24. tv channel belarus 24 broadcasts for you around the clock, don’t switch. our daily task is to talk about belarus in the country abroad. more than 100 million viewers around the world have access to watch projects from our tv channel. so what is she like? belarus? business and developing, hospitable, bright and festival.

generous, picturesque and monumental. sports and team. we tell you not only about significant events, we introduce you to active ones.

what goes around comes around, spring begins the rest of the technological processes, indiagu heads the field detachment, it digs and digs up the speckle, the leader of the whites has taken the winter, and what am i planting, well, the garden is all , he interrogated with passion, and can you save me a little, almost broke the miraculously surviving mill, got up sank, lower...

and fashion in the evening we laugh, everything is a head, breakfast, lunch, dinner, the world has been leaning on bread for more than a millennium, without it any meal is unthinkable, rye, whole grain, wheat, pipe, it was, it remains the most sought-after product of humanity, each country has its own crispy favorites, the fifth republic cannot imagine breakfast without a baguette, the french eat... 58 kilos of product per year, the greeks prefer craft bread, the absolute leader is turkey, ekme is especially honored, each resident eats at least a hundredweight of ready-made baked goods , in the homeland of intiagulongo in the pan blanco part, paper-white, a favorite of the local population. during the filming of this episode of the project, the presenter prudently leaves on an empty stomach. on your knees in front.

century in the gomel region, it is working properly it worked until the seventies, then for many years it remained an ancient monument. a couple of decades later, the disassembled structure was transported to minsk, where it became part of the iconic open-air museum of ethnography. the leader of the whites had previously only seen similar designs in the movies. good afternoon, my name is svetlana. after the move

, it was not an easy task; only a few knew how to assemble the miracle technology, a master familiar with the tricks, the same age as the artifact itself. for several years , a man assembled the structure one log at a time. we were, of course, lucky, because one of the craftsmen who restored it post-war in 1947 was alive, so he agreed to disassemble it there, accompany the transportation here, and restore it here. do you even know what the mills were used for? if my mind is not very bad, i will very well remember that this is done for flour, probably grain was brought, grinding was done and flour was made. despite its honorable age, the mechanism works like a clock, a specialist looks after it weekly,

changes parts, adjusts the full cycle , lubricates, the bags were fixed , put on scales, weighed, here we have millstones, i'm ready, the products will be yes , i think it's just decorative, and yes , i was very surprised that it is still working, the first once, after many years of inactivity, the windmill started swinging its blades in 2020, since then it has been periodically started and flour is ground, inti agulonga was unlucky, in the autumn season the mill was laid up, moved apart, yes, there was a locking mechanism, they succumbed to the scales. yes, there, by the way, due to this device it was possible to change the millstones, in the old days the mill served up to 12 people a day, at least half a ton of flour came out from under these millstones every day, take it, turn

it, turn it, turn it, turn it, enough, now in the other direction, what happens, it went up and down , the bottom stone is enough, the mechanism, how everything works. the historical owner of the structures built a hut not far from it, he invited everyone who managed to grind grain in a day to visit, the current owners did the same and indiagu steps into the threshold of the house like a gentleman. inside we tried you create the interior of a peasant hut, late 19th, early 20th centuries. stoves, benches, the life of peasants of those times - a monument to asceticism, in the rooms there were modest necessities. they cooked food in the stove, slept on the stove, and the stove heats the room. the parents lived together with the young people under the same roof, everyone huddled in one room,

a foreigner gets to know with his own eyes the history of a foreign people. this is how we slept, only not on bare boards, but on a small one. bread salt, every self-respecting host invited guests to the table, treats included sauerkraut, onions, lard, the host had white roses with in the morning it sucks in the pit of the stomach, the people's sandwich, it dies in seconds. we call cabbage our belarusian pineapple. because the composition of the vitamin is not inferior, what do you think? that's great! thank you to this house, let's go to a friend, thank you very much, please, a very interesting, inquisitive person, to everyone who is interested and dear to the history of our people, our

culture, especially foreigners, yes, we are ready to accept everyone, the beginning of the loaf, since ancient times bread starts with longo had already laid his hand on the field. cook harvester, i feel it like a pilot some kind of finger is a reaper, not up, stronger, bits, now his mission is to bake a real bun, wow, beautiful, good afternoon, oh, good afternoon, get me together, and yours, what ’s your name, and alina vasilievna, business masters, pros in this craft galina svetlova, a woman plowing at a culinary machine for about two decades, still girls. yano so tight , geta so adchuvanne, as you work with him, no wonder it seems, the earth is strong, bread, it’s the hell of

the earth, you immediately need to sift the flour, byarytse , rash, lid, lid, palova yashche more everything is done, done, done, and so on, so that the bread turns out to be huge.

