info suisse - Swiss Canadian Chamber of Commerce

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Publication of the Swiss Canadian Chamber of Commerce Toronto and Montreal
Publication de la Chambre de Commerce Suisse-Canadienne de Toronto et Montréal
December/January Decembre/Janvier 2008/2009
FEATURE:
Food Industry
Secteur Alimentation
www.swissbiz.ca
www.cccsmtl.com
Fondue and Raclette.
Unmistakably
SWISSMAR
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Maker of the Genuine Swiss Army Knife™. The Swiss Military®
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with the Swiss Army knife ™ . Today, the same passion for
providing lasting value and timeless design exists in both the
Wenger ® Swiss Army Knife and the Swiss Military ® watch.
Visit us at www.swisspeak.com
Fondue and raclette are delectable Swiss cheese dishes
that have been popular for centuries. Their origin dates
back hundreds of years using traditional Swiss cheeses.
Today, fondue and raclette ingredients are available
already prepared in many grocery stores across the
country, and can now be enjoyed at home with our
Swissmar tabletop raclette grills and fondue sets. Visit
us at www.swissmar.com
Publication of the Swiss Canadian Chamber of Commerce Toronto and Montreal
Publication de la Chambre de Commerce Suisse-Canadienne de Toronto et Montréal
FEATURE / REPORTAGE
Food Industry / Industrie alimentaire
4
9
11
Lindt and Sprüngli: It takes Masters to create masterpieces
H.U.H. Imports Inc.: Delicacies from Switzerland – Quality you can count on
VinEssence: For the Love of Swiss Wines
BUSINESS AND TRADE NEWS
NOUVELLES ECONOMIQUES
14
Bruno Gideon – Profile of an entrepreneur
15
Bruno’s Tip – The Sandwich Method
16
Le Carrefour Europe 2008; un Succès Remarquable
17
Where are all the Qualified Technicians?
19
Business News Switzerland
26
Travel News Switzerland
32
Swiss Trade Fairs / Foires en Suisse
CHAMBER NEWS
NOUVELLES DE LA CHAMBRE
2
Toronto: President’s Message / Upcoming Events
3
Montréal: Message du Président / Evénéments
22
Member Profile / Profil d’un membre
23
Scholarship Fund
Welcome New Members
Bienvenu aux nouveaux membres
10
23
SCCC (Montreal) Inc.
SCCC (Toronto) Inc.
Lindt Chocolate Masters at work
CONTENTS / INDICE
^c[dhj^hhZ
SWISS CANADIAN CHAMBER OF COMMERCE (ONTARIO) INC.
756 Royal York Road • Toronto, Ontario M8Y 2T6
Tel: (416) 236-0039 • Fax: (416) 236-3634 • E-mail: [email protected] • www.swissbiz.ca
BOARD OF DIRECTORS • 2008 – 2009
President
Ernst Notz
2 Hunter Avenue, Toronto, ON M6E 2C8
Tel: (416) 784-2872
E-mail: [email protected]
First Vice-President
Hans Munger
Silent Gliss Canada Ltd., President
181 Amber Street, Markham, ON L3R 3B4
Tel: (905) 470-6901
Fax: (905) 470-6906
E-mail: [email protected]
Second Vice-President
Philipp Gysling
Mesh Innovations Inc., Director
174 Hallam Street, Toronto ON M6H 1X5
Tel: (416) 871-8159
Fax: (801) 681-0986
E-mail: [email protected]
Treasurer
Urs Villiger
RE/MAX WEST REALTY INC.
16 Humbercrest Blvd., Toronto, ON M6S 4K7
Tel: (416) 769-1616
E-mail: [email protected]
Secretary & Legal Counsel
Bernard Lette
Lette Whittaker, Barrister and Solicitor
20 Queen Street West, #3300, P.O. Box 33, Toronto, ON M5H 3R3
Tel: (416) 971-4848
Fax: (416) 971-4849
E-mail: [email protected]
Past President
Stefan Kneubuhler
Kuehne + Nagel Ltd., CFO
5800 Hurontario Street, Fl.12, Mississauga, ON L5R 4B6
Tel: (905) 502-4140
Fax: (905) 501-6665
E-mail: [email protected]
Directors
Rudi Blatter
Lindt & Spruengli (Canada) Inc., CEO
181 University Avenue, Suite 900, Toronto, ON M5H 3M7
Tel: (416) 351-8566
Fax: (416) 351-8507
E-mail: [email protected]
Peter Emmenegger
UC Architect, Business Manager
283 Lisgar Street, Toronto ON M6J 3H1
Tel: (416) 953-2393
Fax: (416) 533-8886
E-mail: [email protected]
Ronnie Miller
Hoffmann-La Roche Ltd., President & CEO
2455 Meadowpine Blvd., Mississauga, ON L5N 6L7
Tel: (905) 542-5522
Fax: (905) 542-5507
E-mail: [email protected]
Fabian Richenberger
Zurich Canada, Senior Vice President
400 University Avenue, 25th Floor, Toronto, ON M5G 1S7
Tel: (416) 586-2959
E-mail: [email protected]
Heidi Suter
Suter Law, Lawyer
8 Briarcroft Road, Toronto, ON M6S 1H4
Tel: (416) 760-0529
Fax: (416) 769-0529
E-mail: [email protected]
David Turnbull
Canadian Courier & Logistics Association, President & CEO
169 Beechwood Avenue, Willowdale, ON M2L 1J9
Tel: (416) 449-2860
E-mail: [email protected]
Honorary Director
Bruno Ryff
Consulate General of Switzerland, Consul General
154 University Avenue, Suite 601, Toronto, ON M5H 3Y9
Tel: (416) 593-5371 Fax: (416) 593-5083
E-mail: [email protected]
Liaison Officer Consulate General of Switzerland
Philippe Crevoisier
Consulate General of Switzerland, Consul
154 University Avenue, Suite 601, Toronto, ON M5H 3Y9
Tel: (416) 593-5371 Fax: (416) 593-5083
E-mail: [email protected]
Executive Assistant
Patricia Keller Schläpfer
756 Royal York Road, Toronto, ON M8Y 2T6
Tel: (416) 236-0039 Fax: (416) 236-3634
E-mail: [email protected]
Electronic Typesetting and Assembly:
Corporate Typesetting Services
Printed by: Imprimerie L’Empreinte
2
INFO SUISSE
Dear Members,
An exciting year will soon come to an end; I believe that it has been a
productive one for the SCCC and we hope you feel the same way. The
board has been active and has tried hard to offer our members networking opportunities, activities and positive changes including a new
website and a new-look info suisse publication. We could not have
done this without your great support, and are truly grateful and thank
you for all your co-operation.
The focus of this issue is on the food industry. Switzerland is proudly
represented in Canada in this field; we hope you will find our feature
articles of interest. Your feedback would be highly appreciated.
We had a successful and fun Dinner & Dance event at the King Edward Hotel. We also did some
gambling, but did not get hurt with our chips like the casino capitalists did in the finance markets.
Across Canada, families are engaged in dinner-table discussions about the economy, raising
questions such as: Why is the US dollar all of a sudden so much stronger again versus the Canadian dollar, especially since the U.S. market is in turmoil, in a financial crisis, in a recession, and
in ever-increasing debt? Why do they call one of the most renowned Wall Street firms “Government Sachs”? Why is everybody, including our home country, known for its stability and security,
also affected by this worldwide hurricane?
Many thought that the proud Swiss finance market place would be untouched by this storm. But
the Swiss government had to step in to help the flagship of Swiss banking, reminding us of the
Swissair dilemma seven years ago. I am convinced that our famous Swiss banking institution(s)
will eventually come out of this hole, as did our proud airline in different circumstances. But
many questions remain: How long will it last? Have we seen the bottom of it?
There are a lot of discussions in Switzerland about failed risk management, the Swiss political parties being split over the opinion regarding government involvement, and the ceiling of
companies’ top salaries and bonuses. More moderate spending is required; greed cannot be the
answer.
The financial crisis is now a worldwide nightmare; both Switzerland and Canada are in good
company with almost all industrialized countries. The Europeans thought at first that they would
be unaffected by this crisis, but as it turns out, the rescue plan in the USA is estimated at over
$700 billion and the one in the EU is pegged at a stunning 2,000 billion Euros!
The Swiss government feels that they are well positioned for the future and the Swiss finance
market still offers a great deal of stability. In a crisis like this, there is an inherent danger of
overregulation, but obviously, the present system needs a major overhaul.
Well, after a lot of money spent and hot air wasted, the Canadian and U.S. elections are behind
us. Let’s see what all these political promises bring, and let’s all be positive and healthy heading
into 2009!
On behalf of my hard-working board members, I wish you all the very best and a Happy New Year.
Most sincerely,
Ernst Notz, President
UPCOMING EVENTS
February 23
EFTA Event @ the Toronto Board of Trade
March 4
“War for Talent” Symposium
April 22
Annual General Meeting
May 6
Cocktail Reception
June 24
Spousal Event
September14
Golf Tournament
November 21
Dinner Dance
Further Information can be found on www.swissbiz.ca under “Events” or (416) 236-0039
LA CHAMBRE DE COMMERCE CANADO-SUISSE (MONTRÉAL) INC.
SWISS CANADIAN CHAMBER OF COMMERCE (MONTREAL) INC.
1572 Avenue Docteur Penfield, Montréal, Qué. H3G 1C4 • Tél: (514) 937-5822 • Fax: (514) 693-1032 • E-mail: [email protected] • Web site: www.cccsmtl.com
CONSEIL D’ADMINISTRATION / BOARD OF DIRECTORS
2008 – 2009
Président / President
Mr. Jacques Thevenoz
President, Europack
tel: (514) 633-8583
fax: (514) 633-8321
cel: (514) 979-8583
e-mail: [email protected]
Vice-Président & Conseiller Juridique /
Vice President & Legal Counsel
Lette & Assoc.
