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Press Release

January 23, 2018

Green Week update

Please note:

On 24 January at 1.30 p.m. Messe Berlin will welcome the 200,000th visitor to the Green Week 2018 with a gift hamper from the Bio Hall
Venue: Exhibition Grounds, South Entrance

Berlin: Where Fräulein Emma meets the Rixdorfer cubes

Berlin has always been renowned for its innovations, and a visit to the capital city’s presentation at this year’s Green Week offers proof of this once again. Andreas Lange is “Fräulein Emma”. This is the brand that he created with his wife to produce a guaranteed bee-free, vegan honey substitute based on sugar beet syrup and apple juice. He is a trained chef, and the idea came to him at a conference where half of the attendees proved to be vegan and rejected the honey and mustard sauce that had been prepared for them. Since then this honey, which is available in three flavours, has found buyers from Austria to Sweden. The OHDE company had the idea of producing marzipan candies in the suburb of in Neukölln because the tourist shops at Berlin’s airports only stocked Lübeck marzipan. More than 60 different products are now available, and 30 per cent of the income from these “Rixdorfer Würfel” (cubes) is donated to a local school for problem children. The peppermint liqueur “Berliner Luft” (Berlin Air) is now a fashionable drink and Schilkin, an old-established firm in the suburb of Kaulsdorf, has relaunched it on the market. In 2017 sales increased by 130 per cent to 3.5 million bottles. The newest version is making its debut at the Green Week: “Bangarang“ offers “an epic combination with Energy Flavor”.

Hall 21b, contact: Andreas Lange, tel.: +49,176,329 79794, email:; Eike Berger, tel.: +49,171 8070148, email:; Hans-Jörg Ullrich, tel.: +49 30,565 78,174, email:

Delicious fruit and, for the first time, coffee from Thailand too

Once again the presentation by Thailand is one of the highlights of the Green Week. Responding to high demand, the farmers’ marketing organisation has brought so many delicious mangoes, jackfruit, passion fruit and mini-bananas that not only can they be sampled but also purchased here. And with his newly formed company Decorosa, Bernd Meyer from Hamburg is presenting coffee from Thailand for the first time. This is bought directly from the growers and roasted in Germany. Various funding projects supported by Princess Maha Chakri Sirindhorn to promote vocational development in remote villages are represented here with such products as nuts, tea and banana chips, as well as with items of clothing that have been dyed using natural materials. The Foreign Ministry is also present on the stand with rice, jams, cane sugar syrup, ready-made meals and other foodstuffs from companies looking for European importers. Restaurants on the stand are serving tasty specialities from Thailand, and cookery shows are taking place regularly again on Saturday and Sunday.

Hall 6.2, contact.: Claudia Thephasdin, tel.: +49 30 7948 1419, email:; Bernd Meyer, tel.: +49,170 9030727, email:

Spices from the Madagascan rain forest

For many years Lalasoa Ruckdeschel has been providing practical development aid in her home country through the trade in spices. A Madagascan who is married to a Bavarian, she has enabled many small farming families to build up businesses growing vanilla, chillies, pepper and many other items in the rain forest. She is also helping future suppliers with seeds that they can use to begin producing too. “A climbing bean plant does not take up much space and every time it is harvested it has a yield of up to 165 kilos, while the chayote plant produces 200 kilos”, according to Ruckdeschel, who has been able to greet many long time customers at the Green Week. Her product range now includes chocolate made with Madagascan cocoa, which she refines, using such exotic flavours as curry, ginger and tonka beans.

Hall 12, Stand 117, contact: Lalasoa Ruckdeschel, tel.: +49 89 6661 6574, email:

Guzinos – the crunchy vegetable snack from Andalusia

Guzinos were developed as a healthy alternative to salami snacks. The baked vegetable sticks, which will be displayed for the first time at the Green Week market place, are vegan, gluten-free, contain no preservatives and are rich in vitamin E and fibre. They are available in the flavours of paprika, tomato and “mixed” (paprika, tomato, zucchini and aubergine). The vegetables are obtained from the plantations operated by Cristobal Guzman in Andalusia. The crunchy snacks are produced using only natural ingredients such as protein from peas, potato puree and carob flour. “The secret is in the way they are baked”, says Uwe Böhrnsen from the German distributor Condacc. Three years were spent on their development. Now that guzinos can be purchased online, they are now being aimed at the first vegan markets, and food chains have already shown interest.

Hall 12, Stand 161, contact.: Uwe Böhrnsen, tel.: +49,177 4063 493, email:

Flowers - 1000 good reasons. One of them is creativity

The areas devoted to “Creativity” in this year’s Floral Hall is one of the most popular stopping points, as reported by staff from the organiser Landgard. Every hour visitors to the hall are taking part in a workshop to make kokedamas – plant balls from Japan. Dismissed in the past as “bonsais for poor people”, these floral creations are attracting a growing number of enthusiasts in the Far East too. Visitors to the Green Week are covering the tubers of hyacinths, daffodils and orchids with moss and then wrapping the balls with wire and coloured wool. Over 40 kokedamas of different sizes and with various plants are attached to a wooden pergola to form the Hanging Kokedama Garden, and have proved to be a popular subject for photographers. Inspiration has also come from the so-called floral wheels, decorated with orange proteas, lilac-coloured hortensias, yellow orchids and agave leaves.

