White beans with the Swissness factor
Soya is one of the most productive crops in terms of protein, and hardly any other crop is as versatile as soya. On the one hand, pulses are an excellent source of protein for humans. In Asia, it has been firmly established for thousands of years in the form of foods such as tofu, miso and soy sauce. It has also become increasingly important in Europe over the last 30 years. This is mainly due to the increasing popularity of vegetarian and vegan diets.
On the other hand, soya beans also play a central role in animal feed. Around 75 to 80 per cent of global yields are processed into feed for pigs, chicken and cattle. It’s a well-known fact that the large quantities of soya required worldwide for animals and humans are causing massive problems for the environment, especially in South America. These include the deforestation of rainforests and the damage caused by monoculture and overuse of the soil.
Tofu made from Swiss soya
Good ideas are therefore needed for sustainable soya cultivation. Hilcona had one of these ten years ago. The Liechtensteiners asked themselves: What if we were to grow the soya for our organic tofu in Switzerland? So they went in search of farmers and other partners who already had experience with it, and worked with them to find suitable solutions.
«The climatic conditions in Switzerland are of course different to those in South America, where it is warm and humid», explains Andreas Messerli, Head of Hilcona Agrar. «That’s why we needed special GMO-free varieties that can withstand lower temperatures and lower altitudes for cultivation, as it’s warmer there than at higher altitudes».
In addition, the seed must be inoculated with nodule bacteria, which do not occur naturally in European soils, before sowing. However, the plant needs it to absorb nitrogen from the air, which it needs for its growth.
Chemicals and synthetic pesticides are not permitted in organic farming. Weed control is therefore a challenge in soya fields. To get rid of weeds that appear between the rows, it is essential to regularly cultivate the soil mechanically.
«Over the past ten years, we have gained a lot of experience together with our partners and have continuously improved and developed our cultivation methods. We are currently testing new soya varieties that also thrive at higher altitudes», reports Andreas.
For more sustainability
By producing locally, Hilcona is making a small but pioneering contribution to sustainable and future-proof agriculture in the challenging soya sector. Crop rotation in the field is made easier by the addition of soya, which also gives farmers more options when planning their crops. «The soya plant is part of a sustainable crop rotation. This leads to healthy, resilient soils», explains Andreas.
The organic standard is great for nature as it means that soya beans are grown without synthetic chemical pesticides and artificial fertilisers. Moreover, growing crops in Europe can help to stop deforestation in South America, which is good news for the important ecosystems there.
Organic requirements covered
Today, Hilcona can produce its organic tofu entirely from Swiss soya beans in organic Swiss quality. And this despite the fact that demand for the trend product is growing all the time. «Tofu consumption in Switzerland has risen sharply in recent years», says Andreas. «This is also due to the wide range of applications that the product offers».
The popularity of tofu has led to the development of many different types of the product, which are now widely available.
Hilcona also utilises the by-product okara, which is created during the production of tofu. This press residue has often not ended up in human nutrition. It is rich in nutrients and can be used in a variety of ways in the kitchen.
Here, too, the inspiration comes from Asia. Okara is a traditional food in Japan, where it is used for example as an ingredient in vegetable stir-fries, stews or as a filling. Okara is becoming more well-known and popular in Europe because of the growing trend towards conscious nutrition.
Hilcona brings this valuable by-product to the table. Coop customers in Switzerland can find organic okra in the «Nice to Save Food» range. The soya crumbles can replace some of the flour in bread or cakes, for example. However, they are also suitable as an ingredient for granola, hummus, tartare or vegi burgers.
In addition to producing sustainable soya, Hilcona is taking a stand against food waste and in favour of a genuine circular economy by recycling okara.
