Green Week update
Mead from Lithuania from an ancient monastery recipe
Wine made with honey is one of the specialities of the stand of Lithuania. Beekeeper Erikas Augustinavičius started his business in 2012 and is attending the Green Week for the third time. Each year he brings at least one new type of wine to Berlin, and this year it is honey wine made with blackcurrants and cherries. This brings his range of products to seven. He explains that he came across an old recipe from Lithuanian monks dated 1555, which he used to produce mead with juniper berries and hops. Subsequently his family-run business has constantly been trying new ideas, with examples such as mead with dandelion, raspberries and apples. And what can we expect next year? The boss smiles but he is not saying. But there will be something new for sure.
Hall 8.2, Stand 100, contact: Erikas Augustinavičius, tel.: +370,686 37987,email: firstname.lastname@example.org
Buckthorn smoothie and banana bread from the Czech Republic
At this year’s Green Week the Czech Republic is represented by a new stand concept, new exhibitors and new products. There are 15 exhibitors this time, reports the stand director Dr. Emerich Vacek, with seven of them making their first appearance at this event, including the Kral bakery with pretzel sticks, Marcel Gregor with honey products, and the Ferdinand and Bizon breweries. Corax Trading, another newcomer to the fair, is exhibiting dried beef, pork and fish, its speciality being carp. The family-run Pavel Cvrcek company is exhibiting innovative new products in Berlin, such as buckthorn wholemeal biscuits and a buckthorn smoothie, made with about 48 per cent buckthorn and just under 35 per cent apple juice, as well as honey. The Kolacek bakery also has new products on show in Berlin, where it is presenting its banana bread and a gluten-free multi-grain bread for the first time, After several years’ absence the Budweiser and Pilsner Urquell breweries have returned to the fair, to the delight of the stand director.
Hall 8.2, Stand 104, contact: Dr. Emerich Vacek, tel.: +420 -724335076,email: email@example.com
A taste safari in Latvia
The Latvian stand at the Green Week is one place where visitors can leave their cares behind. Making his debut at the Green Week, Gunars Slavinskis will carry them off on an adventure full of tasty delights. Whether it is sprats, sardines or lampreys in aspic, accompanied by apple and berry wines, raspberry liqueur or Kashmir gin, distilled in accordance with an Indian recipe that is over 1,000 years old, combined with apples grown in Latvia, there are discoveries to be made by everyone who is looking for something different. And having acquired a taste for these things, visitors can re-acquaint themselves with all of them in the local guest- and holiday house “Mazsalijas” in Latvia, where the unspoiled countryside will bring harmony to the body and soul.
Hall 4.2, Stand 103, contact Gunars Slavinskis. tel.: +371 26 45 55 77, email: firstname.lastname@example.org
Portugal is bringing some world-famous specialities
One of the world’s best olive oils, internationally known dishes and products made according to a centuries-old tradition: “We help small brands and leading names alike to become established on foreign markets”, explains Pedro Varão from the Portuguese export promotion agency inovcluster. What would the Portugal stand be without the world-famous pastéis de bacalhau, dried cod paté? Other equally typical items are rissóis de leitão, a pasta filled with meat from piglets. Various red and white wines are also on offer on the stand. This is also where visitors to the Green Week can enjoy sheep’s cheese from the Castelo Branco region in central Portugal, a product that has been made by hand for centuries. “We are also displaying the world’s fourth best oil”, says Varão, referring to a product from the Alentejo region. As dessert there is the equally world-famous puff pastry tart, pastéis de nata.
Hall 7.2c, contact: Pedro Varão, tel.:+351 (272) 349 100, email: email@example.com
Georgia: Amphora wines, natural fruit juices and teas
Georgia is referring to itself as the “birthplace of wine” at the Green Week. And after all, this country can claim to have been producing wine for the past 8,000 years. The 24-year old Baia Abuladze is part of this tradition, and is continuing to work the 1.5 hectares of land belonging to his family. “Together with my grandfather I produce white wine in amphora”, explains Baia. In 2017 one of these wines won them a bronze medal at the International Wine Awards in Tiflis. But Georgia has much more than that to offer, as Ljuben Lingorow is demonstrating with his typical local sauces. “A lot of paprika, tomatoes, bay leaves and saffron are used in their preparation”, according to Lingorow. Georgian pomegranates, cornel cherries and mulberry juices do not contain any preservatives. Following the collapse of the Soviet Union the green and black tea plantations are again being cultivated, and Lingorow is also presenting some of these products. “We are providing an opportunity for small and large producers alike to exhibit on foreign markets here”, explains Thea Bakhtadze from the Georgian ministry of agriculture.
Estonia celebrates a silver jubilee
This year Estonia celebrates two significant anniversaries, the first being 100 years of this Baltic republic, and the second is 25 years of exhibiting at the Green Week. Using the slogan “Naturally Estonia” a range of high quality food products is available for visitors to discover. These include the ever-popular elk sausage with special Estonian mustard, naturally produced juices from forest fruits such as cranberry, blueberry and bilberry as well as yoghurt and other dairy products, as well as various alcoholic beverages. “Estonia was the partner country four years ago, from which it derived many benefits. Since then increasing numbers of people have been visiting our country in order to enjoy our delicious products”, according to Roomet Sörmus from the Estonian Chamber of Commerce. People who are in a hurry can still enjoy their visit to the Green Week while saving time, visiting several Baltic countries in the same hall.
