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Press Release

January 20, 2015

Green Week update: 19 January 2015

The number of the day

Each evening the organic farmer Axel Szilleweit peels 795 Teltow turnips to make a delicious soup, which is enjoyed the following day by visitors to the Brandenburg hall.

The Brandenburg hall is the ‘finest shop window’ for the state

“For the past 23 years Hall 21a at the International Green Week, the Brandenburg hall, has been the finest shop window for the state of Brandenburg. When the Berlin Wall came down 25 years ago it was not expected that agriculture and the food industry would expand so successfully”, said the state’s Minister-President Dietmar Woidke during the official opening of the Brandenburg Day at the International Green Week in Berlin. “The organisers of the Green Week regularly succeed in making the Brandenburg hall feel like home, with a magical attraction for many visitors”, added Beate Korehnke, who is responsible for the state’s display. There are many different products that are made in Brandenburg, such as Schwarzer Vogt beer, locally made whisky, fruit juices and dishes made with ostrich meat, that can be sampled by visitors.

Hall 21a, contact: Beate Korehnke, t: 0175 242 69 14,

Protected designation of origin agreement between EU and Morocco

Morocco and the European Union finalised negotiations during the Green Week on an agreement for the reciprocal protection of the designation of origin of agricultural produce. The agreement will help to promote the trade in agricultural products from both partners. Morocco is the first African country to sign such an agreement with the EU. “This agreement is a real opportunity for our farmers and producers, whose genuine expertise is not only worth protecting, but should also be optimised”, explained the Moroccan Minister of Agriculture, Aziz Akhannouch. The Moroccan cooperatives at the Green Week are presenting saffron, delicious Mejhoul dates and products made from prickly pears. Folklore performances are regular features on the stand, and visitors to the fair are thoroughly enjoying the Oriental atmosphere.

Hall 7.2b, Stand 100, contact: Nina Parzych, t:+49 30 212342284,

Partner country Latvia: Juice from birch trunks

The Latvians have always known how to utilise the forces of natures from the trees and from deep under the ground. When the sap begins to flow in

The birch trees in the spring it is the skilled forest workers from ‘Sula’ who know how to preserve it and use it to make some unique products. And the natural mineral water from SIA ‘Siguldas Minerālūdens’ has even been recommended by the Latvian Association of Dietary Physicians.

Hall 8.2, Stand 111, contact: Bernd Schwintowski, t: 0177-3066060, m:

Paraguay: Mate tea is drunk with a bombilla from a guampa

Mate tea is enjoying increasing popularity in Germany, and it forms the main focus of the display on the Paraguay stand. With the support of the German-Paraguayan Chamber of Industry and Commerce, a company from the South American country is making its first appearance at the Green Week. The family-run company was established in 1956 by Lauro Raatz, whose father had emigrated to South America from Pomerania. Nowadays a total area of some 300 hectares is devoted to the cultivation of yerba mate bushes. It takes around five years before a plant can be cut for the first time, explains his daughter Mirian Raatz de Soley. After that the leaves have to be dried and stored for at least two years. Either cold or hot water is poured on the tea, which is traditionally drunk from a guampa, a vessel made from cow’s horn, using a bombilla, a drinking straw made of tin, stainless steel or even silver, at the base of which is a spoon-shaped sieve to prevent leaves from entering the mouth. Raatz supplies the tea under the Pajarito brand, either in its pure form or with lemon and mint. As a quick drink it is also available in an instant version or in tea bags with various flavours. A brand new refreshing drink has now been launched, made from mate tea with lemon, by the name of Kaá Rykue, and the marketing partner Dénes Gellén reports that it will soon be available in German shops. Hall 11.2, Stand 112, contact: Mirian Raatz de Soley, t: +595767 240240, m:

Azerbaijan seeks to consolidate its market position

Azerbaijan is presenting its whole range of agricultural produce in Berlin, where visitors can see for themselves the quality of the many wines, fruit juices, fruit, nuts and confectionery from the Caucasus. Half of the country’s overall land area, 4.8 million hectares, is used for agricultural production, and 37 per cent of the population works in this sector. For this country the Green Week is the ideal platform for cultivating existing contacts and for finding new trading partners. It is for this reason that the government assists domestic companies wishing to exhibit their products and gain better access to the world’s markets.