Me Monica Schirdewahn
Avocate / Lawyer
tel: (514) 871-3838/213
fax: (514) 876-4217
cel: (514) 909-3119
e-mail: [email protected]
Mr. Jean Serge Grisé
Conseiller en affaires publiques
tel: (450) 674-2251
e-mail: [email protected]
Trésorier / Treasurer
Mr. Andreas Kräuchi
Manager Finance & HR Canada, Swiss Int’l Air Lines
tel: (514) 954-5600/6630
fax: (514) 954-5619
e-mail: [email protected]
Président sortant / Past President
Et Secrétaire / and Secretary
Mr. Raphaël Delacombaz
UBS Bank (Canada)
tel: (514) 985-8104
fax: (514) 985-8128
e-mail: [email protected]
Directeurs / Directors
Me Jean-Marc Ferland
Avocat / Lawyer, Ferland, Marois, Lanctot
tel: (514) 861-1110
fax: (514) 861-1310
e-mail: [email protected]
Mr. Olivier Schlegel
General Manager for Canada, SWISS Int’l Air Lines
tel: (514) 954-5600/6610
fax: (514) 954-5619
e-mail: [email protected]
Mr. Othmar Widmer
Consultation Widmer
tel: (514) 290-4822
e-mail: [email protected]
Mrs. Marianne Wurm
Présidente, Wurm Développement International
Wurm International Development
tel: (514) 996-8790
fax: (514) 750-9443
e-mail: [email protected]
Honorary Directeur / Directeur honoraire
M. Claude Duvoisin – Consul général
tel: (514) 932-7181
fax: (514) 932-9028
e-mail: [email protected]
Secrétaire exécutive / Executive Secretary
Birgit Erdan-Klema
tel: (514) 937-5822
fax: (514) 693-1032
e-mail: [email protected]
Liaison au Consulat général de Suisse
M. Markus Osterburg – Consul
tel: (514) 932-7181
fax: (514) 932-9028
e-mail: [email protected]
VEUILLEZ NOTER QUE LES ÉTATS FINANCIERS DE LA CCCS
MONTRÉAL SONT DISPONIBLES SUR DEMANDE. COMMUNIQUEZ
AVEC LE (514) 937-5822
FINANCIAL STATEMENTS FOR THE SCCC MONTREAL ARE AVAILABLE
UPON REQUEST. YOU MAY CONTACT (514) 937-5822
Chers membres,
L’hiver est là et apporte avec lui, comme à chaque année, notre lot d’activités hivernales destinées à réchauffer votre réseautage avec ses repas suisses traditionnels.
Vous étiez en grand nombre présents à l’Auberge Saint-Gabriel à l’occasion de
notre fondue du 19 novembre 2008 laquelle affichait complet. Un merci tout
particulier à nos bénévoles qui ont travaillé dur dans la cuisine pour préparer, façon
maison, les délicieuses fondues qui ont su régaler les papilles de tous nos invités.
Au début de l’année prochaine, nous lancerons les invitations pour notre raclette
annuelle, laquelle a toujours, depuis quelques temps, un franc succès.
En plus de nos traditionnels rassemblements suisses hivernaux, autant appréciés
par les canadiens que par les membres suisses de la chambre, nous n’oublions
pas les affaires qui seront bien entendu également mises à l’honneur. A cette fin,
le conseil travaille actuellement au prochain événement investissement/financement qui sera différent cette
année et qui portera sur des sujets qui sauront intéresser tous et chacun d’entre vous, spécialement en cette
période de crise financière mondiale que nous traversons.
Nous vous tiendrons également bien entendu informés des divers séminaires qui seront organisés et qui
traiteront des accords de libre échange entre le Canada et l’EFTA. Cette ouverture augmentera très certainement les investissements entre nos deux pays et encouragera les relations d’affaires mutuelles.
Notre dernier rassemblement fut le Carrefour Européen qui s’est tenu au Palais des Congrès de Montréal et
qui fut organisé par 14 Chambres de commerce et représentations diplomatiques. Avec plus de 70 exposants,
représentants d’affaires et diplomatiques, ce fut l’événement de réseautage européen de l’année. Nous sommes fiers de pouvoir dire que nombreux d’entre vous furent exposants, prouvant ainsi que notre chambre est
vibrante et que ses membres sont actifs et s’impliquent dans la communauté européenne.
Nous aimerions remercier tous ceux qui ont supportés cet évènement, en tant qu’exposants, par
l’investissement de leur temps ou tout simplement, par leur participation.
Je vous souhaite à vous et à votre famille, un beau temps des fêtes et un très bon début de nouvelle année 2009.
Bien à vous,
Jacques Thevenoz
Dear Members,
The winter season has begun, and with it comes our annual winter events, destined to help you network
while warming you up with traditional Swiss meals.
Many of you attended our sold-out fondue event on November 19th, 2008, held at the Auberge SaintGabriel. A special thank you goes out to our volunteers who worked hard in the kitchen to prepare the delicious and home-made fondues that were appreciated by all of our guests.
Early next year, you will be invited to our annual raclette, which has been a great success in the past few
years.
Aside from our traditionally Swiss winter events, enjoyed equally by both the Canadian and the Swiss members who make up the Chamber, business continues as usual. To this end, the board is working on our next
investment / financial event, which will take on a new format this year, and the topics of which are bound to
interest each and every one of you, especially given the current turbulent financial times.
On another note, we will be keeping you informed regarding informational seminars about Free Trade Agreements between Canada and EFTA. These agreements will certainly enhance investments between our two
countries and encourage mutual business relations.
Another important event was our participation in the Carrefour Européen, held this year in the Palais de
Congrès of Montreal, organized by 14 Chambers of commerce and diplomatic representations, and hosting
over 70 business and diplomatic representations as exhibitors. This event was once again the European networking event of the year. We can proudly say that a number of you were exhibitors, demonstrating that our
Chamber is vibrant and has members who are active and interested in the European community. We would
like to thank you all of you who supported the event by exhibiting, with your time, or with your attendance.
I wish you and your families a peaceful holiday season, and a wonderful start to the exciting new year to come.
Best regards,
Jacques Thevenoz
EVÉNÉMENTS / UPCOMING EVENTS
Février/
February 2009
Soirée Raclette Annuelle
Annual Raclette evening
Information et détails/and details : www.cccsmtl.com ou/ or (514) 937-5822
D E C E M B E R /J A N U A R Y
3
FO O D I N DUSTRY
IT TAKES MASTERS
TO CREATE MASTERPIECES
Lindt & Sprüngli Canada Inc.
Preparing chocolate is an art, and Lindt has
mastered the art and magic of creating
remarkable tasting chocolate.
The truth is, there really are Chocolate
Masters at Lindt, and have been for 163
years. Their art, their passion, is to know
more, and to care more about chocolate,
than anyone else in the world. And they do.
Aided by precious knowledge and a legacy
of passion handed down through the years.
From Master to Master.
plantations around the world. From Ecuador,
Ghana, Madagascar and the Caribbean
islands. But they also must continually
assemble the perfect collection of cocoa
beans that is necessary in order to consistently create Lindt’s special taste.
The reknowned excellence of Lindt chocolate at the end of our chocolate-making process, depends in no small measure on the
quality, selection and blending of the superb
cocoa beans present at the beginning. So our
Chocolate Masters constantly ensure that
IT ALL STARTS WITH COCOA
Our Chocolate Masters painstakingly select
the finest cocoa beans from the premier
harvests on three continents. They personally choose the finest beans from the best
Five places to buy authentic
Swiss masterpieces.
4
INFO SUISSE
1.
Lindt Boutique, Toronto Eaton Centre
290 Yonge Street, Toronto, Ontario
416.593.7719 (inside Sears, Minus 1 Level)
2.
Lindt Outlet Boutique, Scarborough
2250 Markham Road, Scarborough, Ontario
416.292.4029 (just south of Finch Ave. E)
3.
Lindt Warehouse Outlet Boutique,
Mississauga
7090 Kennedy Road, Mississauga, Ontario
905.696.8143 (just north of Derry Rd)
4.
Lindt Outlet Boutique, Kitchener
Tulane Power Centre
500 King Street East, Unit 4
Kitchener, Ontario 519.650.9141
5.
Lindt Outlet Boutique, Pointe-Claire
Méga Centre des Sources
58, boul. Brunswick, unité B
Pointe-Claire, Québec 514.695.3392
(Boulevard des Sources et Autoroute 40)
2008_InfoSuisse_03:FP 11/13/2008 2:47 PM Page 1
rolex.com
oyster perpetual day-date, in platinum
For an official Rolex jeweller call 416.968.1100, Toronto.
Docket No.
389
File Name
2008_InfoSuisse_03
PUBLICATION:____________________________________________________________________
Info Suisse magazine
INSERTION DATE:_____________________________________
Dec/Jan
AD SIZE:
TRIM:
BLEED:
COLOUR:
Full page bleed
8-1/2”W x 11”D
+1/8” all around
CMYK
Rolex Canada Ltd., 50 St. Clair Ave West, Toronto, ON M4V 3B7, T: 416.968.1100 - F: 416.968.2315
Nov 15/08
CLOSING:
Nov 04/08
STARTED:
COMPLETED: Nov 04/08
INK-JET PRINTOUT IS NOT A
COLOUR-ACCURATE PROOF
AND MAY HAVE BEEN
REDUCED TO FIT PAPER.
Artwork supplied by
Rolex Canada Ltd.- Advertising Department
Contact: Sylvie Worsley, Manager
Email: [email protected]
THIS ADVERTISEMENT MUST BE USED ONLY
FOR SPECIFIC PUBLICATION AND DATE,
AND MUST NOT BE MODIFIED.
FO O D I N DUSTRY
the harvest is dried properly. And that the
quality of the choice premium beans used
by Lindt, such as Criollo and Trinitario, is
always mellow and perfect.
All this must be perfect. Because our
Chocolate Masters are working to blends
contained in secret recipes handed down
from generation to generation. You can
always taste the results of this care and
precision in the harmony of Lindt’s incomparable chocolate flavour.
ROASTING COCOA BEANS
The roasting of our cocoa beans is in itself,
an art within an art. One that is not forgiving, and one that is not easily mastered.
