Green Week 2016: An abundance of regional diversity
Some 500 exhibitors presenting regional specialities from the coast to the Alps – 14 federal states with the largest-ever range of regional foods, luxury foods and beverages
Berlin, 20 November 2015 – They are authentic, offering a unique taste experience and, above all, they are regional. Some 500 exhibitors at this fair are presenting the largest-ever range of foods, luxury foods and beverages from all the regions of Germany. With a journey around the flavours and delicacies of Germany’s regions the International Green Week Berlin 2016 meets all the main demands of today’s consumers. From 15 to 24 January fourteen German states are presenting their culinary highlights in a setting featuring their varied landscapes, cities and villages. Local specialities with a typical regional flavour are being exhibited by Baden-Württemberg (Hall 5.2b), Bavaria (22b), Berlin (21b), Brandenburg (21a), Bremen (20), Hesse (22a), Mecklenburg-West Pomerania (5.2b), Lower Saxony (20), North Rhine-Westphalia (5.2a), Rhineland-Palatinate (2.2), Saxony (21b), Saxony-Anhalt (23b), Schleswig-Holstein (22a) and Thuringia (20).
Baden-Württemberg: A highly distinctive region
Baden-Württemberg, a gourmets’ delight, is exhibiting in Hall 5.2.b, where it is delighting visitors to the Green Week with filled pasta pockets known as maultaschen, wine, hams, cheese, fruit juice, beer and fine spirits. Other highlights include pretzel and maultaschen ice cream, lentils with pasta, sausage salad and Black Forest cherry gateaux. A gateway leads inquisitive visitors to the world of the animals shown on the state crest, the ‘Griffon and Deer’. There then follows a fun-filled rally through all the various regions to discover some of the things that are unique to Baden-Württemberg. Linguistic skills can be tested on a “German-Swabian, Swabian-German“ dictionary in the form of a disc. Keen travellers can discover many of the fascinating destinations that can be visited in Baden-Württemberg. In addition to such popular areas as the Black Forest and Lake Constance, the latter being sometimes referred to as the “Swabian Sea“, regions such as Hohenlohe, the Swabian Alp biosphere, Kraichgau, Odenwald and the delightful Taubertal are ideal for hiking, sightseeing and relaxing.
Contact: MBW - Marketing- und Absatzförderungsgesellschaft für Agrar- und Forstprodukte aus Baden-Württemberg mbH, Bettina Rau, tel: +49 (0)711 66670 85, email@example.com
Let’s go to Bavaria:
The slogan of the 53rd presentation by Bavaria at the Green Week is ‘Let’s go to Bavaria. – Regional. Rustic, Bavarian.’ The 2,300 square metre Hall 22b presents visitors with genuine, tasty titbits, traditional customs and insights into the rural attraction of all the regions in this state. Also present are many musicians and performers in typical regional costumes, specially chosen tourism experts and gourmets, who will make a visit to the Bavaria hall an unforgettable experience. Guests from around the world not only appreciate such Bavarian specialities as pretzels and meat loaf, but can also acquaint themselves with natural health products including chokeberry juice and some of the outstanding items produced in the state’s monasteries. Some surprising and imaginative products from new start-ups can be found on the ‘Innovation Island’. And equally importantly, for brewers 2016 is a special year, marking the 500th anniversary of the introduction of the Bavarian Purity Law. This will be celebrated with many different speciality beers, a wealth of information about all aspects of beer, and an original Bavarian beer cart.
Contact: Bavarian State Ministry for Food, Agriculture and Forests, David Hagenmaier, tel.: +49 (0) 89 2182 2328,
Berlin – a wonderland
Visitors are invited to the Berlin stand to admire the many large and small culinary delights and some wonderful creations from this imaginative, diverse and cosmopolitan city. Berlin’s producers are providing various fine specialities for visitors to sample and enjoy. The exhibitors include the mustard maker Berliner Senfmanufaktur with many different, tasty varieties of mustard made in the district of Steglitz. Old-established Berliner brands such as Florida Eis will be presenting their latest creations, along with well-known names including Kaiser`s, Schilkin, Mampe and Feinkost Pfennigs with their own specialities. And of course, Curry 36 will be there too, with its famous curried sausages. There will also be some tasty new items, including chocolate from Höflich and Schokoengel, Lakomka Fresh Fruit Factory with bars made with cottage cheese, salmon döner kebabs from Rauchzeichen, Spreequell mineral water and Jentsch Catering Service.
