Fair report Anuga 2013 - from the Cretan olive oil to the Chilean dried fruit

Every two years in Cologne, according to their own statements, the "biggest and most important" food fair in the world takes place: the anuga. As many as 6,777 from 98 countries used the Cologne Exhibition Center in early October to present their products to the interested trade public.
For me it was the first visit to the anuga and I was really overwhelmed by the size and the offer: From the Russian Birch water over the chocolate döner to the Italian pizza from the toaster - there is basically nothing left that does not exist.

 Foodies fair book at Anuga 2013

I tried to explore the fair one day, but I had to relatively quickly admit that it is simply not possible to see everything. So you should have a rough plan beforehand what you want to see.
Since most of the exhibitors are manufacturers of convenience products and they are all about artificial flavors, long shelf life and ease of preparation, I was able to get around these stalls make a big bow. The trend, however, actually continues in the direction of quick and easy preparation of finished products - the frozen mini-pizzas on the stick, which you simply put in the toaster or the finished pancakes from the plastic bag, which also bakes only briefly in the toaster testify as well like the many manufacturers of frozen bread and ready-to-serve pies, which the café owner or end user only needs to defrost.
Personally, I find that a great pity, but I'm only spurred on cooking fresh and homemade.
Of course, there were also areas with organic products, smaller factories and regionally protected designations of origin. I also found the individual country topics very exciting and informative.

Foodies fair book at Anuga 2013

At the invitation of the Greek Foreign Trade Promotion HEPO, I was with Maren von rheintopf for tasting Cretan olive oils Invited.
I've never tasted such tasting before, but I was very fond of it.
All in all, we got to test 6 Cretan olive oils under the guidance of olive oil expert Dieter G. Oberg. All olive oils come from the same olive variety Koroneiki, but they all taste different.

Foodie's fair book at Anuga 2013

Like a wine tasting, we got the individual oils served in plastic cups and learned how to get the most flavor out of them and to taste could.
To neutralize between the individual oils there was bread and apples.
My clear favorite was finally "Kanakis" - just two days old olive oil, which still fresh olives were attached. A dream in color, taste and consistency!
Tasteful could convince me all the oils, but I'm more of a total friend of mild flavors - I do not like when an olive oil on the finish is sharp or even scratchy Type of tasting was incredibly exciting and will certainly help me in the future to find the right oils for me, which will find my way into my kitchen.Chile - the land of culinary diversity ". During his cooking demonstration, where he prepared a quinoa risotto with salmon and lobster foam and linguine with avocado-walnut pesto, he told in a fun mix of English, German and Spanish Chilean homeland and regional products.
Quinoa, for example, has a niche existence in Chile, and is one of the staple foods in Chile. The preparation as a risotto is uncomplicated and tastes simply stunning. In combination with the salmon and the foamy lobster sauce a real rediscovery. The Chilean spice mixture Merquén certainly contributed to this, for which I am also looking for a source of supply. Quinoa will surely find its way into the kitchen soon.

Foodies fair book at Anuga 2013

Capelli himself, as the name implies, has Italian roots and is therefore influenced by many Italian dishes influencing and inspiring.
Next, he cooked simple linguine with an incredibly delicious pesto made from fresh Chilean avocados and Chilean walnuts.
Although I'm not a fan of warm avocados, I found this combination quite outstanding.
Often it's just the simple, traditional ingredients that make a dish so special.

 Exhibition book of a foodie at Anuga 2013

Nac During the cooking show we were given a private tour of the Chilean joint stand and had the opportunity to speak with Giuliano Capelli. In addition to the special spring water from the Andes, the exhibitors were particularly interested in their selection of dried fruit and we were able to relax in peace Try plums, raisins and apples.
Many of the very exciting products, such as apple chips with raspberry flavor or the popcorn-like balls of dried apples are not yet available in Germany.
Chilean prunes, however, can be found here in every discounter and supermarket.

Foodies' fair book on the Anuga 2013

Overall, we got a very good impression about the country and people taught and learned a lot about flora and fauna of the least 4.0 00 km long country on the South American Pacific coast: from the desert to the rainforest all the way to the Antarctic, this unique country stretches with unbelievably beautiful and untouched landscapes.
At least I am not only very fond of the Chilean foodstuffs I immediately packed my bags and flew along ...
My impression of the anuga is on the whole a very positive - when can you find so many producers and different country kitchens in one place?
If you specifically select products and countries, the If you are interested, the anuga can be very enriching. I found the discovery and tasting of new food very exciting and would love to be part of it again in 2015.

Exhibition book of a foodie at the Anuga 2013 Funny blogger round with the chef FltrMany thanks also to Ms. Grams and Ms. von Roedern from the TOC Agency for Communication for the uncomplicated handling and on-site support.
And here you can find the reports from the others:
Hungry for Chile - pastasciutta
Chile! - Only the good stuff
From Greece to Chile in 10 minutes - rheintopf