Cultivation & Processing
The path to Schöni quality begins right in the Swiss fields and leads through true craftsmanship to perfect refinement. Learn how we create unique moments of enjoyment for you in Oberbipp from crisp vegetables and the magic of traditional fermentation.
Schöni in Numbers
approx. 2,000,000
cabbage heads processed per year
50
Swiss vegetable farmers
95%
Swiss raw materials
Delicacies from the Field
The basis for all our specialties grows directly in the field. Whether white cabbage, red cabbage, beets or apples: more than 50 Swiss vegetable producers grow the crisp raw ingredients for us. Altogether, that corresponds to an area of around 100 soccer fields across the country. We select our vegetables with great care, because flawless quality in the field is the only key to great taste for us.
Craftsmanship and Refinement
Fresh from the field, Swiss vegetables come together at our site in Oberbipp. White cabbage and beets in particular form the basis for most of our specialties here. On various production lines, the harvest is carefully processed, refined and turned into our different products. During peak harvest season, up to 90 employees are on duty, and a great deal of manual work is still required. Each step is accompanied by daily, multi-stage quality and taste checks to ensure the best quality.
The Magic of Fermentation
Fermentation is almost magical: you give up a certain amount of control and let nature do the work. We carry out this traditional process on a large scale. White cabbage ferments in 50 silos that are four meters high, while several smaller silos are available for different vegetable mixes. The duration of fermentation varies greatly. While our kimchi is ready after just 6 to 10 days, other processes take up to three months.
Thanks to natural fermentation, our sauerkraut never tastes exactly the same. But always just as good.
