Bavaria at Grüne Woche: More than just traditional costumes and trumpets

Every morning, a different brass band welcomes guests to the Grüne Woche stage in Hall 27. The ‘Bavarian wake-up call’ is a tradition – just as a visit to Bavaria Hall 22b is a must for many.

And rightly so, because in addition to folklore shows by traditional costume associations and the large beer garden, there is always something new to discover. Ranjan Bhuyan, for example, is exhibiting for the first time and has brought vegan ham with him. ‘We marinate tofu made from local soybeans in beetroot juice, smoke it and season it with pepper and aniseed,’ he explains, handing out a wafer-thin slice to try. The food start-up Anna Meru deliberately developed the ham using local ingredients and Alpine flavours after its founder moved from Berlin to Bavaria.

Burgers from the organic pioneer

A vegetarian burger is available at the Soto stand from Bad Endorf on Lake Chiemsee. These eco-pioneers have been on the market since the late 1980s and produce almost exclusively from regional ingredients. ‘First, the founding couple made their own tofu on their retreat farm, then they used the surplus to develop the first patties,’ says Brigit Steiniger from the sales department, recounting the beginning of the company's history. Soto now has 110 employees. The range includes numerous vegetarian and vegan fast food dishes, which the company supplies to canteens. They are also available in the refrigerated section of supermarkets and organic markets. For its falafel, Soto cooperates with the Würzburg eco-model region and sources its chickpeas from local suppliers. The burger patties carry the strict Bavarian organic seal – 87 per cent of the ingredients come from Bavaria.

Brothers Christian and Leon Schättler also focus on local products. Two years ago, they produced their first balsamic vinegar in order to make even more versatile use of their orchard fruit. While the classic Italian version is made from grape must, they are experimenting with fruit that grows in their region of Lower Franconia. This has resulted in products such as apple and quince balsamic vinegar with a wonderfully sweet aroma under the GRATURO brand.

Bavarian country women also work with orchard fruit. They cook apple chutney at their stand and let trade fair visitors try it. Their campaign refers to the Bavarian Orchard Pact, which aims to plant one million new trees by 2035. The local authorities are responsible for ensuring that the harvest is used. Country woman Christina Dümmler from Middle Franconia can list a whole range of apple recipes, from Küchle and strudel to Blootz, a flat sheet cake.

Tuscany holiday for Bavarian bees

Honey from healthy beekeeping is available at the Bienen Trax stand. The beekeepers from Upper Bavaria have 1,000 colonies – and pay close attention to their well-being. ‘We bring weak colonies to Tuscany over the winter,’ says Steffen Wilhelm, who helps out at the stand. The apiary also has its own queen breeding programme. To do this, larvae are raised on royal jelly until, after about four weeks, the queen hatches and founds a new colony. In addition to spirulina honey, one of the beekeepers' specialities is nut honey, developed with hazelnuts from their neighbours. ‘It tastes like healthy Nutella,’ Steffen Wilhelm is convinced. It is so popular with visitors to the fair that he has already had to order more.