So Lindt’s Chocolate Masters roast their
own blend of their own beans, dried and
selected to their own standards, in their own
roasting facilities. Along the way, they use
special procedures, developed and patented
by Lindt, to extract even more wonderful
6
INFO SUISSE
flavours. The beans are treated with water
vapour and then slowly and carefully roasted
in drums at controlled temperatures. You
can begin to smell the aroma of chocolate
in the air.
SPECIAL INGREDIENTS, SPECIAL RECIPES
Every ingredient in every Lindt product lives
in perfect unison with every other ingredient.
Because once again, our Chocolate Masters
control every aspect of their selection and
monitor every second of their preparation.
For instance, they supervise the selection
of hazelnuts from Italy’s Piedmont region,
possibly the world’s finest. They process
the most wonderful Macadamia nuts into
thin wafers. They direct the caramelizing of
FOOD IND U STRY
received knowledge from those who went
before. Their passion to produce the world’s
finest chocolates fuels their belief in those
who will follow them. And so no detail of
their chocolate-making is ever overlooked or
ever rushed.
The shiny gloss of Lindt Chocolate bars
is still achieved by the patient warming
of the chocolate during its molding. Some
chocolates are still decorated by hand. The
details of adorning chocolates with exactly
the right toppings or nuts is never left to
chance. Exquisite fillings are covered with
precisely the perfect thickness of a Lindt
chocolate shell. Even our Gold Bunnies’ coats
are polished by hand before each little bell
is applied.
The truth of what we say is evident in the
exquisite quality of every piece of Chocolate
we make. And always will be so long as
there are Chocolate Masters at Lindt.
■
walnuts and choose sun-matured almonds
from California. They use only the freshest
harvests, and insist on the shortest storage
times and optimum temperature conditions.
As well, our Chocolate Masters exclusively produce their own confectionary
nougat. They have to because it must be
made exactly according to their own recipes.
So they make it in the time-honoured Lindt
tradition, in copper boilers over an open fire.
The sugar is caramelized gently until it meets
their standards of consistency and texture.
They also treat our milk specially. The
entire water content is extracted until the
deliciously subtle caramel taste of Lindt Milk
Chocolate is revealed.
Over the past 163 years, a superb collection of original Lindt recipes has been collected and refined, and is carefully guarded
to this day. When new recipes are conceived
and proven, they too join this select library.
Happily, our past and our present are never
very far apart.
many a chocolate gourmet’s first and most
memorable love.
CONCHING
FROM MASTER TO MASTER TO MASTER
If there is one inarguable quality that makes
Lindt Chocolate so special, it would be
the way it softly melts on the tongue and
completely caresses the palate. Unlike any
other chocolate.
The credit for the delicious pleasure
of this melting sensation belongs to one
man. In Switzerland in 1879, Rodolphe Lindt
invented something that the Chocolate Masters of today, and those of tomorrow, will
always be indebted to him for.
In essence, he invented a way of refining
chocolate, called conching, that is now used
by all the world’s chocolate manufacturers.
In “conching”, which can sometimes
take several days, naturally existing and
undesirable bitter substances are rolled and
“aired out’, and disappear completely. In
addition and almost magically, the smallest
particles of all the chocolate ingredients are
completely coated with creamy and soft
cocoa butter. This luscious cocoa butter is
invisible to the eye, but immediately and
deliciously apparent to the tongue and the
palate. And with it comes the beginning of
The Chocolate Masters of Lindt live and work
in a culture of tradition, and in a world of
Toujours… à l’Avant Garde
Always… Two Steps Ahead
Immer… zwei Schritte voraus
Sempre… due passi avanti
De Civita Haubenreisser
Comptables agréés • Chartered Accountants
Conseillers en affaires • Business Consultants
514 -331-9144
[email protected]
D E C E M B E R /J A N U A R Y
7
An investment in research
is an investment in hope.
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difference in people’s lives.
Working in partnership with healthcare
practitioners from across the country,
we have opened the door to countless
new possibilities in the discovery,
treatment and management of acute
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www.rochecanada.com
Registered Trade-Mark of Hoffmann-La Roche Limited
FOOD IND U STRY
DELICACIES FROM
SWITZERLAND – QUALITY YOU
CAN COUNT ON
By Hans Ulrich Herzig & Tamara Jung,
H.U.H. Imports Inc.
info suisse asked Hans-Ulrich Herzig, or “Chef
Herzig” as many of us know him from his days as
Chef at the former Prince Hotel, to tell our readers
about his experience in importing some true, traditional food items from Switzerland into Canada.
Below is his account.
Some people may know me as the “Chef
“from the former Prince Hotel, where I was
Executive Chef for almost 29 years until spring
2007. In 1997 I started importing some food
items as a side business, just a few Pallets
per year. Importing was quite a challenge
for me, coming from the Hotel Industry. In
2005, I moved to my Unit / Warehouse in
Newmarket. There are many other importers in the Toronto area who bring in much
larger quantities from Switzerland than I do,
but I may be the only one with such a broad
assortment of authentic Swiss products.
Importing, I discovered, is more the job
of a merchant / trader, because there is a lot
of administrative work involved. At first you
have to make business contacts and search
for products that would be of potential interest in Canada; this is very difficult since the
food market is generally already flooded
with products.
Today, I represent several Swiss companies as the sole/primary importer. I deal
with the manufacturers/suppliers directly
and visit them usually once a year. There
are always issues to discuss, such as pricing,
promotions, marketing and compliance with
new regulations from Agriculture and AgriFood Canada as well as Health Canada.
Now on to the importing process: How
does an “Appenzeller-Biberli” or “Latwerge”
arrive in Canada?
Once the manufacturer has received the
PO, usually 6-8 weeks prior to shipping,
every order is produced fresh, samples are
taken and stored, and the expiry date is
printed on the products. Next, we contact
our logistic/shipping company and forward
all the information and set the date when
the container should be loaded. The shipping company then contacts the suppliers,
makes sure all paperwork (such as product
declarations, certificates, etc.) is in order. For
example, “Appenzeller Biber” have honey in
the dough, so a certificate is needed stating
that the honey is not from a country banned
from exporting honey to Canada!
After the shipping company has received
all the required information, I notify my suppliers to ship their pallets to Raeber AG in
Kuessnacht a/Rigi, where the containers are
usually loaded. They are then transported
by truck to Basel, sealed by Swiss Customs
and then shipped by train to Rotterdam or
sometimes Antwerp, Bremen or Hamburg.
Once at the port, it will be loaded onto a
container ship for its trip across the Atlantic
to Montreal.
In Montreal, the container is unloaded
and cleared by Canadian customs. Ever so
often customs officials will take a container
apart for inspection (this always involves
damage to your goods and causes a mess!)
for which you pay up to $ 1,000.00 extra!
The container then goes by train to a
rail yard outside Toronto, where it will be
loaded onto a truck and delivered to our
warehouse. Throughout the whole process,
the shipping company keeps me updated,
so that I know exactly where the container
is at all times and when it is due to arrive at
the warehouse. Upon arrival, the container
is immediately unloaded, products are properly stored and sorted by order. Products
D E C E M B E R /J A N U A R Y
9
FO O D I N DUSTRY
are now ready for shipment to the various
customers across Canada.
The toughest part of the importing business is unquestionably the actual sales part.
Unlike large companies who have huge marketing budgets to help them make products
well-known and popular in the market place,
as a small importer you have to build up your
customers over time through networking,
word of mouth and well placed advertising.
Unfortunately quality is not always a
priority to potential customers. Good quality costs more, but not everyone is willing
to pay the higher price. “Kaegi Fret”, for
example, is undoubtedly the best chocolate
wafer biscuit on the market, as they even
make their own chocolate! However, while
in shops and kiosks in Switzerland the 50 gr.
double bars sell for CHF 1.50 to 1.75, here
in Canada some stores sell them for $ 1.25
to 1.30, and people still think that they are
too expensive!
Today, my customers are mostly wholesalers, hotels, restaurants, chocolatiers,
retail stores and private customers from
Vancouver Island right across Canada to Halifax, mostly of Swiss origin or people who are
10
INFO SUISSE
familiar with the products. In general, Swiss
products, apart from the well-known, heavily advertised products, are a tough sell,
despite their quality. Quality has its price as
we all know!
Fortunately, there are people who do
appreciate good quality! I have a customer
in Edmonton, a Dutch chocolatier, who
orders hundreds of kilograms of chocolate at
a time, over 2 tons last year alone. She uses
only one brand, i.e. “Felchlin”, because she
feels it is the best!
“Felchlin” is one of the most expensive
chocolates on the market, and their “Maracaibo Grand-Cru 65 %” was awarded “Worlds
Finest and Best Chocolate” two years ago
in Paris! “Felchlin” doesn’t make any retail
chocolate bars except some 500 gr. blocks
that are available in some stores, but their
rich variety of couvertures sells to the best
chocolatiers all over the Globe, and I am
proud to carry their line.
Finally, I would like to make a comment
about “expiry” and “best before” dates.
Expiry dates have become a major problem
in the food import and retail industry. Just
because a product has a “best before” date
printed on it, it does not mean it will be
bad the next day; the product may not get
any better either, but almost any preserved
product can still be consumed safely months
after an “expiry date”, so common sense
should be used in this respect.
Many importers and especially retail
stores now shy away from products that
may not sell within a reasonable time. If
product turnover is not fast enough, this can
lead to dead inventory, lost revenue and a
lot of frustration!
For more information on the company’s
products, visit its website at
www.huhimports.ca.
■
BIENVENUE AUX NOUVEAUX MEMBRES
SCCC (MONTREAL) INC.
Individual members / membres individuels
M. Frédéric Müller
Vice-président, Acquisitions
Société immobilière Investus inc.
2000 Peel, # 560
Montréal, QC H3A 2W5
Tel.: (514) 868 9550, # 224
Courriel: [email protected]
M. Philippe Ugnat
Directeur
Développement économique Western
Switzerland (DEWS)
1 Yonge Street, Suite 1801
Toronto, ON M5E 1W7
Tel: (613) 262 3509
Courriel: [email protected]
FOOD IND U STRY
FOR THE LOVE OF SWISS WINES
By David Durward, VinEssence
Many Canadians are surprised to find that
there is a thriving, world-quality wine
industry in Switzerland that has existed
for hundreds of years. Canadians can be
forgiven for this as Switzerland’s wines are
traditionally consumed mostly by the Swiss.