Hall 7.2b, Stand 102, contact: Qudratullah Rahmati, t: + 93 700 402 340

Thailand: Dancers, highland rice and civet coffee

Traditional Thai dancers, dulcimer players, a fruit and vegetable sculptor, delicacies prepared by chefs and exquisite civet coffee are just some of the highlights that can be seen and in some cases sampled on the combined stand of Thailand. Some of the 28 participating stands are presenting the work of the Royal Project Foundation. This project was initiated by the King and Queen in 1969 as a means of providing rural dwellers in mountain villages with alternatives to opium cultivation, to improve their living standards and to preserve nature. Since then almost 180,000 Thais have been involved in such projects and are cultivating vegetables, producing tea and plant oils, or growing highland rice. “We hope very much to be able to launch organic coloured rice varieties on the European market this year”, said Songphon Pholsane, Executive Director of Uthainthani Granary, which works together with farmers in the mountainous north of the country. Sugavia Co. Ltd. produces stevia sweeteners, obtained from the eponymous plant, which are ideal for diabetics and for anyone who is counting their calories.

Hall 6.2a, Stand 11, contact: Songphon Pholsane, t:+66 56982541, m:

Madagascar: Sustainable spices and sweet, sugar-free dips

Once again this year Lalasoa Ruckdeschel has brought some new spices such as smoked chili, mango curry and chili threads. She obtains these products from small farmers in her home country of Madagascar. Their wives make bags out of palm fronds, and these can also be purchased on the MadaSpice stand at the fair. The money they have earned has already enabled the first families to build houses and send their children to school. She has now launched a new project: calorie-free drinks in 13 flavours are being exhibited by Shakti Klevers from Alka-Gewürze under the slogan ‘Dip & Drink’, and these are made without the addition of any sugar. They are ideal for making fruit yoghurt, fromage frais desserts and milk shakes. The products from spice supplier Herrmann-Gewürze range from Arabian Coffee Spice to such hot and spicy mixtures as Caramba Mexico and Fire of Casablanca. Ginseng from South Korea can also be found at the Green Week, along with the finest saffron, which is being offered by, among others, exhibitors from Afghanistan and Iran.

Hall 6.2, Stand 251, contact: Lalasoa Ruckdeschel, t +4989 66616574, m:, Stand 217, contact: Shakti Klevers, t: +491522 2628051, m:

Liechtenstein: New varieties of beer and cheese

A new addition to the range from the dairy producer Liechtensteiner Milchhof, which has swapped the crown for an image of the palace as its logo, is a creamy cheese that is aged for three and a half months and goes by the name of ‘Liechtensteiner herzhaft’. One of the favourites with visitors to the fair is called ‘Liechtensteiner nussig’, and this popularity has led sales director Norbert Dörig to worry that stocks may be already sold out by Wednesday. These products will soon be available in greater numbers in German shops. Last year the brewer Liechtensteiner Brauhaus was able to establish a stronger footing in Berlin’s stores and restaurants, according to its chief executive Bruno Güntensperger. The range of craft beers has been expanded with the inclusion of a gourmet wheat beer, ‘Wiesn Rausch’, and the light premium lager Krona is being displayed at the fair for the first time. There are currently 39 organic businesses in the principality, covering an overall area of some 1,100 hectares. Approximately 45 per cent of the population’s calorie requirements are met by regionally produced foodstuffs.

Hall 17, Stand 107, contact: Melanie Frick, t: +423 2396318, m:

Slovenia’s culinary diversity is a major attraction

This year Slovenia is represented by three new firms at the Green Week. Exhibits from the Celeia dairy include tasty yoghurts and its own cheeses, including the successful house brand, Dolinar. Among the dairy spreads those containing herbs and tuna have been very popular, and have already sold out. The same is true of the mackerel pate from Delamaris, but the salmon variety is still available. There is also keen demand for chicken and turkey breasts, chicken ham with truffles or paprika, and chicken sausages from Pivka. The restaurant on the stand is serving typical regional dishes such as hot dogs made with local krainer sausages from the award-winning Arvaj butchers, Idrijski žlikrofi z bakalco (pasta filled with potato and bacon) and firbas (pork preserved in a barrel with lard, head cheese with onions, liver sausage pate, cheese and pickles). Completing the range are Laŝko beer, wines, sparkling wines and home-made liqueurs. Hall 18, Stand 109, contact: Bojan Firbas, t: +38631 855814, m: