАЦОНИ 180 Tender suluguni cheese pouches, Baked peppers with nadugi soft cheese stuffed
    [Show full text]
  • 10% Սպասարկման Վճար 10% Service Charge
    10% Սպասարկման վճար 10% Service charge ܲÊàôîºêîܺð APPETIZERS Êáñíáõ (1 μ³ÅÇÝ) ÃáÝñáõ٠ϳËí³Í ·³é Khorvu (1 portion) tandoori lamb 5500 ØëÇ ï»ë³Ï³ÝÇ §üÇñÙ³ÛÇݦ µ³ëïáõñÙ³, ëáõçáõË, ï³í³ñÇ É»½áõ, »ñßÇÏ, ï³í³ñÇ ýÇÉ», µ»ÏáÝ House specialty meat platter basturma, sujuk, beef tongue, sausage, beef fillet, bacon 4500 Ô³íáõñÙ³ ï³í³ñÇ ÷³÷ϳÙÇë, ϳñ³· Ghavurma beef tenderloin, butter 3800 Êá½Ç ýÇÉ» §üÇñÙ³ÛÇݦ Ëá½Ç ýÇÉ», ëËïáñ House specialty pork fillet pork fillet, garlic 2500 ܲÊàôîºêîܺð APPETIZERS ä³ÝñÇ ï»ë³Ï³ÝÇ Ñáɳݹ³Ï³Ý å³ÝÇñ, éáùýáñ, ÉáéÇ, ëáõÉáõ·áõÝÇ Cheese platter dutch cheese, roquefort, lori, suluguni 2800 ÒÏ³Ý ï»ë³Ï³ÝÇ ë³ÕÙáÝ, ÛáõÕ³ÓáõÏ, ³åËï³Í óé³÷ Fish platter salmon, oilfish, smoked sterlet 8000 ¶ÛáõÕ³Ï³Ý å³ÝÇñ áã˳ñÇ å³ÝÇñ, ÉáéÇ, Ñáñ³Í å³ÝÇñ, Ã»É å³ÝÇñ Farm cheese platter sheep milk cheese, lori, horats (aged cheese in pottery), chechil (string cheese) 1900 гÛÏ³Ï³Ý ÓÏ³Ý ï»ë³Ï³ÝÇ ³åËï³Í Çß˳Ý, ÛáõÕáõÙ ³åËï³Í Çß˳Ý, ³åËï³Í óé³÷ Armenian fish platter smoked trout, smoked trout in oil, smoked sterlet 7000 ܲÊàôîºêîܺð APPETIZERS ø³Ù³Í Ù³ÍáõÝ Ù³ÍáõÝ, ÁÝÏáõÛ½, Ýáõé Strained matzoon matzoon (yogurt), walnut, pomegranate 800 ´³Ýç³ñ»Õ»Ý³ÛÇÝ ë³éÝáõï»ëï ÉáÉÇÏ, ëÙµáõÏ, åÕå»Õ, ëáË, ëËïáñ, ϳݳãÇ Vegetable appetizer tomato, eggplant, pepper, onion, garlic, greens 1700 Èáμáí ·Ý¹ÇÏÝ»ñ` ÁÝÏáõÛ½Ç ÷³ÃÇÉÝ»ñáí ϳñÙÇñ ÉáµÇ, ÁÝÏáõÛ½, ϳñ³·, ëáË, Ýáõé Bean balls with walnut flakes kidney beans, walnut, butter, onion, pomegranate 1200 è»Å³Ý ϳÃÇ ë»ñ Rezhan milk cream 900 ܲÊàôîºêîܺð APPETIZERS ÐáõÙáõë ëÇë»é, óÑÇÝ, ÓÇóåïÕÇ Ó»Ã, ëËïáñ Hummus chickpeas,
    [Show full text]
  • Middle Eastern Cuisine
    MIDDLE EASTERN CUISINE The term Middle Eastern cuisine refers to the various cuisines of the Middle East. Despite their similarities, there are considerable differences in climate and culture, so that the term is not particularly useful. Commonly used ingredients include pitas, honey, sesame seeds, sumac, chickpeas, mint and parsley. The Middle Eastern cuisines include: Arab cuisine Armenian cuisine Cuisine of Azerbaijan Assyrian cuisine Cypriot cuisine Egyptian cuisine Israeli cuisine Iraqi cuisine Iranian (Persian) cuisine Lebanese cuisine Palestinian cuisine Somali cuisine Syrian cuisine Turkish cuisine Yemeni cuisine ARAB CUISINE Arab cuisine is defined as the various regional cuisines spanning the Arab World from Iraq to Morocco to Somalia to Yemen, and incorporating Levantine, Egyptian and others. It has also been influenced to a degree by the cuisines of Turkey, Pakistan, Iran, India, the Berbers and other cultures of the peoples of the region before the cultural Arabization brought by genealogical Arabians during the Arabian Muslim conquests. HISTORY Originally, the Arabs of the Arabian Peninsula relied heavily on a diet of dates, wheat, barley, rice and meat, with little variety, with a heavy emphasis on yogurt products, such as labneh (yoghurt without butterfat). As the indigenous Semitic people of the peninsula wandered, so did their tastes and favored ingredients. There is a strong emphasis on the following items in Arabian cuisine: 1. Meat: lamb and chicken are the most used, beef and camel are also used to a lesser degree, other poultry is used in some regions, and, in coastal areas, fish. Pork is not commonly eaten--for Muslim Arabs, it is both a cultural taboo as well as being prohibited under Islamic law; many Christian Arabs also avoid pork as they have never acquired a taste for it.