With globalization the Swiss market now has
wines available from around the world and
the Swiss consumer is eager to try them.
Thus new markets for Swiss wines must be
found and this is encouraging Swiss wine
producers to export.
Switzerland’s young winemakers are welleducated and have a passion for their métier
built on a foundation of history and tradition
and rooted in terroir. Among the attributes
of Swiss winemakers are not only passion,
but also generosity and openness that are
integral to the way wine is sold in Switzerland. For example, Tartegnin/VD (a village of
16 winemakers) lives for wine - their slogan
is le pays de bon vin. During harvest each
winemaker opens his doors to the general
public. The relationship between the winemaker and his customers is built on personal
relationships, and many Swiss use this direct
channel to buy wine for their cellar.
Harvest is a great time to visit Switzerland’s wine regions. The winemakers are
busy and festivities continue throughout the
autumn. It is an opportunity for the amateur
of wine to participate in the sights and smells
and hustle-bustle of the harvest. Wine and
hot food is offered to everyone who arrives
- it is hard to resist another plate of raclette,
or baked ham, not to mention tarte raisinée
- the winemakers’ welcome and the generosity is sincere and warm. This generosity is
prevalent in all wine regions in Switzerland
- the hope is that their customers will return
to buy some wine, but it is not an obligation.
Their hopes are often rewarded.
If I could have a wish, it would be that
everyone could have the opportunity to
experience the conviviality and celebration
that are the hallmarks of the Swiss wine harvests; a sense of the timelessness of these
David Durward, President, Vinessence Wine Club
traditions pervades the atmosphere. Wine is
more than a beverage, it is a living nectar
that can enhance one’s health, add to the
enjoyment of a meal and it is a pleasure to
share with others. A cultural experience!
The Swiss have a rich tradition and culture
of wine not familiar in Canada – although it
must be said that the growth of the Canadian
wine industry is bringing welcome change.
The Swiss consume several times the wine
per capita that Canadians do – this too is
changing as Canadian wine consumption
is increasing; now Canadians consume less
beer and spirits and more wine.
After spending many years in Switzerland
I find that Canada’s drinking laws, with their
roots in the days of prohibition, are outdated.
In many countries in Europe it is normal to
go to a festival where food and wine is available, and where a government license is not
required. The consumer has greater choice
in retail channels to purchase wine – wine
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D E C E M B E R /J A N U A R Y
11
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FOOD IND U STRY
shops, supermarkets and producers all have
a chance to compete for the consumer’s
business. Clearly, the sale of alcohol (and
the taxes there from) is regulated by governments worldwide, and there are good
reasons for doing so.
But there is a difference between regulation of an industry and taking monopoly
control of it. Does the consumer gain choice
or advantage from the monopoly on wine
sales? Should he? Does he need a government agency to ensure he drinks responsibly? This is a complex issue, and it deserves
more attention than it gets. Surely greater
consumer choice is good.
Upon returning to Canada, I became a
licensed agent to LCBO representing 6 Swiss
Wine Makers. I have learned that dealing
with the monopoly is a daunting task for a
little company. Size matters when your customer is huge, and a little agency has a big
job to get attention. Our effort to register our
wine club has stalled as LCBO has the policy
“under review” – there is no date set for
the decision. Our efforts to put wine on the
shelves of Vintages has met with rejection,
and no explanation given - and yet there are
less than a dozen Swiss wines on the LCBO
shelves, by my (small) sampling.
Chateau Rosay in Bursins/VD viewed from vineyards in La Côte.
What can be done to increase the availability of Swiss wines to the Ontario consumer? More could be done by the Swiss
Export Associations to increase awareness
of the high quality and long history of wine
in Switzerland. But equally, the nature of
the distribution system for wine in Ontario
makes it difficult for Swiss wines, small
by nature despite their high quality, to be
accepted for sale. I am still hopeful that our
efforts will be rewarded one day soon. ■
D E C E M B E R /J A N U A R Y
13
B U S I N E SS A N D T RA D E N EWS
BRUNO GIDEON – PROFILE OF AN ENTREPRENEUR
Info suisse is pleased to welcome Bruno Gideon
as a regular columnist for our magazine. In this
issue, you will find his first article in a series
entitled “Bruno’s Tip”. Bruno will share some of
his wisdom with our readers by giving useful tips
for everyday life and practical advice for today’s
entrepreneurs. Bruno will also love to hear back
from readers, at his e-mail as indicated below.
14
INFO SUISSE
Bruno Gideon is a successful Swiss-Canadian
author and entrepreneur. Born in Switzerland to a Jewish family during World War II,
Bruno was faced, at an early age, with the
difficult challenge of trying to make sense of
the world around him. His childhood experiences have not only shaped the compassionate person he is today, but have served
as a catalyst for success and determination
in all areas of his life.
As a young man he worked at odd jobs
throughout Europe–a busboy in Rome, a
waiter in France, a hotel clerk in Zurich. Later
he decided to go into business for himself.
With sheer determination and self motivation, he built three multi-million dollar
companies from the ground up. His business
ventures included a successful wholesale
chain called Cash and Carry, a food discount
chain called PickPay, and Switzerland’s first
computer store, Microspot.
But Bruno’s business ventures didn’t stop
there. His passion for writing led him to a
career in journalism, public speaking, and
book writing. Altogether, he has written nine
books that focus on personal growth and
entrepreneurship which draw from his personal experiences. Bruno is best known for
his books Don’t Take No for an Answer, Wet
Behind the Ears, and Not at My Expense. He
has sold more than 100, 000 copies across
Europe, Canada, and the United States.
Eleven years ago Bruno immigrated to
Toronto and is proud to call Canada his home.
He focuses his time and energy on giving
back to the community by donating his publications to college and university programs
and providing free seminars and book talks
to budding entrepreneurs. Bruno’s life motto
says it all: “Life experiences are wasted if
they are not shared”.
He also writes Bruno’s Minute, a free,
motivational, weekly newsletter sent by
email. What began as an experiment in
2001 quickly grew to an online success with
more than 50,000 readers worldwide. Bruno
BRUNO’S TI P –
T H E S A N DW I C H M ET H O D
believes his free newsletter helps people to
reflect on their personal growth as individuals, particularly amidst the hustle and bustle
of everyday life. It’s his way of expressing
gratitude for all of the positive things he has
enjoyed. There’s something for everyone in
his newsletter – advice on repairing broken
relationships, how to let go of pain and forgive others, the keys to personal and professional success. You can subscribe to Bruno’s
Minute at www.brunogideon.com
If you would like to contact Bruno directly,
you can do so at [email protected]
THE SANDWICH METHOD
CRITICISM IS SOMETHING WE CAN
AVOID BY SAYING NOTHING, DOING
NOTHING – AND BEING NOTHING
– ARISTOTLE
By Bruno Gideon
Have you ever wondered why some companies have continued success while others
fail? Or why some companies are successful
then suddenly start making mistakes? In
my many years as an entrepreneur I have
learned that the secret to success lies in a
company’s ability to encourage and manage critique and make it one of their major
points in the company policy.
Accepting critique helps us to correct our
mistakes, often before we make them. It also
forces us to be flexible, a vital key to success.
But if we close our mind and discourage others from criticizing our decisions, we will pay
a high price: clouded judgment, a string of
bad decisions, and lots and lots of stress that
could easily have been avoided. However,
simply accepting criticism is not enough.
Successful companies actively encourage
their employees and management to give
and accept critique.
Learning to accept critique is one side
of the coin and giving critique is the other
side, both equally difficult to master. It is not
always easy to speak up and it requires a
lot of courage and it is important to present
feedback in a way that is acceptable. I have
learned to use what I call the “sandwich
method.” Here is how it works: I put my
critical remark between two positive comments, thus making it a lot easier to take.
Amazing results and worth trying!
But is every critique worth being
accepted? Of course not, but every critique
is worth being taken seriously, especially if
it leads to an open and honest discussion.
That’s the best thing that could happen to
you and your company.
Is your boss or somebody you care
about to make a mistake? Start preparing
that sandwich!
■
STEIGER,
ZUMSTEIN &
PARTNERS AG
B U S I N E S S
A N D
M A N A G E M E N T
C O N S U L T A N T S
WE ARE OFFERING:
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MEMBER OF:
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D E C E M B E R /J A N U A R Y
15
B U S I N E SS A N D T RA D E N EWS
LE CARREFOUR EUROPE 2008;
UN SUCCÈS REMARQUABLE
privilège de rencontrer certains dignitaires,
dont Son Excellence, l’Ambassadeur de Suisse
au Canada, M. Werner Baumann, qu’on peut
voir sur la photo ci-jointe en compagnie du
Consul Général de Suisse à Montréal, M.
Claude Duvoisin. Messieurs Baumann et
Duvoisin sont respectivement à la gauche, et
à la droite de M. Olivier Jayet, le président
de www.Canada-Suisse.ch, un des nombreux
exposants membres de notre chambre.
Outre le déjeuner-causerie, des ateliers
étaient aussi organisés, et ont permis aux
visiteurs intéressés de parfaire leurs connaissances sur des sujets tels que : « Appui aux
exportations et investissements étrangers »,
« Faire affaires en Europe, aspects fiscaux », «
Exportation vers l’Europe, aspects juridiques
», et « Les douanes, ça passe ou ça casse ».
Le traditionnel Cocktail, tenu en fin d’aprèsmidi, a aussi été fort apprécié comme une
occasion supplémentaire de faire de nouveaux contacts, et pour cultiver les anciens.
Des prix de présence ont aussi été offerts par
les généreux commanditaires, qu’on peut
identifier en visitant le site web du Carrefour,
au www.europe-montreal.org. Un merci tout
particulier à Swiss International Airlines, qui
a offert deux billets classe affaires pour la
Suisse comme grand prix.
