Navigation | Page content | Additional information

Page content

Press Release

January 23, 2015

Press Information: Green Week update 22 January 2015

Please note:

Two new guest events are starting tomorrow in Hall 26b, V-Delicious and the Allergy & Free From Show (23 -25 Jan.), aimed at vegetarians, vegans and allergy sufferers. They can be attended by holders of tickets to the Green Week.

Tomorrow, Friday (23 Jan.) at 12 midday the Green Week 2015 is preparing a surprise for the 300,000th visitor, at the entrance to Hall 19.

This Friday at the Green Week (23 Jan.) is traditionally an extended day, when the doors to the fair will be open from 10 a.m. to 8 p.m. The 25 stages are enticing visitors with an additional, colourful evening programme of music, dance and infotainment.

The number of the day

Garden architects have observed that visitors are taking some 40.000 photos in the Floral Hall each day. The highlight in 2015 is a photo of a picnicking couple.

Nepal: The White Tea Queen’s name is Sayto

Sahayog Newa from Nepal is bringing Sayto, the White Tea Queen from the slopes of the Himalayas, to Berlin for the second time. The unopened buds with the delicate silver hairs and the three youngest leaves of the individual plants can only be picked once a year. The Nepal Natural Tea Industry is presenting a total of 23 varieties of black, green and herb tea at the Green Week. For Nepal’s customers, some of whom have remained loyal for 25 years, one of the most popular varieties is the mild and aromatic black tea Timai, which is cultivated at the base of Mount Kanchenjunga, at altitudes of up to 2,000 metres. Younger people enjoy Chai Masala, a full-leafed black tea with a two per cent added blend of exotic herbs and spices including anis, ginger, long grain pepper, cardamom, mace, cloves and cinnamon. Hall 7.2b, Stand 103, contact: Sahayog Newa, t: +49 176 63106876, m:

Sweden has to order more supplies of stinking fish

The taste takes some getting used to and the smell is terrible but, according to a television report, all the ‘stinking fish’ on offer at the Green Week soon sold out, and importer Marina Bakonyi had to order more supplies.

The Surströmming is a herring pickled in brine and allowed to decompose underground for several months, after which it is packed in tins that bulge as a result of the continuing fermentation process. Because of the smell and the excess pressure the tins should only be opened outdoors, and underwater if possible. In fact several airlines will not allow them on board because of the risk of explosion. The new items on display, which are more suitable for central European tastes, include a chasseur sausage made with elk meat and added bacon, scones with vanilla filling, Skanör aquavit from Malmö, as well as liqueurs, fruit juices, syrups and jams made from cloudberries, bilberries and crowberries. After enjoying a venison goulash or elk meat sausage, now available for the first time with ketchup and mustard from Sweden, what could be better than a glass of ’Elk Blood’ (vodka with blackcurrant). Marina Bakonyi is hoping to be able to represent Sweden on an even larger scale in future, with the support of the government in Stockholm.

Hall 8.2, Stand 108, contact: Marina Bakonyi, t.: +49 176 10094254, m:

Partner country Latvia: the oldest canned food

Many different products are made from fish in Latvia, including frozen and salted fish, and other products include non-pasteurised preserves (foodstuffs without any preservatives) and pasteurised tins. However, Riga sprats are now legendary and symbolise Latvia’s fishing industry. Documents show that a canning factory existed on the shores of the Gulf of Riga back in 1892, and of course this was also used to produce the aromatic, gold-coloured sprats.

Hall 8.2, contact: Bernd Schwintowski, t: 0177-3066060

Greece: Spirulina algae chocolates specially for kids

Spirulina blue algae are becoming an increasingly popular food additive. They are high in proteins, vitamins and minerals, boost the immune system and are also regarded as health-promoting. Until now the European market has primarily obtained them from Latin America or Southeast Asia. When raising these algae great care must be taken to prevent contamination by other, harmful algae or heavy metals. Previously in Greece large scale production has been carried out for the domestic market only. Now the Hellenic Spiroulina Network is represented for the first time at the Green Week, to provide consumers with information and to find distribution partners in other countries. Two production units are in operation, comprising a large number of small, strictly monitored cultivation tanks supplied by the hot springs in the towns of Siderokastro and Nigrita in the Serres administrative district in the vicinity of Thessaloniki. In addition to the traditional products in the form of tablets or as powder for dissolving in food and drinks, the network also provides chocolates enriched with spirulina, specially for children.

