Flavours from Africa
Whether vanilla, argan oil or coffee, guests at Grüne Woche can savour Africa with all their senses.
Argan oil has become an integral part of Sanaa Kouffass' beauty routine. ‘I use the oil on my face as well as for hair care and nails,’ says the exhibitor from the Soufouss women's cooperative at the joint Moroccan stand in Hall 18. What is less well known in Germany is that the vitamin-rich argan oil with its slightly nutty flavour is also suitable as a foodstuff. The almond-like argan seeds are roasted before being pressed. The tree also has other important functions: It provides shade and firewood, prevents soil erosion, serves as building material and as animal feed.
Healthy oils
Argan oil is an important export for Morocco. Several cooperatives, mainly run by women, have brought the oil to Grüne Woche and will be giving first-hand accounts of its benefits. Olive oil from the foothills of the Atlas Mountains is also well received at the fair. Chaklout Rahal, manager at the company Ahlaf from Taouirit, has already sold many of his bottles. ‘Some of our olive trees are more than 200 years old,’ he says proudly. He produces the oil in his own mills. It is rich in antioxidants and very flavourful, he says.
Powerful beans
It's less than ten minutes from Morocco to Kenya at Grüne Woche. Mary Wambui is offering a special coffee in Hall 6.2. ‘The beans are mildly roasted together with the husk, which gives it a very strong flavour,’ says the founder of Boonie Kenya Coffee. At the same time, this method of production produces no waste in the form of husks. She founded her company in 2019, but due to the coronavirus pandemic, business didn't really take off until 2023. She is exhibiting at Grüne Woche for the second time. She now imports different varieties from the foot of Mount Kenya to roast them in Berlin. She has also brought savoury filled dumplings with her. Unlike in Germany, people in this part of Africa tend to eat savoury rather than sweet coffee. In neighbouring Ethiopia, salted popcorn is often served at the coffee ceremony.
Flavoured lianas
Growing vanilla requires patience. The climbing plant only flowers for a short time and must be pollinated during this time, often by hand. Eight months later, the characteristic pods are ready for harvesting and undergo a complex fermentation and drying process. This produces the characteristic black colour. At the Alsace Vanille Madagascar stand in Hall 6.2, the pods are presented in oblong glass jars. According to the exhibitors, they can be kept for several years. Around 80 per cent of the vanilla pods for the world market come from the East African island state, which offers the best conditions with its tropical climate - and brings a touch of the exotic to the Berlin winter.
