Navigation | Seiteninhalt | Zusätzliche Informationen



January 20, 2014

Green Week update 20 January 2014

The number of the day: 1 medium-sized farm

The daily output of one small to medium-sized farm is required simply to supply all the milk consumed by the Lower Saxony display at the fair. This consists of around 750 litres of milk and dairy products dispensed each day over the counters, either as shakes or as soft cheese. This is equivalent to the daily yield from 30 cows. German farms have an average of 44 cattle.

Uzbekistan aims to expand its commercial base in Germany

Uzbekistan is represented at the Green Week 2014 by four large state-run enterprises. “We are looking to sign contracts for both fresh and processed fruit and vegetables“, says Iskandar Iskanda-rov, Marketing Director for the Ministry of Foreign Relations. For example, the Uzinterimpex company has already established com-mercial centres in Riga, Latvia, and in Warsaw. “We would like to set up the same facility in Germany“, says Iskandarov, who is also responsible for marketing on behalf of the companies. The country’s exports also include wines, cognacs and vodkas, which are produced and distributed by Uzvinosanoat Holding. “Over the past ten years we have modernised our production and processing and already have a presence on the Japanese market“, reports Tashtanov Timur, Marketing and Logistics Manager. He is hoping to be able to open up more markets at the Green Week.

Hall 10.2, Stand 108, contact: Iskandar Iskandarov, tel.: +49 (0) 176 87 15 54 10, email:

Toba and pastrami – specialities from Romania

The Stauder meat processing company was established in northern Romania in 1939 by the grandparents of Agnes Stauder, who now runs it with her son. The company also includes its own ecologically run livestock unit with an average of 50 mangalica pigs. The head of the company explains that the meat from these animals is of a very high quality and is distinguished by its very low cholesterol content. “All our products are 100 per cent natural, the meat is not injected with any substances and it does not contain any additives. It is smoked over beech wood“, Agnes Stauder adds. The range includes bacon, ham, liver sausage, smoked neck and chops. “Toba“ is a speciality made with pigs’ heads and tongues. The outstanding feature of the “pastrami“ ham is the special mixture of herbs, prepared according to a family recipe. Stand supervisor Dr. Alexander Deac adds that a total of 22 food companies from all over the country are represented on the combined Romanian stand, and 80 per cent of them have been attending the Green Week for three yea

Hall 10.2, Stand 109, contact: Agnes Stauder, telephone: +40-(0)752207015, email:

Iran seeks to establish organic products on the European market

On Sunday Jihad Mahmoud Hojjati, Minister of Agriculture of the Islamic Republic of Iran, visited his country’s display at the Green Week. There are high expectations of the European market, because farmers have a great deal to offer, Hojjati said. “Consequently we are all hoping for a good Green Week“, he added. Ecological farming methods are also an important subject in Iran: “Our farmers need the assistance of German experts to ensure that their products satisfy organic standards“, the minister explained. Because the country covers four climatic zones it is possible to market water melons during the European winter, he pointed out. Iran is presenting products with a unique quality at the Green Week: The world market is almost exclusively supplied with saffron from Iran, according to Ali Emad, a dealer. And another dealer, Cemalettin Türkyilmaz, explains that the pomegranates have their own, more intensive aroma. “Sweet lemons are only found in Iran“, according to Solmaz Teymoorian, a dealer who is also responsible for coordinating the stand.

Hall 18, Stand 108, contact: Solmaz Teymoorian, tel.: +49 (0) 176 31 49 75 87, email:

Czech Republic: Natural cheese in the shape of noodles and tarts

“Our exhibitors are very satisfied with the first few days of the fair“, said stand director Dr. Emerich Vacek. “Nine exhibitors are represented on the combined stand of the Czech Republic, which has been designed to resemble a farmhouse.“ The display includes spices, beer, cheese specialities, ice cream, wafers, spirits and liqueurs. “Visitors can enjoy typical Czech dishes such as roast pork with dumplings and cabbage, roast duck with dumplings and Bohemian apple strudel at our restaurant on the stand“, the stand director added. The cheese producer Michal Kocar is exhibiting here for the first time, with cheese made with cows’ and goats’ milk. Included in the display are natural cheeses in different shapes, for example in the shape of noodles, and four different herb cheeses in the shape of a tart and known as “Kaskaval Mix“. The Michal Kocar company from Ostrava has brought no fewer than 40 different types of cheese on its debut at this Berlin fair.