Hall 6.2, Stand 122, contact: Anna-Louise G. Cremos, t: +30 693 7193853, m:

Rwanda: Fair trade coffee thanks to development aid

This year Immaculata Mukamugema is bringing highland arabica coffee from Rwanda to the Green Week. This is the result of many years of development assistance involving the state of Rhineland-Palatinate and cooperatives in Rwanda. The partnership began in 1982 and has now become a trading partnership. More than 50 initiatives involving local communities, cities and countries, as well as over 250 schools, universities and technical colleges have led to the creation of links with Rwanda. “I would like to state that Rhineland-Palatinate is helping our country, and I am very proud of this. The advancement of women is also very important”, says Ms. Mukamugema on her stand in Hall 7.2a. As in previous years there is an enticing aroma of ostrich steaks and goulash made with camel meat. “This is cooked in Rwanda at big festivities and other occasions”, says Ms. Mukamugema. Together with two assistants she also prepares lengalenga, a dish containing spinach served with a sauce made with ginger, cinnamon and nuts.

Hall 7.2a, Stand 103, contact: Immaculata Mukamugema, telephone: +49 (0)162,970 3450, email:

Thrace makes Bulgaria one of the major honey producers

The Thracians were the first inhabitants of the Balkans and were renowned for their honey and their wine. Whereas the bees in northern Europe generally obtain pollen from flowering trees, in Thrace it comes from meadows containing many varieties of plants, making Bulgaria one of the world’s largest producers of honey. The company BHP, which is exhibiting at the Green Week for the first time, processes the honey very carefully in order not to destroy the valuable ingredients. To prevent crystallisation and make it easier to pour into containers, many producers heat the honey to more than 45 degrees, explains Managing Partner Georgi Kotsev. However, this destroys the enzymes and removes the pollen residues. His company does not include any additives either. Using the name Berrybee, Kotsev primarily supplies buyers in the Near East, but now he is looking for partners on the European market.

Hall 6.2, Stand 112, contact: Georgi Kotsev/Evgeni Vasilev, tel.: +359 894 556207/8, email:,

Belarus: where visitors can enjoy jelly and liqueurs

Visitors to the Green Week can enjoy jelly and marshmallows on the Belarus stand. In addition to other confectionery such as chocolate, traditionally made sweets, biscuits and waffles, the national stand can also offer some exquisite alcoholic beverages, including vodka, brandy and liqueurs, as well as fish products. “For us the Green Week is an opportunity to test the flavour and acceptability of our products on customers”, says Pavel Bogush, who has been appointed to supervise the stand by the Belarus Chamber of Commerce. “We want to invite tourists and trade visitors to visit our country and make investments”, the expert adds.

Hall 6.2, Stand 109, contact: Pavel Bogush, t: +375 17 290 72 56, m:

Turkey: filled dates and apricots from Malatya

Dates now also come filled with cashews and macadamia nuts. Ali Ucbaglar from Turkey has added them to his traditional selection of marzipan and walnuts. He also sells freshly squeezed orange juice, ginger, tasty baklava and naturally a wide choice of dried fruit. His most prominent products are the well-known apricots from Malatya in eastern Anatolia, which boasts the world’s largest production of this fruit. Ali Ucbaglar’s efforts also help to encourage sales of apricots on the stand of the marketing organisation of this Turkish province. Hall 11.2, Stand 113a, Hall 16, Stand 102, contact: Ali Ucbaglar, telephone: +49 (0) 176 22812639)