Green Week update: 20 January 2015
The number of the day
A total of 7,012 pets will ensure a lively atmosphere at the Green Week.
Census at the half-way stage of the fair
All kinds of animal noises can be heard around the Exhibition Grounds. The Green Week offers a colourful collection of animals of all sizes, with weights ranging from just a few grams to hundreds of kilos. In the pet hall alone there are 900 aquarium animals, 100 occupants of terrariums, 30 crabs, shrimps and prawns, 100 insects, 40 rodents, 800 dogs representing more than 50 breeds, and 240 cats. Fifty birds are twittering in the aviaries at the entrance to the Floral Hall. There are 39 horses and mules, 22 cattle, 15 calves, 4 bulls, 16 sheep, 7 goats, 3 donkeys, 33 pigs, 4 reindeer, 6 alpacas, 47 rabbits, 2,558 bees and 1,998 earthworms.
Japan: Tea with yokan
Japan is promoting the drinking of green tea at the Green Week. There are eight different varieties, in particular from Shizuoka, as well as from Kyoto and Kagoshima, on the stand of Ever Green & Company, reports Kazuyoshi Nakakoji from the Chamber of the Tea Trade of Shizuoka pre-fecture. They range from the cheaper Bancha to the well known Sencha (with a 77.9 per cent share of the Japanese market) and the expensive Gyokuro, as well as Genmaicha, which is smoke-cured using rice. Tamaryoku and Kamairi, which are roasted in a pan, have previously been unavailable in Germany. Visitors can also join in a traditional Japanese tea ceremony, in which Matcha (powdered green tea) is frothed up in a bowl using a tiny bamboo brush (cha-sen). The Japanese do not add sugar to their tea, so instead they eat yokan, a confectionery consisting of tea, sugar and agar-agar, a gelatine made from algae. Matcha powder can also be used for making biscuits or ice cream.
Hall 6.2, Stand 120, contact: Kazuyoshi Nakakoji, t: +54 2715271, m: email@example.com
Croatia: Lepinja bread, made from a 550 year old recipe
Lepinja bread, made from wheat, yeast and water, was eaten by the an-cient Romans. It has been revived by the Croatian company EcoCor, which bakes it as Or’Le (Original Lepinja) in various sizes in accordance with a Bosnian recipe from 1464 and without any preservatives. According to general manager Alan Pogacic, this company, as the first and so far the only one, began industrial, large scale production two months ago, and is now exhibiting at the Green Week for the first time. Lepinja is traditionally cut open and filled with grilled meat, but it tastes equally good as a sandwich with ham, sausage or fish, or as an alternative flatbread with a kebab or gyros. If flash-frozen this bread will keep for six months. Available until now mainly in regional supermarkets as well as in stores in Slovenia and Austria, its manufacturers are making use of this trade fair to also find distribution partners in Germany and other European countries.
Hall 6.2, Stand 105, contact: Alan Pogacic, t: +385 98229092, m: firstname.lastname@example.org
Switzerland: Cheese without holes
The public attending the Green Week have responded very enthusiastically to the Swiss display of traditional cheese and beverages. And of course, chocolate in all its unusual variations is a big part of the display. In addition to Gruyère and the favourite fondue cheese in Germany, Appenzeller, there are also stands where Tête de Moine can be sampled. This is a semi-hard cheese made from unprocessed cow’s milk in Bernese Jura and in the canton of Jura, and originated in the 12th century in the monastery of Bellelay. Tête de Moine is not usually cut into slices but is scraped in very fine shavings. In 1982 a special tool was introduced for this purpose, the girolle. The display at the fair is accompanied by musical performances by various regional music groups.
Hall 17, Stand 101, contact: Beat Amacher, t: +41(0)31 359 59 59, m: email@example.com
Iranian dates help to overcome lack of winter sun
Farideh Maleki enthusiastically praises the Mozafati dates on display on the Iran stand at the Green Week. “They are full of vitamin A, vitamin E and especially vitamin D“, says Farideh Maleki. This is important because of the lack of sunshine in Germany, she adds drily. These “dates as soft as butter“ grow only in Iran in the area surrounding the historic, millennia-old city of Bam. Due to their acidity, dried barberries are frequently used in Iranian cooking, with chicken, fish and rice dishes. “When soaked in hot water they also make a refreshing tea“, explains Ms. Maleki, who has been marketing products in Germany from all over Iran for the past 25 years. These also include dried mulberries, which can be eaten either as a snack or in muesli, and are beneficial against hoarseness and sore throats. There is also an exotic jam made from rose petals, “which is made in the north west of Iran, in the region around the city of Täbris.“
Hall 6.2a, Stand 226, contact: Hajir Jenkouk, t: +49 241 507772, m: firstname.lastname@example.org
Ghana: DjuDju beer now with pineapple flavour
As announced in 2014, following on from banana, mango, passion fruit and palm, DjuDju pineapple beer is now being launched, and has been brewed in accordance with a special Ghanaian recipe. The name ‘DjuDju’ is a reference to the West African voodoo cult, and the DjuDju priests and priestesses were spiritual and practical healers, who usually produced their medicines in liquid form. They were also responsible for brewing beverages for festivities such as weddings or to celebrate a birth. On the stand at the fair in Berlin the fruit beers are being served in the traditional way, in calabash bowls made from bottle gourds. The head of the company David Tagoe, son of the owner of a Ghanaian brewery, would like to expand production beyond the traditional beers, and is currently developing a palm wine.