Tous et chacun, exposants ou visiteurs,
ont pu tirer grand profit de cet événement
que vous devez absolument mettre à votre
agenda à pareille date pour l’an prochain, et
surtout ne pas manquer!
■
Par Jean-Marc Ferland, membre du C.A.
de la Chambre
Plus d’un millier de participants ont pu
bénéficier, cette année encore, du Carrefour
Europe; une foire commerciale à grand
déploiement. Cette septième édition du
Carrefour, tenue le 15 octobre dernier, a
permis à ces convives de visiter les kiosques
de 74 exposants, au Palais des congrès, où
nous avons pu profiter de 5 000 pieds carrés
d’espace supplémentaire, en comparaison
avec l’année dernière.
L’événement avait fait l’objet d’une
préparation minutieuse par quatorze Consulats, Chambres de commerce, Commissions
commerciales ou organisations similaires,
dont votre Chambre de commerce canadosuisse. Il a été couronné de succès, étant
devenu le point névralgique de convergence
pour les gens d’affaires intéressés à ce pont,
qui se construit de plus en plus entre le Québec (tout le Canada en fait) et l’Europe dans
son sens le plus large; un marché de quelque
500 millions de consommateurs. Il s’agit sans
contredit du plus grand événement du genre
à Montréal, et il connaît, d’année en année,
une popularité croissante.
Le coup d’envoi a été donné par un
déjeuner-causerie, où M. Raymond Bachand,
ministre du Développement économique,
de l’Innovation et de l’Exportation, minis-
From left to right: Mr Claude Duvoisin, Consul General in
Montréal – Mr Olivier Jayet, CEO of Canada Suisse –
Mr Werner Baumann, Swiss Ambassador.
tre du Tourisme, et ministre responsable
de la région de Montréal, a entretenu un
auditoire à guichet fermé sur « Un partenariat Canada-Union européenne pour un
avenir économique prospère ». Il nous
a convaincus de l’implication spécifique
du gouvernement du Québec, qui vise à
créer un « nouvel espace économique » à
cet égard. Tant l’auditoire que les média
(Le Devoir, Les Affaires) ont manifesté leur
appréciation de cette allocution impressionnante, et captivante.
Les quelque deux cent personnes présentes ont ensuite été conviées à profiter de
cette lancée pour passer dans la vaste salle
attenante, pour profiter du Carrefour Europe
2008. L’opportunité était idéale pour poursuivre le réseautage d’affaires entre l’Europe
et le Canada, et les exposants étaient agréablement surpris de cette affluence considérable, dès l’ouverture des portes, vers 14
heures. Parmi ces visiteurs, nous avons eu le
Seit über 20 Jahren in Ontario zugelassener, deutschsprechender Anwalt
und Notar bietet Ihnen persönliche Betreuung und fachliche Kompetenz.
ALEXANDER SENNECKE
BALDWIN ANKA SENNECKE HALMAN LLP
BARRISTERS & SOLICITORS
Helping you
make the Right
Moves
16
INFO SUISSE
Victoria Tower
25 Adelaide Street East
Suite 900
Toronto, Ontario M5C 3A1
www.bashllp.com
Direct:
416.410.2113
Facsimile:
416.410.9423
Cell:
416.816.2113
Handy:
+49.171.713.4423
[email protected]
Für weitere Fragen stehe ich gerne zur Verfügung.
BUSINESS A N D TR ADE N E WS
WHERE ARE ALL THE
QUALIFIED TECHNICIANS?
By Bruno Frank, President of Swissh Commercial
Equipment Inc.
Swissh Commercial Equipment Inc. was
established in Canada in 1992 and began
importing a line of Swiss Made commercial
dish and glass-washers that were primarily sold to the food service and hospitality industry. In 1995, the manufacturing
know-how was transferred to Canada and
by early 1996 production was up and running in Montreal. A line of super-automatic
espresso machines was added in 1999 and
the service end of the company was steadily
growing. That created the need for qualified technicians with a good electrical and
mechanical knowledge.
Final assembly on the Swissh 25PLC dishwashers
WHERE ARE THE PROBLEMS?
First and foremost I believe that our society does not value the work performed by
trades’ people. If your title does not contain
the word Engineer, B-Com, or MBA, and
you did not graduate from a University,
you are viewed as to have probably failed
FINECAST
Final wet testing
Having been in Canada for over 20 years,
I found that it has become more and more
difficult to find qualified labor, and speaking
with my colleagues in the industry, it seems
that everyone has the same problem. Our
latest search for a junior technician with a
sound base of electro and mechanical knowledge resulted in a flood of CV’s of which only
a handful appeared to be qualified. An interview followed by a questionnaire eliminated
all of the applicants as none of them could
answer more than 50% of the most basic
questions related to electro mechanics.
school and were not qualified enough to
attend University.
Second, our laws do not allow the hiring
of apprentice employees with moderate
salaries that are below the minimum wage
established by the provinces.
High Precision Machining / Machinage de Haute Précision
Our consultative approach, our complete solution-based machining service, and
our innovative abilities in technological multi-sector industries continue to expand
our horizons.
Notre approche consultative, notre service d’usinage à base d’une solution
complète et nos capacités novatrices dans les industries multi-sectorielles
continuent à développer nos horizons.
________________________
208 Migneron
Saint-Laurent, QC
H4T 1Y7
________________
www.finecast.ca
Tel : 514-331-0322
Fax : 514-331-0261
[email protected]
D E C E M B E R /J A N U A R Y
17
B U S I N E SS A N D T RA D E N EWS
We all know that education costs money.
A University student will have to pay tens
of thousands of dollars for a university
degree. Why is it that we cannot ask the
same from an apprentice – but instead of
charging some fees, he/she is will take a
salary-cut instead?
Thirdly, I believe that all industries in
one way or another are responsible for
the lack of qualified labor. In many cases,
employees are hired and trained to perform
a very specific task only. To some extent I
can understand the thinking behind that
strategy. Recently a client of ours trained a
new employee for 9 months to replace his
chef during his days off. After the 9 months
he left for another Italian restaurant that
was willing to pay a higher salary for a chef
that was by now well trained. As a result
of that, training is in many cases reduced to
a minimum.
Solution:
I have strong evidence that the problem
does not only exist in the food service and
hospitality industry, but is rather found in
every sector. As a solution, industry leaders
should get together with the provincial and
federal governments in order to establish a
curriculum that fits the profile for each indi-
vidual industry. To obtain a broad knowledge
base of the trade should be the educational
objectives. Specialization will happen later
when the employee enters the field of interest and with the first fully paid employment.
Depending on the complexity of the trade,
these programs could last between two and
four years and many of you readers have
by now recognized that I am describing the
apprenticeship training common in many
European countries. Minimum wage requirements for these programs must be lifted and
replaced with a special reduced remuneration package that takes into consideration
the fact that the employee receives an
education. Salaries during the program
would be significantly lower than minimum
wage and should be uniform throughout
the industries.
Programs like that would encourage all
industries to create new trainee positions
with the knowledge of creating a skilled
workforce for the future.
One thing we can promise to employees
that have completed a program like this:
minimum wage for them will be a matter
of the past. And employers will find skilled
■
labor ready for the job.
Neuchâtel.
Next September.
Business Opportunities
through the Canada-EFTA
Trade Agreement
Promotional Events in Toronto
and Montreal
The Consulates General of the 4 EFTA
countries and Foreign Affairs and
International Trade Canada – Trade
Commissioner Service have organized seminars throughout Canada
where they will inform participants
about the changes and opportunities
which the Free Trade Agreement will
bring to bilateral trade.
A morning seminar and luncheon
will take place at The Toronto Board
of Trade on February 23, 2009, and a
similar event is organized in Montreal
thereafter.
Please visit the SCCC website for further information at
www.swissbiz.ca.
• Learn in English. Live in French.
• Live in a Swiss university town.
• Earn Ontario Grade 12 & AP credits.
• Benefit from a focused 90-student community.
• Absorb history & cultures through European travel.
• Help others through international service projects.
NJC is a member of the Canadian Association of Independent Schools
the Swiss Group of International Schools (SGIS)
4 16 .36 8.8 16 9, 1.80 0 .263.2923
ad mis si ons @ n e uc h at e l .org w ww .n jc .c h
A p p l i c a t i o n d e a d l i n e s f o r 20 0 8 / 20 0 9 a d m i s s i o n a r e :
Monday, December 10, 2007 (first round)
Monday, March 3, 2008 (second round)
18
INFO SUISSE
and
BUSINESS AND TRADE NEWS – SWITZERLAND
TOP OF THE NEWS
Switzerland’s former foreign investment
agency Location Switzerland is now part of
the country’s broader organization called
Switzerland Trade and Investment Promotion. Offices remain in New York and Washington, and continue to focus on promoting
foreign direct investment (FDI) into Switzerland from North America.
In addition to promoting foreign direct
investment, the enlarged Switzerland Trade
and Investment Promotion organization also
assists Swiss companies investing abroad
and in promoting trade between Switzerland and the rest of the world. The umbrella
organization is based in Zurich with 16 Swiss
business hubs around the world, including
one in Chicago headed by regional director
Martin von Walterskirchen.
The Wilmington Trust Company is buying
the UBS Fiduciary Trust Company from UBS
for an undisclosed sum.
Selexis SA, a Geneva-based biotechnology company offering technologies and
services to enable improved drug discovery,
development, and cGMP production, has
signed a commercial license agreement with
Merrimack Pharmaceuticals Inc. an integrated biopharmaceutical company based in
Cambridge, Massachusetts. This commercial
license agreement provides Merrimack with
the rights to apply a high-performance cell
line, generated using the Selexis technology platform, for the cGMP production of an
undisclosed antibody.
Neuchatel-based Colibrys, a supplier of
standard and semi-custom MEMS-based
motion sensors, and the Avnet Electronics
Marketing Americas business region of Avnet,
Inc., announced Avnet will distribute Colibrys’
full line of motion sensors in North America.
