Estonia’s F&B export will offer organic and “smart” food to the UAE, kicking off at EXPO 2020 and Gulfood 2022.
[November 2021, Dubai, United Arab Emirates] – Taste Estonia is set to expand presence of Estonian food produce, renowned for ecologically fresh features, in the UAE market. The move will introduce innovative solutions and healthier organic food, while driving quality and sustainability.
Launching in the last quarter of 2021 and throughout 2022, Taste Estonia aims to bring over 20 brands ranging from wild berries to chocolates to the UAE. Both consumers and potential business partners can explore to the country’s F&B industry features at the Estonia Pavilion at Expo 2020, with a fuller range of brands set out to be presented at the GulFood 2022 exhibition, happening 13-17 February 2022.
Today, Estonian food products are renowned for hailing from the country with the cleanest air in the world. The quality of Estonian food relies on the clean resources available in the country owing to favourable climatic conditions, which has allowed for Estonia to be recognized as the second largest organic farming country in Europe. Estonian food is rated as the second cleanest in the world, by the Food and Agriculture Organisation of United Nations. According to latest survey Estonia ranks #4 place in urban air quality in the world, with 40% of forests being organic collection area. This year Enterprise Estonia (EAS) was awarded the first-place, Gold Award, by The International Trade Council (ITC), recognizing EAS as the leading Export Promotion Agency in the world.
As consumer habits are changing around the world, Estonian food processors are quick to react to these adjustments thanks to their relatively small size and innovative approach to scientific advancements. The global trend is increasingly moving towards healthier food that provides consumers with extra benefits, such as more protein. This is one area where Estonians truly stand out for their innovation and product development.
fresh air. clean water. pure food
TASTE the 4 seasons of Estonia
Nordic in outlook and boasting a largely unspoiled and biodiverse environment, Estonia is a place where more than 76 species of plants can be found growing in a given square metre.
Although its land area of 45,339 km² makes Estonia slightly smaller than the average European country, it has one of the lowest population densities – there’s 3.51 hectares of land per inhabitant. About half of Estonia’s land is forested.
The forests, fields and sea have kept Estonians well-fed throughout our history. The four distinct seasons provide a variety of seasonal ingredients and food preparation methods.
SPRING
The first produce from the gardens, forests and meadows set a spring-like mood: onion tips, wild garlic, cucumber, lettuce, wild sorrel, ground elder, nettles, spruce tips. Rhubarb and radish add zestier or spicier notes. And spring is also the time to harvest birch and maple sap.
SUMMER
Summer is a time of great opportunity. The first new potatoes melt in your mouth, with chanterelles sautéed in butter on the side. Vegetables appear on plates, and berries by the bushel from the forest and garden. The summer flavours are preserved in jams and juices. Golden honey is gathered from hives. Estonians hasten to make the most of the short summer, grilling and picnicking outdoors, enjoying lunch and dinner al fresco.
AUTUMN
In the autumn, Estonian cuisine is particularly colourful and rich in nuances. Grain and potato harvests are placed in storage. Carrots, swedes, cabbages and beets are harvested. Attractive braids of onions and garlic are woven. Red apples and plums set a mood in the kitchen.
WINTER
In a cold winter, when temperatures drop to 20 or 30 below, food has to stoke the body’s stove and keep spirits high in the darkest time of the year. Thus people don’t look askance at rich or sweet foods. Black bread with sliced fatback – which can be salted, smoked or seasoned with herbs – is a good pairing for cold weather. Estonians have always loved pork. Dishes made from oily fish like salmon or herring are also held in high regard.
estonian food products – traditionally good
For quality food, the journey to the table starts from carefully selected produce. 100% antibiotic-free raw milk, the meat of animals fed quality local feeds or grain grown in a nearby field. Food producers also make sure that the origin of the ingredients is as traceable as possible.
The industry uses modern technology making production and logistics as efficient, automated, sanitary as possible with minimum environmental impact. Every large food producer has a well-equipped lab employing specialists who develop new and enticing products and keep a close eye on quality indicators.
Companies have made extensive investments to bring production into conformity with EU health rules – today’s food processing industry sanitary standards are on par with operating rooms or pharmaceutical companies. The stringent regulations guarantee food safety and make sure the food stays fresher longer without the need for preservatives.
More attention is also being paid to high nutritional value, health benefits and a balanced diet. Estonian consumers are very health-conscious, and thus food-processing plants strive toward natural qualities, avoid the use of artificial additives, too much salt and sweeteners, and maximise the content of the core ingredient.
