Swiss chocolate / Restaurant economics

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Swiss chocolate coined/shaped together with Swiss clock and machine industry the good reputation of high quality, which Swiss of products had over long years abroad. Although Swiss chocolate marks are called "Swiss chocolate" again and again, the term is reserved as quality label exclusively for the chocolate actually produced in Switzerland.

History

The chocolate came in the course 16. Century to Europe. At the latest in 17. Century it also produced in Switzerland admits and. From that 18. Century are only few chocolate-producing enterprises well-known, in particular from the Tessin and the basin

In the course 19. Century numerous chocolate factories were created:

1819 - Cailler in Vevey (today
1826 - Search pool of broadcasting corporations in (today Kraft Foods)
1826 - Favarger in Geneva
1830 - Kohler in Lausanne (today
1845 - in Zurich, today Lindt &
1842 - Maestrani in Lucerna
1856 - Klaus in Le Locle
1867 - Peter in Lausanne (today
1879 - Lindt in Berne today Lindt &
1887 - Frey in Aarau (today Migros)
1899 - Tobler in Berne (today Kraft Foods), among other things with the mark Toblerone
1929 - Camille Bloch in Courtelary
1932 - Bernrain in Kreuzlingen

Starting from the second half 19. Century began the call of Swiss chocolate to spread abroad. In close relationship with it the invention of the milk chocolate stands by Daniel Peter as well as the invention of the Conchierens (Fondantschokolade) by Rodolphe Lindt.

Sales markets

The Swiss chocolate industry was in late 19. Century up to the 1. World war very export-oriented. After that 2. Swiss chocolate producers began world war due to commercial restrictions to produce for the foreign country determined chocolate abroad.

Switzerland is today the largest sales market for chocolate produced in Switzerland (54% in the year 2000), whereby Swiss and Swiss per head consume world-wide to most chocolate (in the year 2004 11.6kg per head and year).

In the year 2004 according to Chocosuisse in Switzerland 148 ' 270 tons chocolate and chocolate products were produced, about which 53% were exported (20% to Germany, ever 11% to France and Great Britain and 13% to North America). The gross income of the chocolate industry amounted to in the same year 1 ' 365 million Swiss Franconia (814 millions CHF inland, 551 in the export).

Structure of Swiss chocolate industry

1901 closed Swiss chocolate producers in the union libre fabricants suisses de chocolat together. This was chocolat 1916 divided in Chambre syndicale fabricants suisses de and Convention suisse. The former "Chambre syndicale "- today Chocosuisse - is a protection of interests for chocolate-producing enterprises. "The Convention "strove around the quality of Swiss chocolate, and for a uniform price strategy. It was dissolved 1994.