Hall 6.2, Stand 111a, contact: David Tagoe, t: +49177 8911602, m: email@example.com
Vietnam: Green Week helped Nép Moi to make the breakthrough
For the past 21 years Ngoc-Hai Phi, with his company M&S Marketing Consulting Trade Services, has been representing his Vietnamese homeland at the Green Week. Like many other exhibitors, he is full of praise for the success that participation in this trade fair has brought for the wider distribution of products that have been displayed here. He found a distribution partner, the old-established Berlin distiller Schilkin, for the rice spirits exhibited last year for the first time. These are Nép Moi made from glutinous rice and the stronger Lúa Moi made from long grain rice. In February 2015 these Vietnamese spirits will be available from Berlin retailers. The stand also features the organic green tea Suoi Giang, obtained from 300 year old trees in the mountainous region of Yen Bai province, and which is made using forest charcoal in accordance with a traditional method. Organic black and mixed rice is also available, as well as regional red wine, Saigon beer and coffee. And Vietnam is, after all, the world’s second largest exporter of unprocessed coffee.
Hall 6.2, Stand 113, contact: Ngoc Hai Phi, t: +49173 6112991, m: firstname.lastname@example.org
Partner country Latvia: Three siblings who just love ice cream
They are only in their early twenties but are already giving a fright to global food concerns. Two brothers and a sister from Latvia are creating such crazy ice creams that the European market leaders have already started copying the packaging of this small family-run business for their own ice cream products in Latvia. In the Latvian hall at the Green Week, Hall 8.2, beer ice cream is perhaps the most unusual creation from Mārtiņš, Emīls and Lelde. However, at home, in their cafe in the cozy little town of Skrīveri, they also sell quite normal menus which also include ice cream: in salads as well as in meat and fish dishes. Their commitment has already earned them a certificate of honour for their contribution to the ‘Latvian cultural heritage’. Their ideas have made this sibling-run enterprise among the top ice cream producers in Latvia. There is no secret about their success: no chemical additives, only locally obtained products, creativity and an enthusiasm that can only be described as a missionary zeal for their product.
Hall 8.2, contact: Bernd Schwintowski, t: 0177-3066060
Australia: Aussie Big Foot wrap with kangaroo and beef gyros
Ingrid and Hans Drolshagen are constantly surprising visitors to the Green Week with new examples of Australian cuisine. This year sees the debut of the Aussie Big Foot wrap, filled with gyros made from kangaroo meat and Australian beef. Other specialities such as crocodile fried sausage, kangaroo goulash, wild buffalo and camel salami and a seafood-croc kebab complete the range of exotic eating from the fifth continent. They have also acquired a reputation as importers of Australian wines and, as in previous years, a separate area has been set aside where these can be sampled.
Hall 18, Stand 112, contact: Hans Drolshagen, t: +49 1573 6512648, m: email@example.com
Afghanistan: Saffron as the peaceful alternative to poppy cultivation
There are spicy scents on the Afghanistan stand, coming from saffron, which is on offer here in various different sized packs. It comes from the province of Herat, which is apparently where the best saffron is grown. “The climate there, on the border with Iran, is ideal for saffron flowers“, explains Mahmud Monajimzadah, fairs advisor to the Afghanistan Saffron Company. Red Sargol, which can be purchased on the stand, is a saffron that is only obtained from the stigma of the flowers and is of the very finest quality. Approximately 200,000 flowers of the genus Crocus sativus have to be harvested in order to obtain one kilogram of saffron, Monajimzadah adds. These flowers also have an economic and political importance: “Saffron offers the only possibility for the farmers of the region to escape from opium cultivation. For this reason we are asking for development aid and further support“, says Mahmud Monajimzadah.
Hall 7.2b, Stand 102, contact: Mahmud Monajimzadah, t: +49 30 3256627, m: firstname.lastname@example.org