Contact: Capital Services GmbH, Sigrid Walcher
tel.: +49 (0) 3038 59546, firstname.lastname@example.org
Leading brands from Brandenburg
In 2016 Brandenburg is presenting its state show for the 24th time in Hall 21a, emphasising its position as an attractive and internationally competitive business location. For the first time exhibitors from all the counties and urban districts in Brandenburg will be represented. Against the background of a market square which has been specially constructed in the hall, containing a great many display stands, a varied programme will be presented on the stage, featuring amateur and professional performers from all parts of the state. The world’s largest consumer fair takes place on Brandenburg’s doorstep, so it is vital that exhibitors from the state take part in this event, because its agriculture and food industries have traditionally served the capital and the surrounding region. Furthermore this is an ideal opportunity for bringing producers and consumers together for face-to-face discussions.
Among the characteristic features of the Brandenburg hall is the fact that entrepreneurs and staff from the exhibiting companies are present in person to promote their products. Brandenburg’s food industry is dominated by small and medium-sized businesses. Supporting the assertion that foods acquire their character from the region from which they originate, all the best known tourist areas in Brandenburg are represented with their own local ranges of products. In 2016 the food industry in Brandenburg continues to be among the most innovative sectors in the state. New items include Kaufmann’s soups, from Dreistern in Neuruppin, Sandhill Whisky from Bad Belzig, cherry chocolate from ScharfesGELB in Senftenberg, rabbit meat on skewers from Beelitz and spreads from Kunella-Feinkost in Cottbus.
Contact: Ministry for Rural Development, the Environment and Agriculture of the Land Brandenburg, Monika Zillmann, tel: +49 (0)331 866 7618, email@example.com
Flavour and a diversity of brands, all ‘Made in Bremen’
There is something in the air: Just by sniffing the air it is evident that Bremen and Bremerhaven are a genuine centre of expertise for the food and luxury food industries, as revealed by the tempting smell of coffee, the earthy mixture of hops and malt, the irresistible aroma of fine chocolate, or a fresh sea breeze: This may be the smallest of Germany’s federal states, but it is also the preferred manufacturing location for many internationally active brand names and family-run SMEs too, where their tasty products are made, processed and refined. ‘Made in Bremen’ can be found, for example, on beer bottles, melt-in-the-mouth chocolate, aromatic coffee and freshly caught fish from the North Sea. Twelve exhibitors in Hall 20 are providing a representative cross-section of the brands and diversity of products from Bremen on a combined stand that has been organised by WFB Wirtschaftsförderung Bremen GmbH.
Regional, sustainable, fair: Promoting organic production, BioStadt Bremen is one of the main features of this year`s display. The emphasis is on careful management of the land, regional produce and fair trade. Moreover, since 2011 Bremen has voluntarily chosen to be the first federal state to reject genetic engineering. In order to promote the ideals of BioStadt Bremen, the intention is to gradually introduce more organic, regionally produced, fair trade food items in public facilities such as children´s daycare centres, schools and public canteens, and also to encourage their wider use at large events and in the catering sector. In addition to BioStadt Bremen the 120 square metre stand is offering many tempting and tasty local products to visitors, including the internationally renowned Beck´s beer and craft beers from the Bremer Braumanufaktur brewery. In addition to small, high quality coffee roasters such as Lloydkaffee in the Überseestadt district, or Utamsi organic coffee, Papa Türk is also made in Bremen. This green beverage neutralises the odour of garlic on one´s breath following a meal. And while on the subject of meals: as well as the apple cake made on the premises, fruit-filled jams and the finest oils from Martinshof, a facility in Bremen for the disabled, visitors to the fair can also sample ice cream made by Biohof Kaemena and organic bratwurst sausages and knipp sausages from Feinkost Holtorf. Rolls with a generous topping of fish are available from the fish snack bar Heidi Lachs, a Bremerhaven institution, and there will also be background information and advice on ways of preparing delicious crustaceans and various types of fish from the popular cookery show presented by the Sea Fish Cookery Studio. The local tourist offices BTZ Bremer Touristik-Zentrale and Erlebnis Bremerhaven are presenting even more attractions at the Green Week, and will be happy to offer advice about fascinating excursions and day trips in Bremen and Bremerhaven, including some that are well off the beaten track.
