four goldeneyes, well, we hope that with the help of such nest boxes we will increase the number of this species of ducks even more, in the past it was included in the red book, this species of birds, well, is now excluded, but still, let’s say , help them with this in fact, we need to, well , let’s try to put this nest box on this tree. the most important thing is that it is visible from the water, we have a channel there, and then the female can replace it and, let’s say, look at the dumbass with her butt.

it is on this small piece of land that i feel calm, although my homeland is in the west of belarus in circles, so, but already in the process of my professional activity i somehow became attached here, and here i can say that here is already some kind of second small homeland, where you feel, well, let’s put it this way, yes,

in those ways, those opportunities so as not to harm, only improve.

intiakulga in potato paradise, and where are the potatoes, here are the potatoes, they are still in the furrow, where the beauty queen of the fields is hiding, wow, there is some kind of mini-factory that forced a foreigner to collect a whole barn of second bread, it’s just go crazy. so many potatoes you have here , no advertising needed, everyone knows our products , get excited, these are future chips, cool , this is the first time i’ve seen this, who and how checks the quality of root vegetables on themselves, cold, very good frosts, -33° , where they fed napoleon bonaparte with a belarusian grandmother, well, the smell is already pleasant, look right now, we live, we live, and the codes would not be terrible. over the village there was fire and

death, and the dziadzyula was flying around. autumn marathon. september is a busy time for harvesting. grains and legumes have already replenished the grain reserves. there are corn crops in line. work is in full swing in the fields of the country. the machine operators switched to other combines. a patrimony for cars, carrot, onion, beet, and cabbage fields. the lunar calendar says: september is the best time for autumn field work, the heat has subsided, the plants have ripened. india gulong seems to have studied the topic of harvesting along. across, but today there will be those who will wipe his nose, the whole country knows this agricultural town near minsk, 20 km from the legendary nesvezh the handsome man of dreams stands without moving. how about you name? and my name is evgenia. evgenia, it’s very

nice to meet you. it would be hard to call this place a village, developed infrastructure, affordable housing, swimming pool, spa, children's fitness center, cafe, hotel. goes into dreams with one single goal: the leader’s task is to master all the intricacies of harvesting the potato harvest. employees

of the legendary farm are ready to help him out in this matter. the local sec and its directors are the stuff of legends. today the agrokombinat is the standard of an ideal agro-industrial complex. company famous for its closed production cycle, field, farm, processing, counter, consumers, from the center of the agricultural town, the leading belo cross goes straight to the fields. good afternoon, hello, my name is rinte, what is your name? my name is vitali, i am the agronomist in charge of this area. potatoes grow here on 80 hectares; the farm has been using the queen anna variety for 5 years; last year lily was added to it. despite the vagaries of nature, 2023, agronomists assure, turned out to be truly fertile, the expected yield is no less 650 cents per hectare. this is not our main thing, yes, every year we maintain around 80-100 hectares, we always

have it every year. taste quality , well, for me, i prefer it, if you boil it, i like lily, but they also differ in taste, in taste, they differ in taste, but it’s more for frying, probably, that is, for baking it’s queen anne. high-yielding variety. queen anne is suitable for growing in difficult soils. from six to 16 tubers are formed on one plant, each weighing 150 g. elongated-oblong shape, smooth surface, strong yellow peel with a starch content of under 15%. the whole world knows the taste and commercial properties of such potatoes. where are the potatoes anyway? i just don’t see anything here, there are potatoes here. in the furrow it will be removed, the topper has passed, we have removed the tops, the taste is time-tested, the origin of potatoes goes back to south america, bolivian farmers mastered its cultivation 9.00 years ago, near lake titica, wild tubers were taken into use

by local indians, in chile and peru the plants elevated to a cult, its fruits were idolized, ritual sacrifices were made to the harvest, the crop would become a full-fledged vegetable only after... 50 centuries. the root crop entered europe in the 15th century. at first it was planted in flower beds, and bouquets of patwa were sold in flower shops. nowadays, fifty kilos of potatoes in the world are eaten annually by every inhabitant of the earth. the second bread in the agricultural plant is grown using the latest science and technology. potassium, phosphorus, nitrogen. in autumn, up to 100 tons of organic matter per 1 hectare are added for plowing. special attention. microelements boron, manganese, zinc, malibdenum, this is the only way to get a high yield , after the agronomists, machine operators come into play, wow, here is some kind of mini-factory, yes, here we basically have such a small, small mini-factory, a bunch of belts,

conveyors, potatoes are sorted, a potato harvester the combine is not equal to a grain harvester, the machine is a multifunctional technical complex on wheels, worked out... such a trip is indispensable, per shift the machine lifts up to 200 tons of potatoes from the ground, the crew consists of two people, machine operator, assistant, the first one is driving , the second one is on the lookout at the transport belt, nothing should get into the storage except root crops, intiagu also takes over the shift, you need to look carefully, what is not necessary, maybe a stone? or some things, we found some corn there, we found a big one. indiagu has just gotten

the hang of it, the bunker is already full, the next step is unloading, transportation to the sorting center, the foreigner is in a hurry to say goodbye to the people and, like a faithful page, follows the truck. thank you very much for everything you showed me, it was very interesting, i really liked it, well, i i’m very glad that you liked it, come again, i did quite well, for the first time it’s very worthy. of course , in order to work here in such conditions, here you can clearly see the dust yourself, you still need a good vestibular apparatus, i just don’t think there’s much, it was very difficult, even a little by eye , but very interesting, of course, i ’ve never seen such a potato in my life..

