About truffles

                                 New unique opportunity for our agriculture.

What exactly is the truffle? – it is a tuber like underground mushroom without root and stalk, growing in symbiosis with the so-called host trees. Depending on the sort and season truffles are white and black and can be found in any season of the year and particularly in Bulgaria – in almost any region in the country, mainly in woodlands with karst soils.

 

The knowledge for the truffles can be considered as a separate science in the field of the mycology. There is no other product of this kind which has been so written about, so appreciated and revealing large potential opportunities in the following directions of the human activity:        

    • maximum utilization of the deserted areas and woodlands, practically inappropriate for other crops;
    • creating a new type of vegetation -  the mycorrhized trees allows gathering two crops for instance hazelnuts, walnuts, olives and all-year truffle harvest which moreover does not depend on the fertility of the host tree.
    • new social activity and good opportunity for all people of the mountain and hilly regions of the country directly or indirectly concerned in this business.
    • as an export orientated product, truffles engage coming of a new processing industry and positive changes in Bulgarian cuisine and the food and beverage industry.
    • not later than the 4 – 5 year of the construction of the first truffle plantation could lead to the development of the country and eco- tourism – searching truffles in the regions could be a great attraction to tourist leading by the  instructor and specially trained dogs.
    • development of this new type of agro- ecologic production inevitably alters the trade relations and which is more important – will give back our love to the earth and encourage the conservation of the forest species and biological diversity in these regions.

 

Generally the truffle knowledge can be divided in 7 groups:

          

  1. Historical data for the truffles;
  2. Gastronomical, energy and curative properties, curious facts;
  3. Scientific information and facts of the growing conditions;
  4. Searching and collecting truffles;
  5. Kinds and groups, description of the externals and tasting qualities;
  6. Technology of cultivation;
  7. Trade importance and prices.

 

Regularly we will publish any news and learning from the practice on searching and collecting wilding and cultivated truffles.