FINNISH Facts & Figures

Size: 130,596 square miles

Population: 5,400,519

Capital:  Helsinki

Currency: Euro

Weather / Climate:

Finlandhas a humid and cool semi-continental climate, characterized by warm summers and freezing winters. The climate type in southern Finland is north temperate climate. Winters of southern Finland (average day time temperature is below 0 °C/32 °F) are usually 4 months long, and the snow typically covers the land from middle of December to early April. In the southern coast, it can melt many times during early winter, and then come again. The coldest winter days of southern Finland are usually under −20 °C (−4 °F), and the warmest days of July and August can be as high as 30 °C (86 °F). Arctic tundra proper is not found in Finland; Finland lies almost exactly on the taiga belt, being covered in boreal forest.[41] Alpine tundra can be found in the mountainous Lapland, and oak grows in the southernmost islands and coast.

Climatic summers of the southern Finland last 4 months (from mid May to mid September). In northern Finland, particularly in Lapland, a subarctic climate dominates, characterized by cold – occasionally severe – winters and relatively warm, short summers. Winters in north Finland are nearly 7 months long, and snow covers the lands almost 6 months, from October to early May. Summers in the north are quite short, only 2–3 months.

The main factor influencing Finland's climate is the country's geographical position between the 60th and 70th northern parallels in the Eurasian continent's coastal zone, which shows characteristics of both a maritime and a continental climate, depending on the direction of air flow. Finland is near enough to the Atlantic Ocean to be continuously warmed by the Gulf Stream, which explains the unusually warm climate considering the absolute latitude. A quarter of Finland's territory lies within the Arctic Circle and the midnight sun can be experienced for more days the farther north one travels. At Finland's northernmost point, the sun does not set for 73 consecutive days during summer, and does not rise at all for 51 days during winter.

Taken from wikipedia

FINNISH languages

Finnish is the language spoken by the majority of the population in Finland (92% as of 2006) and by ethnic Finns outside Finland. It is one of the two official languages of Finland and an official minority language in Sweden. In Sweden, both standard Finnish and Meänkieli, a Finnish dialect, are spoken. The Kven language, a Finnish dialect, is spoken in Northern Norway.

Finnish is the eponymous member of the Finnic language family and is typologically between fusional and agglutinative languages. It modifies and inflects the forms of nouns, adjectives, pronouns, numerals and verbs, depending on their roles in the sentence.

Finnish is one of two official languages of Finland (the other being Swedish, spoken by 5.42% of the population as of 2010[update][6]) and an official language of the European Union. It enjoys the status of an official minority language in Sweden. It is also one of the working languages of the Nordic Council. Under the Nordic Language Convention, citizens of the Nordic countries speaking Finnish have the opportunity to use their native language when interacting with official bodies in other Nordic countries without being liable to any interpretation or translation costs.

The dialects of Finnish are divided into two distinct groups, the Western dialects and the Eastern dialects.[14] The dialects are almost entirely mutually intelligible and distinguished from each other by only minor changes in vowels, diphthongs and rhythm. For the most part, the dialects operate on the same phonology, grammar and vocabulary. There are only marginal examples of sounds or grammatical constructions specific to some dialect and not found in standard Finnish. Two examples are the voiced dental fricative found in Rauma dialect and the Eastern exessive case.

The classification of closely related dialects spoken outside Finland is a politically sensitive issue that has been controversial since Finland's independence in 1917. This concerns specifically the Karelian language in Russia and Meänkieli in Sweden, the speakers of which are often considered oppressed minorities. Karelian is different enough from standard Finnish to have its own orthography. Meänkieli is a northern dialect entirely intelligible to speakers of any other Finnish dialect, which achieved its status as an official minority language in Sweden for historical and political reasons regardless of the fact that Finnish is an official minority language in Sweden, too.

Western dialects

The South-West dialects (lounaismurteet) are spoken in Finland Proper and Satakunta. Their typical feature is abbreviation of word-final vowels, and in many respects they resemble Estonian. The Tavastian dialects (hämäläismurteet) are spoken in Tavastia. They are closest to the standard language, but feature some slight vowel changes, such as the opening of diphthong-final vowels (tie → tiä, miekka → miakka, kuolisi → kualis). The Southern Ostrobothnian dialects (eteläpohjalaiset murteet) are spoken in Southern Ostrobothnia. Their most notable feature is the pronunciation of 'd' as a tapped or even fully trilled /r/. The Middle and North Ostrobothnia dialects (keski- ja pohjoispohjalaiset murteet) are spoken in Central and Northern Ostrobothnia. The Far-Northern dialects (peräpohjalaiset murteet) are spoken in Lapland. The dialects spoken in the western parts of Lapland are recognizable by retention of old 'h' sounds in positions where they have disappeared from other dialects.

