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Germany :
a land of contrasts
Germany is not only Europe’s leading country in the industrial sector, it is also a major farming and food industry country, with a strong commitment to organic agriculture and respect for the environment. Furthermore, its varied, creative gastronomy has been influenced by a rich history and culture.
Located in Western Europe, Germany is bordered by the North Sea and the Baltic Sea. Its neighbours are Denmark to the north, Poland and Czech Republic to the east, Austria and Switzerland to the south, and France and Benelux to the west. It has a surface area of 357 000 km2, or two-thirds of France. It is a federal republic, composed of sixteen Länder, including three city-states (Bremen, Hamburg and Berlin, which is also the capital and the country’s largest city). Its population is about 82 million inhabitants, which makes Germany the most populous country in the EU.
Its varied landscapes comprise lakes, mountains, beaches, medieval towns, modern cities, forests (30% of the country, with half privately owned). These forests (conifers and broad-leaved trees) give the country one of the largest wood reserves in the EU (3.4 billion m3). Germany also has six thousand kilometres of rivers.
Germany’s history is long and tormented, marked by religious wars, the Holy Roman Empire, followed by the German Confederation, which was long dominated by Austria. Its development has been marked by several major events. The defeat after World War I led to the creation of the republic in 1918. In 1945, the German capitulation resulted in the country’s partition (1949) into two states, the Federal Republic of Germany and the Democratic Republic of Germany. The reunification took place on 3 October 1990, eleven months after the fall of the Berlin Wall (built in 1961).
Fourth largest economy in the world
Governed by a constitution called the “Fundamental Law”, Germany is governed by a chancellor, elected every four years by the Bundestag. Angela Merkel has been the head of the government since 2005 (re-elected in 2009). Christian Wulff is the new Federal President, elected in May 2010 by a federal assembly composed of members of the Bundestag and Bundesrat, which comprise the federal parliament. His role is mainly honorary and representative. As the world’s fourth largest economy (behind the USA, China, Japan,) and first in the EU
Germany is one of the most developed industrialized countries (industry employs 33% of the working population). Very open to other markets, it is the world’s largest exporter of goods and services and the second largest importer of goods. Due to its geographical proximity, Germany is one of France’s biggest trading partners. In 2008, Germany accounted for 16.4% market share in French imports, whereas French exports to Germany represented 14.6%.
An efficient agriculture
Contrary to popular belief, agriculture is a very important sector in Germany and over half the land is devoted to it (19 million hectares).
The major part is devoted to field crops, a sector where tradition and progress are closely tied. Sugar beet (28.5 million tons, ranked 3rd worldwide) is the main production, followed by wheat (25.18 million tons), barley (13.5 million tons) and potatoes (11.6 million tons). Animal husbandry accounts for about 70% of farming revenues. The pig population is the largest (26 million head, ranked 4th worldwide), mostly concentrated in the north-west of the country. The dynamism of the pork sector is partly based on domestic consumption (45 kg/year/inhabitant) and exports.
The national herd (nearly 14 million head, ranked 2nd in Europe) includes over 40 breeds, the most representative of which are Simmental in southern Germany and Holstein in the north. With the largest dairy herd, Germany produces 27 billion litres of milk, compared to France’s 23 billion litres. It is also the largest cheese exporter, ahead of France and The Netherlands, with a turnover of €3 billion. Sheep farming is smaller, with only 2 million head.
Germany has the 3rd largest poultry production in Europe (2009) at 1.37 million tons. Germany exports 384 000 tons of poultry, and imports 526 000 tons. Poultry slaughtering is divided between 877 000 TEC chicken, 336 000 TEC turkey and 69 000 TEC duck. Egg production totals 820 000 tons.
Fruit and vegetable production
In 2009, the fruit harvest totalled 1.38 million tons (+9.7% on 2008). Apples represented 1.04 million tons, strawberries 150 000 tons, plums 70 000 tons, cherries 69 000 tons and pears 46 000 tons.
