INCREdible - Innovation Networks of Cork, Resins and Edibles in the Mediterranean basin - Mushroom and Truffles iNet

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MicodataSIG is based on correspondences and mathematical links between variables that allow the generation of a spatial database that typifies the forest soil of Castilla y León according to its mycological potential. The annual average gross production is used as a dependent variable of this model (total amount of mushrooms produced in an average production year in kg/ha and year).

According to the estimate of the analysis tool MicodataSIG, the average gross production of edible wild mushrooms of socio-economic interest in Castilla y León amounts 31,466 tons per year. It's also relevant to highlight that more than 48% of the total area of Castilla y Leon is potentially a producer of edible wild mushrooms of socioeconomic interest.The descriptive model of MicodataSIG is based on spatial data, whose main source is the Third National Forest Inventory, carried out between 1997 and 2007. Therefore, it is required a revision using more advanced tools (i.e: LIDAR technology), which would provide more accurate information to the descriptive model.

The predictive model is supported by the information collected at a given time (mass, meteorological and soil factors). There are new sources of meteorological data, which complement and provide a more accurate geospatial scale than the one used, such as satellite images and RADAR observations. The model is limited to the region of Castilla y León and its development at national level is desirable. More Information: https://repository.incredibleforest.net/oppla-factsheet/20839

MicodataSIG, se basa en correspondencias y vínculos matemáticos entre factores que permiten la generación de una base de datos espacial que tipifica el suelo forestal de Castilla y León en función de su potencialidad micológica. Como variable dependiente de este modelo se emplea la Producción Bruta Media anual (cantidad total de setas producida en un año medio de producción en kg/ha y año).

De acuerdo con la estimación de la herramienta de análisis MicodataSIG, la Producción Bruta Media de los hongos silvestres comestibles de interés socioeconómico en Castilla y León asciende a 31.466 toneladas. Asimismo se constata la importancia que más de un 48 % de la superficie total de Castilla y León es potencialmente productora de hongos silvestres comestibles de interés socioeconómico.El modelo descriptivo de MicodataSIG, se basa en datos espaciales, cuya principal fuente es el IFN3, realizado entre 1997 y 2007. Por tanto, se requiere una revisión utilizando herramientas más actuales, (tecnología LIDAR), que aportaría una información más precisa al modelo descriptivo.

El modelo predictivo se apoya la información recabada en un instante dado (factores de masa, meteorológicos y edáficos). Existen nuevas fuentes de datos meteorológicos, que complementan y proporcionan una escala geoespacial más precisa que la utilizada, como son imágenes satelitales y observaciones RADAR. El modelo se limita a la región de Castilla y León, siendo deseable su desarrollo a nivel nacional. More Information: https://repository.incredibleforest.net/oppla-factsheet/20839

In just three years, 165 projects have been registered in the region of Castilla y León through the responsible declaration procedure defined in this legislative framework. These areas or zones with regulated mycological use differ from the rest of the undeclared territory as they have a system of universal access in which the collection of wild mushrooms is regulated through harvesting permits. The total area with regulated use in the community amounts to more than 678.000 ha. This area is unevenly distributed throughout the region, with almost half of the regulated area in two (Soria and Burgos) of the nine provinces of Castilla y Léon.The normative has a clear purpose of preserving the mycological resources. The consequences of the fate of the mushrooms and the presumption of having the necessary knowledge fall on the collector. For this reason, it needs to specify to the collector the prohibited practices, the conditions to be observed and the necessary documentation to be carried. With regard to the commercialisation, it is established that, in the acquisition of mushrooms, a record must be kept listing the requirements for each batch of acquired mushrooms. In addition, it is necessary a responsible declaration by the holder and the supplier, both of which prove the veracity of the data provided. This variety of measures represents a difficult challenge in terms of on-site controls, which will require the concerned administrations to define effective verification mechanisms. More Information: https://repository.incredibleforest.net/oppla-factsheet/20837

En apenas tres años se han registrado 165 acotados en la región de Castilla y león a través del procedimiento de declaración responsable definido en este marco normativo. Estos acotados o zonas con aprovechamiento micológico regulado se diferencian del resto del territorio no declarado, al poseer un sistema de acceso universal en el que se regula la recolección de setas silvestres a través de permisos de recolección. La superficie total con el aprovechamiento regulado en la comunidad asciende a más de 678.000 ha. Esta superficie se distribuye de forma desigual por la región, situándose casi la mitad de la superficie regulada en dos (Soria y Burgos) de las nueve provincias de Castilla y León.La norma tiene una clara finalidad de conservación de la biodiversidad, recayendo en el recolector las consecuencias que deriven del destino de las setas y la presunción de contar con los conocimientos necesarios. Para ello, se especifica las prácticas prohibidas, las condiciones que deben observarse y la documentación necesaria que debe portar el recolector. Respecto a la comercialización, se establece que en la adquisición de setas se debe mantener un registro en el que se relacionen los requisitos exigidos para cada partida de setas adquiridas, además de una declaración responsable de su titular y del suministrador, ambas justificativas de la veracidad de los datos aportados. Esta diversidad de medidas representa un difícil reto de control sobre el terreno, lo que obligará a las diferentes administraciones implicadas a definir mecanismos de comprobación eficaces. More Information: https://repository.incredibleforest.net/oppla-factsheet/20837

