In recent years, Swiss vegetable growers have significantly expanded asparagus cultivation, boosting the supply of locally produced crops. Over the past twenty years, the surface area dedicated to white asparagus has quadrupled, while green asparagus has tripled. Today, around 180 farms grow asparagus in Switzerland, mainly in Eastern Switzerland, followed by the Plateau and the French-speaking part of the country.
Despite this growth, domestic production still does not meet demand. In 2024, Switzerland imported nearly 3,600 tonnes of white asparagus and around 5,700 tonnes of green asparagus. Total consumption – both white and green – amounts to nearly 1 kilogram per person.
Significant growth potential remains untapped
Asparagus cultivation is demanding: it requires substantial investment, a long waiting period before the first harvest, and a short production window of just two good months per year. “Asparagus remains on the same plot for about ten years, but it can only be harvested starting in the third year,” explains Markus Waber, Deputy Director of the Swiss Vegetable Growers’ Association (UMS). This long-term type of cultivation therefore requires patience, discipline, and expertise.
The work is intensive: from building the characteristic ridges to laying plastic films and harvesting daily, every step requires commitment. Even after harvesting, plants must be properly maintained to stay healthy. “Before starting out, a farm must ask itself several questions: Am I truly interested in this crop? Do I have the right outlets? The infrastructure, land, and staff required?” adds Waber. “Swiss asparagus is highly appreciated by consumers. Unlike imports, it is available in limited quantities. There is real potential here: local production has its place on the market and is in high demand.”
Source : lid