The most frequently consumed fruit in Germany are apples, bananas and oranges. Vegetable production totalled 3.7 million tons (+5.5% on2008). Cabbage represented 973 000 tons, carrots 569 000 tons, white cabbage 489 000 tons, onions 414 000 tons, round lettuce190 000 tons, gherkins 170 000 tons, asparagus 98 200 tons, squash and courgettes 89 000 tons and mushrooms 58 250 tons. The most frequently consumed vegetables today are tomatoes, carrots, asparagus and cucumber.
Fruit and vegetable imports rose slightly, to 5 million tons for fresh fruit and 3 million tons for vegetables.
Horticulture is a high value added sector (market garden and floral crops), which accounts for about 35 700 farms, with a surface area of 215 000 hectares and about 350 000 jobs. Nearly 110 000 hectares are devoted to vegetable field crops, including 20 000 hectares for asparagus. Germany heads the list of European countries for ornamental horticulture production (30%) and it is the largest consumer (26%). 50% of its consumption is covered by imports (including 6 800 tons from France).
Well-known wines
German vineyards, introduced by the Romans in 100 BC, cover about 102 000 hectares (65% in white grapes), from the Elbe to Lake Constance. The annual production totals 10 million hectolitres, ranking the country 8th worldwide and 4th in Europe. There are thirteen wine-growing regions; the six largest (90% of vineyards) are Hesse Rhineland (25 000 hectares), Palatinate (22 000 hectares), Baden and Würtenberg (15 500 hectares and 1100 hectares), Mosel-Sarre-Ruwer (10 000 hectares) and Franconia (6 000 hectares). The seven others (Nahe, Rheingau, Mittelrhein, Ahr valley, Hessische Bergstrasse, Saxe, Saale-Unstrut) have a smaller surface area.
German wine is known for its lightness, fruitiness and effervescence, due to the specific pedology and climatic conditions (warm, humid western climate due to the Gulf Stream, eastern climate continental and dry).
The principal white varieties include Müller-Thurgau (produced in Rheinhessen, which gives wines similar to Muscat), Riesling, Silvaner, Kerner (cross between Trollinger and Riesling, light Muscat bouquet), Scheurebe (cross between Riesling and Silvaner, blackcurrant flavour, marked acidity), Ruländer (Pinot Gris, strong wine, one of the best varieties) and Gutedel (5 000-year old variety, light). The main red varieties are Spätburgunder (Pinot Noir, smooth, almond flavour), Portugieser (pleasant, light) Trollinger and Dornfelder (good red wines).
A growing organic sector
With a turnover of €5.8 billion, Germany is Europe’s largest organic market (35%). The number of farms (almost 20 000) and the surface area farmed (948 000 hectares) represents 6% of the total farmland. Fresh produce accounts for 50% of sales and the growth rate exceeded 10% in 2008. Over 30 000 companies work in the organic sector,
strictly governed by regional, national and European standards. The sector covers over 40 000 products, of which the most consumed (in descending order in terms of value and volume) are eggs, vegetables, bread, fruit, cheese, meat and poultry. About 95% of consumers purchase an organic product once a year.
Seafood
The wine-growing sector is booming (3% of the world’s vineyards) and it ranks 9th in terms of volumes. In 2007, the production totalled 7.8 million hectolitres and exports came to 315 million litres. Vine-growing began in the 17th century with the arrival of the Huguenots. Concentrated in the south-west of the country, the vineyards cover 126 500 hectares and are deployed all along the coast, benefiting from a Mediterranean type climate. They are
Germany imports 85% of fish (sea and freshwater fish) and totals 40 000 jobs in the processing industry. Aquaculture is characterized by family-owned businesses and the volumes produced in 2008 totalled 39 500 tons.
A powerful food industry
The food processing sector is one of the largest, with 525 000 jobs and 6 000 companies and a turnover of €204.4 billion, including over €50 billion in exports (3rd largest exporter in the world). Dairy (17% of the total food industry), cereals (8%), sugar (2%), fruit and vegetable processing (6%), beverages (9%) and confectionery (8%) are the major branches of the food industry.
