SWITZERLAND
Vitamin D in Swiss mushrooms
Vitamin D was introduced in mushrooms successfully before, notably in countries like the US and The Netherlands. Now, the Swiss producers introduce their own brand of Vitamin D-enriched mushrooms: Champidor.
R
ickets, which later came to be known as the “English disease”, was first described in the 16th century. Early
milestones in rickets therapy were initial attempts at treating the condition with light in the 18th century and with cod liver oil in 1824. After Brockman isolated vita- min D from fish oil, Adolf Windaus identi- fied the chemical structure of vitamin D in the early 20th century. He was awarded the Nobel Prize in chemistry for his work in 1928.
The importance of vitamin D has increased strongly in recent years, as about 50% of the Swiss population are deficient in this vitamin. Naturally, it is absorbed via the skin as it is exposed to sunlight. However,
many people are now spending a lot of their time indoors and consequently no longer absorb sufficient natural vitamin D. Vitamin D is found in the following foods: fish, eggs, butter, enriched cultivated mushrooms and certain wild mushrooms. It contributes to maintaining strong bones and teeth, a regular muscle and immune system function, and is active in cell division.
Swiss market
The consumption of fresh mushrooms is about 1.3 kg per person per year. Seven companies produce around 7,500 tons of button mushrooms annually, covering 75% of consumption in Switzerland. The production of button mushrooms in
Switzerland is no different from the EU and meets a high standard, although farms are smaller. Swiss agricultural policy is different from the EU’s Common Agricul- tural Policy in that Switzerland uses direct payments and border protection. As the Swiss mushroom industry does not receive direct payments and prices are not protec- ted by border controls, Swiss production is maintained on a free market at a higher level of prices and costs than in the EU. The VSP Association of Swiss Mushroom Producers works collaboratively with buyers to meet customer demand and requirements together with its members. Mushroom producers maintain close customer relationships with their buyers on this basis. Market research has shown
Freshness,
appearance and 'local' are the
most important
factors for byers in Switzerland.
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26 MUSHROOM BUSINESS
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