In contrast to neighbouring countries, Switzerland fortunately has the last traditional producer in Europe, according to managing director Tiziano Marinello of the company of the same named. During the cultivation process, only pure spring water is used and there are about eight pools of 25 x 5 metres available. There are two breaks during the season: once in winter when the ponds are frozen and once in the summer when they are being cleaned. “Otherwise, we have organic watercress in our assortment all year round,” says Marinello.
Elaborate & unique
Nevertheless, it is a very elaborate and precarious product. During cultivation, you also have to deal with various problems, such as insect repellent and water supplies. "The lowering of the groundwater levels and fluctuation of the water temperature are just two examples. Especially in summer, there is a risk that the watercress will burns because of the heat,”says Marinello. In addition to this, the watercress is also cut by hand, with the farmer standing in the water. Because of this elaborate cultivation and the organic quality of the watercress, it is an upscale product in any case, mainly marketed to the catering industry. The current wholesale prices are 15 francs (12-13 euros) per 500 gram bag.
For almost 100 years, Marinello AG has been supplying catering companies in the Greater Zurich area with fresh fruits and vegetables, dairy products, frozen products and various delicatessen specialties. Nowadays the company is run by the fourth generation. The lemon-yellow vans are an integral part of the morning cityscape.
For more information:
Marinello & Co AG