Hall 18, Stand 102, contact: Dr. Emerich Vacek, telephone: +420 (0)724-335076, email:

Switzerland: sleeping in straw

Did you know? The largest “hotel chain“ in Switzerland is called “Schlaf im Stroh“ (Sleep in Straw). At any one time the190 providers all over Switzerland can provide accommodation for 4,000 guests. All you need to take with you for a decent night’s sleep in the hay barn on a farm is a linen sleeping bag and a towel. In addition to the accommodation in the straw a lounge is always available too, which can be used for picnics if the weather is bad. Switzerland can offer four hiking routes running right across the country. Crossing them takes up to ten days, depending on how long walkers want to stay at the individual farms.

Hall 17, Stand 101, contact: Ruedi Jaesli, telephone: + 41 43 422 60 22, email:

Honey breakfast on the Slovenian stand

Honey forms the focal point of the display by Slovenia at this year’s Green Week. Tanja Kokol, sales manager for ApiRoutes, explains that beekeeping has a very long tradition in her country and has just recently been awarded ”protected geographical indication“ status by the EU. At the present time there are almost 10,000 beekeepers with around 170,000 hives, each of which contains between 50,000 and 60,000 bees. Chestnut, forest, flower and beech honey are among the 13 or so varieties that are produced in the country. The “Honey Breakfast“ project was set up in Slovenia seven years ago as a means of making children and young people more aware of the importance of bees and a healthy diet. As Tanja Kokol explains, her country is now seeking to establish this initiative throughout Europe. Stand director Bosan Firbas adds that, in addition to honey and sparkling honey wine, visitors can also purchase fruit juices, wine, beer and spirits, and can also choose from nine typical regional dishes at the restaurant.

Hall 18, Stand 113, contact: Bosan Firbas, telephone: +386-(0)31-855814, email:

A gourmet’s tour of the Ukraine

Hall 16 offers visitors a colourful kaleidoscope of Ukrainian national dishes that are waiting to be sampled. Vareniki, roulade, borscht, solyanka, and as a dessert there is a small selection of delicious chocolates, while beverages such as beer, Crimean sparkling wine and vodka round off this gourmet’s tour of this eastern European country perfectly.

Croatia presents “Torn Trousers“

On the Croatian combined stand visitors can sample and purchase items such as fig cakes, white and red wine, liqueurs and spirits. “Torn Trousers“ is the name given to a salty, fried pastry made with yeast, which was traditionally eaten after the harvest or after slaughtering animals, explains stand director Goran Danic. He has been attending the Green Week for the past eight years and runs a distillery producing 20 different kinds of spirits and liqueurs. German technical know-how is used in the production process, provided by Müller Brennereianlagen GmbH from Oberkirch-Tiergarten. His leading product is “Sljivovica“, Danic states. He also makes Williams pear brandy, spirits and liqueurs containing herbs, as well as cherry, green walnut and pear liqueurs. Danic is introducing a new product this year, a liqueur made with rose hips and known as “Sipak“, the ”wild rose liqueur”, which can be sampled by visitors to the Green Week. Visitors have shown a great deal of interest and all supplies of this speciality were used up after only a few days.

Hall 18, Stand 112, contact: Goran Danic, telephone: +385 (0)31 -698888, email:

Kenyan exhibitor builds a school in Baringo

Joshua Kandie failed to gain a seat in the Kenyan parliament in last year’s elections but he will try again in 2017. Even if he does not succeed he is already doing a great deal for the Baringo district. The Pro Kapsogo initiative, which he set up together with his friend in Augsburg, Klaus Schwenk, is already building its second school. For many years Joshua Kandie has been this East African country’s sole representative at the Green Week. His stand offers Kenyan coffee and tea, mixed spices and Tusker beer. It is decorated with East African jewellery and handicrafts in typical Kenyan style.

