The black truffle (Tuber melanosporum) is a mycorrhizal fungus, meaning that it needs to associate with other plants, such as the holm oak or oak, in order to survive.
According to the expert in mycology, Gabriel Moreno from the University of Alcalá: “The black truffle does not have a high nutritional value; but its unique flavour and aroma makes it a highly appreciated delicacy”. The black truffle has considerable sensorial and economic value, but it is still unknown to many people, even though production is booming in Aragon, where it is increasing by about 500 hectares every year, with 10,000 hectares of land suitable for trufficulture.
“Not only is Aragon the largest exporter worldwide, it is also the main producer. Of all the mycorrhizal plant nurseries in Spain, 44 % are in Aragon, making up approximately 75 % of the total national production, with around 350,000 seedlings. Also, 11 % of the world black truffle plantations are to be found in Aragon, and according to estimates 50 % of the world production comes from this region.”
Department of Agriculture, Livestock and Environment – General Directorate for Agrifood Innovation and Promotion of the Government of Aragon
Collaboration between different stakeholders in the truffle sector has led to a significant increase in production, thus stabilizing strong annual oscillations. However, there are still large challenges to be overcome in various parts of the value chain. The Interprofessional Association for Agricultural Development (AIDA in Spanish) has focused on the transformation and marketing of the black truffle during a workshop held on 7 and 8 November at CIHEAM Zaragoza led by the Truffle Culture Group of the Department of Plant Science of the Agrifood Research and Technology Centre of Aragon (CITA).
This workshop brought together scientists, officers from the administration, truffle producers and businesses. They discussed how to select the truffle to ensure optimum quality and guarantee food safety, and explored the best conservation methods for different market destinations. They also addressed food transformation technologies and current legislation in the marketing and sale of fresh and processed products, considering that the major drawback of the truffle is precisely the fact that it is an ephemeral product and should be consumed fresh.
As pointed out by the experts that took part in the workshop, many economic activities revolve around the truffle, such as cultivation, production, elaboration of truffle products, logistics, trade, nurseries, irrigation companies and tourism. The truffle sector generates wealth and benefits the local economy, thus helping to anchor the rural population.
It is vital to strengthen a market-oriented sector that can be competitive on the international scene and at the same time enhance the consolidation and expansion of the rural economies involved in truffle-related activities.
