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RUS, Poland: Foodies, take note: After flooding the global market with its vodka, apples and berries, Poland has gone gourmet and is trying its hand at making black caviar.The air is swapped out 20 times an hour, and the room is sterilized for six hours every night.Before winding up in Rus, the sturgeon spend the first seven or eight years of their lives on a parent farm in Goslawice, central Poland. It extends across 2,000 hectares of lakes and 500 hectares of ponds heated by a nearby power plant."They've been a huge hit, so it was just a matter of time before we launched our own brand, Antonius".Today, the two farms have more than 1,000 tons of sturgeon swimming throughout their waterways.Traditionally, caviar was made from eggs from wild sturgeon in the Caspian and Black seas with the best known producers in Russia and Iran.
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