Contact: Andrea Bischoff, Corporate Communication Officer, WFB Wirtschaftsförderung Bremen GmbH, tel.: +49 (0)421 9600 159, firstname.lastname@example.org,
Responsible official: Juliane Scholz, Press Spokesperson and Director,
tel.: +49 (0)421- 96 00 128, email@example.com
Certified quality from Hesse
Visitors can again find out about and sample typical food, beverages and other products from Hesse on the state’s stand at the International Green Week 2016. Delicious apple wine, hearty beers, refreshing mineral water, Ahle sausage from northern Hesse and a wide variety of cheeses served with or without raw onions can be enjoyed on the stand. And the regional seal of quality, the label ‘Geprüfte Qualität – HESSEN’ on the products is a guarantee of quality, safety and transparency from production right through to the point of sale. The marketing company Gutes aus Hessen GmbH, based in Friedberg (Hesse), has been commissioned by the state’s ministry of agriculture to organise the display by the various companies whose locally produced delicacies are available at the fair. The open layout of the stand provides seating and bar tables. There are also panels displaying information about various topics relating to the state of Hesse and its agriculture, and a fascinating, entertaining and informative supporting programme on the stage.
Contact: MGH Gutes aus Hessen GmbH, Sybille Schäfer, tel.: +49(0)6031 7323-60, firstname.lastname@example.org
‘Enjoy Mecklenburg-West Pomerania’
Since the turn of the century the Mecklenburg-West Pomerania hall has been a popular destination for visitors to the Green Week. In 2016 the state is staging its own presentation for the 17th time. There has been an excellent reaction to the present concept of the hall, where some 60 exhibitors from the northeastern corner of Germany are represented with 40 sales and display stands occupying 1,800 square metres. ‘Enjoy Mecklenburg-West Pomerania’ is the slogan for the display where visitors can re-acquaint themselves, or find out for the first time about the state’s culinary specialities. Of course these include rolls topped with fish, hearty sausages, and many different products made with sea buckthorn. A number of special items are included in the display, such as layer cake made on site, pure juices from rare fruit trees, and a beer, which visitors can sample, made from a centuries old recipe. There is always a good atmosphere in the Mecklenburg-West Pomerania hall, encouraged by the variety on offer on the stage, featuring music, entertainment and dancing, with shanties and popular regional music, dixieland and party music on the days when the fair is open late.
Contact: Constantin Marquardt, Press Spokesman and Public Relations Director for the Ministry for Agriculture
tel: +49(0)385 588 6003, email@example.com
Lower Saxony: Eat well, enjoy nature
Lower Saxony – scenic and cultural diversity in the heart of Germany. With a 2,000 square metre display area In Hall 20 the exhibitors from Lower Saxony are inviting visitors to experience their beautiful state with all their senses. In the culinary display the emphasis is on the regional origin of the products. There are hand-brewed Schnuckenbräu beer and authentic local potatoes from the Luneberg Heath. Each day a rural baker from Delmenhorst is baking fresh bread, butchers are presenting typical regional sausages and hams, and many of the stands feature typical tasty titbits such as red berry compote, fresh Altländer apple cake, and regional liqueurs and spirits. Cabbages are featured widely in the hall this year, with one exhibitor presenting many old varieties, together with information about their origins and their history. But Lower Saxony has many other attractions in addition to appealing to gourmets. Mountain biking, cycling and hiking tours, cultural highlights or a relaxing holiday on the beach or on one of the state’s seven North Sea islands – these are just some of the choices in destination Lower Saxony. Visitors can obtain tips and suggestions from the advisors from the regional tourism associations who are in attendance on all the stands. The state is also showing the way on important issues such as the future of livestock husbandry and plant cultivation. For example, the Lower Saxony agricultural ministry is providing details about the state’s animal welfare plan and its ‘Protein Strategy’. The latter is aimed at encouraging the local cultivation of more protein-rich plants as livestock fodder as an alternative to importing soya from overseas. So there is plenty to discover between the Ems and the Elbe, the North Sea and the Harz mountains.
Contact: Marketinggesellschaft der niedersächsischen Land- und Ernährungswirtschaft e. V.,
Peter Wachter, telephone: +49 (0)511 348 7951, firstname.lastname@example.org
‘Quality and sustainability from North Rhine-Westphalia’
In Hall 5.2.a the display by North Rhine-Westphalia presents many different aspects, under the slogan ‘Quality and sustainability from NRW’. Visitors to the fair can enjoy outstanding products from various parts of the state here, such as Westphalian Knochenschinken hams, potato fritters from Sauerland and the spiciest of schaschlik sauces from the Ruhr region. Is anyone still familiar with the Rheinische Schafsnase or the Westfälische Gülderling? They are among nature’s treasures in the form of two hundred year old apple varieties and can be seen in the NRW hall. Using an orchard as a fascinating instructional project for schools, as well as many other educational services, NRW is demonstrating its commitment to environmental education. A "walking tree" illustrates the fact that the most heavily populated federal state also has substantial forested areas. Information about sustainability, as well as an appreciation of foodstuffs and consumer protection are being provided on the stands and on the NRW stage. Visitors will also enjoy the stimulating cookery shows, lively discussions and music. In the NRW Guest Lounge a cook who has earned a reputation as an organic mentor is demonstrating just how tasty sustainably produced food can be.