Hall 8c, Stand 120, contact: Roomet Sõrmus, tel.: +372,600 9349,email: firstname.lastname@example.org
Thuringia: Bodo Ramelow aims high
On the second day of the fair (20 Jan.) the Minister President of Thuringia, Bodo Ramelow, was aiming high during his state’s day. On his tour of the modern, new combined stand in Hall 20 he stopped at the display by Nordhausen county and, to the amazement of the public, could not be deterred from going up part of the six metre high climbing wall. Prior to this he was given a hearty welcome by the hunting horn group Birkenmoor from the same county, and had audiences with royalty in the form of the Eichsfelde Beer Queen, the Schmöll Button Princess and the Thuringian Oil King. After his climbing activities the Minister President visited all 44 stands of the combined Thuringian display, and sampled such items as goat’s milk ice cream from Ziegenalm Sophienhof, elderberry wine from Dieter Wiegleb, liver sausage and crackling fat snacks from Hoffleischerei Mund’s Mühle, slices of sausage from Wildhandel Bauer and an authentic Nordhausen Doppelkorn spirit.
Hall 20, Stand 200, contact: Martin Gerlach,tel.: +49,162 2813211,email: email@example.com
Saxony-Anhalt: From organic chocolate to beauty prosecco
Along with the many regular exhibitors, this year there were again some newcomers to the Saxony-Anhalt display in Hall 23b. They included Vitavitee and Goji-Hof from Derenburg, Feindestillerie Büchner from Teutschenthal and Bäckerei Schäfer’s. Many companies have brought their latest products to Berlin, where they can be tested in direct contact with people attending the fair. Among the innovations are Magdeburg organic chocolate from the Tangermünde confectioner Konditorei Stehwien, Fichtel beer from Torsten Höher, mixes for small tray-baked cakes from KATHI Rainer Thiele GmbH in Halle and a beauty prosecco with collagen that has been developed by two young scientists in Magdeburg. Altenweddinger Geflügelhof KG is using the Green Week to present its latest egg liqueurs, which include choco-orange and choco-cherry. On Monday at the fair (22 Jan.) everything in Hall 23b will revolve around the Saxony-Anhalt Day.
Hall 23b, Stand 200, contact: Bettina Koch, tel.: +49,172 5988177,email: firstname.lastname@example.org
Lower Saxony: From vegan cheese alternative to onion-based spreads
The Lower Saxony display not only features large companies but also focuses on newly-established businesses. These include “Happy Cheeze”, which makes a variety of vegan cheese alternatives, from parmesan to camembert, all from cashew nuts. The founder Mudar Mannah is actually a casualty surgeon. After changing his diet he decided to make alternative cheeses himself. Since 2016 he has been employing a workforce of 14 and is mainly engaged in manufacturing. The idea for onion spreads, dips and marinades under the name “Zwiebeleien” originated in Mareille Willmann’s kitchen. The basic ingredients, apart from onions, are oil and vinegar. Willmann’s products are now stocked in specialty shops. Gingerbread need not only be enjoyed in the winter, thought Alexandra Vázquez Bea and her cousin Annette Rieger. Why not adapt this confectionary to create petit fours for all times of the year? They used a gingerbread recipe from “Grandma Lene”, actually a great-great grandmother from 1890. Since mid-2016 the business consultant and marketing manager have concentrated solely on their “Lenchen”, as they have affectionately call their gingerbread confectionery.
- Hall 20, Stand 120, contact: Mudar Mannah, tel.: +49 (0)4721/33310, email: email@example.com
- Hall 20, Stand 100, contact: Mareille Willmann, tel.: +49 (0)172/3807709, email: firstname.lastname@example.org und Alexandra Vázqeuz Bea, tel.: +49(0)160/94957354, email: email@example.com
Many people are wild about food from Hesse
“The task now is to ensure that the popularity of Green Sauce is lasting.” Since it acquired the protected geographical indication “Frankfurter Grie Soss“ (dialect for Frankurt green sauce), sales have increased significantly, says Rainer Schecker from Frankfurt (Main)-Oberrad at the International Green Week. He is one of four producers with an EU quality logo, and is promoting this vegetable dish made with seven herbs and delicious when served cold. There has been a sharp increase in interest in food from Hesse, although the local dialect may present obstacles to some Berliners. For example “Hesse-Gadde” (Hesse garden) has had to be translated at the Green Week.
But Patrick Mill from the food promotion organization “Gutes aus Hessen” is convinced that “there are no problems with the cookery shows“. In several other ways this state is achieving positive results in its efforts to free itself from the image of an unremarkable place in the middle of Germany that people just pass through. “We notice this in the growing numbers of visitors and their interest in obtaining information.” Two counties are exhibiting this year for the first time at the Green Week: Wetteraukreis with head chef Reiner Neidhart from Karben, and Waldeck-Frankenberg, which is focusing on farm holidays and the Edersee National Park.
Hall 22a, contact: Patrick Mill, tel.: +49 -177 -7000808, email: firstname.lastname@example.org