Interview with Beate Makowsky, Deputy Managing Director at Tropenhaus Frutigen
PATRICK ROTH: What makes the Tropical House in Frutigen so unique?
BEATE MAKOWSKY: The use of water from the Lötschberg. Our offer through this use is unique. The Tropic House Frutigen is an attractive destination for excursions, which makes recreation, knowledge transfer and enjoyment experienceable in a transparent way. Renewable energy, fish farming, caviar production and a tropical garden are topics that are united in the world of experience of the Tropical House.
Imposing sturgeon in various sizes as well as perch and whitefish swim in the basins. For this purpose, the tropical house uses warm mountain water from the NEAT Lötschberg tunnel, photovoltaics, solar thermal energy, as well as a drinking water turbine to generate electricity and biomass as an energy source.
The only exhibition in Switzerland on sturgeon and fish farming and caviar production provides the basis for the interactive integration of visitors in guided tours and social programs.
Tropical fruit trees and exotic flowers thrive under ideal conditions in the tropical garden and invite visitors to a haptic and sensory experience. Bananas and papayas from Switzerland, plus our own coffee, spices, chilies, pepper, etc..
Unique is the use of tropical house specific and seasonal products, the fish variety and only sturgeon meat production and full use and utilization of the sturgeon for the tropical house gastronomy. In the unique, tropical ambience, the in-house products can be enjoyed in combination with regional specialties. The genuine Swiss caviar Oona delivers here the possible casual lifestyle and enjoyment.
PATRICK ROTH: Caviar is one of the most expensive delicacies in the world, are you after luxury?
BEATE MAKOWSKY: No, we stand for the casual enjoyment. Even if the product has its price. However, it is not the most expensive delicacy in the world.
Consider that the sturgeons swim in our tanks between 5-10 years and are cherished and cared for during this time. Therefore, the price is also higher. In the end, we use the warm water for sturgeon, as they are very robust and adapt very well. We use the sturgeon completely: as fish fillets, caviar, the skin for sturgeon leather accessories and the rest goes to the biogas plant for electricity generation.
We can offer a regional product, which otherwise would not be possible in this form. Short transport distances, sustainable production and no antibiotics.
Our customers appreciate the story behind this product, the quality and the regionality.
PATRICK ROTH: What is your position on the United Nations' 17 Sustainable Development Goals?
BEATE MAKOWSKY: We are working within our means to implement the principles for ourselves and our sphere of influence. We use a fish that is otherwise threatened with extinction. Produce sustainably, create jobs, pay attention to social sustainability, etc. As a Coop company, we respect these principles and consider them very important.
PATRICK ROTH: E-commerce is increasing strongly from year to year, do you notice it at OONA Caviar?
BEATE MAKOWSKY: Yes. Our online store has grown strongly, especially during the pandemic, and our products are in great demand.
PATRICK ROTH: What do you personally hope for in the future in terms of sustainability?
BEATE MAKOWSKY: We continue to contribute to sustainability, both ecologically and socially and economically. There is still much to be done here. We hope that nationally as well as globally, steps will be taken more quickly and that the need will not only be discussed but also implemented.