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Round-the-World Trip
The independent ecologist and economist Gregor Sieböck is going to spend a year travelling in order to meet the people and discover the stories behind all Zotter ingredients. Read his diary entries about visiting the places where milk, honey, hemp and chillies come from.
In 2010, the Swiss cocoa expert Stefan Block and the Peruvian Isreal Pisepsky founded the company SUMAQAO to buy cocoa in the Tocache region close to the blue mountains at the edge of the Amazon lowland. Until 2006, mainly coca has been cultivated in this region, but with the support from the United Nations, the German Technical Cooperation (GTZ) and USAID, a switch to palm oil plantations, coffee and cocoa was achieved.
Johannes Gutmann is the head of Sonnentor and his establishment in the northern Waldviertel sells organic teas, herbs and spices!
A few days ago, Simone and I followed the tracks of the hemp through the Wein- and Waldviertel (wine and wooded regions). I took home a few bags of peeled hemp seeds and hemp tea from the HNV Hanfnuss company.
Franz Seidl is someone really special! Deeply rooted and yet free, down-to-earth and very innovative - that's how to best describe the CEO of Estyria. His metier are pumpkin seeds - but of a quality that is hardly reached by others. He started out as a simple worker. Back then the company did not have pumpkin seed in its programme but specialised on maize cultivation.
I love kingfishers! I can still remember the day I saw my very first kingfisher. I had just walked through Patagonia, the southernmost part of Chile, and had had nothing but rain for three weeks. In spite of the inhospitable weather, I had decided to take a 300-kilometre (200-mile) "detour" to see the 2,000-year-old alerce trees in Pumalin Park.
My Crash from the Hammock, Vinegar and Schnappsby Gregor Sieböck It was dark already when I got off the train in Feldbach and my appointment at the Gölles Schnapps and Vinegar Artisan Workshop was not until the next morning. Where to sleep? I decided simply to start walking into the darkness. I had my hammock and sleeping bag on me, so I was prepared to spend the night under open skies if no better alternative presented itself. Surely I would be able to find two trees that were neither too close to each other nor too far apart.
Where does chocolate get its sweetness? The next day Simone and I visited the first stop on the Zotter Round-the-World Tour: the Amplatz artisan honey workshop in Sinabelkirchen. Gerti and Siegfried Amplatz have been running an organic apiary and vegetable farm in Southern Styria for 23 years now. At first the locals did not take them seriously and their competitors who stuck to conventional farming practices tried to marginalise them economically – but the couple proved more resilient than expected. Both come from families of small-scale subsistence farmers. By the time they inherited one of the farms, they were already keeping 17 bee colonies as a hobby.
Where the cows are living in clover... I spent two unforgettable days in the sun amidst the jutting rock formations and rolling hills of the Tyrolean mountains. I had come here to visit "Bio vom Berg", a farm with a strong commitment to organic production that makes milk, cream, butter and cheese for Zotter. Up on the saddle I came across the first "Zotter cows", who were having a rest up there on the mountain pass and enjoying the gentle breeze that kept the flies at bay. The pastures were a riot of colours: pink alpine roses, dark-yellow arnicas, purple phyteuma, powder-blue forget-me-nots and white and yellow marguerites.
The independent ecologist and economist Gregor Sieböck is going to spend a year travelling in order to meet the people and discover the stories behind all Zotter ingredients. Read his diary entries about visiting the places where milk, honey, hemp and chillies come from.