Swiss Sorghum – Switzerland’s first 100% Swiss-grown Sorghum snack
Switzerland imports over 95% of its snack ingredients. Sorghum – drought-tolerant, adapted to heat, requiring minimal crop protection – can be grown in Switzerland and offers potential for developing well adapted crop rotations. Building on the agronomic and varietal data developed by the RiSorgo project (Agroscope / Agridea), and on proprietary processing protocols (decortication, gelatinization, extrusion), SorgoSnack brings the first 100% Swiss-grown extruded sorghum snack to market.
What issue does your project address, and why do you want to tackle it?
Swiss food production (cereals, gluten free) depends largely on imported ingredients, creating supply-chain fragility and a high carbon footprint. Switzerland also lacks a defined varietal testing system (VCU) for sorghum. RiSorgo addresses both gaps: trialing varieties in Ticino and other Swiss regions for their adaptability to Swiss growing conditions as well as their food suitability. SorgoSnack builds on this data to launch the first commercially processed Swiss-grown sorghum snack.
What is your project about and how does it help nurture tomorrow's Switzerland?
RiSorgo has already validated sorghum pasta in Switzerland. SorgoSnack takes the next step: applying proprietary decortication, gelatinization and extrusion protocols to Swiss-grown grain – sourced from Az. Agr. Zanini Giovanni, already sowing food-grade sorghum in 2026 – to produce an extruded snack. Agroscope and Agridea contribute agronomic and safety expertise. Budget covers equipment, analyses, and quality testing.
How do you measure your project's success?
Hectares of Swiss sorghum contracted for food use (target: 5 ha Y1). Kg of snack produced at pilot scale (target: 5,000 kg Y1). Food safety analyses completed: aflatoxins, mycotoxins, DON, furosine, nutritional panel. Quality certification achieved (HACCP / LMG). Swiss retail and foodservice distribution points reached (target: 15). CO₂ footprint measured vs. imported snack equivalent (LCA).
Who are the people behind the project and what is your secret to a great collaboration?
Monia Caramma: 10 years of proprietary R&D on sorghum decortication and extrusion; Forbes Italia 2021, NZZ Sustainable Shapers 2025. Giovanni Zanini (Az. Agr. Zanini Giovanni): Swiss sorghum grower, field seeded 2026. Agroscope & Agridea: varietal data, agronomy, food safety – built through RiSorgo. Ufficio Cantonale Agricoltura: Ticino regional agricultural extension and support.