Carlson Hotels Worldwide announced the
addition of 17 locations to its global portfolio
during June and July. Three are in Switzerland
including the Flagship Radisson in Zurich.
WINS AND UPDATES
Kaplan, Inc., a leading global provider of
educational services for individuals, schools
and businesses, has acquired Pro Linguis, a
premier provider of educational services for
students and professionals headquartered in
Zurich. Pro Linguis was established in 1955
and today operates through a network of 10
offices throughout Switzerland.
Minnesota-based Swarmcast Inc, an
online video streaming services provider,
announced the opening of its European
headquarters in Zurich. The new office will
provide regional customer support and
expand Swarmcast’s corporate presence in
the burgeoning European market.
Capco, a global provider of integrated
transformation services, is opening a new
branch in Switzerland as part of its global
expansion strategy to enhance its growth on
the continent and to enlarge its presence in
the financial services industry.
Maryland-based Martek Biosciences
entered into a multi-year contract to provide two nutritional supplements to Hero, a
leading Swiss food company. Hero will use
omega fatty acid supplements in infant formula and milks for children.
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and most advanced global risk management networks in the world.
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you get access to highly trained professionals who know your industry,
know where to look for risks and what solutions you should consider.
In a world where risks are changing all the time, that is special indeed.
www.zurichcanada.com
Because change happenz® and Zurich® are trademarks of Zurich Insurance Company
D E C E M B E R /J A N U A R Y
19
BUSINESS AND TRADE NEWS – SWITZERLAND
REVERSE INVESTMENTS
The Fairfield Greenwich Group announced
that it merged with Banque Benedict
Hentsch & Cie SA, a private bank based in
Geneva. The combined companies have
reported assets under management of more
than $18 billion.
Swiss duty-free retailer Dufry AG will acquire
Hudson Group Inc., East Rutherford, NJ.
Switzerland’s Sika AG has bought Cappar, Ltd., based in Ontario. The Canadian
company produces resin-based products for
the protection and restoration of concrete
structures.
20
INFO SUISSE
ABB has signed an agreement to purchase US transformer company Kuhlman
Electric Corporation from the private equity
firm Carlyle.
The Oerlikon Group is selling its magnetic
media equipment business to Intevac, based
in Santa Ana, CA.
The Buhler Technology group is purchasing all of the outstanding shares of US firm
Aeroglide, which it will continue to operate
as an autonomous competence center of the
larger company.
Novartis has agreed to acquire the pulmonary business of Nectar Therapeutics in
San Carlos, CA, for reported $115 million.
Novartis intends to use the newly acquired
know-how to formulate treatments for
chronic obstructive pulmonary disease,
asthma and cystic fibrosis.
FROM THE FOREIGN DESK
QRC Group AG, a German recruitment consulting agency headquartered in Nürnberg,
has opened a subsidiary office in Zurich.
Transocean Inc. the world’s largest offshore drilling contractor and the leading
provider of drilling management services
worldwide, announced plans to relocate
the place of incorporation of its group holding company from the Cayman Islands to
Geneva subject to shareholder approval and
the approval of the Grand Court of the Cayman Islands. This could occur in late 2008 or
early 2009. The company expects 14 officers
including Transocean Inc. Chief Executive
Officer Bob Long and a small number of
related support staff to relocate to Geneva.
Dachser Air & Sea Logistics, part of the
German freight forwarding company Dachser
GmbH, opened a new branch in Reinach,
near Basle. The move places Dachser in
Switzerland’s only inland port. Basle accommodates the biggest container terminals,
with links to road, internal waterway and
rail networks.
Also from Germany, the technology
group Linde, via its Swiss subsidiary PanGas
AG, will build a new air separation plant in
Muttenz, in the canton of Basel-Land, for
around 68 million Swiss francs . The new
plant, which will have a capacity of over
500 tons of liquefied nitrogen, oxygen and
argon per day, will come on stream in the
late autumn of 2010.
Bermuda based Allied World Assurance
Company Holdings Ltd announced it will open
a branch office in Zug to offer reinsurance
products throughout Europe and beyond.
Krom River, an $810m commodities fund
started two years ago, has shifted its office
from London to the low-tax Swiss town of Zug
in a move that some advisers predict will soon
be followed by larger funds. The move comes
as Switzerland steps up efforts to attract hedge
BUSINESS AND TRADE NEWS – SWITZERLAND
shows Switzerland and Finland scoring 9.0
out of a possible 10. Denmark and Sweden
tied at 9.3, the highest scores reported. The
CPI ranks 180 countries by their perceived
levels of corruption, as determined by expert
assessments and opinion surveys.
The Global Financial Centers Index – a
twice-yearly ranking – places Zurich 5 and
Geneva 6 after London, New York, Singapore
and Hong Kong.
The economic downturn and financial
instability have made the largest transnational corporations (TNCs) more cautious
about their medium-term foreign direct
investment (FDI) ambitions, UNCTAD´s World
Investment Prospects Survey 2008-2010
reports. The survey, based on 226 responses
to queries sent to the world´s largest TNCs,
indicates that a majority of respondent
companies still plan to increase their international investment expenditures, albeit at
a more moderate level, over the next three
years. This is largely due to an underlying
and persistent trend towards expanding the
share of TNC production, employment, and
sales abroad.
The Swiss Life Science Prize was awarded
recently during Life Science Week in Basle
to Eve Sense, who is based in Basle and in
Grossostheim, Germany.
■
ALIBI
funds from London, and announced reforms
of complex tax laws that had deterred hedge
funds and private equity groups.
BASF, one of the world’s biggest makers of
chemicals, will buy Basel-based Ciba Holding
for a reported SFr 6.1 billion. Once completed
the deal will extend BASF’s leading position
as a preferred supplier to the plastics industry, make it the second largest suppler of
coating materials and also add to its plastics
additives business. The German conglomerate has 95,000 workers worldwide and last
year sales of nearly 58 billion euros.
The Lufthansa Technik Group, part of Lufthansa Airlines, is significantly expanding its
capacity to provide technical support for business and privately owned VIP aircraft in the
European market. The almost 500 technicians
and engineers housed at the Basle International Airport will now also maintain and support Boeing 737 and Airbus A320 aircraft.
Phillips de Pury, the art auction house
specializing in contemporary works, has
been bought by Mercury, a Moscow-based
luxury goods group.
Entre la banque fondée à Genève en 1819 et la marque désormais présente sur 3 continents,
il y a tout un monde de nouvelles opportunités pour nos clients. Mais c’est toujours avec
la même volonté d’excellence que Mirabaud peut, aujourd’hui, vous faire profiter de ses
compétences sur un large territoire de produits et services financiers: gestion privée et
institutionnelle, fonds traditionnels et alternatifs.
OTHER NEWS
The 2008-2009 Global Competitiveness Report
published by the World Economic Forum again
ranked Switzerland 2nd after the United States.
The survey polled over 12,000 business leaders in a record 134 global economies and is
designed to capture a broad range of factors
affecting an economy’s business climate.
Switzerland ranks 7th, 3rd in Europe in the
inaugural The Financial Development Index
published by the World Economic Forum. The
index is a rigorous, comprehensive analysis
of financial systems and capital markets in
52 countries that focuses on key drivers of
financial system development and economic
growth in developing and developed countries. The rankings are based on over 120
variables spanning institutional and business
environments, financial stability, and size
and depth of capital markets, among other
factors, in assessing the complex financial
systems of the 52 countries studied.
The 2008 Corruption Perception Index
published by Transparency International
Ouverture & équilibre
MIRABAUD Gestion Inc. Yves Erard
1501, avenue McGill College Bureau 2220 Montréal (Québec) H3A 3M8
T +1 514 393-9748 F +1 514 393-1828
www.mirabaud.com
D E C E M B E R /J A N U A R Y
21
MEMBER PROFILE
LINDT & SPRÜNGLI –
A SUCCESS STORY
The story begins in 1845. The confectioner,
David Sprüngli-Schwarz and his inventive
son, Rudolf Sprüngli-Ammann, own a small
confectionery shop in Zurich’s Old Town and
then a second and larger confectionery and
a cafe at Zurich’s Paradeplatz.
When Rudolf Sprüngli-Ammann retired
from commerce in 1892, he divided the
business between his two sons. The younger,
David Robert received the two confectionery
stores. The elder brother, Johann Rudolf
Sprüngli-Schifferli, received the chocolate
factory from his father. He found a suitable
plot of land in Kilchberg, a nearby town on
the Lake of Zurich, and built a new factory
there in 1899. At the same time he was
offered the option of acquiring the small but
famous chocolate factory of Rodolphe Lindt
in Berne.
22
INFO SUISSE
Between 1920 and 1945 the firm had
to face almost unimaginable challenges.
Global protectionism and the depressions of
the 1920s and 1930s led to the progressive
loss of all foreign markets and it was necessary to reorganize and concentrate on the
slowly-expanding Swiss market. The Second
World War brought rigid import restrictions
on sugar and cocoa and, in 1943, rationing.
After the war, demand exploded first within
the home market and later abroad.
A further step in the company’s expansion and aim at the world-wide leadership
in the premium chocolate segment, was the
acquisition of the venerable chocolate manufacturer “Caffarel” in Luserna San Giovanni
near Torino in September of 1997. In January
1998, Chocoladefabriken Lindt & Sprüngli AG
announced the acquisition of the American
chocolate manufacturer “Ghirardelli Chocolate Company”.
Today the Group is comprised of manufacturing sites in Switzerland, Germany,
France, Italy, Austria and the USA; sales
and distribution subsidiaries are located in
England, Poland, Spain, Canada, Australia,
Mexico and Sweden, and sales offices in
Hong Kong, and Dubai. Lindt & Sprüngli also
markets its products via an extensive, worldwide network of distributors.
The Canadian head office was established
in Toronto in 1995. Offices in Montreal and
Vancouver opened shortly thereafter. Currently, Lindt chocolates are sold in various
channels and large retail banners and stores
throughout Canada like Shoppers Drug Mart,
Loblaws, Walmart, just to name a few. There
are also four (4) Lindt Outlet stores (Montreal, Mississauga, Scarborough, Kitchener),
and two (2) Shop-in-Shop boutiques (Sears
in Toronto Eaton Centre and Vancouver Pacific
Centre) located across Canada.
