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UMAMI steppe spirit kazakh flavors ice-cream Food industry Almaty Food Kazakhstan Culture

Ice Cream Flavored with Kurt, Tara, and Balkaymak Presented in Almaty

An Almaty-based company, UMAMI, has launched a new line of ice cream inspired by traditional Kazakh flavors. The collection features three distinct varieties: kurt, tary, and balkaymak. Balkaymak is a rich, creamy dessert, sometimes prepared with flour and honey, and typically served warm alongside bread or pastries. Tary refers to roasted millet, a staple often enjoyed with tea. Kurt is a protein and mineral-rich dried fermented milk product, deeply rooted in Kazakh culinary heritage. UMAMI’s project aims not only to surprise the palate but also to integrate national gastronomy into a modern context, creating what the team hopes will become a new symbol of Kazakh culture. “You'll find it interesting in your mouth,” promises brand co-founder and technologist Oksana Kim-Flayosk. A Flavor Journey in Every Scoop Among the standout offerings is the cream kurt ice cream, made using authentic kurt. The UMAMI team sampled dozens of variations from different producers before selecting the ideal base. The flavor unfolds in stages: a brackish start, followed by a sour note, and ending in a sweet finish. To elevate the experience, UMAMI recommends serving the kurt ice cream in a baursak, a traditional Kazakh fried dough delicacy. Kim-Flayosk likens this combination to a local version of the Italian dessert maritozzo, where a sweet bun is filled with cream. “We put a ball of ice cream in the baursak, and that's our national version of maritozzo,” she explained. While all three flavors were tested in baursaks, kurt was the undisputed favorite among tasters. Nauryz Roots and Steppe Spirit The Tary & Talkan flavor, originally created for the Nauryz holiday five years ago, was so well received that it earned a permanent spot in UMAMI’s lineup. The recipe combines black tea infused with milk, roasted millet ground into talkan, and a dairy base, evoking the spirit of the Kazakh steppe. The third offering, Balkaymak & Irimshik, is rich and textured, featuring bits of irimshik (a type of curd) to accentuate the contrast between its caramel and creamy elements. “I wanted there to be texture, to be able to chew. First creamy, then caramel, and then creamy again,” said Kim-Flayosk. Prior to finalizing the recipe, UMAMI conducted a public survey to better understand what balkaymak means to different people. Responses varied widely, from cream skimmed from spring milk to a boiled mixture of sour cream, flour, and sugar. Modernizing Tradition Kim-Flayosk emphasized UMAMI’s commitment to preserving and popularizing Kazakh culinary identity. “We are a local brand. We see society’s interest in traditions and want to be part of a culture that popularizes Kazakhstani products,” she said. The company plans to launch souvenir boxes featuring all three flavors in the coming month, offering a gastronomic symbol of Kazakhstan to locals and tourists alike. Non-standard ice cream flavors are increasingly part of a global trend. Around the world, producers are experimenting with combinations like mustard and dill, eel, black pepper, garlic, chili, and even beer. In this diverse international context, UMAMI’s Kazakhstani creations stand out not just for...

Food Export

Uzbekistan to Help Kyrgyzstan Export Nuts and Dried Fruits to Global Markets

Kyrgyzstan has secured a trade agreement with a leading Uzbek exporter of dried fruits, paving the way for systematic food exports to Europe and the Persian Gulf. Ecofruit, a major Uzbek producer and exporter of dried fruits, has expressed strong interest in Kyrgyz nuts and dried fruits, citing their high quality and ecological purity. "Among the products that can enter international markets are apricots, dried uruk, prunes, walnuts, pistachios, barberries, and white and red beans. Of particular interest were walnuts and prunes, which enjoy stable demand in foreign markets," the Kyrgyz Ministry of Economy said. The Uzbek company also announced plans to open a representative office in Kyrgyzstan, signaling long-term cooperation. Kyrgyzstan is expanding its dried fruit exports, with apples accounting for the largest share of the country’s fruit and berry production. In 2023, Kyrgyzstan exported nearly 1,000 tons of dried apples to Germany. Other key importers include Russia, Turkey, Kazakhstan, and Japan. Sample shipments are now reaching the countries of the Persian Gulf, and South Korea. Once used primarily as an ingredient, dried apples are now marketed as snacks. Kyrgyzstan is also known for its high-quality beans, particularly from the Talas region, which is a major production and export hub. Kyrgyz beans are exported to Turkey, Russia, India, Iran, and several European countries. In 2024, exports expanded to China, with 16 Kyrgyz companies registered as official bean suppliers. Walnuts have an even wider global market and are grown primarily in the southern regions of Kyrgyzstan, particularly in the renowned Arslanbob walnut forests, which span 42,500 hectares. At the end of 2023, the Kyrgyz Ministry of Economy signed agreements to export walnuts to China and Turkey. While Russia remains the primary buyer, Kyrgyz walnuts are also exported to the Middle East. With Uzbekistan’s Ecofruit expanding its presence in Kyrgyzstan, the country’s nuts and dried fruits sector is poised for stronger global market integration. The partnership could increase export volumes and create new trade routes, benefiting Kyrgyz farmers and agribusinesses.

