Case studies tagged with truffles

The aim is to map the potentiality of the black truffle production based on the current scientific knowledge already available. To do this, a truffle potential level is assigned to each point of the territory covered with forests. This must eventually allow managers to determine the level of investment in rehabilitating formerly truffle land based on expected potential production.

Describe the main contents of the recent Italian fiscal law on NWFPs, approved at the end of 2018. This fiscal reform aimed to simplify the fiscal system of NWFPs pickers, in order to contrast the diffusion of the informal market, contributing to increase the transparency and support the traceability of some specific value chains.

The objectives of the Krka National Park hypogeous fungi research project are: (1) To determine the diversity of hypogeous macro-fungi in forest ecosystems of the Krka National Park, (2) To identify collected hypogeous fungi samples to species level by morphological and molecular methods, (3) To determine relationships between fungi, plants, soil, geological background, climatic and other significant ecological factors in the studied habitat, (4) Develop material for an educational trail, (5) Develop materials for holding thematic workshops on fungi in the Krka National Park.

The environmental factors that play a role in the fructification of black truffle are well known. In particular, low water availability during summer period inhibits fruiting. These elements result from observations and tests under controlled conditions. At the time of the study (late 1970s), there was no field trial to determine experimentally the influence of environmental factors in cultivated truffle conditions. A trial on a truffle farm located in south-eastern France was therefore set up in 1979 to clarify the influence of soil fertility and moisture levels on Black truffle...

 The BIJOU project objectives are the following ones :

1. Development of molecular tools to identify the origin of truffles, the stage of maturity, in correlation with the organoleptic qualities of Burgundy truffle.
2. Development of evaluation and production improvement tools in truffle orchards.
3. Study of the ecology of the Burgundy truffle in natural environments, and the influence of forest management on it.

The third component of the project is only developed in this factsheet.The objective is to better understand which natural environments favour...

Nectariss aims to create the ultimate truffle flavour from real truffles, addressing three main problems of truffle products:

• the lack of authenticity of existing truffle aromas that are mainly prepared either synthetically or from seafood and vegetables;
• the poor diversity of existing commercial truffle flavours (only few compared to hundreds of truffle sorts);
• the lack of geographical traceability in truffle products and the consequent consumers' misconceptions that truffles exclusively come from few regions (i.e. Alba, Périgord), when they are really
...

PragueTruffle aims to diversify the tourism offer in Prague, which represents one of the most famous tourist destinations around the world. The initiative provides a truffle (species: Tuber aestivum) hunting demonstration (with a dog) in the Petřín Park, that offers one of the best views of Old Town Prague. In addition to this experience,  PragueTruffle customers receive contextual information about truffles as well as about Prague history, followed by a truffle dish in a luxury restaurant with a gorgeous view of Prague.  At the end, the clients can take a fresh truffle as a gift...

In 2005, Kanela & Garyfallo was founded in the village of Vitsa, in the mountainous region of Zagori in NW Greece, as a thematic restaurant specializing in edible mushrooms. Considering that Greece is a country where mushrooms are considered largely unsafe and / or unsavory, this was a bold move. The objective difficulties in turning this bold move to a success story were acknowledged from the start and the proprietor set out as his objective to educate the public and rely on the positive personal experience of his clients to overcome prejudice and recognize the value of an important...

With the fluctuation of truffle market, the prices of truffles for restaurants and/or for end consumers can be very variable. This implies the use of less expensive truffle based additions, such as truffle oils and tartufatas (mixture or mushrooms and truffle, used as side dishes, or as a main ingredient for truffle based pates and sauces). Since the odor of fresh truffles are volatile and more mild than their replacements (truffle oils), the objective of this text is to educate the end consumer on differences between the raw truffle material and processed ingredients found in grocery...

Research on hypogeous fungi is a project carried out by the Croatian Forest Research Institute in cooperation with the County of Varaždin and the Bank of Zagreb on the territory of Varaždin County, Croatia. The project aims to (1) Identify the diversity of hypogeous macrofungi in different ecosystems in the Varazdin County area, (2) Identify collected mushroom samples to species level by morphological and / or molecular methods whenever possible, (3) Identify habitat characteristics and plant communities in the research area.

Croatia is a world famous destination for its truffle collection in wild and the truffle sector is well developed. However, although Croatia is a small country, truffle production is in fact concentrated only in the Istrian region and has not been developed in the rest of the country. In other parts of the country, very few people are involved in collecting truffles (summer truffles) and this is actually more of a hobby for them than a source of income. Therefore, it was important to conduct a survey to determine where summer truffle could be found and in what quantities, and the results...