Swiss chocolate

from Wikipedia, the free encyclopedia

Swiss chocolate is a protected concept of origin for chocolate that is made in Switzerland . Fresh chocolate and long-life, usually bar-shaped chocolate can be distinguished as the most important product categories. The latter is generally referred to as Swiss chocolate because of its better suitability for export. The Swiss German expression for chocolate is Schoggi , which can also be found in the name of the traditional Schoggitaler . Chocolate is one of the products most frequently associated with Switzerland around the world.

Swiss chocolate in a supermarket

history

Luxemburgerli , a Zurich delicacy from Paradeplatz

Chocolate came to Europe from America during the 16th century. In the 17th century at the latest, it became known and produced in Switzerland. Few chocolate-producing companies are known to have been in the 18th century, especially in Ticino and the Lake Geneva region . From the second half of the 19th century, the reputation of Swiss chocolate began to spread abroad. Closely related to this is the invention of conching (fondant chocolate ) by Rodolphe Lindt and the invention of milk chocolate by Daniel Peter .

Idyllic representation of industrial progress for advertising purposes. Here the Fabbrica di Cioccolato Cima Norma in Dangio

Manufacturer

Settlement of the Basel Mission in Cameroon : Mission and export of cocoa went hand in hand.

In the course of the 19th and early 20th centuries, numerous chocolate factories were established for long-life chocolate bars:

Sales markets

The Swiss chocolate industry was very export-oriented in the late 19th century up to the First World War . After the Second World War , due to trade restrictions, Swiss chocolate producers began to produce chocolate abroad. Today, Switzerland is the largest sales market for chocolate produced in Switzerland (54% in 2000), with the Swiss consuming the second most chocolate per capita worldwide (11.10 kg per capita and year in 2015).

According to Chocosuisse, 185,639 tonnes of Swiss chocolate were sold in Switzerland and abroad in 2016, generating an industry turnover of 1,764 million Swiss francs. In the same year, 11.0 kg of chocolate per capita were consumed in Switzerland and 65.7 percent of total production was exported abroad. Germany accounts for 15% of export sales, Great Britain for 11.7% and France for 11.4%.

Structure of the Swiss chocolate industry

In 1901 the Swiss chocolate producers joined forces in the Union libre des fabricants suisses de chocolat . In 1916 this was divided into Chambre syndicale des fabricants suisses de chocolat and Convention chocolatière suisse . The former Chambre Syndicale  - today Chocosuisse - is an interest group for chocolate-producing companies. The Convention chocolatière endeavored to ensure the quality of Swiss chocolate and a uniform price policy. It was dissolved in 1994.

literature

Movie

  • The bitter way to sweet success. About the rise of Swiss chocolate. Documentary, Switzerland, 2010, 49 min., Script and direction: Christa Ulli, moderation: Kathrin Winzenried, production: SRF , 3sat , series: DOK , first broadcast: May 5, 2010, summary ( memento from May 31, 2013 in the Internet Archive ) from 3sat.

Web links

Individual evidence

  1. ↑ In these countries the desire for chocolate is greatest . In: Handelszeitung . March 15, 2016, ISSN  1422-8971 ( handelszeitung.ch [accessed on 16 November 2016]).
  2. ↑ https://www.chocosuisse.ch/wp-content/uploads/2017/03/Schweizer-Schokoladeindustrie-im-jahr-2016_Web.pdf