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Press Release

December 01, 2014

Plenty to enjoy in Germany’s regions

Tasty, regional and authentic: 13 federal states promoting their culinary and rural attractions

Berlin, 1 December 2014 – Dealers and manufacturers of food and beverages can benefit enormously by emphasising the regional origins of their products. This trend has also been successfully incorporated in the concept of the International Green Week Berlin. From 16 to 25 January 2015 some 500 exhibitors from 13 of Germany’s federal states will be presenting the largest assortment of regional food as well as luxury food and beverages to be seen at any trade show. This culinary tour of Germany from the coast to the Alps occupies seven halls. 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), Saxony (21b), Saxony-Anhalt (23b), Schleswig-Holstein (22a) and Thuringia (20). Here is just a foretaste:

Take a look at Baden-Württemberg

A warm welcome awaits visitors at the display ‘Baden-Württemberg for gourmets’ in Hall 5.2b. The exhibitors can be found in modern half-timbered houses, where they will be inviting visitors to sample various culinary classics, including pastas known as ‘maultaschen’ and ‘schupfnudeln’, and Black Forest hams. They will also be able to taste some lesser-known bakery products, including ‘ofenschlupfer’, made using left-over bread, apples and spices. A number of vegetables are now making a come-back, including: mild Höri Bülle onions and Alb-Leisa lentils.

All the different regions of Baden-Württemberg can be found under one roof at the trade show, with opportunities to stroll through the delightful orchards of the Schwäbische Alb, discover the attractions of the Black Forest, listen to the sound of cuckoo clocks and travel across Lake Constance on the ‘Apple Ship’. Newcomers to the region can also make use of a display explaining some of the differences between standard German and the Swabian dialect.

Contact: MBW - Marketing- und Absatzförderungsgesellschaft für Agrar- und Forstprodukte aus Baden-Württemberg, Bettina Rau, tel: 0711-6667085, email:

Let’s go to Bavaria

All the diversity offered by the Free State can be found on an area occupying 2,300 square metres in the Bavaria Hall, no. 22b, featuring culinary attractions, traditional customs and some of the stunning scenery to be found in all the different regions. Over 2,000 people are involved, including the makers of luxury foods and beverages, musicians and performers in local costume, as well as tourism experts, who will also be demonstrating how modern methods are being used in the production of traditional foods, and how customs are being kept alive. Beer and pretzels will be served in an authentic Bavarian biergarten. The ‘health elixir’ aronia promises new taste experiences, as does the sweet and spicy sauce made with horseradish and dill and served with the traditional white sausage.

An ‘Innovation Island’ is being set up where ambitious companies can test the impact of their products on visitors. The so-called ‘Homeland Kitchen’ has been created to enable women from the rural regions of Bavaria to learn how various dishes are prepared. A different kind of sensory impression can be obtained from the authentic recreation of the Bavarian forest, explaining to visitors all about its sensitive eco-systems.

Contact: Bavarian State Ministry of Food, Agriculture and Forests, Georg Hausl, tel.: 089-21822424, email:

Berlin – a wonderland

In Hall 21b the capital city has chosen the slogan ‘Berlin – a wonderland’ for its display. Here visitors will find numerous colourful market stalls displaying genuine Berlin specialities. Exhibitors include the mustard maker Berliner Senfmanufaktur with many different, tasty varieties of mustard made in the district of Steglitz. For anyone with a sweet tooth there is a café, decorated with pink roses, where chocolate makers and a coffee roaster are offering all kinds of colourful and sugary delights. 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 don’t worry: there will be the good old curried sausage from Curry 36. This is the best possible accompaniment to beers from various innovative craft breweries such as Brewbaker and Schoppe-Bräu, which can be found at the heart of the combined stand in the Beer Lounge.

Contact: Capital Services GmbH, Sigrid Walcher, tel.: 030-303859546,


Brandenburg, a popular neighbour

As the state immediately bordering Berlin, Brandenburg has no problem with promoting its regional characteristics and its sustainability at the Green Week. With its display in Hall 21a Brandenburg is appearing at this event for the 23rd time, and once again it is also emphasizing its qualities as a business location. The display reflects the wide and diverse range of regional products from efficient, dedicated and innovative companies in agriculture, the food industry and horticulture. Brandenburg is always committed to presenting itself to visitors to the Green Week as a fascinating agricultural location. The stand has been designed using natural elements to create the atmosphere of an authentic market place, featuring a diversity of regional products on some 80 stands, together with cultural highlights on the stage and in the cookery studio. Everything is there to be sampled, including mustard with smoked garlic, salmon sausages, smoked beer, pine nectar and cheese ices.

