Food marketing The collaboration between the dairy in Bever and the upscale spa town of St. Moritz is unconventional - but it's already proving successful.The high-mountain Swiss Brown Swiss cow looks confidently into the camera. In the background greets the Upper Engadine lake landscape, which has engraved itself in the collective subconscious of the Swiss thanks to Ferdinand Hodler's paintings and the brand management of the legendary St. Moritz spa director, Hanspeter Danuser. The combination has a cheerful effect with a touch of unintentional irony. The campaign came about through a contact between the managing director of Lataria Engiadinaisa in Bever, Hans Feller, and tourism professional Hanspeter Danuser. "He was immediately enthusiastic when we presented him with the idea of a collaboration," also remembers the dairy's head of marketing, Renato Bacchini. The cooperation is actually obvious, because St. Moritz calls itself "Top of the World" without false modesty and Lataria, located at 1700 meters above sea level, is the highest dairy in Europe, which offers the best conditions for an image transfer. Since St. Moritz, as is well known, hardly ever advertises with its apartment castles and gorges of houses, but predominantly with the blue chain of lakes, the lush green meadows and the snow-covered mountains, the cow does not seem out of place as an image carrier. At most, one could criticize the advertising slogan: "Allegra in the land where milk, yogurt and cheese flow. The high-alpine dairy produces only hard cheese ...
Tongue twisterThe Rhaeto-Romanic name Lataria Engiadinaisa SA is quite a tongue twister for most Swiss, which is why the dairy advertises with the abbreviation LESA framed by two stylized Engadine flowers. The plant processes milk from around seventy Upper Engadine farms and is located at the Bever train station just a few kilometers east of St. Moritz.
Lataria Engiadinaisa SA is a public limited company with a share capital of CHF 1.5 million; the main shareholder is the Emmi Group with 55 percent. The farmers' cooperative, Chascharia Engiadinaisa, holds 20 percent, Volg owns a further 20 percent of the shares, and the remainder belongs to the company Nutritec in Hochdorf, which also purchases the surplus milk.
The modernly equipped alpine dairy and storage building is owned by the agricultural cooperative, to which the joint stock company pays rent. However, the complex ownership situation did not prevent those responsible from taking the future in hand and positioning their products innovatively, even without the collapsed marketing organization Käseunion.
Economic factor
Lataria Engiadinaisa is important for the Upper Engadine, as it utilizes the raw material of all the dairy farmers in the high valley locally and employs fourteen people in production and administration. The company boasts annual sales of around 8.5 million Swiss francs and is in the black. "We don't want to shout anything down, because the cooperation with the St. Moritz spa association has only been running since May," says Bacchini, "but the response to our new advertising presence and marketing strategy has been very good."
Lataria is now changing its entire image, the cow now also adorns the letterheads, next to it are the LESA label and the Engadin and Graubünden logos. In order to use the Engadin logo, LESA had to pay a copyright, as well as for the photographer's rights to the cow's likeness. "That wasn't cheap for a company that has to count on small margins," Bacchini explains, "but it was worth it." The poster was created by the Äxplosiv agency in Chur, run by Mike Wielath as a one-man operation. The motif appears in combination with the various products as a poster, as an advertisement or also as a placemat in Engadine restaurants.
National distribution thanks to CoopThe Lataria Engiadinaisa product range includes eight types of mountain cheese from Engiadina full-fat to the quarter-fat Bündner Bergkäse and Bio Engadin. 350 tons of cheese are produced in Bever per year, of which considerable quantities are sold in the canton of Graubünden. The Bündner Bergkäse varietal organization is establishing contact with major distributors in order to open up further sales channels.
Networks are also useful in connecting Top of the World and Europe's highest dairy. Spa director Danuser helped establish contact with Coop, the main sponsor of the Engadine Marathon. The trend toward food with a local profile is also benefiting the major distributors, whose relevant product ranges are growing at an above-average rate. Coop has recently included Engadin organic mountain cheese in its range throughout the country and labels it with an Engadin house and the Engadin label.
With St. Moritz Tourism to the Basel Autumn Fair
Lataria would have preferred to see the cow and the lake landscape as the label, but Coop wants a uniform look for its national label products from the various regions of the country. The major distributor is combining the promotion of Engadine cheese with a competition where winter vacations in St. Moritz can be won.
Various types of yogurt, also in large containers for the hotel industry, as well as Graubünden whole milk and cream round off the versatile range. They bear the protected Rhaeto-Romanic brand names Ladina and Seraina.
Thanks to the cooperation with the St. Moritz Tourist Office, the level of awareness of the products from the Lataria Engiadinaisa could be significantly increased despite great competition. New types of synergies have been created. For example, the Engadine cheesemakers will be present together with St. Moritz Tourism at the Basel Autumn Fair; the tourist operators sell hotel beds, the Lataria Engiadinaisa its cheese. For St. Moritz, which is also increasingly putting its ecological deeds - such as the increasing use of solar energy - in the spotlight, the association with the natural products from the Lataria Engiadinaisa is very welcome.
LESA Managing Director Hans Feller emphasizes that the high-alpine dairy cannot gain market share through price, but only through quality and a good image. Despite smaller transport distances, the products from Bever tend to be more expensive than the imported competing products, even in the Engadine. The reason for this is the smaller quantities compared to the mass suppliers and the production conditions at this altitude. For distribution throughout Switzerland, LESA uses Emmi's infrastructure and logistics.
Not least thanks to the support of the Kurverein, more and more hotels in the Upper Engadin could be won over for the products from Bever. Jürg Degiacomi, director of the noble Hotel Chesa Salis in Bever, gets the products delivered fresh from LESA every day. "Some guests expect the regional specialties in good hotels and restaurants," says chef Toni Huser, "that can be Gämspfeffer, herbal tea or just alpine cheese." Whether it's Hotel Waldhaus in St. Moritz or Cresta Palace in Celerina, guests appreciate Engiadina Natura full-fat or a fruity Seraina Grisons yogurt on the breakfast buffet. And the self-confident Upper Engadine cow greets them from the placemat.
A successful team: Hans Feller, Managing Director of Lataria Engiadinaisa (LESA), and Hanspeter Danuser, St. Moritz Spa Director. Europe's highest dairy in Bever in the Upper Engadine is a state-of-the-art operation.
The cow's likeness is part of the new appearance of the Lataria in Bever.
The dairy advertises its products with Engadine village idylls.
Werner Catrina