Hall 2.2, contact.: Michael Hermes, tel.: +49 (0)2839/591761, email:

Maraskin kisses and chocolate truffles from Croatia

No one who has a sweet tooth can avoid the Croatian stand at the Green Week, where Marcello Otočan is displaying chocolate and 20 different hand-made candies from the Cremalat company, which are making their debut here. The complete assortment is made up of 30 different candies, he explains. The family business was established in 2005 in the well-known coastal town of Poreč, and in the summer it also makes ice creams and ice cream cakes. In the winter Cremalat makes white and brown chocolate. Visitors to the Green Week can sample and buy mint chocolate, pistacchio truffles and orange slices coated with chocolate. The dark truffles have a chocolate-cream filling and a shot of raki. The “Maraskin Kiss” is a delicious full milk chocolate filled with chocolate creme, ground walnuts and a dash of maraschino.

Hall 18, Stand 104, contact.: Marcello Otočan, tel.: +385 -922337852,email:

Zypries steels herself to try worms

When sampling chocolate blancmanges made with different amounts of sugar, Federal Minister for Economics Brigitte Zypries shared the opinion of the majority, preferring the one made with 30 less sugar, as did a 80 per of those who took the comparative test. This was followed by a sample of burger meat made with buffalo worms, which did not faze the SPD politician. Saying “I have steeled myself“, she explained that she had already had to try various unusual foods and was rarely disappointed. She was “delighted that the fair has such a high profile with start-ups”.
In the hall of the state of Hesse, where her parliamentary constituency is located, the minister met with some old acquaintances, including Oliver Schröbel from the Odenwald Vintners’ Cooperative, and shared a glass of Riesling grape juice with him. As minister for economics she is particularly interested in the industrial side of agriculture. “We must make it clear to companies that we share their concerns”, she said. The ministry is focusing attention on the changes in production resulting from start-ups, and is doing all it can to “fertilise established businesses”. This is where the Green Week performs an invaluable service. “The Green Week is very well placed, and we can only congratulate this Berlin fair for what it has buiilt up“, said Zypries.

Chocolate blancmange: Hall 22, Stand 180, contact.: Monika Larch, tel.: +49-030-200 786 167, email:; Buffalo worms: Hall 22, Stand 180, contact.: Boris Özel, tel.: +49 -541 -66899634, email:; Vinters’ Cooperative.: Hall 22, Stand 160, contact.: Oliver Schröbel, tel.: +49 -6078 -2349, email:

Slovakia returns to the Green Week

After an absence of some ten years Slovakia is back at the Green Week with an official national stand. Marek Ondruska from the Slovakian Ministry for Agriculture reports that the six exhibitors are including ham, bacon and sausage made from venison in their display, along with muesli and protein bars, beer and fruit brandies, as well as various dairy products. The latter include ostiepok, a slightly smoked semi-hard cheese, and parenica, a Slovakian scalded cheese. “Mnamito” does not mean anything to most people, but after tasting them visitors highly approve of the flavour of these little potato flour balls, which are available here stuffed with apricots or peanut butter. The Green Week is the place to test the appeal of such products, and it depends on the outcome whether this particular delicacy finds its way into the shops. Another speciality are the pieroggi filled with “bryndza” sheep’s cheese.

Hall 18, Stand 108, contact.: Marek Ondruska, tel.: +421 -259266285,email:

The money is in the pots

The various pots of public money, from local municipalities to the EU, are full but unavoidable, when it comes to funding for rural areas. So how do municipalities or the heads of projects gain access to this money? If a project is being planned in Bavaria, is there a ready-made model in Schleswig-Holstein? A branch of the Federal Agency for Agriculture and Food can provide answers to such questions: the German Networking Agency for Rural Areas (dvs), which is represented with its own stand at the International Green Week. During the funding period 2013 - 2020 it has a turnover of no less than 17 billion euros, according to the dvs director Jan Swoboda. It is attracting attention at the fair with a wooden game in which players can balance weights in the village from the church to the restaurant. Many brochures, and personal discussions too, are available to make it easier to obtain this money.

Hall 4.2, Stand 107, contact.: Jan Swoboda, tel.: +49 -228 -6845 -0, email:

501 – beer and bread from Brandenburg

Each year master baker Karl-Dietmar Plentz from Schwante (Oberhavel) achieves yet more success at the Green Week with another new product. This year it is barley juice bread -501, made using the spent grain from the malt residues from the brewing process. The bakery obtains the spent organic barley from a historic brewery in the adventure park at Paaren in Glien, which makes a beer with the name “501…ist dein´s!” (it’s yours). The brewery is situated in the adjacent county, ensuring that deliveries are always prompt. After it was opened in 2017 the master baker hit on the idea of baking the content-rich spent grain in bread. Together with a fellow master baker, Steffen Hänsch, Plentz developed a barley bread that has now been brought to the Green Week in Berlin. The barley juice bread 501 is yet another wholemeal bread to add to the shelves in the six Plentz outlets in Oberhavel.

