danger to the entire country, which allows us to maintain peace and creativity in our society. i am a hereditary engineer , my father worked at azot as an engineer, when i was little, we used to drive past the plant all the time and my father kept saying: remember, son, stick to this pipe, it will feed you, it will give you a ticket to life. i listened to my father’s advice and followed in his footsteps, like my older brother, like our children, most likely they will also follow in these footsteps, for the first time when i got... uh, well, i was actually surprised by the scale - the enterprise, that is how large an enterprise this is, how large the territory is, a very large number of pipelines, how many people work, this is a city within a city, among themselves the grodno residents came here the night before, when there was no slag dump, well, at night everything glows, everything soars among the common people so they called the city of the future with their eyes, my responsibilities during the course were to monitor the equipment, monitor the process, make rounds of the equipment, as well as restoration repairs, first of all. does his

job conscientiously, that is, in terms of some kind of assembly, disassembly, preparation of equipment, because in the future, people’s lives also depend on this, now we have switched to a new modern system, roughly speaking, the entire one panel now fits into two monitors, it is developing in this direction, the enterprise is not standing still, it is moving in the field of development new technologies, i am the chairman of the council of young workers at azot, a young organization, that is, this includes young workers of the enterprise under the age of 35, well, the city of nitrogen is conducting begorodskaya. 60 good deeds for belarus and ourselves as the youth of a large enterprise, we are participating in this action, so to speak, we are pushing the youth, our enterprise, to take initiative and not spare good deeds for society and for the country, if no one needs it, then how to live on, well, this is what society rests on, without kindness, without some kind of dedication, probably nothing will happen. intiagulga goes into the forest, i found

about three or four of them, who almost poisoned a foreigner, but what is this filly called, what captivated him was the capital of the district dozhinki, our likhnovichi is located on minsk upland, we covered a clearing, we initially grow mushrooms from the substrate that we bring, where the famous caps grow, well, of course, everything goes here at a high level, where mirvata rushed.

on the threshold of autumn, inti ogulonga fell for this, the leader of the whites wanted to break records, larisa cherepovich was called in to help, she has been in alekhnovichi since she was young. the very fact is to pick up this mushroom, see how it has grown, and cook it, of course, treat it, i love to treat it. the generosity of the hostess charges the foreigner with enthusiasm to collect chanterelles, white boletus, boletus, aspen boletus, they intend to hold four hands. as an amateur collector, he is an absolute layman. what about you? well, this year there were mushrooms, last year there were none, this year there are mushrooms, there are mushrooms. the first swallow, the inquisitive gaze of the agulong falls to the ground, these are the mushrooms, these, but i don’t take them, these are also edible mushrooms, yeah, what’s the name? the thin pig, popularly known as

a filly, was previously considered conditionally edible. nowadays, the mushroom is classified as deadly poisonous. the presenter, despite larisa cherepovich’s warning, grabs prey without looking. science is not a guide to excitement. i think yes, it's seedy. the structure may look a little bit based on the shape and smell. it's a simple bad thing, getting lost in the forest and spitting out. experienced mushroom pickers only walk along...

when looking for less noticeable mushrooms , they focus on signs, and intiagulonga bends his fingers, it’s worth paying attention to the soil near oaks, birches, spruce trees, but all this comes with experience, while the guy’s knowledge has been miscalculated once or twice, that it’s a flywheel, a flywheel, a flywheel, it’s an edible mushroom, after half an hour the basket becomes noticeably heavier, for the first time it’s that it’s necessary, lovers of quiet hunting are rushing home , well, probably, but please tell me what we found here today, well, this is under birch trees, here is under birch trees, this is one boletus, this is under a birch forest, these are

boletus, larisa cherepovich olikhnovich loves her from the cradle, she was born, graduated, got married, worked, her daughter built a cottage on a hill thanks to a state program. the son settled in a village nearby, the woman was accustomed to rural life from childhood, but how to use agulong, because you only need to pick mushrooms half the battle, you have to remove the sma, there’s a skin here, on top, for sure, well, as a child , i remember my mother, how we went, we were already picking these mushrooms, and my mother was like, what should she call the barrel? small, mushrooms were salted in there, and it will heat up. during a sincere conversation , time is ahead of life. and intiagolonga and larisa cherepovich immediately put into circulation what they had collected. for breakfast, potatoes with fried boletus. the next stage is to cook the gifts

