Are the Swiss eating less chocolate?

Swiss eating less chocolate

The Swiss chocolate industry counts 190,731 tons of the treat sold at home and abroad last year. However, the domestic consumption has fallen for the  third year in a row. Meanwhile, exports have been rising since 2012. Does it mean the Swiss started eating less chocolate?

1 bar of chocolate every one and a half days

Even though, Aztecs are considered as the ancestors of chocolate, in the modern world Switzerland is widely known to be a chocolate country.  

It all started when Francois-Louis Cailler opened a chocolate factory in Corsier near Vevey in 1819. Additionally, the man also founded “Cailler chocolate”, the oldest local brand still in existence. 

Since this sweet relationship has lasted almost 200 years, it is not surprising that the average Swiss person eats 240 bars per year. This works out to a per person average of approximately 11.9 kg per capita. Which proves that the country is ahead of everyone else in the world regarding chocolate consumption.

The world’s appetite for chocolate

Chocolate still keeps it’s place safe in fast changing environment where a healthy lifestyle became a trend. Even if people became pickier with what they eat, they haven’t given up on chocolate. The Swiss chocolate makers are positive, that the market will continue to thrive and that volume will grow, especially when speaking about the worldwide scale.

Additionally, innovations and improvements help keep up with the needs of the market. The latest thing  is a “ruby” chocolate, which colloquially is called pink chocolate, launched in 2017 by “Barry Callebaut”, a Belgian-Swiss cocoa company. It is one of the biggest innovations in the industry since the late 1930s when a white chocolate was introduced to the public. 

This “ruby” chocolate is made from “ruby cocoa beans” that are existing botanical cocoa bean varieties that have been identified as having the right attributes to be processed into ruby chocolate. The taste is described as “sweet yet sour”, with “little to none” of the cocoa flavour traditionally associated with other varieties of chocolate.

Final point

A healthy lifestyle and the obsession of one’s appearance are the key factors that mostly affect the consumption of the chocolate in Switzerland. However, the market of this sweet treat is thriving: the world is hungry for chocolate.

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