In all, 1,650 exhibitors from 66 countries, 118,000m2 that held over 400,000 trade visitors. When it comes to doing things big, the International Green Week in Berlin is the consumer and food event to attend.

Now in its 82nd year, the show which ran until last weekend in Messe Berlin, comprised of 26 halls – each one different. The full chain of farm-to-fork was covered, with an agricultural hall dedicated to farm machinery and livestock. Horticulture played its part with a stunning flower display that felt like you were experiencing a mini-indoor Bloom event.

However, food was the main focus and, as you moved from hall to hall, each one alive with different cuisines, aromas and entertainment, there was an atmosphere that personified the German’s attitude to food as something to be enjoyed.

Cheesy kasespatzle, the German answer to mac and cheese, was available in abundance, while kartoffelpuffer, shallow pan-fried pancakes were the perfect taster between stalls. Soft white pretzels, known as brezel, can be found on every street corner in Berlin, but the ones on display at Green Week were the best we tasted. To top it all off, hot apple strudel warmed the bones against the -10oC temperatures outside.

However, there was nothing quite like the display of wurst: German sausage. It is thought that there are more than 1,500 different types of wurst made in Germany – and all must have been on display throughout the 26 halls.

From bratwurst, which is fried sausage made of ground pork and spices, wiener, a smoked sausage which is then boiled, and blutwurst and schwarzwurst, which are blood sausages, meat lovers were in their element. All washed down with German beers from Berlin, Bavaria, Brandenberg and beyond.

While the Germans brought a delicious presence to the fair, it is an international event and exhibitors from across Europe added a cultural element.

Although the Irish presence was quite small – limited mostly to a Guinness Irish bar that was packed out – visitors could experience a taste of Hungary, country sponsors of the event.

And while we weren’t surprised to sample the cuisine of Germany’s neighbouring countries – such as France, Austria, Switzerland and Poland – exhibitors from much further afield added a cosmopolitan touch to the event.

Caipirinhas from Brazil were served beside steamed pork dumplings from China, olives and sweet red peppers from Morocco, crispy duck from Vietnam, rose blossom jam from Finland and figs and dried apricots from Turkey. A unique experience for consumers from Germany and beyond, entrance to the event only cost €14 per adult.

pressing issues

However, Green Week is also an annual meeting place for the leading figures in international agricultural policy. Some 70 ministers of agriculture and deputy ministers, leading representatives of agriculture and the food industry, as well as key international figures from politics, business, science and civil society, were there to discuss some of the most pressing issues affecting farmers and consumers today.

European Commissioner for Agriculture and Rural Development Phil Hogan spoke at the opening ceremony about the importance of both farmers and consumers understanding each other’s views. He said: “As European Commissioner for Agriculture and Rural Development, I have been quite clear that farmers and the broader agri-food sector must play a full and frontline role in delivering on societal expectations for environmentally sustainable food production.

“But it is equally important that citizens understand farming and how much skilled work and dedication is necessary to produce high-quality food while contributing to climate and environment preservation.”

cork 2.0 at the forefront

Although the Irish may not have had a massive presence in the exhibition hall, Cork was brought to the forefront, as the Commissioner spoke about Cork 2.0, the development of a joint vision concerning the challenges and opportunities in rural and agricultural communities.

In fact, the whole area took centre stage on day one of the conference, at a debate dedicated to the key reference document. Having their say with the Commissioner were Christian Schmidt, German federal minister for food and agriculture; Herbert Dorfmann, member of the European Parliament; Anthony Buchanan, vice-president of the NAT section of the Committee of Regions and Tom Jones, European Economic and Social Committee.

The Cork 2.0 document evolved following a meeting of 340 rural stakeholders in Cork last September. Two days were spent discussing and developing a joint vision about the challenges and opportunities in rural and agricultural communities. This led to a 10-point plan, with the debate focusing on the most efficient way for this plan to be put into action.

Commissioner Hogan started on a positive note, saying he had, “just launched a working group in DG AGRI, which is exploring possibilities for a more performance-based delivery model, shifting the focus from compliance to results”.

all sectors must get onboard

Minister Schmidt spoke about the fact that this policy cannot be just adopted by those living in agricultural and rural areas. It has to be enacted in other sectors, which must value rural areas and contributions, sectors such as digital, infrastructure and finance.

With consultations for the Common Agricultural Policy beginning on 2 February, the debate quickly moved onto the topic. However, the minister was intent that while related these are two separate areas that must be acted upon independently of each other.

Anthony Buchanan also added that a holistic solution is needed that goes beyond the CAP and that some of the objectives of Cork 2.0 needed to be more clearly defined.

Unfortunately, while this was an open exchange of views about what policy makers can do to turn the aspirations of Cork 2.0 into reality, there was not much open debate between those sitting at the table. All came to say their piece and no time remained for a frank conversation to really thrash out the issues being raised.

What was clear from the debate, though, is that there is a concrete future for Cork 2.0 – and Irish Country Living will continue to report on further developments. CL