Agriculture Legislation Food Inflation Food Security FAO

High Food Costs and Growing Waistlines: Kazakhstan’s Struggle with Rising Obesity

More than half of Kazakhstan’s population is overweight or obese, even as food prices in the country continue to climb. Deputy Prime Minister Serik Jumangarin recently highlighted that nearly 50% of consumer spending is allocated to food and beverages. In response, members of the Senate and the upper house of parliament are advocating for stricter regulations on food quality. Aniko Nemeth, an expert on food safety and nutrition at the Food and Agriculture Organization’s (FAO) regional office for Europe and Central Asia, pointed out the country’s obesity crisis during a Senate hearing on food security. Drawing from data from the Kazakh Academy of Nutrition, she noted that 55.5% of women and 49.2% of men in Kazakhstan are overweight or obese. At the same time, 5.6% of the population suffers from malnutrition. The paradox highlights a larger issue: the rising cost of a healthy diet. According to Nemeth, the price has increased by at least 8% over the last eight years. Urban residents are more affected than rural residents who can supplement their diets with homegrown produce. Deputy Prime Minister Jumangarin acknowledged that food prices are a major burden for the population. He outlined measures to address the issue, including constructing 92 modern fruit and vegetable storage facilities by the end of next year. With a capacity of 700,000 tons, these facilities aim to stabilize seasonal prices. Additionally, subsidies for seeds will be increased to support farmers, focusing on reducing dependency on foreign hybrids. Jumangarin also addressed the dependence on imported meat, which drives up costs. He announced plans for a commercial livestock farming project in the Turkestan region, modeled on Australia’s practices. Expected to launch in 2025, the initiative aims to lower domestic meat prices and increase sausage production. Furthermore, Kazakhstan is set to become self-sufficient in poultry production and may even begin exporting chicken meat within a few years. Kazakhstan’s cheese production currently meets only 57% of domestic demand. New production projects are underway to bridge the gap, including partnerships with global leaders like French-owned Lactalis, the world's largest dairy products group. Jumangarin revealed plans for a facility in the Akmola region and another in Kostanay to produce 2,000 tons of cheese annually. These efforts coincide with an anticipated surplus in milk production from newly established dairy farms. Despite these efforts to make food more affordable, senators believe legislative action is needed to address the obesity epidemic. Arman Utegulov, representing the agricultural ministry of Kazakhstan, proposed a law to regulate genetically modified organisms (GMOs) and foods treated with pesticides and antibiotics. He also called for stricter oversight of laboratories and trade centers to ensure food quality. “Excessive hormones in animal feed lead to chronic diseases,” Karimovich warned. He suggested amendments to existing legislation and even the potential return of veterinary laboratories to state control to tackle these issues. Kazakhstan faces a dual challenge: ensuring food affordability and combating rising obesity rates. While government initiatives aim to support domestic agriculture and stabilize food prices, balancing quality and cost remains critical....

Farmers Agricultural Produce Government Food Agriculture Education

Farmers’ Support Centers Open in Kyrgyzstan

Kyrgyzstan has opened city support centers for farmers to get up-to-date information from agricultural specialists, from how to plant seeds to how to get subsidies. Experts say that Kyrgyz farmers are often unable to use modern technology, which increases production costs. Five centers have been opened across the country. The project's primary goal is to create an information platform for farmers. The most common questions are what products are best to produce in specific areas, what seeds are needed, and how best to market finished products. Farmers are also interested in leasing agricultural equipment and obtaining loans from state banks. Mirkasym Alakhveranov, a long-time farmer and owner of a beet farm in Chui region, told The Times of Central Asia about the problems of Kyrgyz farmers. “We need farmer schools or advisory centers. Not everyone is ready to grow food according to all the rules. Besides, something new is emerging daily: science is moving forward, mechanization is improving, and chemistry is improving. And the country needs specialists who would follow all this and could explain it to the peasant,” Alakhveranov said. He said many non-professionals in Kyrgyz agriculture today need more knowledge. However, they desire to improve farming. In addition, farmers need more technical knowledge: most need to understand modern equipment. “There is a lack of modern agricultural machinery; farmers suffer losses. They cannot pay the loan for leasing, so they go bankrupt. Most companies selling special equipment do not train buyers to work with the equipment. We need to teach young people how to use modern machines, so they learn to use them confidently,” Alakhveranov said. Another problem plaguing Kyrgyzstan's agricultural sector is small-scale farming. Importers from Russia and Kazakhstan, where most agricultural products go, need large volumes of goods. The new support centers could raise awareness of Alakhveranov's beliefs on this issue and persuade farmers to join cooperatives.

national traditions Silk Road Treasures Ethnic Kazakhs Cultural Heritage Traditions Food