of the forest. and salt, no, yes, you can have a little salt, but then you need it very well flush out. on the street i will wash it under the tap. 15 minutes on fire. after boiling for a minute. remove from the burner , rinse thoroughly, now it’s time to fry, first of all, sauté the onion, the main ingredients go with it, then put the lid on medium heat, while breakfast simmers on the stove, the hostess shows off her garden, this is the kind of pepper i grow, i love sulfur it’s tasty in itself, green, i’ll pick you up now , the belarusian people are good, they always treat me to something, she said, take the potatoes, everything they bought you tastes better here, i believed it, because these potatoes are huge , there’s also a cool pepper there, the magulonga looks diagonally, you open the lid, look , there’s water, well, yes, the hostess assures you, you won’t find such water around during the day, the foreigner, with

characteristic apprehension, agrees to the tasting, very tasty, tasty, yes, not cold, because the intyagulonga is in a hurry to the house, delicious potatoes with mushrooms, ready, after the forest the foreigner was very hungry, hot, tasty, very, thank you. debut here now. the ecuadorian, at the insistence of his hostess, tries to roll his own production. marinated mushrooms are his new gastronomic love. wow, delicious. very. it’s kind of... the consistency is similar to some kind of mulusk, one might say, but the taste has its own taste, well, sour there, salty, tasty, i like it anyway, very good, erudite, having had a hearty breakfast, intia gulonga hurries to parquet interview, the path

of a foreigner lies straight to the village executive committee, hello, hello, my name is anna sergeevna, i am glad to welcome you to the agricultural town of likhnovich. the city is behind us, olikhnovychi is a soft spot for rural lovers color just a step away from the capital. the agricultural town , together with adjacent villages, occupies an area of ​​460 hectares, by train, bus, bicycle, and car. all roads, anna furs assures, lead here. we have fairly developed transport links, we have a railway, a train station, so people can get there easily, like in minsk. so cool, here you can work in the social sphere here, officially about 2.0 people live here, and that’s not counting the summer residents, there are many times more visitors, so we have developed for the future that it would be possible where

be built so that young people can live comfortably with us, here because it’s close to the city, that is, you can easily drive, she said 40 minutes, and well, in fact, everything is here. school, kindergarten, community center, outpatient clinic, post office, bank, pharmacy, chain of stores. alekhnovichi has been famous for almost 250 years of history. grew up in dubravy, this settlement nearby is also her diocese, the village is

subordinate to the alekhnovichi village council, the woman is nostalgic, she spent many years serving at a poultry farm, and later came to the civil service. you know, we have good people, and sometimes i i’m proud, i love our people, so there is no stress as such. during the walk, the leader of the whites catches himself thinking, it's time to let him go. conversation, imbued with kagulong’s trust, the chairman makes a purely heartfelt

confession, she is also an avid mycelium picker, yes , she found porcini mushrooms, have you ever tried porcini mushrooms, our people call them boletus, boletus, like this, like you are such a strong mushroom, here yes, this is a boletus, without delay, anna, furs and intiagulonga are rushing into the forest, look, inti, this is an oil can, you see, now we're cutting it with a knife. snow. the main weapon is attentiveness. the mushroom can hide anywhere, under a leaf, a branch, behind a tree, a bush in the grass. experienced hunters can smell the coveted umbrellas a mile away. one more? yes, here i am again. there, over there, yes. with an enviable catch and having thoroughly enjoyed nature, mushroom pickers emerge from the forest. the foreigner was lucky this time. anna fur. hands the ecuadorian the harvested crop. the presenter of belykh ros would be glad to go back to the capital,