One of the Far-Northern dialects, Meänkieli, which is spoken on the Swedish side of the border, is taught in some Swedish schools as a distinct standardized language. The speakers of Meänkieli became politically separated from the other Finns when Finland was annexed to Russia in 1809. The categorization of Meänkieli as a separate language is controversial among the Finns, who see no linguistic criteria, only political reasons, for treating Meänkieli differently to other dialects of Finnish.[citation needed]

The Kven language is spoken in Finnmark and Troms, in Norway. Its speakers are descendants of Finnish emigrants to the region in the 18th and 19th centuries. Kven is an official minority language in Norway.

Eastern dialects

The Eastern dialects consist of the widespread Savonian dialects (savolaismurteet) spoken in Savo and nearby areas, and the South-Eastern dialects spoken now only in Finnish South Karelia. The South-Eastern dialects (kaakkoismurteet) were previously spoken also on the Karelian Isthmus and in Ingria. The Karelian Isthmus was evacuated during World War II and refugees were resettled all over Finland. Most Ingrian Finns were deported to various parts of Russia and Estonia.

Palatalization, a common feature of Uralic languages, had been lost in Finnic languages, but it has been reacquired by most of these languages, including Eastern Finnish, but not Western Finnish. In Finnish orthography, this is denoted with a 'j', e.g. vesj, cf. standard vesi.

The language spoken in the parts of Karelia that have not historically been under Swedish or Finnish rule is usually called the Karelian language, and it is considered to be more distant from standard Finnish than the Eastern dialects. Whether this language of Russian Karelia is a dialect of Finnish or a separate language is a matter of interpretation. However, the term Karelian dialects is often used colloquially for the Finnish South-Eastern dialects.

Taken from:

FINNISH people

Finland numbers some 5.4 million and has an average population density of 17 inhabitants per square kilometre. This makes it the third most sparsely populated country in Europe, after Iceland and Norway. Population distribution is very uneven: the population is concentrated on the small southwestern coastal plain. About 64% live in towns and cities, with one million living in the Helsinki Metropolitan Area alone. In Arctic Lapland, on the other hand, there are only 2 people to every square kilometre.

The country is ethnically homogeneous, the dominant ethnicity being Finnish people. From the 13th to the early 19th century Finland was a part of the Kingdom of Sweden. The Swedish-speakers are known as Swedish-speaking Finns (finlandssvenskar in Swedish, suomenruotsalaiset in Finnish).

With 79 percent of Finns in its congregation, the Lutheran Church is the largest in the country.

The earliest inhabitants of most of the land area that makes up today's Finland and Scandinavia were in all likehood hunter-gatherers whose closest successors in modern terms would probably be the Sami people (formerly known as the Lapps). There are 4,500 of them living in Finland today and they are recognised as a minority and speak three distinct languages: Northern Sami, Inari Sami and Skolt Sami. They have been living north of the Arctic Circle for more than 7,000 years now, but today are a 5% minority in their native Lapland Province. During the late 19th and 20th century there was significant emigration, particularly from rural areas to Sweden and North America, while most immigrants into Finland itself come from other European countries.

Taken from:


Finnish cuisine is notable for generally combining traditional country fare and haute cuisine with contemporary continental style cooking. Fish and meat play a prominent role in traditional Finnish dishes from the western part of the country, while the dishes from the eastern part have traditionally included various vegetables and mushrooms. Refugees from Karelia contributed to foods in eastern Finland.

Finnish foods often use wholemeal products (rye, barley, oats) and berries (such as blueberries, lingonberries, cloudberries, and sea buckthorn). Milk and its derivatives like buttermilk are commonly used as food, drink or in various recipes. Various turnips were common in traditional cooking, but were substituted by the potato after its introduction in the 18th century.


