Why is Switzerland so famous for chocolate?

Switzerland is particularly renowned for its milk chocolate. In 1875, a Swiss confectioner, Daniel Peter, developed the first solid milk chocolate using condensed milk, which had been invented by Henri Nestlé, who was Peter’s neighbour in Vevey.

Why does Switzerland make so much chocolate?

Today, Swiss consumers eat more than 23 pounds of the country’s most famous product per year. There’s another factor to Switzerland’s high chocolate consumption: wealth. (Which may also explain the correlation with Nobel prizes.) Few cocoa-producing countries are big chocolate consumers, because chocolate is a luxury.

Why does chocolate grow in some countries but not others?

As we’ve seen, the majority of chocolate worldwide is produced – but not grown- in Western countries. These companies have to import cocoa beans from other countries, as the cacao tree is very sensitive and will only flourish in specific climates.

Is Swiss chocolate very famous around the world?

Switzerland. Even if you haven’t been to Switzerland, you’ve probably had Swiss chocolate. Lindt is the most popular Swiss chocolate brand, and can be purchased around the world. It’s also the Swiss who can claim the most chocolate consumption per capita – the average Swiss eats more than 10 kilos of chocolate per year …

Where does Switzerland get its cacao?

The small specialist – Switzerland’s oldest chocolate maker – gets its cocoa beans from the tiny West African islands of Sao Tome and Principe. Africa Business Report took a trip to the firm’s factory to see what happens to the beans that are grown far away from the shores of Lake Geneva.

Where does cacao originate from?

Native to lowland rainforests of the Amazon and Orinoco river basins, cacao is grown commercially in the New World tropics as well as western Africa and tropical Asia. Its seeds, called cocoa beans, are processed into cocoa powder, cocoa butter, and chocolate.

Why is cocoa only grown in certain parts of the world?

Most of the world’s cocoa is grown in a narrow belt 10 degrees either side of the Equator because the trees grow well in humid tropical climates with regular rains and a short dry season.

Where do the Swiss get their cocoa?

Over 99\% of imports by Switzerland are sourced directly from producing countries. The largest cocoa suppliers are Ghana (57\%), Ecuador (23\%) and Ivory Coast (7.3\%). Swiss import volumes of cocoa beans increased slightly between 2014 and 2018, at 1.0\%, while the import value remained stable.

What is the most popular chocolate in Switzerland?

Top 10 swiss chocolate brands

• Cailler. Cailler celebrates 200 years of sharing our passion for chocolate excellence.
• Toblerone. Toblerone is one of the most famous Swiss chocolates in the world.
• Villars. The finest Swiss milk.
• Frey. EXQUISITE TASTE IS A TRADITION.
• Ovomaltine.
• Camille Bloch.
• Läderach.
• Minor.

Why choose Swiss chocolates?

Switzerland’s chocolates have earned an international reputation for high quality with many famous international chocolate brands. Switzerland is particularly renowned for its milk chocolate.

How big is the chocolate industry in Switzerland?

Today, the chocolate industry is a highly visible and important sector of the larger food industry in Switzerland and the Swiss economy in general. Annual revenues of chocolate production in Switzerland are about 1.5 billion Swiss francs (about $1.5 billion). The Swiss produce about 180,000 tons of chocolate per year.

Where does Nestle’s chocolate come from?

(Source: Nestle-Me) Though Switzerland has never produced a single cocoa bean, its abundant, rich and creamy Alpine milk was responsible for transforming chocolate into the silky confection we know today. The backstory to this genius combination follows a sequence of events that would be ripe for the script of a Hollywood TV show.

Why is the global chocolate market stalling?

In addition, growth in the global chocolate market is stalling as a result of increasingly health-conscious consumers and steep rises in the price of cocoa beans. Despite this trend, we expect that you might still have a bar or two of Swiss chocolate stashed away in the kitchen cupboard or desk drawer.