but the chairman does not calm down. the village of dubrova is very ancient, here in 1800 built a stone church. 40 years ago , the building was burned down by local students, from its former greatness only the walls to the column. now birch and linden trees grow inside the religious building. movies are shot here. yes, recently. this year in the spring we were filming stories for films, but what kind of film? film based on the story by korotkevich, the black castle of alshansky. the next point on the historical and cultural route is this plant. look how the stones are laid, they were laid, they were laid on egg white and glued together, and imagine, they have been standing for more than 100 years and don’t collapse, and these are centuries-old jobs, we would like to have such a citizen. appeared in alekhnovichi, let him come , settle down with us, well, in fact, here there is everything

you need to live comfortably , goodbye, thank you, goodbye, maybe the heroes of this program chose life outside the city, this is not... they rented 150 hectares of land, in the future we will both plow and replant,

the leader’s task is to find out why rural life is still better than city life to complete several tasks around the house, there is a bunch of bulba in sight, you need to get the yago, judging by the fogged helmet, you might get the impression that yesterday i celebrated some kind of birthday or anniversary, but this is not so, well, there’s a red tractor, why didn’t we load into it, look at the project, i’m from the village. on the tv channel belarus 24. belarusian doilitstva, which is already jumping at the same time, teaching and mastering knowledge. for belarus the tree is such material, as with which any masters of magli work easily, and from this material, magli work whatever is suitable, moving and galloping to the façade, we really respect here the jumpy looks e kalon z the completion of the karyn order, the history of the creation of significant cultural objects, is terrible that the construction is incorrect, if

you look inside the temple, the right side. 40 million years ago, look on our tv channel, you missed this, these are mushrooms, but i don’t

take them, these are also edible mushrooms, there are no worms, they just don’t exist here either. wow, delicious, smells like mushrooms, mushrooms, yes, fresh, they were placed on egg white and glued together. here's what's next, this is a champignon production enterprise, the largest in the country, on the acreage almost 39,000 square meters, 900 tons of mushrooms are grown monthly. the geography of supplies is not only belarus, all neighboring countries, mirvat abushaker with lamellar ones, as it turns out. later, please. hello, i'm marvat, hello, i'm evgenia, it's a pleasure. it all starts with laying the mycelium; ten years ago, everything was done by hand, which lengthened the process significantly. today there is modern technology everywhere, people only help the units. i always knew that you can pick mushrooms in the forest, they are there, it turns out

do you bring mushrooms from the forest or bring them from somewhere else, tell us. we have an absolutely closed system, that is, we initially grow mushrooms from a substrate that we bring from compost water. mirvata bushaker did not expect such a scale; here she is interested in every little thing. yes, i succeeded. mushroom expanse in these 72-meter chambers, 65 tons of champignons grow simultaneously. there are about four dozen mushroom houses here, half the area. in the old complex of mervat bushaker waiting for a miracle, very interesting, yes, here of course, conditions have been created that are sufficiently similar, let’s say, for mycelium, well, there is a smell , well, of course, the smell was mushroomed there on the ground, usually there in the forest there is the same smell as this smell, yes there are such specific smells, but it’s not so

scary, let’s say, production is mostly automated, that is, from loading the camera to, let’s say, the program itself. regulates all processes, well , we technologists monitor. mycelium lives only 42 days, during which time the company’s employees manage to harvest three harvests, from planting only 17 days pass before collection. this is the phase of so-called technical ripeness. the layer is so brown, should i remove it or should i just wash it? no, it’s enough to wash everything, if it’s slightly darkened there, there’s nothing to worry about. your presenter is wonderful. can’t wait to pick the mushroom herself, the management of the enterprise meets the film crew halfway with one single caveat: the foreigner will have to change her fashionable look to a special uniform. the presenter stands in line with the mushroom growers, before trying the pen there

is a short instruction: take the flu, take mushroom, like that, yes, take it, yeah. loosen it a little and now unscrew it counterclockwise like this, don’t be afraid , everything is everything and now we carefully cut off the leg like this, yes of course it’s interesting because the person is not belarusian, i was very impressed , well of course, well done, the student did a good job, it’s not an easy job and what do i have to do with it when i tried to pull it out myself , look for me it was such a test , this feeling is so a little beautiful, good, positive, it’s time for me, eternal darkness, there is not a single window in these rooms, high-yielding fruits are perfectly felt. themselves without light, special sensors, smart climate control, provide fog formation, temperature, pump in fresh air, in these chambers it is always

