Switzerland's chocolates, together with its timepieces and machinery, have earned an international reputation for high quality.Chocolate came to Europe in the 16th century. By the 17th century it was produced in Switzerland. In the 18th century chocolate was only produced in a few areas, such as the Ticino.
From the 19th century until the the First World War and throughout the second world war the Swiss chocolate industry was very export orientated. After the Second World War Switzerland began to outsource production due to commercial restrictions.
Today most Swiss chocolate is consumed by the Swiss themselves (54% in 2000), and Switzerland has the highest per capita rate of chocolate consumption world wide (11.6 kg per capita per annum).
In 2004 148,270 tonnes of chocolate were produced in Switzerland. 53% of this was exported (20% to Germany, 11% to France and Great Britain and 13% to North America). The gross income of the Swiss chocolate industry in 2004 was 1,365 million CHF (814 million from the local market, 551 million from exports).
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