SWITZERLAND Facts on the VSP
The VSP Association of Swiss Mushroom Producers has as its goal, to lead the Swiss mushroom industry towards ongoing profitable growth under the ‘Champignons Suisses’ brand. Established: 1938 Members: 15 members with 17 production sites: • 7 sites producing button mushrooms, including organic production
• 10 sites producing gourmet mushrooms, including 8 organic sites
• 100% level of organisation (except for microproducers) Production 2017: 7,300 tons fresh button mushrooms >70% market supply and 300 tons fresh gourmet mushrooms >30% market supply. Of which 30% shiitake, 30% pleurotus, 40% King oyster mushrooms.
Cédric Stadler.
an important role in supplying the market.” • Why did you decide to produce CHAMPIDOR? “The project was important to Stadler in order to showcase the innovative strength of Swiss mushroom production and make an effective contribution to a healthy diet among the population. In cooperation with the VSP, the business was granted initial exclusivity to support its recoupment of the costs of innovation.”
• How large were your investments?
The investment made together with the VSP covered the development of the sunshine booster/vitamin D booster, the correct enrichment within the framework of legal restricti- ons and requirements, the development of packaging and the market launch. The investment was significant for both the company and the association. We are happy to share our experiences with international colleagues against some compensation. • What are the positive effects Champidor has had on your overall sales?
“The VSP has an agreement with COOP according to which Swiss COOP businesses exclusively stock mushrooms produ- ced in Switzerland. Champidor contributes to this agree- ment in that the product ensures an attractive, well-rounded range. It makes an innovative contribution to overall sales.”
The future of vitamin D mushrooms The supply with vitamin D will become more and more of an issue and will only gain in importance. Champidor will have a growing place in a natural, healthy diet. We will continue to develop and innovate further to contri- bute to the general population’s health, to keep Swiss mushroom production innovative in the market and to ensure the ongoing creation of value.
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