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Press Release

January 23, 2014

23 January 2014

The number of the day: 92 years

The oldest exhibitor at the Green Week is an impressive 92 years old. Ilse Oberhuber represents a brush making business from Graz in Austria. Most brushes are made from animal hairs or bristles, and some are actually intended for use on animals such as horses. Ilse Oberhuber has been exhibiting in Berlin for 35 years and is very fond of the people of this city: “They don’t ask a lot of questions, they buy straightaway.“

Poland: Getting to know about good food

Butter and soft cheese are among the most popular items with visitors to his stand, reports Lukas Danis, who is representing the OSM milk processing cooperative in Lowicz. He is attending the Green Week for the third time and this year he has brought something new from the Polish dairy in Lowicz: a chocolate drink produced in cooperation with the old-established chocolate-maker E. Wedel. Served as a hot chocolate it has also proved very popular with visitors to the fair. More than 120 exhibitors from 10 of the country’s 16 administrative districts are represented on the combined Polish stand under the slogan “Flavours of Polska“. One of the main features of the display is the presentation of the Polish programme for promoting foodstuffs, “Get to know good foodstuffs” (PDZ). The intention is to create a positive image of high quality agricultural produce and foodstuffs in the minds of consumers at home and abroad. UHT milk from OSM bears the PDZ symbol.

Hall 11.2, Stand 101, contact: Filip Bittner, telephone: +48 (0) 61 -8692984,

email: filip.bittner@mtp.pl

Kokuto shochu from the Amami Islands has many forms

Shochu is the name given to a wide range of Japanese spirits which are barely known at all in this country. They are mainly distilled from rice, barley or sweet potatoes. Only on the tropical Amami Islands is kokuto shochu made from sugar can and malted rice. There are eight islands in all, with a population of only about 125,000, and on five of them over 180 different varieties are produced by some 25 companies. Twenty-eight of these different varieties can be sampled at the Green Week, which has been chosen as the first platform for making this drink better known in Europe. Unlike rum, shochu is made using a two-stage fermentation process, and it is available in a wide range of different flavours, colours and alcohol strengths. Whereas clear shochu tends to have a mild flavour, the variety that is aged in oak casks is brownish and has a slight whisky note. Both are drunk on their own, with ice or diluted with cold or even warm water. There are fruit-flavoured liqueurs similar to shochu, for example made with plums or Japanese tankan oranges.

Hall 6.2, Stand 110, contact: Martin Uffmann, tel.: +49 (0) 1522 2527 746,

email: martin@gcpr.net