Similarly, the meat and cooked meats industry is also among the largest branches. In 2008, 1.5 million tons of cooked meats were produced, including 850 000 tons of sausage (for cooking) and 435 000 tons (raw) and 175 000 tons dry sausage. About 300 000 tons are exported throughout the world.
A rich, creative gastronomy
Influenced by geographical and social factors, German cuisine differs greatly from one region to another. Throughout its history, German gastronomy has been shaped by regional particularities and the diversity of populations. Beyond the cliché products (sauerkraut, beer, sausage, potatoes), German cuisine is inventive, subtly combining sweet and savoury. There is a first-rate gastronomy backed by well-known chefs (notably Heinz Winkler in Bavaria, Johann Lafer in the Palatinate, Dieter Kaufmann in north Rhineland) and led by the three-star chef Eckart Witzigmann (Chef of the century in 1994). With its nine three-star restaurants, Germany ranks in second place after France. The noteworthy dishes include saumagen, (pork belly stuffed with sausage meat and potatoes) dear to the chancellorHelmut Kohl; sauerbraten (marinated braised beef, sweet and sour sauce); schinken in rotwein (ham braised in red wine); rebhühner mit weintrauven (roasted partridge stuffed with large grapes), maultaschen (dumplings stuffed with meat and spinach) and labskaus (meat, potato, beetroot and herring).
The sausages (1 500 varieties) are famous and tasty (weisswurst, currywurst, nuremberg, frankfurter, etc.). Cheeses are important in German gastronomy (16 kg/year/inhabitant). Some rival French cheeses, such as edelpilzkäse (Bavarian blue cheese), allgäu (sort of Emmental with cow’s milk), bergkäse (full-flavoured mountain cheese) or romadur (creamy ochre-coloured cheese shaped like a baguette). Germans are also fond of bread, including schwarzbrot (black bread), pumpernickel (black rye bread from Westphalia), and vollkornbrot (cereal bread).
The desserts are varied and delicious with, among others, schwarzwälder kirschtort (cake with cherries from the Black Forest), lebkuchen häuschen (a gingerbread “house” popular at Christmas), haselnusscreme (Bavarian cream with hazelnuts), käsekutchen (cream cheese cake), streuselkuchen (cinnamon cake), bretzel (small salted brioche pastry).
Popular beverages
With over five thousand brands, beer is still the national drink (110 litres/year/inhabitant) although the Germans are drinking more wine. The most famous beers include Pilsner, (pale lager, low fermentation), Kölschbier (lager from Cologne), Altbier (brown or amber ale from the Rhine valley), Thuringe (traditional black ale) and Weizenbier (wheat beer).
Some liqueurs and eaux de vie are very popular, such as maiwein (Rhine wine macerated in woodruff leaves), eierpunch (kirsch poured over egg yolks beaten with sugar), the “bear’s tooth” (eau de vie, infusion of vanilla, clove, cinnamon and honey), and schnapps (eau de vie made from fruit in the south and cereals in the north). (Sources: CIDAL (Ambassade d’Allemagne), BMELV, GfK, Eurostat, Ubifrance, STBA, DWI, Librairie Gourmande
Francis Duriez
Source : CIDAL (Ambassade d’Allemagne), BMELV, GfK, Eurostat, Ubifrance, STBA, DWI, Librairie Gourmande
Pro reviews
Crédit photo : FD
Moktar Elnaggar
(Chairman of Prodal SAS - Rungis)
“We sell about 10 000 tons of tripe products and boned meat a year. For us, Germany is an important partner, accounting for about 55% of our turnover and import volumes. The German abattoirs are efficient in terms of their production capacity, quality, traceability, the uniformity of their products and the reliability of their supplies. They have lots of potential and they are very flexible. We have been working with Germany for thirty years and we have always been satisfied. France and Germany are the two countries with the highest performance in terms of quality.”