    [Show full text]
  • Cheesemaking Book
    So you want to be a cheesemaker? Congratulations on choosingCheese Monkey to be your guide! The selection of cheeses in this book and the accompanying cheesemaking kit have been designed to give you a taste of the variety of cheeses that can be easily made at home. Why does tangy Greek Cheese taste nothing like the creamy Ricotta of Italy? Why is soft, melting Mozzarella so different from non-melting Panneer from India? Answer these questions by making the different cheeses and tasting your way around the world of cheese. Have fun... :) Micro-Spoons This kit contains a micro-spoon to help measure out small quantities of rennet. One micro-spoon of rennet is enough for 2 litres of milk. Two micro-spoons of rennet will make curds from 4 litres of milk. Introduction... Our recipes are all about having fun and eating the results. Make sure you read the Cheesemakers' Tips on the next few pages to understand the basic processes, then just dive into the recipes. Everything you need is included in the cheese making kit except for basic bits of equipment which hopefully you'll have in your kitchen already; saucepans, spoons and colanders etc. When making cheese, the process is very sensitive to temperatures, timings and ingredients. Even using milk from the same cow will make a different tasting cheese at different times of the year! Remember, even if things don't go exactly how you planned you will still end up with a cheese, just not necessarily the cheese you were intending to make! Okay, so you're keen to get started; there are 29 cheeses in this Mozzarella ..........................
    [Show full text]
  • Ìåíþåí Закуски / Appetizers
    ÌÌåíþåí ЗАКУСКИ / APPETIZERS Гигантские Оливки, Маслины 100 гр 260.00 (Ассорти гигантских оливок и маслин) Giant Olives, Black Olives 100 g (Platter of giant olives) Мацун 150гр 220.00 (Традиционный Армянский кисломолочный продукт) Matzoon 150g (Traditional Armenian sour milk product) Мацун «Kамац» 150гр 280.00 (Древняя Армянская закускзакуска-отжатый мацун, грецкий орех) Matzoon «Kamats» 150g (Ancient traditional Armenian appetizer-pressed Matzoon, walnut) Свежие овощи «Овощной букет» 250гр 320.00 (Свежие огурцы и помидоры) Fresh Vegetables «Vegetable Bouquet» 250g (Fresh cucumbers and tomatoes) Свежая зелень «Зеленая грядка» 100гр 320.00 (Ассорти кавказской зелени) Fresh greens «Green ridge» 100g (Assorted Caucasian greens) Буррата 150/100гр 780.00 (Сыр буррата, помидоры, соусы: песто и бальзамический) Burrata 150/100g (Burrata cheese, tomatoes, sauces: pesto and balsamic) www.restoranararat.r u ЗАЗАКУСКИ / APPETIZERS Сациви 200гр 420.00 (Филе индейки в пряном ореховом соусе с кинзой и чесноком) Satsivi 200g (Turkey fillet in spicy nut sauce with coriander and garlic) Ассорти кавказских сыров 200/30гр 480.00 (Чанах, лори, сулугуни, чечил) Caucasian cheeses platter 200/30g (Chanakh, lori, suluguni, chechil) Сыр Овечий 100/30гр 380.00 (Экологически чистый овечий сыр из Армении) Sheep cheese 100/30g (Eco-friendly sheep cheese from Armenia) Сыр Хорац Чечил 100/30гр 380.00 (Традиционный армянский сыр, выдержанный в глиняных кувшинах, закопанных в землю) Cheese Horatz Chechil 100/30g (Traditional Armenian cheese aged in large clay pots dug
    [Show full text]
  • High Value Cheese Market Study Report
    OCCASION This publication has been made available to the public on the occasion of the 50th anniversary of the United Nations Industrial Development Organisation. DISCLAIMER This document has been produced without formal United Nations editing. The designations employed and the presentation of the material in this document do not imply the expression of any opinion whatsoever on the part of the Secretariat of the United Nations Industrial Development Organization (UNIDO) concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries, or its economic system or degree of development. Designations such as “developed”, “industrialized” and “developing” are intended for statistical convenience and do not necessarily express