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Bairaha Farms is one of the LMD 100 companies in Sri Lanka. LMD 100 is an annual list of listed companies in Sri Lanka, and Bairaha Farms ranks 99th in the 2020/21 edition of the list. [7] Bairaha is the 66th most valuable brand in Sri Lanka in 2022. Brand Finance calculates the brand value of Bairaha to be LKR960 million, a 12% increase from ...
The brand name was generated by local traders and consumers, as they started referring to the canned sardines or salmon as Ayam Brand (ayam being the Malay word for 'chicken' or 'rooster'). [2] [3] [4] In 1954, the company was taken over by the Denis Frères Group of Companies.
The company was incorporated in 1982 as a result of an agreement between the Government of Sri Lanka and Prima Limited of Singapore. The company was listed on the Colombo Stock Exchange in 1984. Singapore-based, Prima Limited holds a controlling stake in the company's stocks. Ceylon Grain Elevators is part of the Prima Group in Sri Lanka.
A braai typically includes boerewors, sosaties, kebabs, marinated chicken, pork and lamb chops, steaks, sausages of different flavors and thickness, and possibly even racks of spareribs. Fish and rock lobster, commonly called crayfish, are also popular in coastal areas, particularly on the west and southwest coasts, and prawns are also braaied.
Mass production of chicken meat is a global industry and at that time, only two or three breeding companies supplied around 90% of the world's breeder-broilers. The total number of meat chickens produced in the world was nearly 47 billion in 2004; of these, approximately 19% were produced in the US, 15% in China, 13% in the EU25 and 11% in Brazil.
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 ...
Lamprais, also spelled "lumprice", "lampraise" or "lumprais", is a Sri Lankan dish that was introduced by the country's Dutch Burgher population. [1] [2] Lamprais is an Anglicised derivative of the Dutch word lomprijst, [3] which loosely translated means a packet or lump of rice, and it is also believed the dish has roots in the Indonesia dish lemper.
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.