In former times, the country's harsh climate meant that fresh fruit and vegetables were largely unavailable for nine months of the year, causing a heavy reliance on staple tubers (initially turnip, later potato), dark rye bread and fermented dairy products, occasionally enlivened with preserved fish and meat. Traditionally, very few spices other than salt were available, and fresh herbs like dill were limited to the summer months. Many Finnish traditional dishes are prepared by stewing them for a long time in an oven, which produces hearty but bland fare. Forests and lakes were a major source of food and today produce from forests counts for the distinctive traits in Finnish cuisine. The simplicity of traditional Finnish food has later been turned into an advantage by placing an emphasis on freshness instead, and modern Finnish restaurateurs now blend high-quality Finnish produce with continental cooking techniques, culminating with Helsinki's Chez Dominique receiving two Michelin stars in 2003.

Internationalization brought imported goods widely available and pasta, pizza, and hamburgers were integrated into Finnish menus, thus replacing many traditional everyday dishes, such as cabbage casserole or herring fillets which were considered inferior. During the 20th century also majority of Finnish women entered workforce, and most of the dishes requiring long preparation time were reserved for holidays.

Even with the modern agriculture and transportation, food is expensive in Finland compared to other European countries, even though the European Union membership in 1995 and the consequent elimination of trade barriers such as opened the floodgates, with prices of some products like grains, meat and milk dropping by up to 50%.[1] Before that heavy taxes and outright bans on imports that competed with local produce severely limited the availability of foreign or unseasonal food, but now Finnish supermarkets and restaurants serve up a wide variety of food from all over the world.

Finnish cuisine is largely shared with Swedish cuisine. The overarching difference is the preference to unsweetened foods. For example, while traditional Swedish rye bread includes plenty of syrup and spices, Finnish rye bread is unsweetened and even bitter. Finnish cuisine also bear resemblance to German and Russian cuisines.[citation needed] For example, sausages and buttered bread (like Butterbrot), and kiisseli (kissel) and karjalanpiirakka (cf. pirozhki) are similar to their German and Russian counterparts, respectively.


The most popular meats in Finland are pork (33.5 kg/year/person in 2005), beef (18.6 kg) and chicken (13.3 kg).[2] Approximately one third of this is eaten as sausage (makkara), which is mostly made from pork but often mixes in other meats as well.[3]

In addition to domesticated animals, there are long traditions of hunting and fishing in Finland. The hunters focus on deer and moose, but small game such as hare, ducks and grouse are popular for their taste, and game makes a natural addition to the Finnish cuisine. Approximately 70,000-80,000 moose are culled yearly producing significant amounts of meat. Due to very strict food hygiene regulations, moose meat is mainly consumed within households and is rarely obtainable in restaurants. Finnish restaurants are accustomed to serving reindeer dishes instead.


Arctic wild berries are distinctively featured in Finnish cuisine with their strong flavor and high nutrient content. It is still quite common to go picking berries straight from the forests. Wild raspberries, bilberries and lingonberries (cowberries) are found almost in every part of Finland, while cloudberries, cranberries, arctic brambles and sea buckthorns grow on more specific areas. The wild strawberry (metsämansikka) with strong aroma is also a seasonal delicacy decorating cakes, served with ice cream or just cream. Nowadays the berries are no longer dried but usually frozen and eaten in winter with for example porridge and sugar. Home-made berry juices and jams are common, especially amongst older people. Berries are used for desserts and served with meat, too, especially the sour lingonberry relish. A more exclusive but not uncommon jam is the cloudberry jam. Bilberrykiisseli and pie are traditional Finnish desserts, made from wild bilberries (Vaccinium myrtillus). Bilberries are frequently used in Finnish cuisine, both in desserts as an ingredient, such as bilberry pie, and also served with ice cream or just cream. Bilberries are often used on top of viili and other yoghurt-type dishes.


Lakes in Finland provide many opportunities for fishing and fish has always been an important protein source. Several ways to prepare fish are used, including frying, boiling, drying, salting, fermenting, cold smoking or simply slicing sea fish and eating it raw. Salmon is a popular choice, both as kylmäsavustettu lohi: cold smoked salmon, lox, or served raw with lemon juice as graavilohi (gravlax in Swedish). It is common to smoke any types of fish, like salmon, zander, pike, perch and Baltic herring. A popular dish among the Swedish-speaking population is smoked herring (Finnish: savusilli, Swedish: böckling). There are many styles of pickled herring which is a common appetizer and also served around Midsummer accompanied by small potatoes called uusiperuna [nypotatis in Swedish] which literally means 'new potato', usually the first harvests of potato. Whitefish and vendaceroe are Finnish delicacies served on top of a toast or with blinis. Crayfish can be found in many lakes and streams in Finland and in August especially the Swedish-speaking population often arranges parties centered around eating crayfish and drinking.


