Partner country Bulgaria promotes its meat dishes
The association “Traditional Air-Dried Meat Products” is exhibiting at the Green Week for the first time, and its primary aim is not to conduct sales but to publicise certain typically local products more widely. At the centre of its display are Bulgarian meat products protected under the European system of designated quality. “Lukanka panagyurska”, for example, is a dried sausage made with fresh beef and pork and with spices such as black and white pepper as well as cumin. “Filet Elena” is made using filet of pork with a sprinkling of savory and ground black pepper. Or there is the air-dried delicacy “Kaiserowan wrat Trakija”, a neck of pork, into which a mixture of spices and white wine are rubbed. These traditional specialities are not yet commercially available in Germany and can currently only be found at the Green Week and in a number of selected shops in Berlin as part of a marketing campaign.
Hall 10.2, Stand 107, contact: Dr. Hristo Hristozov, tel: +359 – 887991663,
Slovenia: Marketing boost for quality products
“We are extremely satisfied with the response by visitors and with the interest shown in quality products from Slovenia” was the initial impression obtained by Tomaz Srsen, an author and also responsible for the presentation by Slovenia at the Green Week. “Past participation in this event has enabled us to gain a great deal of experience, helping us to decide the products that should targeted at specific groups of customers. This has helped us enormously in marketing quality products from Slovenia”, says Srsen. Slovenia is presenting upmarket honey products such as nuts and apples in honey, lip balm and beeswax candles at the Green Week. There is plenty to appeal to people who like ice cream or beer too.
Hall 18, Stand 109, contact: Tomaz Srsen, tel: + 386 41,622,855,
Permafrost is good for Mongolian tea
Mongolian tea is made from wild herbs, and is proving to be very popular with visitors to the Green Week, according to Itgel Nyamtsooj, who runs the stand with the small yurt. Many of them are already regulars, “who come here to stock up for a year”, some of them with tea, and others with Mongolian vodka. He attributes the fine quality of the tea to the particular climate in Central Asia: “Just pick and then dry them.” The continuous frost in the winter ensures that the plants are not infected with bacteria. He describes the vodka as being of very good quality, and the relatively high price is explained by the transport costs. This high proof drink can only be air-freighted because the losses incurred with rail or road transport to Europe are prohibitive.
Hall 6.2, Stand 234, contact: Itgel Nyamtsooj, tel: +49 -177 -8965568,
Visitor demand is high for authentic chais from India
For many years at the Green Week the go-to man for the finest teas from his Indian homeland has been Ajoy W. Chatterjee, general manager of the Hamburger trading company Wordtmann. Among the varieties he has brought along this year are a chili chai and a chili yoga tea. Both have been enriched with the finest Indian spices such as ginger, cinnamon and help to fight colds. “The chais are in great demand at the fair”, says the company’s boss. “People like the authentic chai that is drunk in India.” Another highlight of the display is Darjeeling Gold from the southern slopes of the Himalayas, with its mellow floral character, and this is a special selection of teas that can be used to make several cups from a single pot. Always popular are the candies made from fresh palm sap, which can be dissolved in the mouth while drinking tea.
Hall 6.2, Stand 124, contact: Ajoy W. Chatterjee, tel: +49 (0) 40 2009990,
RegioApp is the guide to the region’s suppliers of foodstuffs
Where can I obtain regional foodstuffs for everyday use? Who were they processed by, and who cultivated them? When are the shops open? Under what conditions were the animals kept whose meat is on sale at the butchers? And who actually grows the vegetables and decorative plants on my table? A new, free app has now been developed to provide consumers with the answers. The RegioApp can be downloaded from the AppStore, Google Play Store and Android Direct Download. “It shows where to find regionally produced foodstuffs, ornamental plants and catering establishments that use local ingredients“, explains Jana Betz from the National Association of the Regional Movement. “We developed the RegioApp as a marketing instrument for our members.” The association is mainly involved in the supply of local foodstuffs for everyday use, the development of regional schools, renewable energy and regional craft skills.
Hall 4.2, Stand 112, contact: Jana Betz, tel: +49 (0) 9852 1381,
email: firstname.lastname@example.org, www.regioapp.org
“Fire Water” and anniversary beer from Canada
For the past 21 years the Gareis family from the Bavarian town of Barbing has been ensuring that Canada with its red and while maple leaf flag is always one of the highlights of the Green Week, and without any official support. “Otto” the bison and “Mogli” the elk are the trademarks of the stand that attracts many regular visitors with its “Firewater” (whiskey with maple syrup). The craft beers “Mr. Huff” and “Hopbot” from Hopcity in Saint John have proved to be so popular that they have already sold out. However, Anniversary Ale, marking the 150th anniversary of the founding of Canada, is still in stock. It is brewed by Moosehead, a company that was also established in 1867, making it the country’s oldest brewery.
