{"id":36594,"date":"2024-02-20T11:19:34","date_gmt":"2024-02-20T10:19:34","guid":{"rendered":"https:\/\/swissoja.ch\/aboutus\/production\/"},"modified":"2024-02-20T11:19:36","modified_gmt":"2024-02-20T10:19:36","slug":"production","status":"publish","type":"page","link":"https:\/\/swissoja.ch\/en\/aboutus\/production\/","title":{"rendered":"PRODUCTION"},"content":{"rendered":"

<\/div><\/div><\/div><\/div><\/div>

The production of SWISSOJA tofu<\/h1><\/h1><\/div><\/div><\/div>
<\/div><\/div>

At SWISSOJA, we exclusively work with certified organic soya beans sourced from Switzerland. We stongly support local supply chain due to the severe repercussions of deforestation on animal and plant species resulting from the extensive cultivation of soya beans in South America, primarily for animal feed purposes. SWISSOJA’s products form an integral component of a sustainable diet, dedicated to conserving the Earth’s natural resources.<\/p>\n

Growing soya beans in Switzerland has been the focus of intensive agronomic research for several decades, owing to its status as an exotic plant with high thermal requirements. Thanks to our breeding efforts, soya beans have successfully acclimated to the favorable regions of the Swiss plateau. The most optimal production areas are found in the lower temperate sites of the plateau, benefiting from consistent water supply during the summer.<\/p>\n<\/div><\/div><\/div>

<\/div><\/div>

The harvest<\/strong><\/h3><\/h1><\/div><\/div><\/div>
<\/span><\/div><\/div><\/div>
<\/div>

From the filed to the mill\u2026<\/strong><\/h5><\/h1><\/div>

Soya beans are harvested<\/strong> from early September under favorable conditions. By the beginning of October, the pods reach maximum maturity.<\/p>\n<\/div>

<\/div><\/div><\/div>
<\/div><\/div>

The sorting process<\/strong><\/h3><\/h1><\/div><\/div><\/div>
<\/span><\/div><\/div><\/div>
<\/div>

The harvested soya beans are transferred to the mill for sorting<\/strong>, cleaning, hulling, and sometimes dehulling as well.<\/p>\n<\/div>

<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div>

The soaking process<\/strong><\/h3><\/h1><\/div><\/div><\/div>
<\/span><\/div><\/div><\/div>
<\/div>

From soya beans to soya juice<\/strong><\/h5><\/h1><\/div>

Upon arrival at the SWISSOJA production site, the organic soya beans are washed and soaked<\/strong> in water for ten to twelve hours. By the end of this soaking process, the beans have doubled in size.<\/p>\n<\/div>

<\/div><\/div><\/div>
<\/div><\/div>

The grinding process<\/strong><\/h3><\/h1><\/div><\/div><\/div>
<\/span><\/div><\/div><\/div>
<\/div>

The swollen and softened soya beans are then ground<\/strong> with water in a lava stone mill.<\/p>\n<\/div>

<\/div><\/div><\/div>
<\/div><\/div>

The boiling process<\/strong><\/h3><\/h1><\/div><\/div><\/div>
<\/span><\/div><\/div><\/div>
<\/div>

The mashed soya beans are then boiled<\/strong> in an autoclave<\/p>\n<\/div>

<\/div><\/div><\/div>
<\/div><\/div>

The filtration process<\/strong><\/h3><\/h1><\/div><\/div><\/div>
<\/span><\/div><\/div><\/div>
<\/div>

and filtered to separate the residual fibrous material : Okara<\/strong><\/a>,<\/strong> from the soya juice, more commonly known as “soya milk<\/a>“<\/strong><\/span>.<\/p>\n<\/div>

<\/div><\/div><\/div>
<\/div><\/div>

The curdling process<\/strong><\/h3><\/h1><\/div><\/div><\/div>
<\/span><\/div><\/div><\/div>
<\/div>