.small potatoes, small, which are processed into the production of starch, and this is like flour, yes, yes, yes, starch, there is no need for advertising, everyone knows our products, not only belarus outside its borders, high-quality products, why, because we have high-quality, good raw materials for its preparation, it cannot be done in the automatic system without hands, everything that the machine missed will be checked by people, there are much fewer potatoes that will be used later... in the spring after planting, after calibration, the vegetable is put into storage,

the required temperature is maintained in a special room, the humidity is regulated, everything is aimed at maximum preservation of the product, and this will not spoil here, no, there is thermometry, fans blow the air and regulate the temperature, well, it’s a little cooler here than in nau, of course, on this farm there are several such barns, for each type of vegetable.

gulonga can’t wait to try something wild, but the producers will allow the hungry foreigner to get to a full table of material towards the end of the program, until it’s time to move on. good afternoon, hello, i’m free, how do you advise? irina, irina and dmitri, the malyutka family lives 2 km from snov, here parents with many children have their own home, his they bought it from the farm a couple of years ago. and we got in line when the family received it.

we all live together, that is, my wife and i and the little one, oh, little one, well, it’s fun for the little ones, they pay special attention to them, the walls are hung from ceiling to floor with photo albums, and who is this? this is less, no, it just reminds me that my family is also a people of their own, there are also walls with a lot of photographs, the children will not please their parents enough, they are taught to help from childhood, hard work is passed on from generation to generation, the girls have no equal in the kitchen, even three-year-old dimka is ready to lend a shoulder, here one part has already been built above this half, more will be

built above it, there is so much space, yes, here there will be an entrance to the second floor, a takolechnika. the keeper of the hearth keeps up everywhere, she sits with the children, works, runs the household, there is a flower garden in front of the house, beds behind the boys, and gulonga is getting used to the area. what will we have here? potatoes are growing, but are there potatoes here? yes, the second bread in the garden got a good half of the plot. for now, the little one is provided to the brim. foreigner, having gotten the hang of it on a neighboring farm, he takes a home master class on digging up crops. how should you dig it up? the presenter can’t wait to pick up a shovel, for the first time in his life he will get his own food, here are the potatoes, collect them, there ’s only three more to allocate for, i don’t know, well, dirt is life, of course, i’m traveling around the village,

this always happens, having dug up a basket, the ecuadorian hurries to say goodbye to the good people

of chernigau and the turvopinsk principality. 42x94 cm in size, made using the contact method in 1903, and there are no such photographs in the world only four are known. watch the program of the cities of belarus on the belarus 24 tv channel.

the whole country is on potatoes. where are the potatoes anyway? belarusians instantly switched from harvesting grain to root crops, you have to watch carefully, farmers are filling bins, people are packing cellars. this chamber holds 800 tons. intiagulongo discovered the wisdom of harvesting tubers. he had at his disposal the experience of progressive farmers and local villagers. first, for more than one decade, preference has been given to mechanized harvesting. much less potato. unusually digs in the old fashioned way, difficult, no, to the leading heart , what is simpler, that’s what’s next, a crispy miracle, you can hardly surprise with ordinary potatoes, fashionable chips, a popular alternative to the traditional classics, both young and old buy them in packs, intyagulonga also stood in line , good

afternoon, good afternoon, my name is india, what’s your name, i’m olga vasilievna, this really helps when... a student, there’s nothing to eat, you can buy a chip and eat it while you’re steaming, it’s just a cool thing, it’s a multidisciplinary enterprise 80 km from the capital grows and processes potatoes, produces products from them, rye malt, produces machines for processing food products, what is this dry mashed potato, which is made from potatoes, is it like a powder or yes it is. for the production of dry mashed potatoes , we have our own farm, we grow certain varieties of potatoes for processing with a high content of dry substances, from this mass they make here: pills, chips, snacks, instant mashed potatoes, dried root vegetables, these are the future chips, these are the future chips, cool, this is the first time i’ve seen this,

we look at technological modes, recipes to match the tests, well , we have laboratories, the most important ingredient, first all the components go into the dispenser, from there they are poured, then mixed, then water is added to the mixture, the resulting dough is rolled out, blanks are cut out of it, they are sent to the oven, the remaining mass is returned back. we feed the finished mixture to conveyors, molders, and distribute it among the machines. the chips will sit in the oven for no longer than 40 seconds. then they will go to the next cycle, under the fragrant streams they will be bathed with flavoring additives. the presenter has only the tasting on his mind. is this the taste? sire, probably a teleyatsikoy. you can try the oh so warm warm, for the first time in my life i will try warm chips, delicious, i think that chips are

