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TypeNational government bodyPlaceBulgaria
IndustryAerospace/DefenseOfficial WebSitehttp://www.mod.bg
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Mjesovito AD

Sep 5, 2008 15:00 CET | Wholesale/Retail | Montenegro | Free Profile

IPK Kandit d.d.

Sep 5, 2008 00:00 CET | Sugar and confectionery | Croatia | Free Profile | Empty Profile

Koestlin d.d.

Sep 4, 2008 00:00 CET | Sugar and confectionery | Croatia

Banca Transilvania SA

Sep 5, 2008 00:00 CET | Banking/Financial Services | Romania

M+S Hydraulic AD

Sep 5, 2008 00:00 CET | Machinery/Engineering | Bulgaria

JP Elektromreza Srbije

Sep 4, 2008 00:00 CET | Electricity | Serbia
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What are your expectations about the levels of foreign direct investments (FDI) in the south-east European countries by end-2008, considering that in the first six months of the year half of the countries in the region registered lower FDI inflow y/y?
Aug 5, 2008
Less FDI will be attracted
FDI will exceed last year’s level
The level of FDI will be almost unchanged
The level of FDI will depend on global business climate
It is too early to predict
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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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