This year Kyrgyzstan has released their first national food composition table.

This publication includes 41 foods and basic components, such as water, carbohydrates, fats, proteins, and ash; remaining components included depend on data availability. Data were collected from scientific literature by the Kyrgyz State Technical University and Kyrgyz-Turkish Manas University.

This is result of four-year cooperation of the Slovak Food Composition Dataank (National Agricultural and Food Centre, Food Research Institute, Bratislava) with Kyrgyz universities. More specifically, training, technical support, and guidance provided by the Slovak Food Composition Databank, supported by the Official Development Support Programme in food composition area for Central and Eastern Europe and Central Asia, which is financed by the Ministry of Agriculture and Rural Development of the Slovak Republic.

In developing these tables, particular attention was given to inclusion of data for ethnic foods, such as Koumiss, Chuchuk sausage, and mare or Yak milks as well as wild fruits and berries growing in Kyrgyzstan. Moreover, composition data for 11 traditional Kyrgyz dishes, such as Beshbarmak, Dymdama, Manty, have been calculated based on standardised recipes.