potatoes cut into butter, but flour and other things that are secret, of course, try it immediately right after fried, this simply very tasty, followed by weighing and packaging, both. local handiwork is moderate, each pack contains 100 g is packaged in a box, but there is more , no, no, we keep intyagulong with the desire to bake chips, but at this stage the presenter will only be entrusted with the packaging, no matter what the child enjoys, so i’ve already helped you, it’s normal, fewer people work on the next line, onion production rings are easier and faster; they are baked from semi-finished products. pasta-like blanks - smaller copies of future chips, what is this made of? it's made from potatoes, right? yes, but how do potatoes turn out? yes, this

is also according to the recipe. inside the pillette low residual moisture content, getting into the heated oil, it boils within 7-9 seconds and explodes the semi-finished product. the finished product comes out in less than 5 minutes. it’s so nice, it’s warm here, but they don’t burn. these snacks will also go into the shower, the final stage of preparation is sprinkling with aromas, packaging, everything is automated here too, in a split second the computer calculates how to put together a combination so that in the end the required gram comes out, well, it’s very tasty, i love it. i'll like it more, because i don't know, this tastes better. inti is a nice boy, we are glad that we did not upset him, and he is satisfied with our product. vomut

with his head. immediately after the chips factory , intiagulonga hurries hundreds of kilometers to the kingdom of vegetables. this farm has been growing this environmentally friendly product for many years . 10 types of root crops grow on 7.0 hectares. their carrot plantation is the largest.

here we come to the field with vegetables from our team, we wash them, sort them out, divide them into varieties and transform this beauty into something useful, probably just first of all charming, honestly , he just predisposes us to like him, i probably even want to communicate more and even learn something from him, he asks us more questions, but i probably want to know his opinion, what he saw about us in the neighboring the workshop is the dream of the desperate. housewives, here they peel the vegetables automatically, it’s not even the condition that enters, but what is it? it goes through the production planning process, depending.

customer from the culture will do whatever their heart desires. through retail networks, lunenitsa products are distributed throughout the country neighboring countries, from moscow to the very outskirts. this needs to be looked at somehow, some special things need to be filmed, this is where the last stage is being rejected. after a series of procedures, the vegetables fall into a blast freezing tank, where within a couple of seconds they are transformed into a ready-made semi-finished product without losing their beneficial properties. in general it somehow feels cold, yes, yes , very cold, the freezing process is -33°, there they float and sway, as if, for example, you take a frying pan and fry it, there are not potatoes, but carrots, but you don’t fry there, and there samorasny, as soon as the products reach the standard they will immediately go to the warehouse, the foreigner

is ready to come here too, then the shuttle. drives up, picks you up, takes you straight away, i don’t know how people work here in general, it’s already, well, here we already have -25, storage, that’s it, i should go , thank you very much for your time, it was very interesting to watch, of course, but that ’s it, i can’t take it anymore, it was just very cold there, i said that i couldn’t understand how people work there everywhere, they said across the board, an interesting, rather knowledgeable person who is interested. most of the production employees are the fair sex; local housewives are trying to surprise a foreigner. intyaagulonga has heard a lot about traditional potato casserole. today he will have the opportunity to try babka for the first time. i was told that you can teach me how to cook a belarusian dish. yes, i can show you how our national dish is prepared, it’s called babka. cult taste. in belarus, the dish

is prepared and served everywhere. it in restaurants for family feasts, recipes , as well as versions of origin the most common one dates back to napoleon, while retreating, the emperor decided to dine with the local population, in one of the villages the crowned lady was served a dish of baked potatoes in the french style, now you need to remove excess moisture from here, you can squeeze it out with your hand, put it in the liquid liquid, leave it only . put this carefully in a pot: potatoes, meat, onions, peppers, butter, salt, the stripney recipe is not tricky , the preparation will take most of the time, the ecuadorian is happy to try for a hearty dinner, in my opinion it will be delicious, well, the smell is already pleasant, i just love the meat , after loading the ingredients into the pot, the agulonga freezes in anticipation, the dish is only about 40-50 minutes away from being completely ready,

the time in charge... seems like an eternity, very tasty potatoes, really, very, very tasty and meat, well, it has the consistency of potatoes, it ’s somehow not something i’ve tried before, it’s not mashed, it’s not fried, it’s something else, but i really liked it, it’s very simple, tasty and the best food i’ve ever had i'll give it a shot, he did it very well, i think he did it very well too i liked it, he looked like a professional coped with his task after a dinner party. intea is back in action, these artists greet the white dews and the presenter as if they were family, the soul of a foreigner sings, our group is called the vocal folk ensemble medovitsa, medovica, medovica, connected with honey, the wicked singers are also music collectors, they give new melodies to old melodies life, it’s a great pride that we are not just some kind of group, but we have already defended the title

of folk music three times... the first ones are unusual, such music, as if it were more modern, one might say , i’m still alive, and if there weren’t such a lot of people in the village, there would be a lot of people and people dying, and the dziadzyula would start crowing, the club’s lungs would have a fever, in the kohan everything passes us by, we live. i 'm jumping up and down, i'm flying, i'm flying, i'm flying , i'm flying, i'm flying, i'm flying, i'm crying, i'm talking to you!