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Germans fall out of love with Lebkuchen Germans fall out of love with Lebkuchen
(35 minutes later)
Germans are falling out of love with Lebkuchen. According the national statistics office Destatis , production of the the spiced gingerbread-like Christmas treats has declined dramatically over the past three years, from 102,500 tons in 2009 to 80,200 in 2012 – a drop of 22%. Germans are falling out of love with Lebkuchen. According the national statistics office Destatis, production of the the spiced gingerbread-like Christmas treats has declined dramatically over the past three years, from 102,500 tons in 2009 to 80,200 in 2012 – a drop of 22%.
Export of Lebkuchen has remained fairly stable over the same period, indicating the decline is mainly due to Germans becoming bored of traditional sweets. Thirteen thousand one hundred tons of Lebkuchen were exported in 2012, almost a quarter of which went to Austria. Export of Lebkuchen has remained fairly stable over the same period, indicating the decline is mainly due to Germans becoming bored of traditional sweets. Thirteen thousand one hundred tons of Lebkuchen were exported in 2012, almost a quarter of which went to Austria.
Hermann Bühlbecker, the managing director of sweets manufacturer Lambertz, said: "There has certainly been a shift from away from pure Lebkuchen products towards other autumnal and Christmas baked goods". In addition, he said, more and more of the big companies now offered "Christmas editions" of their all-year sweets, providing more competition for traditional fare. Hermann Bühlbecker, the managing director of sweets manufacturer Lambertz, said: "There has certainly been a shift from away from pure Lebkuchen products towards other autumnal and Christmas baked goods".
Different German regions offer their own interpretation of the snack, with the glazed Nuremberg Elisenlebkuchen and crunchier, sugar-laced Aachen variety the most famous. In addition, he said, more and more of the big companies now offered "Christmas editions" of their all-year sweets, providing more competition for traditional fare.
Different German regions offer their own interpretation of the snack, with the glazed Nuremberg Elisenlebkuchen and crunchier, sugar-laced Aachen variety the most famous.
All Lebkuchen are typically baked with honey and spices, such as fennel, ginger, cardamom or cinnamon. Water, milk and butter are used sparingly, if at all.All Lebkuchen are typically baked with honey and spices, such as fennel, ginger, cardamom or cinnamon. Water, milk and butter are used sparingly, if at all.
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