Various species of mushrooms grow plentiful in Finnish forests and false morels start the season in spring and are used in creamy dishes. Chanterelles and ceps pop up after Midsummer and are popular in the whole country, while in eastern Finland almost all edible fungi are consumed, including milkcaps and russulas. Most of the mushroom recipes originate from Russia, since Finns used mushrooms in coloring fabrics rather than as food. Mushrooms are used in soups, sauces, stews, pie fillings, or simply fried in a pan with onions as a side dish. They are preserved for the winter by pickling or drying. Chanterelles are frequently featured in Finnish haute cuisine with their relatives winter chanterelles which often end the season. Just like berry picking, mushroom hunting is also a popular outdoor activity among Finns


Dark and fiber-rich ruisleipä, rye bread, is a staple part of Finnish diet. Breads are made from grains like barley, oat, rye and wheat, or mixing different grits and flours, for example sihtileipä, a rye and wheat bread. There is also a variety of flat breads called rieska, for example maitorieska (milk flatbread), ryynirieska with barley grits from Savonia, läskirieska (lard flatbread) flat(ish) barley bread with pieces of lard from Western coast, and perunarieska (potato flatbread). In Kainuu North Finland the flatbreads are very flat and baked on naked flame. Näkkileipä, crisp rye bread, is also common. Famines caused by crop failures in the 19th century caused Finns to improvise pettuleipä,[4] bread made from rye flour and the soft phloem layer of pine bark, which was nutritious but rock-hard and anything but tasty. It was eaten also during the Second World War, and the tradition of making this bread has had a minor come-back with claims of health benefits.


The Finnish breakfast traditionally includes a substantial portion of porridge. Rolled oats, rye or multi-grain porridge are most common. However, there are other options such as the milk-based mannapuuro (semolina-milk porridge) and helmipuuro (starch grain-milk porridge). Porridges are often eaten with milk, sugar, butter or berry kissel. The Christmas season introduces milk-based rice porridge (riisipuuro), sprinkled with cinnamon and sugar.


Water is the most common drink in Finland but on meals milk and buttermilk (piimä, a fermented milk) are popular too, even among adults. Coffee is often drunk several times a day and served everywhere, although also tea is available. There are several types of home-brewed alcoholic beverages, sima (mead), sahti (traditional beer) and kilju (sugar wine, a notorious drink traditionally fermented without flavouring). Some people distill pontikka (Finnish moonshine) even though it's illegal. Famous brands of spirits include Koskenkorva (vodka-like clear spirit) and a salmiakki flavored shot Salmiakkikossu, Jaloviina (cut brandy), Finlandia Vodka, and Marskin ryyppy (Marshal Mannerheim's shot). Around Christmas time a type of mulled wine called glögi is served, also often as a non-alcoholic version. Many berries are used to season liqueurs, e.g. cloudberry liqueur and there are wines produced from redcurrants and blackcurrants. A national speciality would be multiple brands of flavored hard ciders (as in Sweden) and long drink mixes with the pet name lonkero, which was originally a gin and grapefruit soda long drink.


  • Pulla, sweet bread eaten with coffee or as dessert

  • Cinnamon rolls (korvapuustit) - pulla made into a roll with cinnamon and sugar
  • Golden cloudberry dessert
  • Kiisseli – water, sugar, berry juice and berries (nowadays often canned or frozen) thickened with potato starch flour, served with milk/cream and sugar. These may be less liquid than drink-like mustikkakeitto (Swedishblåbärssoppa), depending on preparation, but not gelatinous.
  • Vispipuuro (whipped porridge) a sweet pink dessert porridge with lingonberries or other berries, served with milk and sugar.
  • Runeberg's tart named after a national poet J.L. Runeberg and served on his memorial day on February 5.
  • Rönttönen pastry with lingonberry filling


Examples of Finnish dishes

Note that the term perinneruoka ("traditional dish") is often applied to specialities that are rarely eaten on a daily basis. These are often regional, associated with the older generations or confined to a specific holiday (for example, mämmi in Easter or most Christmas dishes), and most people eat them rarely or not at all. To contrast with perinneruoka, the term kotiruoka ("home-made food", even if in a restaurant) is applied to daily staple dishes. Meatballs, pea soup and rye bread are examples of such staples.

