From small chocolatiers to multinationals to sustainable sourcing : a historical review of the Swiss chocolate industry

Switzerland, one of the biggest and best-known chocolate producers in the world, cemented its success on tradition, craftsmanship, and quality. It is the most unlikely of success stories—a small alpine country, which doesn’t grow any cocoa, became an industry leader and has maintained this position for over a century. Market forces drove the industry to consolidate in the late 19th and early 20th century. It was a survival strategy in the wake of wars, financial crisis, and other external shocks taking place in Europe at the time. Yet the chocolate industry survived and thrived. In the 21st century, the chocolate industry in Switzerland is yet again proving flexible enough to adapt to new market changes and consumer demands. It is leading the way in increasing transparency and becoming a more sustainable industry in all links of the chain, from the cocoa pod to the chocolate bar.