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Sri Lanka produces more than 800,000 metric tons of fruits and vegetables annually and exports both fresh and processed varieties to many destinations in the world. 90 per cent of the fresh product is targeted in the Middle East and the Maldives and almost about 75 per cent of the processed products go to the European market.
Sri Lanka: Jackfruit: Artocarpus heterophyllus [29] Sweden: Apple: Malus domestica [citation needed] Switzerland: Apple: Malus domestica [citation needed] Taiwan: Pineapple: Ananas comosus [citation needed] Thailand: Mangosteen: Garcinia mangostana [citation needed] Mangosteen is the national fruit of Thailand. It is also known as the ‘Queen ...
Services accounted for 58.2% of Sri Lanka's economy in 2019 up from 54.6% in 2010, industry 27.4% up from 26.4% a decade earlier and agriculture 7.4%. [41] Though there is a competitive export agricultural sector, technological advances have been slow to enter the protected domestic sector. [42]
Fresh fruit is frozen and placed in a drying chamber under a vacuum. Heat is applied, and water evaporates from the fruit while it is still frozen. [14] The fruit becomes very light and crispy and retains much of its original flavor. Dried fruit is widely used by the confectionery, baking, and sweets industries.
The Karbi people of Karbi Anglong District, Assam, harvest both ripe and unripe fruit from August to October, the ripe fruit is made into a pickle, the taste of the fruit is sour. [8] Both ripe and unripe fruit are also sold in local markets, in the years 2005-2007 they fetched Rs. 20/- to 30/- per kilogram (cheap, but not in the cheapest price ...
Popular in southern Sri Lanka for weddings, alms, and as a household dessert. Semolina and jaggery pudding Semolina, jaggery, milk, spices cinnamon, nutmeg, vanilla: A less common dessert. Avocado Cream Avocado, sugar, cream Household dessert often offered in restaurants. Kirala (Lumnitzera littorea) fruit milk Kirala fruits, treacle
Traditional Sri Lankan rice and curry. Sri Lankan cuisine is known for its particular combinations of herbs, spices, fish, vegetables, rices, and fruits. The cuisine is highly centered around many varieties of rice, as well as coconut which is a ubiquitous plant throughout the country. Seafood also plays a significant role in the cuisine, be it ...
Rice production or Paddy production is one of the main productions and staple foods in Sri Lanka. It cultivates in all districts of Sri Lanka during two monsoon seasons. It is estimated that about 708,000 ha (1,750,000 acres) of land uses for paddy. [1] The seasons are called Maha season and Yala season.