Hall 7.2a, Stand 102, contact: Joshua Kandie, +49 (0) 821 559632,

Italy’s culinary diversity on display

Parma ham, olives and almond biscuits from Sicily, cheese from Umbria and sal-siccia from Sardinia: everything that Italy’s cuisine has to offer awaits visitors to the International Green Week in Hall 17. Salami connoisseurs have the difficult task of choosing between sausages from Piedmont, Trentino, Umbria and Tuscany. Wine and grappa are on offer, as are fruit liqueurs from Sorrento and quality truffles. Chocolate specialities and ice cream in all kinds of flavours round off the products on display.

Hall 17, several exhibitors

Filled dates and waffles with fruits from Turkey

Waffles with nuts and dried fruit are a new speciality which Ali Ucbaglar from Turkey is offering visitors to the International Green Week. His range of filled dates has ex-panded too. Other products include juices and the customary large selection of dried fruit, which naturally includes the famous apricots of Malatya. Tasty baklava pastries ensure an atmosphere of oriental flair.

Hall 18, Stand 107, contact: Ali Ucbaglar, tel.: +49 (0) 176 22812639

Spice trade brings wealth to farmers in Madagascar

A year earlier than planned Lalasoa Ruckdeschel has brought her first joint venture with Madagascar, her home country, to a successful conclusion. While the men from the village plant the seeds of the spices she sells their wives make palm fibre bags, which are sold on the stand of MadaSpice. She is now self-employed and has found customers in South Africa and Guatemala. Only four years after she began trading 14 families have been able to build permanent houses from the proceeds and after an extensive school education the first generation of children have been able to take their university entrance exams. When the Green Week ends Lalasoa Ruckdeschel will be flying back home in order to set up another joint venture, and to bring back more spices, of course. Round chili peppers and extremely hot bhut jolokia peppers are new additions to the range and her vanilla is from the most recent harvest.

Hall 6.2, Stand 220, contact: Lalasoa Ruckdeschel, tel.: +49(0)89 66616574, e-mail:

Iceland aims to make the world’s best table salt

Two young entrepreneurs, Sören Rosenkilde and Gardar Stefansson, are making some ambitious plans. “We want to produce the world’s best table salt“, says one of these young men, “and the Green Week is the ideal forum for making many people outside Iceland aware of our salt.“ The salt is obtained from the Atlantic on the west coast of Iceland. There are hot geysers just off the coast here, which can be used to vaporise the Atlantic water that is pumped into large collecting tanks. What remains are flakes of salt that do not contain any carbon dioxide. The two entrepreneurs also have a new approach to packaging. The box is folded together without any adhesive. One side can be folded out so that the salt can easily be removed by hand.

Hall 8.2, Stand 103, contact: Sören Rosenkilde, telephone: +45 2235 4849, email:

Stettin “Pepperkoken“ is also available as an Easter egg

The subjects used by the Filipinka bakery in Stettin for its handmade gingerbread range from the city gates to St. Peter and Paul church and the sail training ship “Pogorja“. Individual designs can also be made for companies and other interested persons. The recipe, which includes honey, almonds, ginger, cardamom and cloves, originated in the 19th century in Pomeranian villages. The Stettin “Peperkoken“ itself goes back to the year 1938, when the city fathers set up Christmas trees in public squares, decorated with figures such as seamen, anchors, fishing boats, seagulls and fish. This speciality from western Poland is now available throughout the year. With Easter on its way, these tasty biscuits can also be found in the shape of rabbits, eggs and chicks.

Hall 11.2, Stand 108, contact: Jan Tabinski, telephone +48 501 630613, email:

Cameroon: for dessert there is puff puff

Jacqueline Kouassi only uses white pepper and thyme from Cameroon in her cooking. “They just taste better than what you can find here“, she says. Ms. Kouassi comes from the city of Douala in central Cameroon and is preparing typical regional dishes in large pans in accordance with her grandmother’s recipes, on the stand named Le Bantou. The aroma of mustard, onions and lemons rises from one of the pans. “That is anoussi, a spicy chicken dish“, she explains. Nambia is a mild vegetable dish cooked in peanut sauce. “It is served with African Fanta, which tastes better because it is sweeter”, Ms. Kouassi explains. For those who like their food hotter she serves it with a dash of Cameroon paprika, a type of sauce that is certainly very spicy. And she recommends Cameroon puff puff for dessert. These are leavened balls of dough baked in oil, and are similar to doughnuts.

Hall 7.2b, Stand 107, contact: Jacqueline Kouassi, tel.: +49 (0)170,726 7528, email: