Switzerland is not exempted from the proliferation of labels in the beef industry. The possible effects on beef quality of the specific norms which have been elaborated by the label organisations are discussed in this review. The quality of the final product depends not only on the way the animals are fattened, it depends even more on what is happening later on. Cattle dealers, butchers and last but not least consumers may influence meat quality to a considerable extent. An integrated approach, from the barn to the table, has therefore to be adopted when a quality label worth its name is elaborated. Otherwise, the notion of quality will remain a mere marketing slogan.
At the new Centre of Excellence for Raw-Milk Products, Agroscope and Grangeneuve interviewed test subjects about the popularity of Vacherin Fribourgeois PDO cheeses made from raw and thermised milk. The study showed that the market potential of raw-milk cheeses has not yet been exhausted.
Divico, Agroscope’s new disease-resistant grape variety, is noted for the quality of its wines. Blending trials with the Pinot Noir variety have shown that Divico is also highly suitable for correcting colour intensity in the latter.
H. Stoffers, M. Peter, H.-P. Bachmann, L. Egger, S. Dubois and B. Guggenbühl
As part of the trend towards vegetarian and vegan products, Agroscope looked into the production of plant-based alternatives to soft cheese based on Swiss raw materials.