C·OONA
Grown in a unique and exemplary ecosystem, Switzerland’s own Tropenhaus Frutigen presents a very exclusive brand of black caviar called OONA, the first of its kind in their native homeland. We contacted the CEO of the company, Mr. Baillods, to get to know a little bit more about this fabulous product.
How did you come up with the idea to create such a unique product?
When a long train tunnel was constructed through the Swiss Alps, warm water flowed from the mountains from underground springs. Because we didn’t want to waste this thermal energy we thought of building a green house for tropical plants and fruits. The warmth of the water is hence used to heat the green house and is then cooled down through a heat exchanger. Furthermore we wanted to use this now slightly colder water in a profitable and unique way. Before diverting the water into the local rivers, it first flows through our basins. These basins contain Siberian Sturgeons (Acipenser Baerii), and we use our special water in order to harvest their caviar – the first and only caviar harvested in Switzerland. We wanted to create something sustainable and unique, achieving international prestige and earn money.
What makes your caviar different from the others?
The clear spring water gives the caviar a very
pure taste. This creates a freshness much like a
mountain wind. The nutty aroma will remind the
The perfection of millions of years of production – and a little bit of Switzerland. consumers of an alpine hayfield, which is precious to the culture of the Swiss Alps. It is an amalgamation of all that is offered by the mountains.