in ancient times, the dough was kneaded on a scraped table with the help of fists, when it came up, the oven was heated until red, carefully swept with mercy, this is how the ancestors drove out evil spirits from the chimneys , well, squeeze the good, good, but don’t harm, the next step is in line: the workpiece is transferred to a wooden shovel, it is first decorated, the future bread will spend 2 hours in the oven and it will be easy.

yon dakranuў yes cesta i attrimalas, as if yon with him, he has this whole note that he can eat the same amount of bread. it didn’t fall to ashes, i completed the allotted time. getting a ready-made bun is delicious, amazing, amazing , well, this is a good master, she obliges very well, of course, i don’t understand the belarusian language very well, but everything was clear, understandable, and most likely it worked out, the presenter seemed to find the craft a feasible occupation, but the producers do not let up, their goal is to take agulong into full circulation, the next point on the route is a whole bakery, this plant has an underground floor. century production is famous for its fragrant and fluffy buns; the company bakes 55 tons

of bakery products every day, that’s about 50 items. hello, hello, i'm a friend, marina. industrial bread production is similar to craft bread, it starts from brewing, is it like trembling? yes, something like that, bit by bit, kneading, aging, baking, this is not the whole way, from the conveyor to the counter. at least 16 hours, the production technology is painstaking, complex, intricate, in automatic mode everything is dialed by the dough mixer automatically, presses the buttons, there already, here everything is already kneaded, as soon as the dough is ready , it goes to the lower floor, there it is rolled into molds, here the bread comes to proof, melts, rests, how long does it take for it to rise, well, in different ways, again.

work at the plant is in full swing from dusk to dawn, 365 days a year, while in one place specialists are working on dough and cakes, in another they are baking golden buns, then it ’s on to packaging, there’s a cooling penalty, the ultra-bread comes out hot. it cools to 15°, when it can already be cut, rye,

wheat, with seeds and pipes, bread these days there is the most demanding kind, and intiagu longo seems not to bother, but when the bread is fresh from the heat, it is very tasty, you probably, of course, want to try it, maybe, of course, it’s delicious, it’s delicious, because when you’re just in a rush, there’s a crispy crust, it’s just wow, it hurts, but... it’s tastier than just that kind of bread from the store. the plant's special pride is its sweets. 10 types of cookies, cakes, pastries, and intiagu asks his guide to take him to the baked goods. you can try it, you should definitely try, there is jam inside , we have cherries inside, it’s incredibly tasty, i would like to have breakfast, it’s every day, the shift at bread production for an inquisitive foreigner has come to an end, come to us again , we’ll feed you, thank you very much, goodbye, i’m

very it’s amazing how much they make per day , it’s a lot, it’s the first time i’ve seen so much bread... it’s just that no one thinks about it when they buy it in a store, there are so many people working here, it takes a lot of time, kind warm man , who is very pleased was to show our production, what we produce. editors club, the essence of everything that is happening is the struggle for resources, because these western centers, the usa, great britain, europe, they cannot live at their own expense, they must constantly rob someone to absorb. an absolute feeling of impunity and the fact that they can do this. the world is balancing on the brink of the third world war, it is going on

, in fact, it is just going differently, it is a hybrid war, but events can develop like dominoes. today, not a single expert, not a single the politician cannot predict what will happen, the united states is to blame for this crisis, they promised us in the ninety-first year that they would ensure peace and security throughout the planet of prosperity, they failed with this leadership, it all started, well, relatively speaking, it began in ukraine, already the middle east, yemen, ecuador, coups in africa, all conflicts around the world will be reset, and this boomerang will definitely reach europe. don't miss it on the belarus 24 tv channel. we talk about the most fascinating things from the world of science. magic turned out to be powerless, who made the first attempts to create a precious stone. the world's first peach diamond was grown by belarusian scientists. synthetic stones, they are quite close in their characteristics to

natural ones. therefore, here are all the myths that exist, what if you put it in a glass of water, if you hold it. we ask the most exciting questions and look for answers to them. scientists created a press that made it possible to extract cocoa beans into butter to ultimately produce solid chocolate. actually in fact, quite a lot of time passes from the idea itself to its implementation. the idea appears as a result of research into new types of raw materials.

old architecture, but the materials were already different, there were trees, there were stone materials, and there they were built like this, well, it looked imitation. the history of the creation of significant cultural objects in the region. the shchuchansky palace of drutsky-lubensky prisoners in the old town, there was already a noble meeting there, when it was broken up, it seems, the school park, yes. jabbed the hand of stanislav yundzi, geta velmi vydomy belarusian batanik kantsa 18 stagodzia. cultural-asvetnitskiy project architecture of belarus. banks, if they come out, yes, a people of other architecture, yashche and hired the best architects. as a matter of fact, this was advertising, imitating such a speech, publishing the jumps that the competitor had. glyadzice on

our tv channel. bread in a russian oven, well, squeeze it in! next, the foreigner went to a large plant: modern conveyors of which produce tons of fragrant products every day,

here’s what’s next: golden hundred parts: 150 km from in the capital, for many years there has been a farm that is making waves throughout the country, local machine operators are the first in the region to thresh 1.0 tons of crops, young knitting needles are eager to go to work, behind the combine harvester. lady and intia show everything at once: good afternoon, good fellow, my name is inti, what is your name? sergey, sergey , it’s very nice to meet you, the director of the enterprise is convinced that love for rural work is an inoculation from childhood, everyone here treats traditions with special respect, the director himself has been in the business since he was young, was born and raised in the village, helped from an early age parents, now his son is introducing his own offspring to the agricultural sector. followed in the footsteps of my father, we are not the best, an ordinary basic enterprise, which, well, only works , but it is a very difficult job, probably

, no, the work is not difficult, it is work, working for results is never difficult, i started my career as a simple machine operator , in the fields, on tractors, on those on which our people now work, well, of course, there has always been a craving for the land, out of 10 thousand hectares, almost 2 are allocated for winter crops to obtain a decent harvest everything possible is done here, mineral and organic fertilizers are applied, and a set of protective measures is carried out. today, all this allows us to receive products from the field to the counter, we already have everything, accordingly, we get it in the fields, process it and sell it in stores, the secret of our little success is that these are the people, these are the people who work on the land , these are those patriots of their native...

when it’s cold, they grow with it, when it’s cold in winter, they practically don’t vegetate plants, and in winter it’s just biologically so are arranged that they need to go through the process of overwintering, that is, we sow them in the fall, the main growing process takes place in the spring, an important condition for growth is a high snow cover, under it they are guaranteed not to freeze, which means they will not be lost, in the spring the crops will give a noticeably larger harvest, and what is this, is it grass or not, these are already azims that are literally sown. yes, please, much earlier than others, the crop can be harvested already at the end of june, beginning of july, barley and pearl barley are produced from it,

coffee is made, the plants are rich in nutrients substances, starch and protein, grain is also used for animal feed, now we are ensuring that, according to the sowing dates, these winters go into overwintering in a certain phase, they will overwinter in the spring, the rest of the technological process will begin... the process is fertilizing, weeding, a positive young man, you know , a little bit, probably, such a specialty is not entirely in demand , perhaps in the household, i didn’t know anything before when i arrived, against me, for me it was something new, because i think how can a sim be raised, in the arsenal not only equipment, but people are valued most of all in this enterprise; it is only thanks to their dedicated work that results are achieved; entire families work at the enterprise. good afternoon hello, collect me, what is your name? sergey. don't spill the water. chita kastyukevich began serving in tandem 2 years ago. the husband is a machine operator, his wife is his

right hand. a man in the agricultural sector for 6 years, in the summer on combines, in the winter on a tractor. the whole club drips, gets here, it cleans the conveyor , the loading hopper, then we, yes, yes, is it already clean? yes, somehow purely spontaneously, director suggested trying it. well, i proposed to my wife, she’s been married for two seasons now , we’ve been working on this, she likes it, i like it, and this is new, because i’ve already been there many times, only men, once there was a team of father and son, and the first time a wife and husband , this is very cool, the man did not have to get used to the whimsical technology, he has been with it his whole life, kostyukevich had to learn the basics from scratch, as soon as the harvesting is completed, the woman returns. intyagulonga hurries to his workplace, to the weighing room, straight from the field, the presenter is impatient met this brave lady, i experienced work on grain machines myself.

well, i don’t even know what to tell you , maybe, after receiving a positive answer, the foreigner hurries to visit, what surprise awaits him in the yard, only god knows, hello , hello, oh so good, look what a wonderful program yours is, i love you very much

always look. her, or else my unexpected meeting takes the ecuadorian by surprise, after a minute or two, the presenter of the white roses pulls himself together, very soon a new wave of popularity will fall on him, an autograph, maybe, please, in the meantime, here we also built our own dining room, because it’s a dining room, because we have a very small kitchenette, the kostyukevich family was given this house by the farm, now it has four rooms. kitchen, basement , technical room, here we have our bedroom, yes, everything is made to look like wood, each family member today has their own corner, some were right away, some had to be completed ourselves, from now on there is enough space for everyone, and this is the hall, yes, this is a collection, but we are already reducing the collection a little, because it gets boring, it grows