Contact: Ministry of Rural Development, the Environment and Agriculture of the Land Brandenburg, Dr. Jens-Uwe Schade, tel.: 0331- 8667016, 0172-3927202, email:

Everyone is talking about Bremen and Bremerhaven

Visitors to the Green Week can enjoy the flavours of northern Germany in the form of chocolate, coffee, beer and fish. For example, in Hall 20 pans of crustaceans, salmon and plaice will be prepared. ‘Heidi-Lachs’ is a well-known snack bar serving fish in Bremerhaven and, using the slogan ‘Fish with apple’, they will be serving samples of the finest seafood together with fresh fruit. Staff from Martinshof will be serving their own apple cake fresh from the oven, accompanied by ‘Bremen Senate Wine’. And for refreshment Beck’s is the ideal beer. The Bremen Tourist Office is presenting its project ‘Bremen Bike it!’ for all cycling enthusiasts, because the city is already very popular with cyclists. No other German city with a population in excess of 500,000 uses bicycles to the same extent, And increasing numbers of tourists are discovering the delights of Bremen and Bremerhaven by bicycle too. Various tours are available, for example around the rural Blockland district, or to explore the most attractive areas of Bremerhaven.

Contact: WFB Wirtschaftsförderung Bremen GmbH, Juliane Scholz, tel.: 0421- 96 00 128, email:

Typical Hesse

Pork sausage, a wide selection of cheeses, typical Hessian beverages such as tasty apply wine, beer and refreshing mineral water from the Rhön can all be sampled in Hall 22a. Visitors can also learn much about ecological and conventional agriculture in Hesse. The regional seal of quality ‘Geprüfte Qualität – HESSEN’ and the organic seal of approval ‘Bio-Siegel – HESSEN’ on products are a guarantee of certified quality, safety and transparency all the way from the production stage to the retail outlet. Other products on offer carry the EU designation of origin. The marketing company ‘Gutes aus Hessen GmbH’ has been appointed by the Hesse Ministry of Agriculture to present companies whose delicacies have been produced in the state. Visitors can also enjoy a wine garden serving local apple wine and beer.

Contact: MGH Gutes aus Hessen GmbH, Sybille Schäfer, tel.: 0177-7839632, email:

Mecklenburg-West Pomerania appeals to all the senses

The slogan ‘Enjoy Mecklenburg-West Pomerania’ applies to a region that sees itself as a location for agriculture and the food industry with an international appeal. The culinary specialities on show in Hall 5.2b will include fish rolls, tasty sausages, sea buckthorn cakes and pure juices. Whitefish caviar, known as the ‘gold of the inland waters’, and lactose-free ice cream direct from the farm are just two of the surprises awaiting visitors. The presentation by Mecklenburg-West Pomerania will be rounded off on each of the ten days by a varied programme on the stage, featuring music, entertainment and dancing, and ranging from shanties to pop and songs from the region, as well as dixieland and party music during the three extended days at the fair.

Contact: Ministry of Agriculture, the Environment and Consumer Protection of the Land Mecklenburg-West-Pomerania, Marten Helmke, tel.: 0385-5886321, email:

A selfie with the Romans on the Lower Saxony stand

In Hall 20 Lower Saxony’s guests can enjoy such regional specialities as Norderneyer ham and original Harz sausage spread on freshly baked country-style bread, mini-burgers, including some made with Wagyu beef from Lower Saxony, as well as a type of pizza made with potatoes. These can be washed down with a freshly pressed fruit juice from Obsthof Sundermeyer or shakes from the milk bar being operated by the Regional Association of the Lower Saxony Dairy Industry. Those who prefer something alcoholic can order a ‘Schnuckenbräu’ from the Luneburg Heath, a Wittinger beer or a Weizenbockbier, a wheat beer brewed in accordance with an old recipe and matured in caves. In addition the Ministry of Agriculture is presenting the ‘Varus Region’. Kalkrieser Berg is a hill north of Osnabrück, the site of a famous battle in the 9th century AD, when Germanic warriors destroyed a Roman army. During the Green Week 2015 ‘realistic Romans’ with an authentic campaign tent will be describing life as it was 2,000 years ago, and visitors can also take their own selfies with them. In the adjacent display the Ministry of Agriculture will be providing information about humane livestock husbandry. Ways of protecting groundwater form the subject matter on the stand of the Ministry of the Environment of Lower Saxony, and visitors can obtain refreshments from a water bar. There will also be plenty of entertainment on the stage, with cookery shows, games and lots of music.

