The natural environmental conditions in Switzerland are not in favor of an adequate selenium supply to humans and animals. However, the results of different studies (food, blood serum) demonstrate a sufficient selenium status of the population. The reasons are selenium-rich wheat imported from North-America as well as the supplementation of feeds for domestic animals. It appears that over the last 15 years the selenium status of the Swiss population remained unchanged although the import of selenium-rich wheat had decreased in this period. This decrease was incidentally compensated by the increased selenium contributions in food of animal origin due to supplemented feed.
Cheese varieties from Switzerland are characterised according to various criteria. Agroscope analysed the free volatile carboxylic acids in ten cheese varieties and demonstrated that the latter are suitable for characterisation and differentiation.
Spring J.-L., Reynard J.-S., Verdenal T., Zufferey V., Cléroux M., Dienes-Nagy Á., Bourdin G., Bieri S., Blouin A., Carlen C., Favre G.
Safeguarding the clonal diversity of Muscats in the Valais has enabled the characterisation of 42 Muscat à petits grains and 36 Moscato Giallo clones. The characteristics of the two are quite distinct, particularly their aromatic potential. The best clones will be included in the Swiss certification scheme.
Bread, sauerkraut, cheese, wine, beer, yoghurt, chocolate, coffee, kimchi, tempeh, soy sauce, miso, etc. – all these are fermented foods and are part of our daily diet. What exactly are fermented foods and what role do they play in a healthy and sustainable diet?