the same time of year, 16-18 degrees celsius, ninety percent humidity, regulation of carbon dioxide, this is the only way to achieve perfect evaporation from the hat, why do you grow different sizes when you grow them, you are different on purpose, yes, this is on purpose. this is the demand of customers in our chain of stores order a different mushroom. cleanliness is the main ally of champignons. mushroom growers harvest about 200 tons per week. the cells require regular cleaning, non-compliance with sanitary conditions, and there is a danger of contamination of the compost. work suits are washed and dried in a special laundry room right on site. our mushroom grower comes every day, takes clean clothes at the end, and at the end of the working day he hands them over. yes, to the laundry, we have specialists here who, let us show them, wash, dry, in the morning he comes, he takes clean clothes, changes clothes and goes to work,

well, of course, everything goes here at a high level , to be honest, and i really liked that it’s very clean, neat, all these specialists, they know their job well, after cutting the mushrooms are cooled, thereby you can extend their freshness up to 3 weeks, presenter in the packaging department: she also finds something to keep herself occupied, and it’s cold, of course, there are two refrigerators there , this is winter for me, everyone hires me, no, it takes several people, without intermediaries, the enterprise has learned to substitute special peat, here set up container production, plastic boxes are produced in a separate workshop, there are plans to commission casting production, this is all in belarus, berry growers buy from us, and others. mushroom producers. at the exit from the workshop, mirvat abushaker meets the dream of his life, a snow-white truck is directly ahead. this is exactly the kind of car the presenter has long dreamed

of putting into circulation. i'll drive a truck. let's go, i know where to go and how to get up. come here, hang in there. roads are roads. pavel dudko has been driving a big car for ten years. since childhood, the boy slept and saw the highway. on a mushroom farm the man does not work. year is not so much a dream, but i just kind of found myself, probably this is more like, oh, great, i can’t for what now, i sat down, firstly, i’ll tell you one thing, that for the first time in my life i’m sitting in a truck , pedal to the floor, but first the seat belt, driving in horror, the heavy truck has a manual transmission, three pedals, yes, i think so, i have two pedals, and two, well, that's almost. at minimal speeds without sudden movements, behind the wheel of such a baby abushaker is ready to destroy the whole blue-eyed one, in general it’s very, very

cool, as if, you know what, as if i i live on the second floor, after a couple of minutes the blonde will finally get the hang of driving, how many liters does it take to refuel a truck, well, refueling a truck is about a ton of diesel , the problem is, how much is enough, well... refueling is enough, roughly speaking, 35 liters per thousand per 350 liters at 1000 km, having reached the intersection, the driver does not dare to make a maneuver and hands the steering wheel to the driver , and so the questions continue, refrigerator, kettle, you have everything there, of course, it ’s there, yes, yes, well, cool, we’re settled, that’s it, you can live, straight, yes, yes, one can even envy, yes, one can envy a little, yes, that ’s for sure, yes, well, it’s like a good, worthy job, i don’t know, i like it. very cool feeling, very comfortable, very convenient, i really liked it, i asked a lot of questions, well, it’s easy to drive, but you need to know the dimensions when you turn

right to left, so that because you already know how to drive a car, you need to have a good look first, you need professional people, well , she did it, but it’s clear that the person still seems to want to, but still doesn’t have enough experience, as they say, driving is all, i’m very good helped, that's right...

getting to know belarusian enterprises and the outstanding results of their work. our company released the first personal vm 1840. we have risen to the level of the best in the world.

while preserving traditions and boldly looking into the future, there are people who have worked in our workshop for 42 years, we really value the continuity of generations, when you solve all the problems, you succeed in something, you get a certain level of pleasure, well, this moves you further and develops professionally. see project sign quality on the belarus 24 tv channel, people you can sip on, philosophy in my

art.

live news, elizaveta lakotko is with you, hello!