Hall 21, Stand 161, contact.: Madlen Hänsch, tel.: +49 -33055 -79010,

Green Week is an important shop window for Saxony-Anhalt

Agriculture and the food industry are of major economic importance in Saxony-Anhalt, and are sharing the display at the Green Week with some of the state’s tourism attractions. This was the reason to once again occupy its own hall at the fair, explained Minister President Dr. Reiner Haseloff during the state’s own day on the Monday (22 Jan.). The Minister for Agriculture Prof. Dr. Claudia Dalbert mentioned that Saxony-Anhalt is being represented at the fair for the 28th time. “For us the Green Week is the most important shop window for our agriculture and our food industry.” She welcomed the fact that an increasing number of outstanding products are being developed. In this respect the Green Week is an ideal opportunity to present premium products to a wide range of consumers. Dr. Jörg Bühnemann, general manager of the Agricultural Marketing Organisation for Saxony-Anhalt added that there had been increased demand for display space in Hall 23b, and that consequently not everyone had been able to obtain the space they wanted.

Alpine skiing: Switzerland makes it possible

Wonderful downhill runs in deep snow, racing through the most challenging slalom courses: visitors to the Green Week can experience all this on the Switzerland stand., where they can pit themselves against the best Swiss skiing legends on a virtual ski simulator. Afterwards they can visit the Swiss restaurant at the Green Week to enjoy strips of veal with hash brown potatoes, cheese fondue, Ticino mushroom risotto, hard cheese on a wooden platter, accompanied by Goldbeeren white wine and Appenzeller Alpenbitter. After this it is worth touring the stands to see and sample the varied range of Swiss chocolate and cheeses (tete de moine, Emmentaler, Appenzeller, Le Gruyère). And anyone contemplating a Swiss vacation can obtain full details about farm holidays in Switzerland too. Whether it is a night in well-appointed holiday apartments or sleeping in straw: a visit to a farm is guaranteed to be fascinating and unforgettable.

Hall 17, Stand 100, contact: Niklaus Aregger, tel.: +41 31,259 59 59, email:

NRW shows the way “Back to the roots”

“Celery is also a superfood.” Jürgen Sons from the Northrhine-Westphalia State Office for Nature, the Environment and Consumer Protection uses this nutritional tuber as an example that many people’s diets are quite literally going “back to the roots”. The appreciation of foodstuffs forms the focus of this year’s presentation by Northrhine-Westphalia at the International Green Week. “That gets right to the heart of the people who come here”, he says. In many cases one does not need expensive, fashionable ways of obtaining the minerals or nutrients one needs. “Mineral water is good too” And consumers can also grow their own mixed herbs, even with urban gardening. “Course are available on these subjects in the NRW hall.” Another popular trend is for “Appléritif” or “Applesecco” from the Lower Rhine, available from the Clostermann family’s Neuhollandshof farm. “We are observing an upsurge in demand for our non-alcoholic drinks”, says Leonie Clostermann with obvious pleasure. She is hoping that their harvest this year will more or less satisfy demand.

Hall 5.2, Stand 150, contact: Jürgen Sons, tel.: +49 -172 -2150370, email:

Saxony’s food industry achieves sales of 5.8 billion euros

The food industry in Saxony has experienced continuous growth in recent years. According to provisional estimates, in 2017 the 370 businesses making up Saxony’s food industry, which employ over 20,000 people, achieved sales of 5.8 billion euros. The successful increase in sales is due to the innovativeness of the companies themselves and also to a recovery in the price of dairy products, following a drop in 2016, according to the Minister for Agriculture Thomas Schmidt, speaking at the state’s day on the Monday (22 Jan.) at the Green Week. The industry continues to being among the most important economic factors in the processing sector in Saxony. These statistics do not take into account the sales and number of employees in businesses with a workforce of less than 20. Just over one third of sales by the food industry in Saxony are accounted for by milk processing.

Hall 21b, contact: Frank Meyer, tel.: +49 -351 -5642050, email:

Baden-Württemberg emphasises the pleasures of food and drink

Visitors to Hall 5.2 are invited to “taste the South”. Baden-Württemberg is seeking to tempt visitors attending the Green Week by offering such specialities as scalded sausage, noodles, Schwarzwälder ham, Allgäuer cheese and apples from the Lake Constance region. And for those with a thirst, apart from fine wines, there are also many different beers from the 420-year tradition of the Gold Ochsen brewery in Ulm, as well as delicious fruit juices. The “Regiomat” has been designed to ensure that regional specialities are available around the clock, even when the shops are shut, This is a dispenser stocked with items or varying sizes, from coffee capsules to fresh eggs, baguettes and sacks of potatoes. At the cookery workshop visitors can try their hand at the oven, while the show stage features a wide programme of entertainment.

Hall 5.2, contact, Bettina Rau, tel.: +49,711 6667085, email: