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BUCHAREST (Romania), October 10 (SeeNews) - Romanian share indices plunged on Friday in a single minute of trading, losing 9.3 billion lei ($3.3 billion/ 2.4 billion euro) of the stock market capitalisation, bourse data showed.

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DatePublishedOct 10, 2008 17:13 CET
Free/Paid3.95 €
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TopicsMarket, Equity Markets
PublishersSeeNews - The Corporate Wire
TypesStory
CountriesRomania
IndustriesN/A
CompaniesPetrom SA, BRD - Groupe Societe Generale SA, SIF1 Banat Crisana SA
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Euromilk Export Import d.o.o.

Oct 10, 2008 00:00 CET | Dairy products | Macedonia

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Oct 9, 2008 00:00 CET | Non-ferrous Metals | Bulgaria

Brilliant DOOEL

Oct 9, 2008 00:00 CET | Fats & Oils | Macedonia

Javno Komunalno Preduzece Novosadska Toplana

Oct 10, 2008 00:00 CET | Energy/Utilities | Serbia

Prilepska Pivarnica AD

Oct 9, 2008 00:00 CET | Beer | Macedonia

Pivara Skopje AD

Oct 8, 2008 00:00 CET | Beer | Macedonia
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An official UK report showed that the British industry is suffering as 540,000 of the migrants who have come from the EU new member states returned to their countries following the global crisis. How a massive reverse migration will affect the SEE?
Oct 8, 2008
The new labour force will push up the local economies
The gross domestic product will slow its growth due to the lower level of money transfers from abroad
The returning experts will lead to unstable social security system and dissatisfaction of population
The reverse migration will raise the level of business culture to the one in the countries in western Europe
The reverse migration will not provoke major changes
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Lactobacillus bulgaricus, the bacterium that gives Bulgarian yoghurt its unique flavour and thickness, can be found only in Bulgaria...
Lactobacillus bulgaricus, the bacterium that gives Bulgarian yoghurt its unique flavour and thickness, can be found only in Bulgaria. Yoghurt may seem like something new because of its current popularity but it has been around for centuries. Basically, all yoghurt is cultured milk. The bacteria used most commonly are Lactobacillus bulgaricus (named so because yogurt was first discovered by the people of Bulgaria) and Streptococcus thermophilus. This is what gives yoghurt its jelly-like texture and semisour, tangy taste.
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