Hall 7.2c, Stand 107, contact: Marie Luise Gareis, tel.: +49/9401/911902,
Flowers – 1000 good reasons. One of them is Enjoyment
One should eat at least five portions of fruit and vegetables each day, and this applies in particular to children and young people. The thematic area devoted to “Enjoyment” in the Floral Hall is not only encouraging the younger generation to get involved themselves with the various plots, in order to show them how tasty and varied healthy food can be. A directly adjacent section gives adults an opportunity to taste tempting wines from various vintners. “Enjoyment” is one of five thematic areas where visitors can obtain a stamp in their hall pass. Passes containing all the stamps and with the holder’s name and address can be handed in for a chance to win a trip to the flower island of Madeira.
Hall 2.2, contact: Michael Hermes, tel.: +49 (0)2839/591761,
Pets: Where bird-eating spiders and Lake Malawi cichlids can be found
Visitors to the Green Week can also look a tarantula in the eyes. In the Pets section in Hall 1.2 the Berlin Spiders Working Group is presenting eight tarantulas, as well as species that live in trees and on the ground. On Stand 112 there is an opportunity to look into a microscope at the eyes of a tarantula, observe several moultings close up, and find out about the animals’ growth and way of life. A few metres away on Stand 113 members of the Federation of German Aquarium and Terrarium Associations from Berlin and Brandenburg will be presenting some 40 different species of animal from four continent in some 20 pools. These range from viviparous creatures to tetras, catfish and cichlids as well as crayfish and prawns. One major attraction on the combined stand is the underwater village presented by the association Anubias Aquarien, containing four huts, each as tall as a man. There are eleven pools filled with some 400 fish, including neon tetras, swordtails and Lake Malawi cichlids. Archerfish and rainbow fish can be observed in the adjoining wall-mounted aquarium.
World debut: Black vodka from Armenia
Armenia is actually renowned for its brandies, rather than its vodka, says Seyran Farmanyan, general manager of Aniland GmbH. “That is why we wanted to produce something new and unusual”, he explains. And this is certainly the case. Following several years of development “Samvel II“, an exceptionally mild black 40-per cent proof vodka is now making its debut at the Green Week. One special feature is that it is aged for three years in steel tanks, Farmanyan explains. During this process the flowers and roots of a certain type of acacia are added, as well as two secret herbs, giving it a distinctive aroma. The various herbs, which soothe the stomach, have been used in tea in Armenia for centuries. And the acacia root is also used to dye cotton and in pharmaceutical applications. The result is a unique vodka with a distinctive flavour.
Hall 7.2c, Stand 112, contact: Seyran Farmanyan, tel: +49 -30 -206787610,
Let them buzz!
“Do you recall in the past scraping dead insects off the windscreen after driving fast in a car?”, asks Detlef Krause from the Berlin-Zehlendorf and District Beekeepers’ Association. “This no longer happens.“ Drivers may be pleased about that, but nature conservationists and farmers are concerned about the constant decline in the number of insects, and that includes bees. Three quarters of all cultivated plants depend on pollination by insects, as the Free University Berlin is demonstrating in Hall 23a with its “pollination tubes”: Without bees the yields of apples would decline by 70 per cent, pears by 80 per cent and red clover by as much as 90 per cent. The consequences would be very serious for humans and animals. Master beekeeper Benedikt Polaczek and his colleagues are therefore not only showing visitors to the fair the equipment used by amateur beekeepers, and how to provide suitable quarters for wild bees, but are also demonstrating how to make gardens and balconies more bee-friendly by planting cherry and apple trees, cornflowers, ivy and dandelions.
Hall 23a, contact: Dr. Benedikt Polaczek, tel: 030-83 85 39 45;
Beef chocolates make their world debut at the Green Week
“What can I make for the Green Week“, wondered Karsten Schuldt from Agrar GmbH in Bergsdorf near Zehdenick in Brandenburg. This led to the idea of beef chocolates, which are making their world debut on the Berlin Exhibition Grounds. A shank of Bergsdorf Wiesenrind cattle is cooked slowly and is then coated with chocolate with a high proportion of cocoa and with pickled green pepper, roasted sesame seeds and crushed sea salt. Most visitors are initially hesitant and find it hard to imagine what such a combination would taste like, but then their curiosity is aroused and the taste convinces them.
Hall 21, Stand174, contact: Christoph Lehmann, tel.: +49,175 2662635,
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