Kumys, Beshbarmak, and Other Wonders of the Kazakh Feast

Autumn in Kazakhstan is traditionally a time of abundant treats. Today, local chefs and experts are trying to break the stereotype of Kazakhstan having a bland and unhealthy national cuisine, and are actively marketing it to foreign guests. The modern cuisine of Kazakhstan has absorbed a variety of Asian dishes, but also includes dishes from Soviet cuisine. Almost every Kazakhstani family is familiar with borscht and dumplings borrowed from Russians and Ukrainians, pilaf and samsa brought by Uzbeks, shashlik taken from the Caucasian peoples, and funchoza (Asian salad with noodles) and kuksi (cold noodle soup) adopted from Koreans. Of course, as in many parts of the former Soviet Union, Olivier salad is traditionally prepared on New Year's Eve in Kazakhstan. Turkish dishes have also become part of the daily diet in the years since independence. For example, it is impossible to imagine today's fast food without the doner kebab. International fast food, such as pizza, hamburgers, and sushi, have also become popular in big cities. Nevertheless, traditional Kazakh dishes form the basis of the country's eclectic cuisine. Beshbarmak is truly a Khan's dish. Any festive occasion is unthinkable without it, and restaurants specializing in traditional cuisine must include it in their menus. In its original version, beshbarmak is prepared from salted horse meat, including kazy, shujuk, and karta (horse intestines). Unleavened dough, potatoes, onions, and spices are also added. However, today, a variant using beef is also widespread. [caption id="attachment_25083" align="aligncenter" width="1254"] Kazakh national dish, beshbarmak; image: iStock[/caption] Beshbarmak, like many Turkic dishes, is the subject of constant dispute between Kazakhs and Kyrgyz. The neighboring peoples will always espouse different views on the question of whom created the dish. The differences in the recipe are not very significant; in Kazakhstan, the dough is usually cut into large rhombuses, and in Kyrgyzstan, into small oblong pieces. Tatarstan and Bashkiria also lay claim to the Khan's dish. There, mutton rather than beef is most often added to horse meat. Another pillar of Kazakh cuisine is kuirdak. Each family cherishes its version of the recipe, and kuirdak must be served in any restaurant claiming to serve the national cuisine. The dish starts with cuts of mutton and organ meat, such as heart, liver, and kidneys. These cuts are fried in sheep fat alongside potatoes, onions, parsley, and spices. [caption id="attachment_25084" align="aligncenter" width="1254"] Traditional dish kuirdak; image: iStock[/caption] Unfortunately, the most traditional Kazakh dishes are not always available to foreigners, as some can now be tasted only in villages. For example, in honor of the arrival of guests, before the main meal, guests are offered a boiled sheep's head. It is cut right at the table, and each part (ears, eyes, tongue, etc.) is served according to the status of the guests. Another dish rarely served in restaurants is baked mutton brains. Ethnographers continue to search for and re-popularize national dishes that were common before the Russian Revolution but have now virtually disappeared in cities. For example, the ritual dish Ylpershek was...

Agriculture Food Science scientist Biotechnology research

Turkmenistan Scientists Develop New Camel Thorn Microencapsulation Technology

Specialists of the biotechnology department of the International Scientific and Technological Park of the Academy of Sciences of Turkmenistan have developed a technology for microencapsulation of camel thorn extract of medicinal plant. The development was officially recognized, and the State Intellectual Property Service of the Ministry of Finance and Economy of Turkmenistan issued the relevant certificate. The development of such technologies has become relevant due to the high demand for drugs from local raw materials, which require methods that preserve physicochemical and technological properties. Extraction from camel thorns is carried out by crushing the plant and isolating the active substances with the help of a special mixture. Microencapsulation allows the active substances to be enclosed in microcapsules, which preserves their properties and regulates their release, enhancing the effectiveness of drugs. The extract created can be used for pharmaceutical and food purposes. Microencapsulated extracts have several advantages, such as high pharmacological activity, positive tolerability, and minimal side effects. According to Altyn Rakhmanova, head of the biotechnology department, the peculiarity of the new technology is that it improves the therapeutic and preventive qualities of products at a low cost. All preparations are made of natural components. They meet the requirements of modern phytotherapy and do not contain artificial additives. Camel thorn (Alhagi persarum) is a medicinal plant with many healing properties. It contains flavonoids, saponins, sugars, tannins, vitamins C, K, and B vitamins, carotene, ursolic acid, traces of alkaloids, essential oils, dyes, and resins. Camel thorn is used as a natural remedy for various ailments, effectively relieving colds, flu, sore throat, bronchitis, and coughs. As previously reported by The Times of Central Asia, biotechnologists at the Academy of Sciences of Turkmenistan are advancing local biotechnological production. They are developing fodder supplements from the pods of the native gladichia tree and have also developed a new lactose-based gel designed to rejuvenate and address age-related skin changes. Among other reported recent innovations, Turkmen scientists have created a therapeutic ointment from the maclura tree, introduced to Central Asia, which reduces inflammation and accelerates wound healing. Additionally, they have formulated a cosmetic cream made from oil derived from silkworm cocoons. Earlier, they also launched a line of crackers infused with camel thorn extract.