From soya beans to soya juice<\/h5><\/h1><\/div>

The process of transforming soya juice into tofu is similar to making cheese. Just as the artisan cheesemaker adds rennet to coagulate the milk, the tofu master adds nigari to coagulate the soya milk.<\/strong> Nigari is a crystal extracted from seawater, serving as a natural source of marine magnesium chloride and traditionally used in Japan as a coagulation agent. Due to its addition, the soya juice coagulates, forming grains of curd. The gentle stiring separates the curds from the lactoserum.<\/p>\n<\/div><\/div><\/div>

<\/div><\/div>

The pressing process<\/strong><\/h3><\/h1><\/div><\/div><\/div>
<\/span><\/div><\/div><\/div>

The curd grains are transferred to a molding mold, where they are pressed<\/strong> into blocks of firm tofu. The blocks are then cut into the desired weight and shape before being cooled in water. This process makes the firm, plain tofu that is widely recognized and appreciated! Flavored tofu is produced similarly, with an additional step involving the incorporation of carefully selected ingredients.<\/p>\n

As for the smoked tofu<\/b><\/a>,<\/i> undergoes ‘cold-smoking’ using certified Swiss-origin beechwood sawdust sourced from the forests of Vaud. old smoking imparts a delicate smoke flavor to the tofu, providing its distinctive and authentic taste without subjecting it to high temperatures.<\/p>\n<\/div><\/div><\/div>

<\/div><\/div><\/div><\/div>

The packaging process<\/strong><\/h3><\/h1><\/div><\/div><\/div>
<\/span><\/div><\/div><\/div>
<\/div>

The packaging and distribution process<\/h5><\/h1><\/div>

During the final stages of production, our tofu is packaged<\/strong>, pasteurized, and then refrigerated \u2026<\/p>\n<\/div>

<\/div><\/div><\/div>
<\/div><\/div>

The shipping process<\/strong><\/h3><\/h1><\/div><\/div><\/div>
<\/span><\/div><\/div><\/div>
<\/div>

before being delivered<\/strong> to our partners and your favorite points of sale.<\/p>\n<\/div>

<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div>

Flavors<\/strong><\/h3><\/h1><\/div><\/div><\/div>
<\/span><\/div><\/div><\/div>
<\/div>

A range of simple and healthy products<\/h5><\/h1><\/div>

Delightfully tasty, with a variety of seasonal flavors to elevate your dishes for any occasion.<\/p>\n<\/div>

<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div>

The production of SWISSOJA tofu<\/h1><\/h1><\/div>

At SWISSOJA, we exclusively work with certified organic soya beans sourced from Switzerland. We stongly support local supply chain due to the severe repercussions of deforestation on animal and plant species resulting from the extensive cultivation of soya beans in South America, primarily for animal feed purposes. SWISSOJA’s products form an integral component of a sustainable diet, dedicated to conserving the Earth’s natural resources.<\/p>\n

Growing soya beans in Switzerland has been the focus of intensive agronomic research for several decades, owing to its status as an exotic plant with high thermal requirements. Thanks to our breeding efforts, soya beans have successfully acclimated to the favorable regions of the Swiss plateau. The most optimal production areas are found in the lower temperate sites of the plateau, benefiting from consistent water supply during the summer.<\/p>\n<\/div><\/div><\/div>

From the filed to the mill\u2026<\/strong><\/h5><\/h1><\/div>
<\/span><\/div>

The harvest<\/strong><\/h3><\/h1><\/div>

Soya beans are harvested<\/strong> from early September under favorable conditions. By the beginning of October, the pods reach maximum maturity.<\/p>\n<\/div>

<\/span><\/div>

The sorting process<\/strong><\/h3><\/h1><\/div>

The harvested soya beans are transferred to the mill for sorting<\/strong>, cleaning, hulling, and sometimes dehulling as well.<\/p>\n<\/div>