Over the past 163 years, the combination of passion and innovation have played
a key role in the success, and longevity of
Lindt & Sprüngli as a leader in the premium
chocolate market.
■
SCH OL ARS HIP FU N D
SCHOLARSHIP FUND
OF ONTARIO
ACKNOWLEDGEMENT BY THE SWISS CANADIAN
SCHOLARSHIP FUND OF ONTARIO
The Swiss Canadian Scholarship Fund of Ontario is pleased to
offer yearly scholarships It is open to members of the SCCC
and the Swiss Community.
The board of the SCCC wishes to express its gratitude for the
generous donation towards The Scholarship Fund made by
Mrs. Arlette Bolliger.
To find out more about the availability and eligibility criteria,
please visit the Ontario Chamber’s website at
Urs Villiger, Treasurer
www.swissbiz.ca.
WELCOME NEW MEMBERS
SCCC (TORONTO) INC.
New Corporate Members
Mark Smithyes
Novartis
58 Stibbard Avenue
Toronto, ON M4P 2C2
416-277-4398
[email protected]
http://www.novartis.ca
•••
Et si vous ne pouviez pas trouver les 32 risques cachés dans cette image?
Robert Vlessing
Dietiker Switzerland
7881 Keele Street
Concord, ON L4K 1Y6
1-877-438-9514
[email protected]
http://www.dietiker.com
Sandra Hokansson
Adecco Employment Services
109 King Street East
Toronto, ON M5C 1G6
416-646-3322 x 2342
[email protected]
http://www.adecco.ca
New Personal Members
Thomas Trachsler
McMillan LLP
Brookfield Place
181 Bay Street, Suite 4400
Toronto, ON M5J 2T3
416-865-7048
[email protected]
http://www.mcmillan.ca
Daniel Rothenbach
511 Fox Cove Place
Waterloo, ON N2K 4A7
519-208-0963
[email protected]
Nous sommes de fins limiers.
Qui dit société prospère, dit souvent société qui sort des sentiers battus
et se singularise. Chez nous, ce petit quelque chose d’inhabituel se
nomme «sixième sens de l’univers de l’assurance». Expliquons-nous.
Pour que nosclients comprennent mieux les risques qui se dissimulent,
nous mettons à leur disposition l’un des plus vastes et des plus
perfectionnés réseaux de gestion des risques du monde. Un leader de
la relation clients, seule source douée de ce sixième sens, vous met en
contact avec des professionnels chevronnés pour lesquels l’industrie
n’a plus de secrets, qui savent où débusquer les risques et vous
suggèrent des solutions. Dans un monde où les risques sont en
constante mutation, c’est décidément quelque chose d’inhabituel.
www.zurichcanada.com
Because change happenz® et Zurich® sont des marques déposées de «Zurich» Compagnie d’Assurances
D E C E M B E R /J A N U A R Y
23
DA N CI N G THE N I G H T AWAY – SW I SS ST Y LE !
The Swiss Canadian Chamber of Commerce (SCCC) hosted its first Dinner and Dance in the 1970s. Now a tradition for more
than 35 years, this event provides an exciting evening for its members and their guests to mix and mingle, complementing
monthly business meetings. The evening also allows members to forge new business relationships over a delectable dinner,
while building on friendships already created through the Chamber.
This past November 15th, 2008, the SCCC held its annual Dinner and Dance at the King Edward Hotel in Toronto. This year’s
theme was “casino night,” which saw members and their guests trying their luck at blackjack, poker, roulette and other
games run by professional casino staff. The music, played by Howard Lopez and Band, nicely complemented the theme – it
literally pulled people off their seats and onto the dance floor! What’s more, a surprise, a cappella performance by Manhattan Transfer-style band, “Oasis” (www.oasisvocaljazz.com) delighted all.
Dinner, an outstanding creation prepared by Swiss Executive Chef Daniel Schick and his staff, included several delicious Swiss
specialties, such as Buendnerfleisch, Aelpler Macaroni, Vermicelles and Zuger Kirschtorte. Lecker!
Ambassador
Werner Baumann
(right)
Consul General
Bruno Ryff
(left)
The Vanity Fair Ballroom at the Le Meridien King Edward was
decorated with flags of the 26 Swiss cantons.
The Swiss Canadian Chamber of Commerce wishes to thank
the following sponsors for their generous support:
24
INFO SUISSE
BGR Chemical Products
Niagara Helicopters
Canadian BBR
Ricola
Consulate General of Switzerland in Toronto
Roche
Dietiker Switzerland
Rolex
Euromart Realty Group
Silent Gliss/Urban Edge Shading
H.U.H. Imports
Sonja Evans-Good
Hottinger Asset Management
SWISS International Airlines
Hunter Straker
Swiss Re
I Love To Travel Group
Swissmar
Kuehne + Nagel
Swiss-Master Chocolatier
Le Germain
Switzerland Tourism
Le Meridien King Edward
The Rushton
Lindt & Sprüngli
Walter Meier Climate
Nestlé
Zurich
DA N CI N G THE N I G H T AWAY – SW I SS ST Y LE !
Many also took home fabulous raffle prizes, such as raclette ovens, helicopter rides, a ladies’ watch, savory and sweet
baskets, and so much more. Gordon Evans-Good and his wife, Sonja, were ecstatic to have won the grand prize of two
business-class tickets to Switzerland, kindly sponsored again by Swiss International Airlines, plus first-class rail passes, which
were sponsored by Switzerland Tourism. Congratulations to all our lucky winners and a huge thank you to each of our generous sponsors listed below.
Thank you to all that attended and a special thanks to my committee members Ernst Notz, Rudi Blatter, Kathy Utigard, Sonja
Evans-Good and Patricia Keller Schläpfer, who all made this event such a resounding success. We look forward to many more
exciting SCCC events to come in 2009!
Urs Villiger
MC Urs Villiger
(right)
SCCC President
Ernst Notz
(centre)
A Cappella performance by OASIS .
Gordon Good
was the
lucky winner
of the Grand Prize,
sponsored by
Swiss International
Airlines and
Switzerland Tourism
Casino Night: Guests enjoyed playing Blackjack, Poker,
Roulette and Money Wheel
Howard Lopez and Band provided fabulous dance music as every year.
To purchase your portrait from the Dinner Dance please go to www.swissbiz.ca
Photography: Sarah Mangos, eyelit photo 416.816.5102
D E C E M B E R /J A N U A R Y
25
T R AV EL N EWS
SWISS TO ENHANCE ROUTE NETWORK
FROM MONTREAL IN COOPERATION
WITH AIR CANADA
Beginning June 1st, 2009, SWISS customers
will enjoy the con-venience of non-stop travel
between Montreal and Geneva as a result of
a code sharing agreement with Star Alliance
partner Air Canada.
Flight AC830/LX4643 will depart Montreal
each day at 20:45 and arrive in Geneva at
10:05 the next morning. The return flight
will depart Geneva at 12:15 and arrive in
Montreal at 14:30. The new service will
be operated using a 211-passenger Air
Canada Boeing 767-300 ER aircraft featuring a choice of Executive First and Economy
class seating.
The new codeshare agreement with
Air Canada will allow SWISS to expand the
company’s route network from Montreal and
provide a direct link to the French-speaking
regions of Switzerland, with convenient
onward connections to centres in France
such as Lyon, Grenoble, Dijon and Annecy.
SWISS customers flying on this new route
will be entitled to earn and spend Miles &
More loyalty program miles.
Operation of this new route is subject to
government approval. Tickets are available
for purchase from today.
EN COLLABORATION AVEC AIR CANADA,
SWISS ÉTOFFE SON RÉSEAU AU DÉPART
DE MONTRÉAL
Dès le début juin 2009, les clients SWISS auront
la possibilité de voyager directement entre
Montréal et Genève, grâce à un accord de
partage de code avec son partenaire dans Star
Alliance Air Canada.
Le vol AC830/LX4643 quittera Montréal
tous les jours à 20h45 pour atterrir à Genève
à 10h05 le lendemain. Le vol de retour quittera Genève à 12h15 pour se poser à Montréal
à 14h30. Le nouveau service sera assuré par
un Boeing 767-300 ER d’Air Canada offrant
une capacité de 211 sièges en version deux
classes, Affaires et Economie.
Cette nouvelle collaboration avec Air
Canada permet à SWISS d’étoffer son réseau
au départ de Montréal vers la Suisse francophone. Cette nouvelle liaison, importante
pour la Suisse romande, ne manquera pas
d’intéresser la clientèle de la région limitrophe de Genève à savoir Lyon, Grenoble,
Dijon et Annecy.
Les passagers SWISS empruntant ce nouveau service pourront cumuler et dépenser
leurs « miles » dans le cadre du programme
de fidélisation Miles & More.
L’exploitation de la nouvelle liaison
est assujettie aux autorisations gouvernementales. Les billets sont en vente dès
aujourd’hui.
■
Switzerland is a small
country. Less than one hour,
and you’re off.
–
SHORTCUTS, SWISS MADE.
–
Short walking distances and perfectly harmonised flight schedules mean that nowhere in Europe is it quicker and easier to change from one plane
to the next than in Zurich. It’s almost a shame that you don’t have more time to enjoy the airport itself, which was awarded the «World Travel Award
2006». For information and reservations, call 1-877-FLY-SWISS or contact your travel agent. Visit SWISS.COM to find out more about all the things
we do to make each and every flight as comfortable as possible for our guests.
SWISS.COM
055_300_HUB_191.77x127_InfoSuiss1 1
26
INFO SUISSE
20.3.2007 14:36:49 Uhr
Our roller coaster.
MySwitzerland.com
Switzerland has one of the world’s best and most integrated transportation systems. With only
a single pass you can take advantage of the whole system – it even gives access to over 400
museums. Starting December 2007, the new Loetschberg-Basistunnel will become part of the
European Railway Network and will reduce travelling time to the Valais by more than an hour.
