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Category Archives: truffle post-harvest
How the 2017-18 season of black truffle has been in Spain and France?
It’s been more than a month since we officially finished the black truffle season in Spain in March 15th. Again it has been the worst I remember, like last year. The figure makes the typical picture, with low prices … Continue reading
Truffle beetle pest Leiodes in Spain
From the Centro de Investigación y Tecnología Agroalimentaria del Gobierno de Aragón (CITA), has been just published a technical sheet about the main pest for the spanish truffle growers: the Leiodes beetle. You can download the document (just in spanish) … Continue reading
Natural vs artificial truffle aromas
Fresh and well crafted truffles has prestige and authenticity, however once preserved, with heat, loses so much. Artificial flavors, however, have become popular and compete with canned truffle, because the aroma is more competitive in price than truffle itself and … Continue reading
Posted in restaurants and cuisine with truffles, truffle market and marketing, truffle oils,, truffle post-harvest, truffles and bacteria, Uncategorized
Tagged 2- methylbutanal, artificial truffle aroma, bis (methylthio) methane, dimethyl sulfide, European Group Tuber, GETT, natural truffle aroma, truffle aroma, truffle flavoured products, truffle oils, Tuber magnatum, Tuber melanosporum
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Truffle value chain and consumer markets
In Spain, truffle season ends March 15th, and legally, we can sell fresh truffles a week later. I did this picture last Monday at the home of one of the largest buyers in the country, these are the truffles bought … Continue reading
Truffle prices drop at the end of season
This year it has been perculiar for so many things, but again a new surprise has happened as the end of this season comes. Because ordinary would be that as we approach the end of season truffle price rises, but … Continue reading
Bad quality on truffles season 2013-14
This week we have started to analyze truffles for inoculum and it’s amazing what is happening this year with the black truffles in Spain. In general is a good season, with plenty of truffles in the wild, but quality is … Continue reading
Posted in truffle post-harvest
Tagged frozen truffles, quality standarts on truffles, truffe boisé, Truffles rot
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Can we get to imitate the flavor of the truffle?
A picture of black truffles last week in Mercabarna (main wholesale market in Barcelona). They are not yet very mature and therefore its flavor is not as intense. The distinctive aroma of truffles is what makes them special. The most … Continue reading
How to improve post harvest conservation of fresh truffles II
“> Someone just ask me about the easiest way to preserve selflife of fresh truffles. I just made a post about this two months ago, but from the same work, the easiest and best way is an ultrasonic bath (at … Continue reading
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