The country that has been exhibiting longest at the Green Week has completely revamped its stand in 2008
(опубликовано 11.01.2008)
Berlin, 8 January 2008 – This year is the 56th time that the Netherlands has participated in the International Green Week Berlin and the display in Hall 18 has had a complete makeover. Our neighbours to the west were the first country to organise a combined display, in 1952, thereby making the Green Week truly "international", and from 18 to 27 January 2008 their presentation will focus on the subjects of "sustainability", "health" and "tastiness". "The subject of sustainability has become one of major importance", according to Dr. Tjeerd de Groot, Counsellor for Agriculture, Nature and Food Quality at the Netherlands embassy in Berlin. "This is an area where the Netherlands can point to some outstanding achievements: for example, with greenhouses which are completely energy-neutral or can even serve as sources of energy themselves." This technology is already in use at a number of locations, utilising a concept that makes best possible use of daylight and the sun’s heat. Growing interest is also being shown in the subject of "health", because many agricultural products have a vital role to play in combating disease. And on the subject of tastiness, many delicious products have been developed, including sweet cocktail tomatoes and mini-vegetables.
As de Groot explains, the successes of the Dutch agricultural sector in the field of sustainable production and in providing healthy and tasty products are based on centuries of innovation. "They are a result of skilled craftsmanship aimed at constantly improving production processes rather than developing new products. Co-operation, competence, humanitarianism, a respect for tradition and an instinctive approach with regard to current requirements are all characteristics of the Dutch agricultural sector. As de Groot points out, the Netherlands is thus not only maintaining a long-standing tradition by exhibiting at the Green Week but also the tradition of innovation.
This "tradition of innovation" is evident everywhere in the Netherlands, where agriculture is such a dominant feature, where over 80 per cent of all cows still graze on pastureland, and yet are able to provide one of the highest milk yields in the world. The recipe for Gouda cheese has remained unaltered since the 16th century, although production methods have changed radically, becoming far more hygienic and also more effective. Flower bulbs have barely changed at all, but the flowers can now retain their condition in a vase for two weeks, compared with only a few days in the 15th century. The four main features listed below show how the concept of a "tradition of innovation" is being implemented at the Green Week 2008.
Building with plants and glass
In the sector of "Horticulture under glass" there is a growing conviction that the only viable form of production in the long run is one based on sustainability. This has motivated the engineer Noor van Andel to develop his highly efficient "Fine Wire Heat Exchanger", which enables summer heat to be "harvested" for use at a later time. Combined with a new system of storing hot and cold air in thick layers of sand at depths of between 30 and 150 metres underground it enables the creation of an energy-neutral greenhouse. This new technology can also be used in the construction of offices, care homes and even dwellings. The large areas of glass used in such buildings ensure the efficient utilisation of energy and encourage the inclusion of a large number of plants in the layout of the rooms.
Tasty fruit and vegetables
A Dutch greenhouse has been set up specially in order to display fruit and vegetable production in the Netherlands in a particularly attractive way. Visitors can make use of a "healthy fruit dispenser" to serve themselves with tasty, innovative and high quality fruit and vegetables for eating or drinking. These machines have been developed by the Dutch fruit, vegetable and potato sector as a convenient means of supplying freshly sliced fruit, fruit and vegetable juices, and ready-to-eat vegetables in public facilities. The vending machines are stocked with a wide range of fruit portions, smoothies, fruit juices, vegetable snacks (such as cherry tomatoes and miniature sweet peppers), fresh salads, and fruit and vegetables in various other forms (for more details: www.agfpn.nl and www.freshdayvending.nl).
Matjes from Holland
On 17 January the Dutch minister of agriculture Gerda Verburg will present an award to the cook who has produced the best winter recipe for the herrings known as "matjes from Holland". This is a typical regional product which is as popular in Germany as it is in the Netherlands. Since 2005 the amount of herrings that can be caught by Dutch fishermen has been cut by two thirds. This is a drastic reaction by this sector to the prescribed measures for the protection of stocks as a contribution to sustainable fishing. MSC certification (MSC: Marine Stewardship Council) for herring fisheries is expected in 2008. The MSC label is an internationally recognised symbol that certifies sustainable fisheries and takes into consideration all aspects of the overall eco-system. Two Dutch vessels have already obtained this certification. However, out of a total of 200,000 tonnes of herrings that may be landed in 2008, only 30,000 tonnes are required in order to supply the market with the premium product known as "matjes from Holland" (Hollandse Nieuwe).
Dairy products from Miss Antjes’ homeland: naturally innovative
Miss Antjes is the name of the lady who has been used to promote Dutch dairy produce in Germany for many years, and her homeland has a long tradition as a dairy producer. The mild North Sea climate and flat green pastures are ideal for dairy cattle. The black brindled Dutch cows graze on lush grass, supplying the basic materials that were already being traded around the world in the Middle Ages. Two thirds of the Netherlands’ dairy products are exported. The country’s dairies are market-driven and highly innovative. Nowadays they also process milk for the pharmaceutical industry, for baby food and for health products. With initiatives in the areas of environmental protection and energy conservation the Dutch dairy industry is committed to sustainable production and has already achieved many notable successes.
For additional details:
Dr. Tjeerd de Groot,
Counsellor for Agriculture, Nature and Food Quality,
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