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Germany is the third largest agricultural producer in the European Union [111] and the third largest agricultural exporter in the world. In 2013, German food exports were worth around EUR 66 billion. [112] Several food products are internationally known brands. [113] Aldi and Schwarz Gruppe are Europe's largest retailers. [114]
Since the 1960s, German agricultural policy has not been made in Germany but in the EC. All agricultural laws and regulations are written in Brussels, often after difficult negotiations between food-producing and food-consuming member states. The main objective of those negotiations is to obtain high incomes for the farmers while keeping market ...
Grünkohl dish with Pinkel, Kassler and Speck. Lower Saxon cuisine (German: Niedersächsische Küche) covers a range of regional, North German culinary traditions from the region correspondingly broadly to the state of Lower Saxony, which in many cases are very similar to one another, for example cuisine from the areas of Oldenburg, Brunswick, or East Frisia.
Potato is an essential ingredient in the cuisine of Brandenburg since Frederick the Great encouraged its breakthrough through a royal decree. [1] It is so important that some tourist activities are built around the potato and its importance for the population in Brandenburg, for example the tourist association of Fläming offers a "culinary potato tour" where the participants are guided to ...
Due to the physio-geographical situation, the Upper Rhine Plain with Germany's warmest climate, fruitful volcanic soils, already in the Roman period used medicinal springs and spas with very good infrastructural features, the proximity to France and Switzerland Baden had better prerequisites to develop a high quality gastronomy than ...
Bavarian cuisine is a style of cooking from Bavaria, Germany. Bavarian cuisine includes many meat [1] and Knödel dishes, and often uses flour. Due to its rural conditions and Alpine climate, primarily crops such as wheat, barley, potatoes, beets, carrots, onion and cabbage do well in Bavaria, being a staple in the German diet. [2]
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Mecklenburg cuisine is typically northeast German. Many dishes in the region today, whilst retaining their original characteristics, frequently add new facets, whilst old dishes are being rediscovered and combined with current recipes. Mecklenburg food has traditionally been considered as rather down-to-earth and hearty.