Food: Brandenburg’s Second Largest Industry
Increased exports and productivity have made Brandenburg’s food industry much more competitive in recent years.
Products such as Werderaner Ketchup, Prignitzer Cornflakes, Neuzeller Schwarzbier (beer), Spreewälder Gurken (gherkins) and Cottbuser Kekse (biscuits) are now famous far beyond the borders of the German capital region.
• With a turnover of €2.6 billion, Brandenburg’s food industry is the third largest sector of Brandenburg’s economy.
• Some 10,700 jobs in more than 150 companies.
• More than 70% of the businesses are engaged in baked goods, dairy, meat, or fruit and vegetable processing.
• Most of the businesses have less than fifty employees.
• Nine companies have more than 200 employees: Campina, Eberswalder Wurst, Vion, Mineralquellen Bad Liebenwerda, Gubi Fleischwerk, and four industrial bakeries with local branches.
(2006 data)
Research and Development
A great number of R&D institutes for the food industry are located in the German capital region. Many SMEs take advantage of this potential and support R&D projects.
Regional R&D Institutes
• University of Potsdam
• TU Berlin
• Technische Fachhochschule Berlin
• Deutsches Institut für Ernährungsforschung
• Institut für Getreideverarbeitung (Potsdam)
• Institut für Gemüse- und Zierpflanzenbau (Grossbeeren)
• Milchwirtschaftliche Lehr- und Untersuchungsanstalt (Oranienburg)
Networking
About a hundred Brandenburg food companies are members of the pro agro network, developed by Brandenburg’s Association for Food Product Marketing. Network members can market regional specialities under two special labels: Natürlich Brandenburg and Von Hier. Moreover, the BEN network (Brandenburger ErnährungsNetzwerk) enables regional businesses to optimise their R&D activities, and to qualify and market their products.