Crédit photo : Berdin
Frederik Berdin
(Commercial Director of Berdin Gmbh – Shipping fruit and vegetables - Überherrn – Germany)
“Our business concerns the shipment of German fruit and vegetables to Rungis Market. We are based in Überherrn, near Sarrebruck, and the company has about fifteen employees. It was set up in 1955 by my grandparents and my father Hans Josef bought it in 1986. We supply twenty five Rungis wholesalers and we handle about 480 pallets a week, containing Chinese broccoli, white radish, cauliflower, asparagus, garden peas, celery, strawberries, rhubarb, etc. We only work with German produce carefully selected from certified Eurocap producers under contract with us. This allows us to achieve impeccable quality and we always give preference to quality over volume. German production has invested heavily in crop and variety innovations to offer constant top-of-the-line quality.”
Crédit photo : FD
Héribert Bachmann
(Managing Director of Penja - Cie des Palmes - Rungis )
“As part of the Käfer Group – a major upmarket German caterer-restaurant owner based in Munich - Fashion Food is in charge of purchasing fresh produce, in France, notably at Rungis Market where our logistics hub is located, and in other European countries. We buy all the top-of-the-line fresh produce for the Käfer Group’s luxury stores and restaurants, according to the methods of our quality charter, which our suppliers must accept. Our volumes total about 70 pallets a week. German catering and gastronomy has changed considerably in terms of creativity and quality today. Similarly, German products have achieved an excellent level of quality and they export well. Modernity, quality and competitiveness are Germany’s strength.”
Crédit photo : FD
Dr Susanne Schlaack
(1st Councillor for agriculture and consumer protection at the German Embassy in Paris)
“Our farming and food industry sectors are very well positioned in Europe and the world. Their development is inherent to the introduction of CAP (Common Agricultural Policy) reforms and a controlled distribution of community aids. Germany successfully laid the groundwork in the farming market by preparing its farmers for the CAP reforms in 1992. Furthermore, we benefit from the large farming structures of the old East German regime. In Germany, the market sets prices and determines production levels, unlike France. While our country invests in these sectors and supports farmers, the latter are aware that they must be efficient. Lastly, Germany is very involved in exports and it is intensifying its exchanges, particularly with India, Asia and Russia. Germany plans to develop in the farming and food industry sectors.”
Crédit photo : FD
Denis Pellé
(Chairman of IP Viandes - Rungis)
“We have been selling beef from Bavaria for many years, amounting to about 250 tons per month. It is a top quality meat, which is tasty, marbled, well-finished and ideal for grilling cuts (sirloin). Bavarian beef (90% Simmental breed) is bred according to quality criteria like non intensive farming for 5 to 6 years, in accordance with health regulations and production methods. Furthermore, its authenticity is indicated by the ear number, always starting with DE09, which means that the animal was born, bred and slaughtered in Bavaria. German animal husbandry has undergone a major transformation in the last two decades and its growth potential is considerable. With its efficient, top quality agriculture, Germany is one of the major benchmark countries.”
Crédit photo : FD
Christian Natali
(Manager of Natali, Husson, Epaillard & Boisdet - Rungis)
“We sell about 37 000 tons of fruit and vegetables a year. To supply our Asian clientele, we import Chinese broccoli, white cabbage, white radishes, salads and white asparagus from Germany, which are all products of excellent quality at reasonable prices. This represents just over 750 tons in the year. I’ve been working with Germany for about fifteen years and imports of German products seem to be growing at Rungis. Germany has managed to keep its clientele’s loyalty through top quality products and competitive pricing.”
Crédit photo : Südfisch
Michel Lesage
(Manager of Südfisch Gmbh - Muggensturm - Germany)
“Our company was created in 1978, for the purpose of supplying restaurants, hotels and delicatessens in southern Germany with upmarket food products. We started with seafood, hence the company name, but now we propose all gastronomic and delicatessen products, a good portion of which is bought in Rungis and in other countries. We have about a thousand clients and we handle just over a dozen tons of products per week. Our business has developed in pace with German gastronomy, which was still in its early stages thirty years ago. Since then, German gastronomy has made serious progress to become the most “star-studded” in Europe after France, thanks to the chef Eckart Witzigmann (Munich). A great farming and food industry country, Germany has also become a great gastronomic nation.”
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