Contact: Marketinggesellschaft der niedersächsischen Land- und Ernährungswirtschaft e.V., Peter Wachter, tel.: 0511-3487951, email:

Sweet and wild: North Rhine-Westphalia

North Rhine-Westphalia has plenty of specialities to offer in Hall 5.2a, everything from Altbier, a top-fermented ale, to sugar beet syrup. In addition to such tried and tested products as Westphalian ‘knochenschinken’ hams to chocolate-chili liqueur from the Lower Rhine, gourmets can also experience a whole range of outstanding new products including venison specialities from local forests, which will be served to the public along with expert information about sustainable forestry management. As well as culinary delights the state of North Rhine-Westphalia is also presenting activities and attractions on the subjects of ‘Regional characteristics, sustainability and healthy food’. A wealth of information and entertainment will be available in front of and on the stage, with music, cookery shows with the slogan ‘Cooking with leftovers’ and discussions about current consumer issues with the Minister of the Environment Johannes Remmel.

Contact: Ministry of Climate Protection, the Environment and Nature Conservatión, Agriculture and Consumer Protection, Jens Niermann, tel.: 0211-4566288, email:

Saxony serves up a wealth of attractions

The presentation by Saxony includes not only its major cities such as Dresden and Leipzig but this year it also features rural areas in Hall 21b, from both a culinary and a tourism aspect. For example, the Oberlausitz region extends an invitation to a ‘Festival of Enjoyment’, while Saxon Switzerland is organizing a ‘Culinary Weekend’. The ceiling of the hall has been completely redesigned and is decorated with eye-catching images of the landscape of Saxony. The culinary attractions range from healthy aronia products to silage-free milk, natural salt, tasty goat’s cheese and delicious speciality sausages as well as some extremely quaffable beers. Visitors should under no circumstances miss out on the chance to sample the single-variety juices or a glass of wine from one of Germany’s smallest wine-producing regions, but one that has a tradition going back over 850 years.

Contact: Saxony Ministry of State for the Environment and Agriculture, Manja Neubert, tel.: 0351 564-2322, email:,

Saxony-Anhalt celebrates a major anniversary

Saxony-Anhalt has been staging an official presentation at the Green Week continuously for the past 25 years. This fact will be celebrated in Hall 23b on a display area measuring 2,000 square metres, with wines from the Saale-Unstrut region, Europe’s most northerly quality wine growing area. The wine will be served with “Harzer fichteln”, a roast sausage made according to a 19th century recipe, which includes green spruce shoots. Master butcher Klaus-Dieter Kohlmann from Bitterfeld will be offering samples of his Prussian dampfwurst sausages served with red mustard, which acquires its colour from the use of chili and a mixture of Mozambican spices. A staunch patriot, Kohlmann will be dressed in a Prussian uniform complete with spiked helmet.

Contact: Agrarmarketinggesellschaft Sachsen-Anhalt mbH, Andrea Hofmann,

tel.: 0391-7379013, email:

Very maritime: Schleswig-Holstein

Hall 22a conveys the northern spirit of Schleswig-Holstein with a new design for the walls of the hall. With his images the landscape photographer H. Dietrich Habbe will take visitors on a journey around the state. A pier has been constructed to provide a good view of the colourful lobster stalls offering a wide cross-section of the different kinds of food and drink that are available in Germany’s most northerly state. Among the culinary attractions from the land between the North Sea and the Baltic are beech-smoked Holstein hams, lamb and Böklunder sausages. These are being served with cool beers from Flensburg and Dithmarschen, imaginative cocktails and, as a dessert, ice cream from Tivoli and a sea buckthorn liqueur from the Behn company. Those who still have some room left can try a cream cake from Stadtcafé Kremer in Marne. 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 organized by the state’s Ministry of Agriculture.

Contact: Bauernverband Schleswig-Holstein e.V., Klaus Dahmke,

tel.: 04331-127720, email:

Thuringia offers something special

Thuringia is staging its display in Hall 20 at the Green Week 2015. With 34 exhibitors this is the largest participation since 1991, underlining the importance of food production for Thuringia, where it is the second largest industry. A special type of beer, witbier, is making its debut, and other items on display will include original Thuringian bratwurst sausages, red sausage and liver sausage, original Altenburg goat’s cheese and, of course, Thuringian Sunday dumplings. In choosing the exhibits consideration has been given to people with allergies and to those suffering from coeliac disease, with the inclusion of various gluten-free pastry products. To give visitors a boost there are beneficial arm baths, known as ‘Kneipp-sche Espressi’, to strengthen the body’s defences, improve the circulation of blood in the arms and stimulate the body’s metabolism. The county of Sömmerda is presenting the many aspects of Thuringia’s regions and rural development. The EU LIFE project ‘Conservation and development of the steppe grasslands in Thuringia’ shows the natural method of maintaining the countryside through the grazing of sheep. The finest lamb is also a highly marketable by-product. On the combined Thuringia stand visitors will be able to sample beer that has been brewed in accordance with German purity laws since 1434 in Weissensee in the county of Sömmerda.

Contact: Thuringian Ministry of Agriculture, Nature Conservation and the Environment, Andreas Maruschke, tel.: 0361-3799930,