The latest press material about the IGW 2008 is available online (www.gruenewoche.com / Press Info) and may be used free of charge and for research purposes:
· 53 brief reports in English on the day’s events
· 30 in-depth press releases on all the main themes of the IGW
· 220 of the latest press photos and over 100 historic images
· Radio items and original recordings
· Footage for TV and online editorial departments
· Current overview of the day’s events for the press
· Press contacts at the Green Week
Contents
Forum IGW: What will the future bring on the world raw materials market?. 1
Impressive display at the Gallery of German Wines and Sparkling Wines. 2
Thailand: Stuffed crab shells and steamed prawns. 2
Czech Republic: Presentation of quality products. 2
Armenia: Brandy is also available in ladies’ shoes. 3
Ghana tempts visitors with DjuDju beer, Boflot and Kelewele. 3
UK is exhibiting 45 different sorts of fudge. 3
Italy: Dumplings as a fashionable, alternative fast food. 4
Forum IGW: What will the future bring on the world raw materials market?
The supply situation on the world cereals market is more critical than at any time during the last 50 years. Worldwide cereal stocks have fallen to just under 15 per cent of their capacity. This was reported by Dr. Klaus Schumacher of Handelshaus Alfred C. Toepfer International GmbH during the experts’ symposium on "Global Competition for Agricultural Raw Materials", part of the Forum International Green Week. Whereas cereals were acting to boost prices as recently as 2007, in 2008 this role is likely to be taken over by oilseeds and livestock feeds. However, demand will continue to be high despite rising prices. Toepfer predicts a doubling in the demand for foodstuffs and livestock feeds during the next 20 to 25 years. According to Schumacher, the world has only once produced more cereals than it consumed over the last ten years, and it could be said that the world’s population has been living on its stocks. "In the light of this situation reduced harvests caused by bad weather are something that we can no longer afford", was Schumacher’s warning to the experts present. Moreover the limited availability of resources will be further exacerbated by the impact of climate change. The existing conflict between the production of foodstuffs and of bio-energy could be eliminated if prices were to remain high on the agricultural markets, thereby providing farmers with production incentives, if agricultural productivity were to be improved (by various factors, including technical advances), if use could be made of land reserves occupying some 100 million hectares, and if farmers were able to operate in an environment with fewer obstacles to trade.
Impressive display at the Gallery of German Wines and Sparkling Wines
Despite the unsettled weather in 2007 the German Wine Institute and Germany’s wine producers are expecting a good vintage. And German Rieslings, the crowning glory of the country’s wine production, continue to achieve more worldwide success. In contrast with 2006, when the grape harvest was threatened by rot and growers had to speed up the work of harvesting, in 2007 more favourable weather from mid-September onwards meant that they had a good six weeks in which to pick the fully ripened grapes. "And due to the good quality some growers decided to wait until they could harvest ’Eiswein’, which had not been possible in 2006", reported Monika Reule, General Manager of the German Wine Institute. The extended growing period produced a good and aromatic vintage with crisp acids and almost unprecedented levels of fruitiness. "Such wines are only produced in Germany", said Hermann Bcking from Niersteiner Schlosskellereien GmbH & Co. KG. Visitors to the Gallery of German Wines and Sparkling Wines can already enjoy the new vintage in Hall 22b, where there are excellent Dornfelders, Sptburgunders, Regents, Silvaners, sparkling wines and, of course, Rieslings from last year from all the German wine-producing regions.
Thai Thai in Hall 8.2, the stand with specialities from Thailand, has much more to offer than just green Thai curry. ’Timm summ’, for example, consists of steamed pastry wrapped around prawns, and is not dissimilar to the Chinese dim sum. New items on offer from the stand being run by Kanchana Lapdecho include prawn in taro pastry, and ’kadong phu’ – crab shells stuffed with crabmeat, glass noodles and vegetables. Purchasers of the ’Lucky Bag’ will find chicken meat wrapped up in wan tan. Among the available desserts is 'sapparod tord’, consisting of pineapple fritters with honey. According to Ms. Lapdecho some 6,500 different dishes are prepared in Thailand, but some of them will never be tasted by ordinary folk. "They are only intended for the royal family." This lady from Thailand may be surprising visitors to next year’s Green Week by bringing a long some of the previously unknown dishes.
(Hall 8.2, Stand 113, contact: Kanchana Lapdecho, mobile: +49-(0)-176-22065194)
Czech Republic: Presentation of quality products
Eight producers are presenting their specialities on the 400 square metre stand of the Czech Republic, stand director Dr. Emerich Vacek reports. They include five manufacturers of pastries and baked good, whose exhibits include bread, croissants, yeast dumplings, pretzels and various confectionery items. Of course the combined stand has to include such a traditionally Czech product as beer. The exhibitors include the brewers of Pilsner Urquell and Staropramen, as well as the Drinks Union group, which produces the Zlatopramen and Breznak brands. The well-known Becherovka, referred to as the 13th spring at the Karlsbad spa, is well represented too. As the stand director explains, the recipe for this herbal liqueur was invented by the pharmacist Josef Becher 200 years ago. He also points out the re-designed, 65 square metre stand of the Czech Ministry of Agriculture, with extensive information about the items on display, the manufacturers and producers, and the national quality symbol KlasA, along with a small exhibition. This symbol has already been granted to 1,300 foodstuffs from 210 producers, and can be found on meat and cheese products, honey and dietary items, Dr. Vacek adds.
