The demand for the fresh vegetable in Switzerland is growing with each passing year
The Swiss Ronny Köhli runs a farm that specializes in growing asparagus. It covers 19 hectares of agricultural land, of which 10 hectares are dedicated to growing asparagus: white grows on 7.5 hectares and green on 1.5 hectares.
“We also have a hectare and a half of new plants that will be ready for harvest next year – this gives us the opportunity to replace older plants that have become less productive after almost a decade,” says Ronnie Coeli, explaining the rotation and the renewal from his asparagus fields. This continuous renewal is crucial to ensure the quality and quantity of the harvest, writes lid.ch.
Asparagus has been part of the farm’s crop rotation since 1995. The foundation stone was laid in 2006 when Ronnie began his apprenticeship and future planning. “I decided that if I were to take over the business, I would like to focus more on the asparagus crop,” he says. Then the area with asparagus was expanded from 80 ares to about two hectares. Over the next 5 to 10 years, the farm consistently focused on expanding production. “The area was gradually expanded to 10 hectares,” reports Ronnie Coley, who finally took over the entire operation in 2015.
Since then, the farmer has further intensified and optimized production. “We adjusted the harvesting patterns and started working with wagons instead of tractors,” he explains. Investments were made in machinery and cooling technology and facilities were also built for seasonal workers to optimally support operations during the intense harvest period. During the asparagus season, seven to twelve foreign workers work in the fields and one or two more deliver asparagus. The farm shop, which is open seasonally and run by Ronnie’s wife, also receives additional support from two to three women.
The art of growing asparagus
Growing the perennial asparagus crop is a process that requires patience and precision. “Asparagus buds are planted in rows in the ground and are ready to harvest for the first time in three years,” explains Ronnie Coley. For white asparagus, berms are created before harvest and covered with black and white foil to regulate temperature and ensure optimal growth. This film is initially placed black side up to warm the soil underneath. It is then turned during the main harvest season to prevent the asparagus from overheating. Green asparagus grows in flat rows without such aids. “This technology allows us to react flexibly to weather conditions and maximize the quality of the asparagus,” continues the asparagus grower.
However, growing asparagus is not without its challenges. “It’s a culture that doesn’t forgive mistakes very well,” emphasizes Ronnie Coley. Mistakes in cultivation can have long-term consequences, as he knows from his own experience. He recently experienced this himself during the first year of the coronavirus pandemic: “We went overboard with asparagus and used it for too long,” explains the farmer. Then they weakened in the following years, yielded less and became thinner. “We’ve been dragging our feet on this bug and it’s only now starting to get better,” says Ronnie Coley.
After harvesting, the farmer makes sure that the asparagus plants grow optimally and stay green as long as possible to store energy for the next season. Outside of the harvest season, it is also important to keep weeds and pests as well as fungal diseases under control. For example, pests such as asparagus beetle or asparagus fly can cause significant damage. “We started working with the orange oil, which basically burns the pests or makes them stick,” says Ronnie Coley. These sustainable practices are essential as pesticide use is increasingly regulated. In addition, regular hoeing is extremely important to minimize weed pressure.
Market trends and innovation strategies
According to Ronnie, the market for Swiss asparagus is driven by growing consumer demands and the need to find innovative ways to use goods that are left around. “It’s getting harder because consumer demand is getting higher,” the farmer admits. But at the same time, it is clear that the market also offers opportunities. By offering different grades of quality at different price points, the business offers customers a wide choice and so customers can decide for themselves what they want. “Customers are spoiled for choice and those who choose Grade 2 asparagus have to work a little harder, but on the plate these asparagus taste just as good as Grade A asparagus,” explains the farmer.
In the past, it was not so important whether the first class had slightly crooked asparagus – today this is no longer possible, continues Ronnie Köli. “So we have a lot less goods that we can declare as premium,” he adds. To meet these demands, the company cooperates with a Swiss company that makes soups or pickles from the leftover asparagus, thus using the entire crop.
As for demand, it has been developing steadily in recent years. “I also believe that more consumers are avoiding imported asparagus – at least the so-called flying asparagus that comes from Mexico or Peru, for example,” Ronnie is convinced, adding: “For asparagus that is imported from Germany, Italy or Spain, Still we tend to turn a blind eye – but we still feel that awareness of Swiss goods.”
Import pressure leaves the farmer quite cold. “Sometimes imports even help a bit to increase demand for asparagus here as well,” explains Ronnie Coley, underscoring the importance of local customer loyalty, which has seen a significant boost, especially during the pandemic, even if the majority of new customers end up account returned to retail. However, Ronnie sees a positive development, especially in the younger generation and their innovative ways of preparing asparagus – such as grilling instead of traditional cooking.
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