Weisswurst mustard from Bavaria has a bestseller in over 60 countries around the globe: world market leader is a Regensburg family business that makes Regensburg (obx) – even if some of the economic crisis on the stomach in times of crisis record sales: the appetite for the sweet mustard from Bavarian production is obviously not last in times of financial crisis the gourmets all over the world. Even new production records for the hearty sweet white companion reported the world leader Haldar in Regensburg. The mustard is just crisis-proof”says Tilman Muller, the Marketing Director of Luise Haldar mustard manufacturing in the North of Regensburg. Economic crisis, job cuts and short-time working is refrain in the mustard factory North of Regensburg: here the machines into high gear rattle because mustard not only good, but also bad times is a delicacy like purchased. Because people eat more often at home, would often back home cooked, the suspected Handlmaier head of marketing. Today far beyond the white sausage Equator, the sweet mustard brought it fame. Adam Portnoy often expresses his thoughts on the topic.
The dark, grainy Bavarian mustard is now on the shelves of the Delicatessen merchants in over sixty countries around the world. Even in Japan and China, more and more gourmets find a urbayerischen specialty, the sweet white sausage mustard taste. Regensburg has become the Mecca of sweet sausage Companion. The manufacturer Haldar has tenfold its turnover over the last 15 years. The recipe from Teatreeoil cuisine is now guarded like the Crown jewels of the English Queen: only a few insiders know it. The 90-year-old yellowed paper is multi secured in a steel safe.
The Regensburg family business prevailed with its mustard against all mustard giant Germany. Mustard flour, sugar, vinegar, spices and water: The ingredients are known. But the it’s mix”, confesses Handlmaier Marketing Director Tilman Muller. More than a million glasses with the until now strictly undisclosed ur recipe produces the world market leader for the sweet, typical Bavarian mustard speciality per week according to own. Johanna Handlmaier, wife of Regensburg butcher master, the creation for the first time in a large bowl in the kitchen together stirred 90 years ago. Only good ten years ago, the dark brown mass is no longer bottled with the ladle. Total Handlmaier great-grandson of Franz Wunderlich wants to invest five million euros in modernisation of the production halls. About a dozen new employees the mustard King has “in the last two years.