Get a Swiss Travel Pass and off you go, on a thrilling ascent while watching the spectacular
scenery go by. Like on a Roller Coaster - just more naturally.
For more information or to book online visit
Raileurope.com/canada or call 1-800-361-RAIL
T R AV EL N EWS
GOURMET TRAVEL IN SWITZERLAND
Discover the varied cuisine and the noble
wines of Switzerland. A country that has four
distinct regions, each with its own language
and culture, and each of those regions merge
time-honoured local food traditions and the
best of modern culinary art. As you travel
through Switzerland you’ll find Malakoff
cheese fritters in Canton Vaud; and cornmeal specialities and freshly caught perch
from Lake Constance in Canton St. Gallen.
The Valais is famous for its raclette, melted
mountain cheese served with steamed new
potatoes and pickles; Graubünden for its
Capuns, tender dumplings wrapped in Swiss
chard leaves; Zürich for its Geschnetzeltes,
creamy shredded veal; and Ticino for its
luganighe sausages and fabulous risotto.
Check out our special offers and download our new Gourmet Guide at
www.MySwitzerland.com
ST. MORITZ GOURMET FESTIVAL,
FEBRUARY 2-7, 09
THE WORLD’S HIGHEST SOLAR POWER
PLANT ON THE KLEINE MATTERHORN
The Engadin valley has a long-standing tradition as the leading culinary scene in the Alps.
Every year, chefs from all over the world
come to St. Moritz to demonstrate their talent. This year’s event will feature creations
of 8 “Spicy Chefs”. The crowning glory of the
festival is the Grand Finale lunch for up to
300 people, celebrated at the famous Kempinski Grand Hotel des Bains. Bon appétit!
www.stmoritz-gourmetfestival.ch
St Moritz en Engadin est considéré
comme la capitale gastronomique des Alpes.
C’est pour faire vivre cette tradition que 10
grands chefs internationaux enchantent les
papilles de leurs hôtes dans les hôtels et
restaurants de St Moritz. La grande finale
des gourmets couronne cette manifestation
dans une atmosphère tout à fait particulière.
Bon appétit !
Zermatt Bergbahnen AG (Zermatt Mountain
Trains) and sol-E Suisse AG will construct a
solar power plant on the Kleine Matterhorn
that is likely to be the highest in the world.
On the southern facades of the new Glacier
Restaurant, solar cells will generate power
at 3800 meters above sea level. Thanks to
optimal architecture, heat recovery and solar
energy, the restaurant, which is still under
construction, is aiming to be a zero-energy
building. The power plant, which costs 0.6
million Swiss Francs, will produce approximately 40,000 kilowatt-hours annually.
www.zermatt.ch
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air logistics, road and contract logistics provides you with a flexible and evolving infrastructure making your business competitive
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Looking forward, Kuehne + Nagel will continue to build upon a strong foundation and tradition of providing service excellence in
international transportation and logistics with a clear focus on providing IT-based supply chain solutions.
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Road Logistics
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email: [email protected] www.kuehne-nagel.com
28
INFO SUISSE
Special Services
WHEREVER YOU ARE IN THE WORLD
www.swissinfo.ch
YOUR DIRECT CONTACT TO SWITZERLAND
Corporate Typesetting Services
Proud to be of service to the
Swiss Canadian Chambers of Commerce
Nancy Raitt
Tel: 416.444.6102
E-mail: [email protected]
World’s Ànest products for skin care, nutrition, weight loss, health,
anti-aging, cosmetics, hair care and aromatherapy delivered to your
doorstep.
Sylvia Mayer
District Manager, Toronto
ID # 115060678
Tel: 416-207-9797 or 1-800-ARBONNE
Email: [email protected]
Visit our website: www.arbonne.ca
PURE SWISS SKIN CARE
.
FORMULATED IN SWITZERLAND MADE IN THE USA
COLOR I NUTRITION I WEIGHT LOSS I AROMATHERAPY
30
INFO SUISSE
T RAVEL NE W S
BERN WESTSIDE – DANIEL LIEBESKIND
CREATES A NEW LANDMARK
GENEVA: JOHN CALVIN
500th ANNIVERSARY
On October 8, Bern Westside officially
opened its door. Daniel Liebeskind used
extraordinary architecture to create something new to Switzerland: the shopping mall
as experience: Fifty-five shops, 1 adventure
water park and spa, eleven cinemas, ten
restaurants and a hotel. Together with Enzo
Piano’s Paul Klee museum and the medieval
city center, Bern will dazzle every lover of
ancient or contemporary architecture.
www.westside.ch
On the occasion of the 500th birthday of
Reformer John Calvin in 2009, the Reformed
church family all over the world will commemorate his life and work.
Calvin, a French refugee in Geneva,
transformed the provincial town into the
“Rome of the Reformation”, whose political and ecclesiastical institutions would in
subsequent centuries serve as models of
democratic development for modern societies. The city of Geneva will celebrate Calvin’s
anniversary with several events. Sites in
Geneva include his grave in the Plainpalais
Cemetery, Collège Calvin, the Reformation
Wall, Calvin Auditorium, and the Museum of
Reformation. For more info:
www.genevetourisme.ch and
www.calvin09.org
■
ZERMATT: MEGA SNOW CANNON
FROM ISRAEL
Skiers will soon be able to glide down the
slopes on “Israeli snow”. The Valaisian ski
resort has ordered an especially efficient
snow cannon termed the “IDE Snowmaker”
from an Israeli firm for two million Swiss
Franks. The fully computerized machine has
a length of 11 meters and weighs 30 tons.
With the help of this machinery, snow will
produced for the first time at temperatures
well above the freezing point, using a low
level of energy consumption. The company
“IDE Technologies” was founded on behalf
of the Israeli government in 1965 to develop
desalination plants.
http://www.idetech.com/
THE ALPS
From MacGillivray Freeman Films,
producers of the blockbuster hit
Everest, comes the giant screen
story of THE ALPS to the Science
Center in Toronto starting
January 9 2009: its breathtaking
beauty, harmonious culture, perilous
avalanches and irresistible allure
to a mountaineer on a personal
journey to make peace with the
mountain that killed his father.
Music by Queen.
Presented by Holcim and
Switzerland Tourism.
AROSA GAY SKI WEEK
JANUARY 3-9, 2009
From January 3 – 9, 2009, you will discover
an international week of fun enjoyed by
hundreds of participants from all around the
world. Arosa sits at the top of a typical Swiss
valley (6000 feet) and that means there’s
sure to be snow! Whether you like skiing
back to your hotel at the end of the day on
your new carving skis, walking along the
winter paths that lead you right through the
ski slopes or listening to the snow crunching under your feet as you stroll through
the village - you are right in the center of
the happenings. Our 6 gay-friendly partner
hotels offer various packages at special
prices starting at SFr. 710/U$? for a 5-day
package. www.arosa-gayskiweek.com
141 Adelaide Street West, Suite 203
Toronto, Ontario
M5H 3L5
Telephone: 416 777-0123
Fax: 416 777-0308
For your investment needs please contact:
Werner Joller
David Ratcliffe
President
Managing Director
www.hottinger.com
D E C E M B E R /J A N U A R Y
31
SWITZERLAND CENTRE FOR
TRADE FAIRS/ LA SUISSE
– PLACE DE FOIRES
015.01 – 18.01 2009
SWISS’EXPO – Agriculture & Livestock Fair
once a year Lausanne
Palais de Beaulieu
15.01 – 18.01 2009
FERIEN – New Holiday, Leisure Time and
Wellness Concepts Fair once a year Bern
BEA Bern Expo
17.01 – 18.01 2009
BASLER BÖRSE – European Coin Convention
Fair once a year Basel
Basel Fairground
23.01 – 25.01 2009
VACANCES, SPORTS & LEISURE – Tourism,
Sports, Wellness, Diving and Leisure Time
Fair once a year Geneva
Palexpo
29.01 – 05.02 2009
FESPO – Exhibition for Holidays, Sports and
Leisure once a year Zurich
Ferienmesse Zürich
06.02 – 08.02 2009
SALON BOIS – Wooden Construction Expo
once a year Bulle
Espace Gruyère
08.02 – 13.02 2009
PHARMACON DAVOS – Pharmaceutical Trade
Fair once a year Davos
Davos Congress Centre
11.02 – 12.02 2009
MAINTENANCE SCHWEIZ – Industrial
Maintenance, Safety & Security Expo Zurich
Ferienmesse Zürich
13.02 – 15.02 2009
BASLER FERIENMESSE – Tourism and Holiday
Fair once a year Basel
Basel Fairground
13.02 – 22.02 2009
MUBAPLUS – Great Fair for the General
Public once a year Basel
Basel Fairground
19.02 – 22.02 2009
TIER & TECHNIK – Agricultural & Livestock
Fair once a year St. Gallen
Olma Messen St. Gallen
19.02 – 22.02 2009
SWISS-MOTO – Motorcycle, Scooter and
Tuning Exhibition once a year Zurich
Ferienmesse Zürich
05.03 – 15.03 2009
SALON INTERNATIONAL DE L’AUTOMOBILE
DE GENEVE – International Motor Show once
a year Geneve
Palexpo
26.03 – 02.04 2009
BASELWORLD – World Watch, Clock and
Jewelry Show once a year Basel
Basel Fairground
32
INFO SUISSE
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514.848.0595
CUSTOM DESIGNS, MASTER GOLDSMITHS & RARE GEMS SINCE 1954
NEW YORK
785 Madison Ave.
212.249.5700
www.kaufmanndesuisse.ca
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At UBS Wealth Management, we know that financial success comes to those who plan for it. So we make sure
we understand your entire wealth situation, before we craft your customised solution. Your adviser draws on the
comprehensive expertise of our extensive global network. Anticipating developments throughout your lifetime.
And keeping your portfolio aligned with your goals. You enjoy pace-setting products and services, regular monitoring
and proactive advice. And the might of one of the world’s leading wealth managers at your side. You and us.
For information about UBS in Canada,
please contact
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Angela Wiebeck, Toronto, 416 343 1800
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www.ubs.com
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