(Hall 10.2, Stand 101, contact: Dr. Emerich Vacek, telephone: +42-(0)-221-812097, e-mail: emerich.vacek@mze.cz)
Armenia: Brandy is also available in ladies’ shoes
World-famous Armenian brandy, fresh Lavash bread and the finest chocolates can all be sampled on the Armenian stand in Hall 7.2c. Domestically produced fruit juices, beers and wines are also on show. "During the Soviet era Armenian brandy was the most widely known, and was popular everywhere", comments Seyran Farmanyan, general manager of the brandy importer Aniland GmbH. However, the tradition goes back much further, and this spirit has been distilled in Armenia since 1887, copying French methods, and using the local grape varieties Garandemak or Rkaziteli. The manufacturing monopoly was lifted in 1992, which explains why other producers are also exhibiting their brandies, some of which have been aged for 30 years, at the Green Week. A number of them are available in bottles in the shape of bulls, fish or swords, and even sexy women’s shoes. Visitors have also responded very positively to the Armenian chocolates filled with dried fruit and walnuts. "That is because of the very high quality of our fruit and because we include only the finest cocoa butter in our chocolates", according to Emil Harutyunyan, director of the Arcolad company, which makes this confectionery.
(Hall 7.2c, Stand 118, contact: Seyran Farmanyan, mobile: +49-(0)-163-2548978, e-mail: farmanyan@aniland.de; contact: Emil Harutyunyan, telephone: +374 (10) 711144, e-mail: emil.harutyunyan@arcolad.am)
Ghana tempts visitors with DjuDju beer, Boflot and Kelewele
DjuDju beer is already the in-drink at fashionable bars and restaurants and in 2007 it was joined by a fourth variety, flavoured with mango. This is already a hit, along with the traditional varieties containing palm hearts, passion fruit and bananas, according to David Tagoe. The beer is brewed in Belgium using Ghanaian ingredients, and another flavour is due to be included in the range this year. The display by this West African country is being ideally augmented for the first time this year by the neighbouring stand, which is occupied by the company African Taste from Switzerland, where Pearl Kathriner-Mintah is not only offering fresh pineapples from her home country of Ghana but also boflot (doughnuts with pieces of pineapple), kelewele (baked plantains), and homemade-style chili paste with and without fish. Both companies are planning to cooperate with one another in the future.
(Hall 8.2, Stand 111/112, contact: David Tagoe, telephone +49-(0)-30-8911602, mobile +49-(0)-177-8911602, e-mail: info@djudju.de, Pearl Kathriner-Mintah, telephone +41-79-6579616, e-mail: p.kathriner@gmx.ch)
UK is exhibiting 45 different sorts of fudge
This year Mike Vernon is exhibiting 45 different sorts of genuine British fudge at the Green Week, which is three more flavours than at last year’s event. "Bailey’s and marzipan are the favourites among visitors to the fair", the head of the importing company has observed. The range also includes such interesting varieties as mint macaroon and clotted cream. The stand, decorated with pictures of Tower Bridge and Edinburgh Castle, also features genuine British orange and ginger marmalades, English tea, yeast spread, chocolate, biscuits and potato crisps. On an adjacent stand the organisers of an annual autumn event, the Cpenicker Whisky Herbst, are again presenting a wide range of fine whiskies, "Scottish breakfast" (whisky, beer and biscuits), Irish poteen which is 90 per cent proof, and a rare beer from the island of Islay.
(Hall 11.2, Stand 154/150, contact: Mike Vernon, mobile: +49-(0)-178-5668182).
Italy: Dumplings as a fashionable, alternative fast food
Paul Grner has a vision: He wants to help the traditional Tyrolean dumpling to become a fashionable alternative to curried sausages, burgers, pizzas and dner kebabs, and to enable it to acquire international cult status. As part of these efforts the hotelier and restaurateur from Schnalstal has augmented the traditional versions with bacon, cheese and spinach, as well as such unusual flavours as aubergine and buffalo cheese in basil sauce, and beechnut and gorgonzola in chive sauce.. The variety made with scampi has proved to be a great success among the first customers in German-speaking countries, and as a dessert the dumplings can also be served with sweet fillings such as apricot and cherry. Production, by women in the Tyrol, has already begun, and the fresh dumplings, which will keep for over three weeks when chilled, are obtainable in a four-pack at the Green Week. Grner’s next objective is to create dumpling restaurants aimed at the "over-30 trendsetters". The first " wie Kndel" ( as in Kndel – the German word for dumpling) restaurant will be opening in Friedrichshafen in November. This entrepreneur from the South Tyrol is therefore looking for contacts with potential partners at this trade fair, with the intention of opening more dumpling bars in German and Italian cities.
(Hall 17, Stand 121, contact: Paul Grner, telephone:+39-0473-679130, mobile: +39-335-215887, e-mail: sales@knoedel.it)
This press release, press photos of the Green Week and the times of the day’s events for the press can also be found on the internet at www.gruenewoche.com. Footage of the IGW 2008 is now available to TV and online editors and can be downloaded from www.tvservicebox.de.
Обзоры и аналитика
