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Press Release

January 21, 2020

Green Week Update – 21 January 2020

The number of the day
103 school workshops
can be seen at the Green Week this year. This was revealed by the “census” conducted at the halfway stage of the fair. In addition to heavyweight hardy cattle in the Livestock Hall, No. 25, visitors can also see pets both popular and rare in Hall 26. They include 882 occupants of aquariums. There are 2,300 bees humming in the halls too.

Topics of the day at the Green Week

Anton Hofreiter visits the IGW
During his tour of the IGW the leader of the Greens group in the Bundestag (lower house of parliament), Dr. Anton Hofreiter, took the opportunity to obtain an overview of the fair. After stopping at the German Animal Welfare Association he also visited the organic organisations Demeter, Bioland and Naturland, where he sampled some of their specialities. At the Farm Experience the politician, who has a doctorate in biology, met with representatives of the German Farmers’ Union, and he also called at the Bavaria hall to learn more about Miesbacher Oberland region, which is serving as a model for organic cultivation. “Each year the Green Week provides an opportunity to discuss the political necessities, one reason being to make the entire agricultural and food industry more sustainable”, Hofreiter said. “But it is also an ideal occasion to emphasise and to experience in person the outstanding quality of organic food products, especially with regard to their flavour.” Contact: Andreas Kappler, telephone: 030 / 227 – 57211, email:

Wholemeal rye bread is the Bread of the Year
“Beautifully moist”, was the delighted reaction of the Minister of Agriculture and Food, Julia Klöckner. She had just sampled some wholemeal rye bread that was on display as the Bread of the Year on Monday at the International Green Week. This was the result of an appreciation of a product that touches the emotions, according to the President of the Central Association of the German Bakery Trade, Michael Wippler. Rye has the highest proportion of dietary fibre but has been increasingly replaced by wheat, according to Bernd Kütscher from the German Bread Institute. “A really good bread only requires a little butter“. The minister joined in buttering slices of bread and distributing them to the public. Hall 3.2, Stand 143, contact: Meike Bennewitz, telephone: +49 30 20 64 55 56, email:

Nutri Score for Nestlé products
How healthy is a deep-frozen pizza? For Nestlé products an answer to this question is provided instantly by their Nutri Score. The first to be given this label are the brick-oven baked pizzas sold under the Nestlé Wagner brand name, which will be available in the shops to coincide with the IGW. Depending on the type of pizza the Nutri Score varies between A for spinach and C for the Speciale variety, made with sausage, ham and mushrooms. Over a two year period some 5,000 Nestlé products in Germany, Austria, Belgium, France and Switzerland will bear this indícator of their nutritional value, and beverages are included too. “In this way we want to make it easier for people to make their purchasing decisions within the framework of a balanced diet”, explained Thomas Göbel, general manager for Nestlé Wagner. Hall 3.2, Stand 146, contact: Tobias Henritzi, telephone: +49 69 6671 3740 , email:

Klöckner wants to “also go where it hurts“
Federal Minister of Agriculture Julia Klöckner wants to alleviate the resentment that farmers and consumers feel towards one another. On Tuesday at the Green Week she has therefore initiated the National Dialogue Forum Agriculture, which will seek to create a greater appreciation of the value of producers and the market, at various locations throughout Germany. Above all her aim is to reconcile added value with appreciation, to break down artificial fronts and to achieve a “positive irritation”, as she stated at the inaugural event. “We want to go where it hurts: Into the facts.” The agricultural researcher Matthias Kussin said that what is important in discussions about the future of agriculture is “access to the shades of grey”. Hall 23, Stand 100, contact: Jens Urban, telephone: +49 30,185 29 3458, email:

From all over the world

Partner country Croatia: Tasty products from Slavonia
Specialities from Slavonia are among the products being exhibited by Croatia, the partner country at the Green Week. Situated in the country’s east, the region is known as the ’breadbasket’ of the East. Visitors to the stands can sample outstanding meat products, good wines, honey, spirits and many other products besides. Kulen is an award-winning traditional meat delicacy. Baranjski kulen (kulen from the Baranja region) is a protected product originating from Croatia, as is Slavonski kulen/Slavonski kulin. Slavonia is also known for its healthy, natural honey, quality wines and many other fascinating products containing natural ingredients. Visitors to Hall 10 can find out about quality products from Slavonia from these exhibitors: Žito grupa, Kutjevo, Ravlić, Ferbežar, Đanić obrt, OPG Kalić Zvonimir, Kuća Meda Županja, PP Orahovica, Graševina Croatica, OPG Vučković, Grbić and OPG Šarčević Ilija. Hall 10.2, contact: Maja Popovic, email:

Côte d’Ivoire: On the spot assistance for cocoa growers
The West African state of Côte d‘Ivoire is represented with sustainable cocoa at the Green Week. With its Pro-Planteurs project in the south east of the country the Sustainable Cocoa Forum is lending its support to 20,000 cocoa farmers and their cooperatives. The women are acquiring a lot of information about improved nutrition and about the cultivation and marketing of nutritional plants. The Sustainable Cocoa Forum is a joint initiative by the German government, the confectionery industry and the retail sector. Hall 23, Stand 100, contact: Jens Urban, telephone: +49 30,185 29 3458, email:

Thailand places the emphasis on innovations and sustainability
“We are represented by 22 exhibitors at the Green Week, a 50 per increase compared with last year”, reports Theeraphat Trangkathumkul, First Secretary for Business and Innovation Affairs at the Embassy of the Kingdom of Thailand. This year there is a greater emphasis on sustainability and innovation, including presentations showing ways of using exotic herbs in the kitchen and in cosmetics. One interesting new feature is a dried coconut powder to which liquid can be added to create tasty coconut milk. Completing the display this year is a programme on the stage with cookery shows and product presentations. Hall 6.2a, contact: Saipin Schneider, tel.: +49,177 9399213, email:

Superfoods from Estonia
Estonia is represented at the Green Week by a wide range of healthy and innovative products. The Öselstuff company brews and ferments birch sap, a reviving and refreshing beverage under the splendid name Ösel Börch. The organic Immuno elixir is made from charga, a birch fungus, and buckthorn. According to its manufacturer it is full of antioxidants and vitamins. Black garlic has a flavour suggestive of caramel or chocolate. It is made by baking ordinary garlic for several weeks. This makes it much easier to digest but retains it health-giving properties. Hall 8.2, Stand 106, contact: Roomet Sõrmus, telephone: +372 569 03265, email:

Portugal offers tempting wines and pastels de nata
Three of the nine firms on the combined stand of Portugal are being represented for the first time at the Green Week. The display is set up around wine, cheese, olive oil and the public’s favourite, pastels de nata (flaky pastry filled with cream). The display also includes port and madeira wine, liqueurs made from the fruit of the strawberry tree, and stockfish paté. Tables and benches are provided, where these specialities can be sampled. “Many visitors are already familiar with our products and come specially to see us each year”, reports Bruno Marҫal from Inovcluster, which is responsible for organizing the display. Hall 7.2c, Stand: 102, contact: Bruno Marҫal, tel.: +351,272 349100, email:

Poland: Specialities from regional cuisine
Around midday the cooking spoons go into action on Poland’s national stand. Pieroggi, kartacze (meat-filled potato dumplings) or apple cake made with Grójecki apples: regional specialities are available each day in accordance with the slogan “Tastes of Poland”. Germany is Poland’s most important trading partner for agricultural products. Poland exports 24 per cent to its western neighbour and 82 per cent to the EU. Hall 11.2, Stand 101, contact: Wojciech Adamczyk, telephone: +48 22,376 78 83 , email:

Austria: Even a little bit hotter
The freshly grated horseradish from Feldbacher in Styria is attracting visitors to the Green Week for the ninth time with its advertising slogan “The hot part”. As if the popular horseradish were not hot enough, this year its producer is offering a third type by the name of “Wasabo”. Anyone who likes East Asian food will have already guessed: wasabi has been added to this horseradish, making it just a bit hotter. Judging by the crowds coming to the stand, they are also hot for it. Hall 4.2, Stand 408, contact: Utz Gerald, telephone: +49 15771565871, email:

Kosovo: Wine-growing region with a history
Rahovec is a city with a long wine-growing tradition, a fact proven by archaeological finds. With its Mediterranean-influenced continental climate it is not only ideal for growing famous Amselfelder wines, but also reds such as Cabernet Sauvignon and Merlot, as well as whites such as Chardonnay and Welschriesling. Visitors can obtain an overview of Kosovan wines from Kosavawine in Hall 18. Hall 18, Stand 127, contact: Fatmir Shehu, +1 616 745-6345, email:

Bulgaria: Where roses blossom
Bulgaria accounts for 70 per cent of global rose oil production. Central Bulgaria is home to a valley of roses where the flowers have been grown for centuries, where rose oil that is regarded among the world’s best is extracted from the petals. Visitors to the stand of Bulgaria at the Green Week can test the quality for themselves. Hall 1.2, Stand 105, contact: Ivo Rondov, telephone: +359 889 011 870, email:

Master chefs conjure up Burek from North Macedonia
Master chefs from North Macedonia are juggling with filo pastry at the International Green Week and letting visitors sample the ensuing burek strudel and pastries. “All our products are made by hand”, explains Ana Chepiljugin, marketing coordinator for the frozen food division of the manufacturing company Kadino. Filled with cheese and spinach, or meat, or in a vegan version with cabbage and potatoes, they are flash-frozen at minus 40 degrees ready for export. Customers have already been found in Belgium, France and Switzerland, as well as in North America and Australia. It is hoped to establish contacts at the Green Week with German consumers, as well as with buyers from the trade. Hall 4.2, Stand 330, contact: Ana Chepiljugin, telephone: +389 75 225021, email:

Slovenia: Boutique instead of industry
“We feel at home in the company of the international food industry”, reports Tomaz Srsen on the Slovenian stand, with reference to the Green Week. We are a small country and do not want to engage in a futile competition with larger nations”. The principle is therefore to produce food for the boutique rather than relying on industrial mass production.” Slovenia is therefore placing the accent on its own indigenous grape varieties such as Zelen or Klarnica. Among the dishes worth mentioning are jota soup, made with turnips or with sauerkraut, Krainer sausage, and as a dessert, a hazel nut crown cake known as potica. “Many specialities can only be found here. To enjoy them one has to go to Slovenia, and that is good for tourism”, says Srsen. Hall 18, Stand 122, contact: Romina Gabor, telephone: +386 (1) 4789 017,

Press contacts

Wolfgang Rogall
Deputy Press Spokesman and PR Manager
Telephone: +49 30 3038-2218

Christine Franke
PR Manager
Telephone: +49 30 3038 2275

Management Board, Messe Berlin:
Dr. Christian Göke (CEO), Dirk Hoffmann
Chairman of the Supervisory Board:
Wolf-Dieter Wolf
Companies register: Amtsgericht
Charlottenburg, HRB 5484 B

Non-commercial sponsors:

German Farmers’ Union (DBV)
Press Spokesman
Axel Finkenwirth
Tel. +49 30 319 04 240

Federation of German Food and Drink

Industries (BVE)
Chief Executive
Christoph Minhoff
Tel. +49 30 200786 167

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