a judgment about the stage reached by a particular country or area in the development process. Mention of firm names or commercial products does not constitute an endorsement by UNIDO. FAIR USE POLICY Any part of this publication may be quoted and referenced for educational and research purposes without additional permission from UNIDO. However, those who make use of quoting and referencing this publication are requested to follow the Fair Use Policy of giving due credit to UNIDO. CONTACT Please contact [email protected] for further information concerning UNIDO publications. UNITED NATIONS INDUSTRIAL DEVELOPMENT ORGANIZATION Vienna International Centre, P.O. Box 300, 1400 Vienna, Austria Tel: (+43-1) 26026-0 · www.unido.org ·
    [Show full text]
  • Starter Cultures Aibi® for Fermented Milk Products Manufacturing
    Starter cultures AiBi® for fermented milk products manufacturing SOYUZSNAB-IS A LEADEROF INNOVATIONS INBACTERIAL CULTURES’ PRODUCTION SOYUZSNAB Group is a world leading innovative company, that has made a progressive leap in the development of bacterial cultures production and development. SOYUZSNAB holds a strong position in the Russian and International marketplace of starter and other bacterial cultures by its competitive advantage. These advantages include unique collection of microbial strains which are permanently being replenished; «Know-how» in production cycle; emphasis of final product’s sensory characteristics; unconditional refusal of using genetically modified organisms; perfect warranty system. SCIENTIFIC BASIS The production of bacterial cultures at SOYUZSNAB Group is based on long-term microbiological research. Continuous work by SOYUZSNAB Group Research and Development Complex team has resulted in the development of acollection of 3000 censoring microbial strains.The natural sources of microorganisms are from different places from all over the world. A rich diversity of initial strains allowed to make for a unique combination of starter cultures which takes into account of the specificity of a concrete region, the requirements specification and the taste preferences of the consumers. «KNOW-HOW» IN PRODUCTION The fermenter lines, where biomass of microorganisms grow, are completely automated and factors out humans in the technical process. Science and Production Association «Zelenyi Linii» started using its own creation in concentration of biomass using a shielding medium for microorganisms and sublimation process. Qualified experts of SOYUZSNAB Group create unique, direct analogs in the world’s market for multi-component starter cultures. The composition of starter culture contains up to 15 types of microorganisms and many types of strains.
    [Show full text]
  • Conservation of Genetic Resources and Their Use in Traditional Food Production Systems by Small Farmers of the Southern Caucasus
    GARDENS of BIODIVERSITY Conservation of genetic resources and their use in traditional food production systems by small farmers of the Southern Caucasus Caterina Batello Senior Agricultural Officer, FAO Plant Production and Protection Division, Rome Damiano Avanzato Senior Researcher Centro di Ricerca per la Frutticoltura (CRA), Rome Zeynal Akparov Director, Genetic Resources Institute Azerbaijan National Academy of Sciences (ANAS), Baku Tamar Kartvelishvili Deputy Chief of SC Georgian National Association for Animal Production (GNAAP), Tbilisi Andreas Melikyan Doctor Professor, Head of the Department of Plant and Vegetable Breeding State Agrarian University of Armenia, Yerevan GARDENS of BIODIVERSITY Conservation of genetic resources and their use in traditional food production systems by small farmers of the Southern Caucasus Photographs by Marzio Marzot FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS | ROME, 2010 The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned. The views expressed in this information product are those of the author(s) and do not necessarily reflect the views of FAO. ISBN 978-92-5-106613-3 All rights reserved.
    [Show full text]