Most garlic available on the Swiss market still comes from abroad, mainly being imported from Spain, France and Asia. But in the last ten years, the area under cultivation of Swiss garlic has increased fivefold.
In 2010, the area under cultivation was an insignificant 1.5 hectares. In 2017, it was already almost 40 hectares with 46 tons of garlic harvested, and now the yield has reached over 150 tons.
Organic cultivation has grown in particular: the organic cultivation area is now twice as large as the conventional cultivation area, and so around two-thirds of Swiss garlic comes from organic growers.
Source: lid