当年瑞士人凯耶在意大利当学徒,学会了制作巧克力。他回到家乡准备生产巧克力,却发现本国市场中几乎全是意大利巧克力。凯耶针对意大利巧克力太硬太甜的缺憾,经过几十次反复试验,研制出脆而不硬、甜而不腻的巧克力,并确定为“凯耶”牌巧克力。新产品投入市场后,受到瑞士人的欢迎,很快占领了瑞士市场。如今,凯耶牌巧克力经过不断推陈出新,品种多达2500余种,成为行销全球的知名品牌。 In the same year, Swiss Kaye was an apprentice in Italy and learned to make chocolate. He returned to his hometown to produce chocolate, but found that almost all of his home market was Italian chocolate. Kaiye’s flaws in Italian chocolate are too hard and too sweet. After dozens of trials and trials, he developed crisp, not hard, sweet but not greasy chocolate, and identified him as “Kaye” chocolate. After the new products were put into the market, they were welcomed by the Swiss and quickly occupied the Swiss market. Today, Kaiye brand chocolate has been continuously introduced to new varieties of more than 2,500 species, becoming a well-known brand for marketing worldwide.