Contact: Landesamt für Natur, Umwelt und Verbraucherschutz,
Jürgen Sons, tel.:+ 49 (0) 201 79951116,
Rhineland-Palatinate is Germany’s leading wine producing region, with roughly two thirds of all its vines being located in the main cultivation areas of Rheinhessen, Pfalz, Mosel, Nahe, Mittelrhein and Ahr. The cultivation of grapes has a unique impact on the landscape. Growers are noted for the respect that they show for 2000 years of cultivation and a willingness to adopt innovations. These are the prerequisites for producing first class red and white wines that satisfy every palate. This region can meet the requirements of lovers of elegant rieslings as well as those who prefer fruitier wines. Just under eight per cent of the wine-producing area is cultivated in accordance with ecological principles, and this is an upward trend. Rhineland-Palatinate, the home of good wines, is exhibiting in the new WEINWERK in Hall 2.2 at the International Green Week. Our wine garden is the ideal place for visitors to learn to appreciate the various regions of the state located between the Rhine and the Mosel, while enjoying outstanding wines and sparkling wines that exemplify the different regions and grape varieties.
Contact: Ministry for the Environment, Agriculture, Food, Wine Production and Forests, Heribert Gröber, tel.: +49 (06131) 162571, email@example.com
‘Saxony a la carte’
Once again, in 2016 the Free State of Saxony extends an invitation to take a culinary stroll around its tourism regions in Hall 21 b. Visitors can obtain details about what is currently on offer in the vacation areas and, in the truest sense of the word, a foretaste of the regional cuisine and the specialities that are available for them to discover, because food and drink are major contributory factors in determining the quality of a holiday, as revealed by the Saxony Travel Analysis of 2014. Visitors are invited to find out about Lago Vita in Leipzig’s Neuseenland, experience fascinating industrial history in Chemnitz, play an active part in the 116th German Hiking Day in the area known as Saxon Switzerland, or experience the cultural attractions of Saxony on the occasion of the 800th anniversary of the Dresden Kreuzchor choir or the Reger tribute in Leipzig.
The food industry and agriculture in Saxony are represented by some 20 companies at the fair in Berlin, with outstanding brands and new products to convince visitors about the quality of produce from Saxony. Once again the range is a wide one, including hearty sausages and a choice of beers, healthy fruit and juices or, as an innovative approach, new ways of preparing noodles and potatoes. The enjoyment of coffee in Saxony is legendary, using carefully selected beans and accompanied by fine pastries, and this is the perfect excuse to spend some time at the market square. A varied programme on the stage and a show kitchen with the emphasis on flavour and enjoyment are additional attractions in the Saxony hall. Each year the Saxony presentation features a partner region, and in 2016 the spotlight falls on Saxon Elbland. For connoisseurs this is a vital stopping place for sampling wines, as well as being well known for fine porcelain and interesting chokeberry products. During the state’s day (Monday, 18 Jan.) the region will be demonstrating some of the culinary and cultural discoveries to be made along the Elbe between Pirna and Torgau. And for ambitious cooks, the finale of the cookery competition ”Ran an den Herd!“ (To the oven) will provide a real highlight and a source of new ideas. On 17 January teams from various regions of Saxony will be going head to head and attempting to produce creative dishes made with regional ingredients, as they endeavour to win the title of ‘Saxony’s Best Amateur Star Chef 2016’.
Contact: Saxony Ministry of State for the Environment and Agriculture, Frank Meyer, Tel: +49 351 564-2050, Fax: +49 351 564-2059, Frank.Meyer@smul.sachsen.de
Culinary diversity from Saxony-Anhalt
Modern, bright, friendly and innovative: that sums up the presentation by Saxony-Anhalt in Hall 23b. The food industry is the dominant economic sector in the state, and its diversity is being demonstrated by over 80 exhibitors. The various counties have also recognised the importance of the Green Week as a major factor in promoting regional economic development, and nine of the 14 counties are now represented here. For companies the fair provides a massive test market. Among them, Halberstädter Würstchen- und Konservenfabrik is presenting no fewer than nine newly developed vegetarian products. LEHA is displaying vegan ice cream, and one of the flavours is cucumber. Döner kebabs as the basis for new dishes are another topic, and Halberstädter is presenting a döner style bratwurst sausage. Keunecke Feinkost from Ballenstedt has brought its döner soup as well as a new item, a rice dish with döner meat. The fair concept has been thoroughly redesigned and the hall is now dominated by extensive stands, dispensing with the partitions that previously separated them from their neighbours.
