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January 18, 2016

Green Week update: 17 January 2016

Elk roast beef and scallops – the hits from Norway

Southern Norway is represented for the first time at the Green Week and is featuring roast beef made with elk meat on its debut at the fair. Forty kilograms had been brought to Berlin, which sold out quickly, and more is expected on Wednesday. Olav Lie-Nilsen has converted the swimming pool of his Thorbjønrud Hotels in Hadeland (Oslo region) into a dairy for making cheese, where the milk from the cows and sheep on his farm is turned into tasty mould cheese. This product is being exhibited for the first time at a trade show, as is the Gro Hommo goat cheese from Lega farm in Vinje. There is already a demand for one new product from northern Norway, which is already almost as popular as Kamtschatka prawns. Carrot jam and Arctic salt complete the display. The restaurant area on the Norwegian stand has been expanded this year by popular request.

Hall 8.2, Stand 110-114, contact: Marianne Mork, T: +47 414 49747, M:

Afghanistan: Fruits, nuts and the world’s most expensive spice

“We want to make our agricultural products better known in Germany, let visitors sample them, and find importers”, says Hanif Sufizada, an advisor to the Afghan ministry of agriculture. A total of 70 products have been brought to the Green Week, including lemons and pomegranates, as well as dried melons and apricots, raisins, almonds, pistachios and cashmere wool. “All of them are completely organic, and are produced without the use of pesticides”, Sufizada emphasises. Saffron production is also an important factor, not least of all because it provides an alternative use for fields previously used for the illegal cultivation of poppies for the production of opium. The Afghanistan Saffron Company is selling one gram of saffron for six euros at the fair. The high price is due to the fact that each flower only contains three of the highly sought after stamens, which are removed by hand and dried after harvesting. No fewer than 200,000 flowers would be needed to produce one kilo of the world’s most expensive spice. This year production is expected to total four tonnes, which is 800 million flowers.

Hall 7.2c, Stand 112, contact: Hanif Sufizada, T: +93 775 640 945, M:

Latvia – now you can send a postcard from the Green Week too

Latvia is providing the first post office at the Green Week for sending greetings all over the world. For one euro visitors can select a postcard with typical rural scenes from Latvia, write a few lines, and mail it from the fair. The Baltic country is also attracting attention with the original flavour of its beer ice and flower pollen as a food. Its natural ingredients such as high grade proteins, essential amino acids, minerals, trace elements, vitamins, carbohydrates, enzymes and ferments make pollen a valuable foodstuff that can either be drunk with juice or water or eaten in yoghurt and cream cheese. Latvia is also providing details, with the aid of an extensive range of maps, about the possibilities for discovering the country by car or bicycle, or on foot.

Hall 8.2, Stand 102, contact: Andra Üdre, T: +371 29 442 332, M:

Italy tempts visitors with arancini, focaccia and wine

From formaggio (cheese) to prosciutto (ham) and gelato (ice cream), the culinary diversity of Italy is featured in a colourful and lively display at the Green Week. Salami with many different flavours such as fennel, garlic, marsala and walnut, arancini (Sicilian rice balls) filled with meat and peas or ham and mozzarella, focaccia (Ligurian flat leavened bread) with mortadella or ham, antipasti, truffles and natural pizzas and wine are all bound to create a holiday mood. The South Tyrolean restaurant provides some tranquillity amidst all the activity, where specialities such as ham and cheese, toasted cheese with eggs and onions, and pair bread from the Venosta valley can be enjoyed with a glass of fine wine.

Hall 17, contact: Florian Reisinger, T: +39 366 5758503, M:

Elk meat sausages from Estonia – a pure delight

Tasty sausages made with elk meat are a big hit on the Estonian stand. This is going to appeal to anyone who likes typical game and forest products. Many people have also come in search of forest honey vodka and the traditional Estonian liqueur “Vana Tallin Crème”, as well as the smooth but bitter tasting buckthorn jam. Visitors to the stand can experience the pure delight of being in Estonia, and can also obtain advice about travel to this land on the Baltic coast.

Hall 8.2, Stand 103, contact: Roomet Sõrmus, T: +372 600 9349, M:

Kosovo is gaining ground on the European food market

Kosovo is featured with some typical foods for the second time at the Green Week. “We can offer different varieties of wild tea, 100 per cent pure fruit juices, our vegetable specialities and typical regional wines”, explains a spokesman for the Kosovan combined stand. This Balkan country is keen to make use of the Green Week in order to familiarise itself with quality standards, so that it can also offer its agricultural produce on the European market.

Hall 7.2c, Stand 108

Salmon snacks as well as new varieties of beer and whisky from Canada

The Gareis family has been representing Canada at the Green Week for a number of years and this year they have brought a whole range of new specialities to the fair. The display of beers now includes Pale Ale from Moosehead, while Black Velvet whisky is now available as a reserve and with caramel. Jacapple from Yukon Jack is another new item on display, a liqueur made with whisky, herbs and apple flavouring. A juice made from wild blueberries, dried and salted strips of salmon fillet as a snack, and original Canadian chips in four flavours are also making their first appearance at this show, while “Firewater” (whisky with maple syrup) has been exhibited regularly here for several years.

