Word: kilo
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...them "dirt-termite mushrooms") and still can't believe the prices they fetch. "Before the Japanese came, there were so many songrong, we would use baskets to gather them," Sui-nong recalls. "We'd put them in soup or sell them at the market for three yuan [35?] a kilo." Today, top-quality matsutake earn pickers $18 each, skyrocketing to $500 per kilogram during the meager end-of-season period. "We don't eat them anymore," Sui-nong exclaims. "It's just too expensive!" Sitting around a blazing fire, Sui-nong examines the day's harvest. "Now everybody wants...
...Baltic states last month, then swept across all of Central and Eastern Europe. Alzbeta Santúrová, a retiree who lives in the south Slovak village of Bajc, heard one version of it last week: the price of sugar was about to skyrocket from the current 98? per kilo to around $1.34. So Santúrová is stocking up; she is buying 50 kg. "I am afraid," says Santúrová, 65, who lives on a $170-a-month pension. "I need at least 60 kg of sugar to make wine every year ... God forbid...
...share of the U.S. frozen concentrated orange-juice market from 45% to less than 15%. The U.S. claims it can't negotiate those duties in the ftaa. The reason: Brazil's lower wages and looser environmental standards, for example, make it over 60? cheaper for Brazilians to harvest a kilo of oranges, thus putting U.S. growers at a competitive disadvantage. Experts like Connolly say that handicap isn't as severe as the U.S. complains. Cases like the juice tariff - as well as the tariffs pampering U.S. industries like steel, ruled illegal last week by the World Trade Organization - make...
...trucks carry small red onions, bananas and beetroots south. Cheap agricultural produce from the north is one reason why inflation has dropped to barely 7% from more than 14% in 2001: in Dambulla, the price of small red onions has come down this year from 60 rupees (60?) a kilo...
...such as "raspberry nipple," "chocolate ecstasy" and "volcanic pistachio." His most unusual flavor? The zingy lemon-pepper, which has a delightful kick. So popular is Ackler's ice cream that it's on the menu at many top Hong Kong eateries, and several independent markets sell it by the kilo. "When I first started, I figured I would eat it myself if no one else wanted any," says Ackler, who looks more like a surfer than a Mister Softee. But considering the popularity of his artisan ices, Ackler won't need to lick the bowl clean himself for a long...