Irish cuisine century saw the emergence of a new Irish cuisine based on traditional ingredients handled in new ways. This cuisine is based on fresh vegetables, fish (especially salmon and trout), oysters, mussels and other shellfish, traditional soda bread, the wide range of cheeses that are now being made across the country, and, of course, the potato. Traditional dishes, such as Irish stew, coddle, the Irish breakfast, and potato bread have enjoyed a resurgence in popularity. Chef and food writer Myrtle Allen - an early protagonist of such attitudes and methods - went on to play a crucial role in their development
Eti Soda and by Eti Maden with 26%. Trona ore is extracted by solution mining method. Hot water is injected into the trona ore deposit underground through bore holes drilled, which dissolves trona ore. The trona solution is pumped up and is processed to soda products as soda ash (sodium carbonate, NaCO) and baking soda (sodium bicarbonate, NaHCO). The soda ash is mainly used in the glass production. Products of Eti Soda are exported all over the world, especially to European countries. From 2009 to 2013, the value of soda ash exports to 53 countries reached US$1 billion. The annual production capacity