Contact: Agrarmarketinggesellschaft Sachsen-Anhalt mbH, Andrea Hofmann, tel.: +49 (0) 391 7379013,
Schleswig-Holstein: A culinary tour of the “real north“
The Schleswig lion and the nettle leaf of Holstein have been reinterpreted in terms of their shape and colours. These state symbols are being used as a defining element in the Schleswig-Holstein hall, No. 22a. As in previous years, the northerners have surrounded themselves with a maritime atmosphere. The pictures on the walls of the hall are intended to take visitors on a journey to the north. The landscape photographer H. Dietrich Habbe is presenting some fascinating and unique images of Germany’s most northerly state. The display also features a wide range of culinary attractions from the state between two seas. A pier has been created where visitors can rest for a while, and it also offers a good view of the colourful lobster stalls and of the wide cross-section of the different kinds of food and drink that are available in Germany’s most northerly state. These include fish, both fresh and smoked, as well as Holstein hams, a particular speciality that is smoked on beech wood. Afterwards visitors can sample the mild and strong cheeses which have been brought to the fair by Gut von Holstein, a marketing organisation representing a number of regional dairies. The ideal accompaniment to them is a cool beer from Flensburg or Dithmarschen, an imaginatively mixed cocktail or a milk drink. And rounding it all off, how about an ice cream from Tivoli and a spirit made by the Behn company using sea buckthorn berries. And finally, a cream cake from Stadtcafé Kremer in Marne, which also attracts attention with its tasty cakes in the shape of Schleswig-Holstein. In accordance with the slogan ‘Schleswig-Holstein is tasty’, each day chefs from leading restaurants will be creating wonderful menus in the kitchen display being organised by the state’s Ministry of Agriculture, and these will be made available to the public.
Contact: Schleswig-Holstein Farmers’ Union
Klaus Dahmke, Press Spokesman, tel.: +49 (0) 4331 127720,
How are Thuringian bratwurst sausages made? How is a half-timbered house wall constructed? And what is the organic content of products from Thuringia? These are just some of the questions to which answers are provided on the combined Thuringian stand at the Green Week. A shop selling organic produce, a sausage maker and the “House of the Elements” are among the highlights of this year’s presentation in Hall 20 under the slogan ‘Naturally Thuringia’. It provides visitors with an impression of the capabilities and the importance of the state’s food industry. Taking part for the first time is the association Thüringer Ökoherz e.V., offering organic produce from some 20 companies. There are 35 exhibitors on the Thuringia combined stand, and all the state’s dairies are represented there too.
The “House of the Elements“ has been set up on the rural development stand, which this year features the Altenburger Land county. This half timbered building will continue to grow throughout the Green Week, and houses traditional trades such as carpenters, joiners and potters, who will all be demonstrating their skills. Altenburger Land is known as the “land of 1000 farms“, and the county town, Altenburg, is the place where the popular card game, skat, originated. The art of making the cards that are used in this game will be demonstrated by employees of the playing card factory. The county also contains the largest area in Thuringia devoted to the cultivation of medicinal, aromatic and herbal plants. Experts will be on hand with information not only about various types of tea but with advice on the correct use of herbs, which visitors to the fair are welcome to try for themselves. Above all the Thuringian counties are drawing attention to themselves with their tourist attractions. The town of Eisenach is making its first appearance this year, with the world heritage region of Wartburg-Hainich. The sausage maker Thüringer Wurstmanufaktur is making its debut at the International Green Week 2016. A historic display workshop is being used by butchers to show how Thuringian sausages were made hundreds of years ago. Many well known companies will again be present, with such Thuringian specialities as genuine Thuringian bratwurst, red sausage and liver sausage, Sunday dumplings and mustard. And Thuringian beers and spirits will be an important part of the display too.
Contact: Thuringian Ministry for Infrastructure and Agriculture
Section M3, Press, Public Relations, Martin Gerlach,
tel: +49 (0) 361 3791-745, firstname.lastname@example.org