The following list is a sample of typical dishes traditionally consumed in Finland.

Typical Finnish dishes

  • Kaalikääryleet – cabbage rolls
  • Game food. – Moose, deer, grouse, duck, hare, etc... dishes. Rarely attainable in restaurants. Common amongst those whose hobby is hunting.
  • Hernekeitto – peasoup, usually served on Thursday along with a dessert pancake
  • Leipäjuusto, alternate name juustoleipä – a fresh cow's milk cheese


Shrove Tuesday

  • Laskiais pulla – (Shrovetide pulla) filled with whipped cream and almond paste or jam


  • Mämmi Easter Dessert Pudding: sweetened oven-baked rye malt porridge, served with sugar and milk or cream, available frozen around the year. In the Catholic era it was Lent food and also served on Good Friday.
  • Pasha a dessert made of quark, butter, eggs and spices, originates from Russia

Vappu (May Day)

  • Sima (mead) home-made or purchased
  • Munkki (deep-fried pulla dough coated in sugar)
  • Tippaleipä (May Day fritters)


  • Joulupöytä "Christmas table" consists of many dishes almost entirely reserved for Christmas and some side dishes
  • Glögi (mulled wine) is served around holiday season

Regional cuisine



  • Rönttönen, pastry with lingonberry filling (PGI protection under EU law)
  • Smoked meat soup
  • Kainuun Juustoleipä or Leipäjuusto, Bread Cheese
  • Vendace fish soup
  • Pettuleipä (Pettu-bread), a bread made from rye flour and pine bark



  • Kalakukko fish pasty loaf
  • Mykyrokkablood dumpling soup
  • Lörtsy pastry filled with sour or sweet fillings (meat, vegetable or jam)

Ostrobothnia and Åland

Due the location on the West coast and the Swedish speaking majority, the cuisine differs from the Eastern one considerably.

  • Klimppisoppa flour dumpling soup
  • Åland's pancake typically made of leftover porridge and served with plum soup
  • Swedish svartbröd "black bread" is eaten in Swedish-speaking Åland; similar dark bread, known as skärgårdslimpa ("islander's bread", referring to Åland), is made on southern coast, and in Malax on the Ostrobothnian coast (malaxlimpa). This bread, colored dark brown, is made from rye and contains a substantial quantity of dark syrup.

Other specialties


There are three meals per day: breakfast, lunch and dinner. In all primary and secondary schools, including high school, a hot free lunch is served as part of Finland's welfare state agenda. Among workers, lunch is often not so heavy, and may be a sandwich or a salad, depending on whether the company has a lunch restaurant. In the evening, the dinner is usually a hot meal. Meals are usually single-course, commonly consisting of meat of some sort (pork, chicken, beef) and potatoes, rice or pasta with the meat. Soups, such as pea soup or fish soup, are not considered appetizers only, but may be served as lunch or dinner, and they are correspondingly heavier and come in larger portions.


Breakfast is seen as a substantial meal and usually consists of open sandwiches. The sandwich is often buttered (with margarine), with savoury toppings such as hard cheese or cold cuts. Sour milk products such as yogurt or viili are also common breakfast foods, usually served in a bowl with cereals such as corn flakes, muesli, and sometimes with sugar, fruit or jam. A third food that is commonly eaten at breakfast is porridge (puuro), often made of rolled oats, and eaten with a pat of butter (voisilmä, lit. "butter eye") and/or with milk, or fruit or jam, especially the sort made of raspberries or strawberries (sometimes lingonberries). Drinks are milk, juice, tea, or coffee.

Taken from wikipedia

Doing business in FINLAND

Finland has a highly industrialized mixed economy with a per capita output equal to that of other European economies such as France, Germany, Belgium or the UK. The largest sector of the economy is services at 66%, followed by manufacturing and refining at 31%. Primary production is 2.9%.[59] With respect to foreign trade, the key economic sector is manufacturing. The largest industries[60] are electronics (22%), machinery, vehicles and other engineered metal products (21.1%), forest industry (13%) and chemicals (11%).