Hall 7.2c, Stand 105, contact: Marie-Luise Gareis, T: +49 (0) 9401 911902, M:

Tunisia: Couscous is the big success story

The Tunisian specialities at the Green Week appeal in particular to those visitors who have come to know this north African country while on holiday there. This was the observation of Ben Saad Abdelmonem, whose exhibits at the Green Week include various luxury items as well as kitchen utensils and wall decorations made with olive wood. “The natural aroma often appeals to visitors”, he says. His exhibits also include ceramics, from vases to wall tiles, but his family business is achieving its greatest commercial success at the trade fair with foodstuffs such as couscous.

Hall 7.2c, Stand 106a, contact: Ben Saad Abdelmonem, T: +49 (0) 176 72483204, M:

Wine from La Mancha: Giant’s Blood

Thirty wine cellars offering some 70 different wines are trying an experiment at the Green Week: their aim is to make the La Mancha region in central Spain better known internationally as a brand and as a supplier of quality wines. These activities are taking place on the stand of the office for foreign trade of the Castilla-La Mancha regional government. Although it is by far the largest wine-producing region in Spain, abroad it is better known because of a literary hero of the 17th century, Don Quijote de La Mancha. The brand is intended to change all this, which is why the stand at the Green Week is aiming at consumers in particular. Here they can sample some outstanding wines which have truly been blessed by the sun. Two of the varieties are indigenous to the region: Airén white grapes and tempranillo red grapes.

Hall 8.2, Stand 104, contact: Cristina Comin, T: +49 (0)171 4879137, M:

Thailand’s major corporation C.P. is using the Green Week as a test market

The conglomerate Charoen Pokphand (C.P.) – the largest privately owned company in Thailand – is using the Green Week to test the response by visitors to its new range of high quality, ready-made, microwave meals. The Thai curries are being promoted under the name “Authentic Asia” and taste as if they had been freshly prepared. Among those who have sampled them the response has been overwhelmingly positive, and they will soon be available in European stores. Bernd Courte, Branch Manager for C.P. Merchandising in Hamburg, emphasises that the emphasis in the production process is on maintaining the highest standards of quality: from the use of sustainable animal feeds to the methods of livestock and foodstuff production, and sales. Together with the World Wide Fund for Nature (WWF) and other organisations the company has developed a system for combating illegal fishing, and for its more than 700 chicken products it has been awarded the world’s first ProSustain seal of quality in this field from the international classification company DNV GL. In an effort to prevent people smuggling, the fees for ID documents held by migrant workers from Myanmar have been reduced, and these workers are now collected from the border in buses provided by the company and taken to its own accommodation, and they also receive the same wages as their Thai colleagues, Courte explains.

Hall 6.2, Stand 102, contact: Bernd Courte, T: +49 (0)174 9886449, M:

Making body care easier with olive oil from Greece

Visitors to the Green Week can buy body care products from Greece, for everything from head to foot, made using old, traditional recipes. “The family that make these products pay the greatest attention to quality when manufacturing the creams, soaps, shampoos and oils, in an effort to appeal to health-conscious consumers”, says Waldemar Rode, representative for Germany. “Our philosophy is that every second is a wonderful new year and we want to share our joy.” The latest creation from this family of entrepreneurs is based on donkey milk and has been developed in accordance with a tradition that has been handed down and carefully modified.

Hall 6.2, Stand 115, contact: Waldemar Rode, T: +49 (0)157 58473903, M:

Georgia’s wines reflect the lifestyle of the Caucasus

Visitors to the Green Week can enjoy wines from Kachetien, the birthplace of Georgian wines. This land in the Caucasus now exports six per cent of its traditionally produced wines. The winemakers in Georgia use specially bred varieties of grape. The pressed grape juice is stored underground in special stone jars. This enables the wine to acquire the special aromas of the fired clay and the nutrient-rich soil, thereby developing its characteristic flavour. Georgia is also using the Green Week to conduct trade policy discussions at ministerial level as part of its efforts to make its products better known abroad, a spokeswoman reported.

Hall 7.2c, Stand 102

Partner country Morocco at the GFFA Cooperation Market

Plenty of space for a dialogue and exchange of experiences: while the emphasis in the exhibition halls at the Green Week is always on the presentation of products, the Cooperation Market provides a platform for trade visitors and exhibitors to hold discussions about various projects. On Saturday the Minister for Agriculture and Ocean Fisheries of the Kingdom of Morocco, Aziz Akhannouch, and Peter Bleser, Parliamentary State Secretary at the Federal Ministry for Food, Agriculture and Consumer Protection (BMEL), opened the Cooperation Market in the Berlin CityCube. Afterwards Bleser and Akhannouch signed a joint declaration of intent for the continuation of the “German-Moroccan Centre of Excellence for Agriculture”. For several years this centre has been making a contribution towards implementing the "Plan Maroc Vert", the comprehensive agricultural reform programme that was launched in 2008. This joint project by the BMEL and the partner country Morocco is intended to boost earnings and protect resources by using the latest agricultural machinery and systems. The main focus is on the efficient and sustainable cultivation of cereals, potatoes and livestock feeds, as well as on meat and milk production.

Hall 18, contact: Krizia Schroeder, T: +49 (0)6151 6272342, M: