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Ethio-Engineering
Group (EEG) is a government business enterprise re-established in September
2020 under FDRE Council of Ministers Regulation No 475/2020.
The
main objective of the reorganization of the group is to help the group play a
leading role in the development of the country's heavy industries in order to
fulfill the national vision of transformation towards an industrial oriented
economy. .
Therefore,
EEG is engaged in the production and sales of automobile products, agricultural
machinery, construction machinery, electrical and electronic equipment, metal
and metal products, plastic and polymer products, and other related products.
other products.
Currently,
it has nine sub-industries that have their own production bases in different
parts of the country. These are basic metallurgy industry, metal manufacturing
industry, construction machinery manufacturing industry, electronic equipment
manufacturing industry, electrical equipment manufacturing industry, Addis
machinery and spare parts manufacturing industry, machine manufacturing
industry Adama agriculture, Ethiopian plastics industry and Bishoftu automobile
industry. Ethio-Engineering Group operates under the rules and standards of the
free market with special commitments to facilitate domestic and foreign
investors to benefit from the partnership and cooperation.
The general mission of Ethio-engineering is to develop and build industrial capacity on the one hand and to produce the means of production on the other, for the benefit of the private sector and the public.
women clean the milk shaking, drinking and pouring vessels in various traditional ways.
When there was no scientific method and modern milk shaking as today, Oromo women with their ingenuity and initiative cleaned the milk shaker(s) and shaken it to get good butter and delicious milk.
It means that Oromo women are the foundation for the transition to modern equipment today. Currently, milk is being shaken in many places on this traditional device.
One of the tools used by women to milk is the Okkotee. Octopus is cleaned by various methods.
Burning Okkotee Raasoo is one of the ways to maintain cleanliness.
The shaker is a clay pot for shaking the milk.Before shaking the milk,the crucial things are:the hole of the tuffee is squeezed with iron on the oktotee.The hole of the tuffee is cut from the cloth cut it a little and prepare it equally with the mouth of the otte.
Finally, a thin member attached to the ear of the octopus can be prepared with a stick attached to the mouth of the octopus to prevent it from falling out of the milk.
The reason for the shaking octopus is burnt,to make the milk foam nice, to prevent the octopus from breaking the milk by squeezing it,if it breaks because of the butter not coming out.
It also does not ferment milk properly if it is not burned. The milk is very thick but does not shake. It shakes but does not butter. If the octopus is burnt, the shaken milk will taste better. The butter comes out right. Therefore,burning octopus is very useful for getting high quality and large butter, say women.
The octopus is burnt with the leaves of the Garamba tree. The leaves of the garamba are preferred because they have a fragrant breath or a fragrant surface.
Besides these Garamba leaves, there is also the burning of okkote with Kalaala leaves. It is said that this leaf is the best for extracting butter, although it is not available at present. To see how it is burnt, they light a fire and put Garamba leaves in the stomach and put it on the fire. This octopus has no water in it and if it blows, the leaves inside will burn. Then they took it from the fire and smeared the mud of the cows under it. Next, wipe the burnt in the leaves, clean them so that nothing remains in them, then rinse or wash them with water, add shaking milk and wait until it boils, shaking if it boils.
The duration of the burning of the Raso Octopus depends on the
weather. This means that the woman burns the octopus every week because it does
not stick quickly in cold places. In warmer climates, it burns between four and
five days. In cold climates, it can take 24 hours or more to ferment. It can
itch overnight in a warm place. Cracked milk also disappears in a hot place.
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