Finlandhas timber and several mineral and freshwater resources. Forestry, paper factories, and the agricultural sector (on which taxpayers spend around 3 billion euros annually) are politically sensitive to rural residents. The Greater Helsinki area generates around a third of GDP. In a 2004 OECD comparison, high-technology manufacturing in Finland ranked second largest after Ireland. Knowledge-intensive services have also ranked the smallest and slow-growth sectors – especially agriculture and low-technology manufacturing – second largest after Ireland.[61] Overall short-term outlook was good, and GDP growth has been above many EU peers.

Finlandis highly integrated in the global economy, and international trade is a third of GDP. The European Union makes 60% of the total trade.[citation needed] The largest trade flows are with Germany, Russia, Sweden, United Kingdom, United States, Netherlands and China. Trade policy is managed by the European Union, where Finland has traditionally been among the free trade supporters, except for agriculture. Finland is the only Nordic country to have joined the Eurozone.

Finland's climate and soils make growing crops a particular challenge. The country lies between 60° and 70° north latitude, and has severe winters and relatively short growing seasons that are sometimes interrupted by frosts. However, because the Gulf Stream and the North Atlantic Drift Current moderate the climate, Finland contains half of the world's arable land north of 60° north latitude. Annual precipitation is usually sufficient, but it occurs almost exclusively during the winter months, making summer droughts a constant threat. In response to the climate, farmers have relied on quick-ripening and frost-resistant varieties of crops, and they have cultivated south-facing slopes as well as richer bottomlands to ensure production even in years with summer frosts. Most farmland had originally been either forest or swamp, and the soil had usually required treatment with lime and years of cultivation to neutralize excess acid and to develop fertility. Irrigation was generally not necessary, but drainage systems were often needed to remove excess water. Finland's agriculture was efficient and productive – at least when compared with farming in other European countries.[54]

Forests play a key role in the country's economy, making it one of the world's leading wood producers and providing raw materials at competitive prices for the crucial wood-processing industries. As in agriculture, the government has long played a leading role in forestry, regulating tree cutting, sponsoring technical improvements, and establishing long-term plans to ensure that the country's forests continue to supply the wood-processing industries. To maintain the country's comparative advantage in forest products, Finnish authorities moved to raise lumber output toward the country's ecological limits. In 1984 the government published the Forest 2000 plan, drawn up by the Ministry of Agriculture and Forestry. The plan aimed at increasing forest harvests by about 3 percent per year, while conserving forestland for recreation and other uses.[54]

Private sector employees amount to 1.8 million, out of which around a third with tertiary education. The average cost of a private sector employee per hour was 25.1 euros in 2004.[62] As of 2008 average purchasing power-adjusted income levels are similar to those of Italy, Sweden, Germany and France.[63] In 2006, 62% of the workforce worked for enterprises with less than 250 employees and they accounted for 49% of total business turnover and had the strongest rate of growth.[64] The female employment rate is high. Gender segregation between male-dominated professions and female-dominated professions is higher than in the US.[65] The proportion of part-time workers was one of the lowest in OECD in 1999.[65]

Employment rate 68% and unemployment rate was 6.8% in early 2008.[66] 18% of residents are outside job market at the age of 50 and less than a third working at the age of 61.[67] Unfunded pensions and other promises such as health insurances are a dominant future liability, though Finland is much better prepared than countries such as France or Germany.[68] Directly held public debt has been reduced to around 32% of GDP in 2007.[69] In 2007, the average household savings rate was −3.8 and household debt 101% of annual disposable income, a typical level in Europe.[70]Home ownership rate is 60%.

As of 2006, 2.4 million households reside in Finland. The average size is 2.1 persons; 40% of households consist of a single person, 32% two persons and 28% three or more persons. Residential buildings total 1.2 million and the average residential space is 38 m2 per person. The average residential property without land costs 1,187 euro per sq metre and residential land 8.6 euro per sq metre. 74% of households had a car. There are 2.5 million cars and 0.4 million other vehicles.[71]

Around 92% have a mobile phone and 83.5% (2009) Internet connection at home. The average total household consumption was 20,000 euro, out of which housing consisted of about 5500 euro, transport about 3000 euro, food and beverages excluding alcoholic at around 2500 euro, recreation and culture at around 2000 euro.[72] Purchasing power-adjusted average household consumption is about the same level as it is in Germany, Sweden and Italy.[63] According to Invest in Finland, private consumption grew by 3% in 2006 and consumer trends included durables, high quality products, and spending on well-being.[73]

Taken from wikipedia

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