until... in the summer she also works at the enterprise in a family contract, a schoolgirl helps receive grain. the daughters are in the bedroom, well, of course, we have a daughter, our daughter is currently at school. despite the high workload, the family manages to run their own farmstead, there are garden beds, chickens, a dog, and cats. we grow tomatoes in a greenhouse, you see, tomatoes are growing, but they are still small, yes, but oh, the heat has started. after talking with kind people, intiagulonga, i was also very pleased. get to know you, thanks for your time, goodbye, goodbye, rushes further, he will have the opportunity to attend the belarusian harvest festival for the first time. team white ros in sharkovshchina. this year, the urban settlement is the capital of regional harvests, and although some combines are still plowing the fields, the main task of the farmers has been completed. bread in the bins.

261 crew from the vitebsk region. has crossed the thousandth foot, today the village workers are honored here, and what kind of holiday is this? they're called dozhinki, dozhinki, dazhinki, yes, a harvest festival, and what a good mood, we ourselves just arrived, and you yourself just arrived, where are you from? we arrived, polotsko, well, for us it’s a holiday, yes, because we came here from latvia especially by bus, and especially for the holiday, wow, especially, we love the belarusian people very much, we really love the friendliness of this people. for me it was absolutely a surprise, because i didn’t know where we were going at all, they didn’t show the schedule at all, today the priority is winter grain for next year’s harvest, fodder procurement, corn harvesting, a festival in sharkovshchina, the start of the dazhinok marathon, the leaders of the year will be named in november. good afternoon, hello, my name is, what's your name? i'm natalya, natalya, it's very nice to meet each other, where are we today? we

are located in the center of the urban village of sharka. where is the festival called dozhinki held today, what does dozhinki mean? in simple terms, dozhinki is an annual festival of rural workers, which has been held in the republic of belarus since 1996. the village gathered from all over the area for the holiday, the rewarding of the frontline workers begins and intiaga longo is seated in the honor box. carefully everyday trust number one. such vivid emotions from many different people from clay pots to an exhibition of agricultural machinery, after the concert the presenter hurries to the shopping arcade, the army of ecuadorian fans does not sleep, an autograph is possible, possible, and this is my first autograph, how can you not stop your star agulong, in every tent foreigners are greeted with the hospitality characteristic of belarusians. what do

you have here today, and we have everything you want, everything is free, everything is free, barbecue, salads, sweets, good job, hearty food, let us... present to you, thank you very much, krichishny honey, i read a national dish there, probably yes, ours consists of pearl barley and peas, these are belarusian sandwiches, so to speak, i love lard, i recently tried the first one once, this is straight, this is straight from there, yes, i generally can’t eat anymore, i think that i won’t travel for a week, intiagu leaves a photo as a memory of the big holiday, look there. apple, entertainment for every taste, after a hearty snack, a foreigner tests the strength of seat belts, sit down fasten up, you will try how a passenger feels during a collision, that’s

it, that’s it, it wasn’t as scary as i thought, the presenter’s waist is covered by a new moment of fame, a lot of delicious food, i’m still working with clay there, bit, what’s there ... very well organized, very beautiful, i only watched the programs on tv, but live , this is a completely different person, he is open, he is good-natured, he is generally a wonderful person, how life should be, in the morning we are sad, in the evening we laugh, exactly a week later , wow, head, very bad, people come here purely relax, relax, and...

admires belarus and belarusians, like cuba, brazil and venezuela, but for some time we had the habit of not listening to them, but waiting for a bunch of other countries to appreciate us, supposedly more democratic than all of the above states. the most psychologically difficult thing is to monotonously, methodically, calmly, but efficiently, do your usual work every single day, this seems to me to be what is needed from us for the country in 2024, if someone doesn’t know where to start, start with yourself, with this word they are constantly trying to prick lukashenko and his government, saying that you need stability, does biden want stability? he wants stability more than anyone, because the united states is potentially a much more unstable system than russia, china, and even belarus. but

there is a nuance: america's stability is ensured by the instability of the rest of the world. we need to value this stability, because it is not only expensive , it is priceless. propaganda project, watch on tv channel. just as you were holding the book in your hands, picking up one piece after another, suffused with skin words, the most important creative works, the most valuable and useful ones, are these books. the books have a long history of thoughts, reports and expressive voices of people, everything that the chalavets have created,

have been hawking on old books, to the witches of the enchantment. read the chalavek perazhyvae stagodzi. reading closer to the past, we appreciate the past for our daily life. belarus 24. millions of belarusians perished in the hollows of the dry war, but their memory lives on. in pink coats.