<\/div><\/div><\/div><\/div><\/div>
<\/div>

From soya beans to soya juice<\/strong><\/h5><\/h1><\/div>
<\/span><\/div>

The soaking process<\/strong><\/h3><\/h1><\/div>

Upon arrival at the SWISSOJA production site, the organic soya beans are washed and soaked<\/strong> in water for ten to twelve hours. By the end of this soaking process, the beans have doubled in size.<\/p>\n<\/div>

<\/span><\/div>

The grinding process<\/strong><\/h3><\/h1><\/div>
<\/div>

The swollen and softened soya beans are then ground<\/strong> with water in a lava stone mill.<\/p>\n<\/div>

<\/span><\/div>

The boiling process<\/strong><\/h3><\/h1><\/div>

The mashed soya beans are then boiled<\/strong> in an autoclave<\/p>\n<\/div>

<\/span><\/div>

The filtration process<\/strong><\/h3><\/h1><\/div>

and filtered to separate the residual fibrous material : Okara<\/strong><\/a>,<\/strong><\/a> from the soya juice, more commonly known as “soya milk<\/a>“<\/strong><\/span>.<\/p>\n<\/div>

<\/div>

From soya beans to soya juice<\/h5><\/h1><\/div>
<\/span><\/div>

The curdling process<\/strong><\/h3><\/h1><\/div>

The process of transforming soya juice into tofu is similar to making cheese. Just as the artisan cheesemaker adds rennet to coagulate the milk, the tofu master adds nigari to coagulate the soya milk.<\/strong> Nigari is a crystal extracted from seawater, serving as a natural source of marine magnesium chloride and traditionally used in Japan as a coagulation agent. Due to its addition, the soya juice coagulates, forming grains of curd. The gentle stiring separates the curds from the lactoserum.<\/p>\n<\/div>

<\/span><\/div>

The pressing process<\/strong><\/h3><\/h1><\/div>

The curd grains are transferred to a molding mold, where they are pressed<\/strong> into blocks of firm tofu. The blocks are then cut into the desired weight and shape before being cooled in water. This process makes the firm, plain tofu that is widely recognized and appreciated! Flavored tofu is produced similarly, with an additional step involving the incorporation of carefully selected ingredients.<\/p>\n

As for the smoked tofu<\/b><\/a>,<\/i> undergoes ‘cold-smoking’ using certified Swiss-origin beechwood sawdust sourced from the forests of Vaud. old smoking imparts a delicate smoke flavor to the tofu, providing its distinctive and authentic taste without subjecting it to high temperatures.<\/p>\n<\/div>

<\/div><\/div><\/div><\/div><\/div>
<\/div>

The packaging
\nand distribution process<\/h5><\/h1><\/div>
<\/span><\/div>

The packaging process<\/strong><\/h3><\/h1><\/div>

During the final stages of production, our tofu is packaged<\/strong>, pasteurized, and then refrigerated \u2026<\/p>\n<\/div>

<\/span><\/div>

The shipping process<\/strong><\/h3><\/h1><\/div>

before being delivered<\/strong> to our partners and your favorite points of sale.<\/p>\n<\/div>

<\/div><\/div><\/div><\/div><\/div>
<\/div>

A range of
\nsimple and healthy products<\/h5><\/h1><\/div>
<\/span><\/div>

Flavors<\/strong><\/h3><\/h1><\/div>

Delightfully tasty, with a variety of seasonal flavors to elevate your dishes for any occasion.<\/p>\n<\/div><\/div><\/div>

<\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":36563,"menu_order":4,"comment_status":"closed","ping_status":"closed","template":"100-width.php","meta":{"footnotes":""},"class_list":["post-36594","page","type-page","status-publish","hentry"],"yoast_head":"\nSWISSOJA - How we make our Organic Tofu, Okara and Soya Drink<\/title>\n<meta name=\"description\" content=\"Discover how we produce our SWISSOJA Organic Tofu. A method explained in detail with all the steps. 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