The main objective of the “Lady Truffle” initiative is the creation of a brand for the truffles collected by local women. The initiative aims to create new job opportunities in rural areas (Umbrian Apennines), with another important goal: raise awareness among local women about the possibility of becoming truffle pickers, undermining traditional preconceptions. Some results of the activities of promotion of truffle hunting among local women are already there, such as the increase in the female component in the requests for truffle picking permits. In 2019, around 20% of new picking permits in the northern Umbria were released to women.“Lady Truffle” initiative, albeit in its initial phase, has already been promoted in national exhibitions, as well as during the small events organized by truffle hunters' associations. Furthermore, “Lady Truffle” is very active in social network and it has been presented in several articles published by the local press. In order to have regular and constant channel sales, the initiative has already created a partnership with an important local company specialized in truffle transformation and trading, that can act as a flywheel for the “Lady truffle” products. More Information: https://repository.incredibleforest.net/oppla-factsheet/20820

L’iniziativa “Lady Truffle” mira creare un marchio e un brand per i tartufi raccolti da donne locali, supportando così la creazione di nuove opportunità lavorative in aree marginali, come gli appennini umbri. Alcuni risultati delle attività di promozione già implementate sono già evidenti, come l’incremento della componente femminile nelle richieste dei tesserini per la raccolta del tartufo. Nel 2019, circa il 20% delle nuove richieste di tesserino nelle aree in oggetto sono state fatte da donne.L’iniziativa “Lady Truffle”, nonostante sia nella fase iniziale, è stata già promossa sia in fiere nazionali del settore, sia durante piccoli eventi organizzati da associazioni locali di raccoglitori. Inoltre, “Lady truffle” è già molto attiva nei social network ed è già stata presentata in diversi articoli pubblicati in giornali locali. Con l’obiettivo di avere canali di vendita già strutturati, l’iniziativa ha già siglato una partnership con un’importante azienda locale, specializzata nella trasformazione e nel commercio del tartufo, per supportare la vendita dei tartufi raccolti nel contesto dell’iniziativa “Lady Truffle” More Information: https://repository.incredibleforest.net/oppla-factsheet/20820

The Museum has created a mushroom (both wild and cultivated) and truffle product range with about 70 different products, that can be found in the Museum’s souvenir shop, big supermarkets, traditional product and delicatessen stores in the Greek market. At the same time, it exports its products in countries like the USA, Saudi Arabia, Singapore, United Kingdom, Germany, France, Belgium, etc. For this purpose, it has developed cooperation with the Department of Nutrition and Dietetics of the University of Thessaly, in order to enhance the organoleptic characteristics and the nutritional value of the products by the increased content of mushrooms in their ingredients (e.g. pasta with mushrooms). It is obvious for a museum, that raw materials are selected with the strictest criteria, and this is why the Museum’s products are known for their quality.The existence of the Mushroom Museum in Kalambaka, has created new data for the region, which consists a Greek focus point for mushroom activities. The Museum has essentially highlighted a new economic recourse of the area, dormant in the past: mushrooms and especially truffles. In this way, it contributes to the local economy of the area, with new activities, out of the ordinary. Simultaneously, the annual Mushroom Festival, with thousands of visitors, exhibitions, educational programs, etc, are part of its effort of further awareness about environmental protection and the promotion of mushroom’s high nutritional value. More Information: https://repository.incredibleforest.net/oppla-factsheet/20611

To Μουσείο έχει δημιουργήσει περίπου 70 προϊόντα μανιταριών (άγριων και καλλιέργειας) και τρούφας, τα οποία διαθέτει στο πωλητήριο του Μουσείου, αλλά και σε μεγάλες υπεραγορές και καταστήματα παραδοσιακών προϊόντων και delicatessen. Ταυτόχρονα, εξάγει τα προϊόντα αυτά σε χώρες όπως η Αμερική, η Σαουδική Αραβία, η Σιγκαπούρη, το Ηνωμένο Βασίλειο, η Γερμανία, η Γαλλία, το Βέλγιο κ.α. Για το σκοπό αυτό, συνεργάστηκε με το Τμήμα Διατροφής και Διαιτολογίας του Πανεπιστημίου Θεσσαλίας προκειμένου τα προϊόντα αυτά να ενισχύσουν τα ιδιαίτερα οργανοληπτικά τους χαρακτηριστικά, αλλά και τη διατροφική τους αξία, μέσα από την αυξημένη συμμετοχή των μανιταριών στα συστατικά τους (πχ ζυμαρικά). Είναι επίσης αυτονόητο για ένα μουσείο ότι οι πρώτες ύλες, είναι επιλεγμένες με τα πλέον αυστηρά κριτήρια, γι’ αυτό και τα προϊόντα του Μουσείου φημίζονται για την ποιότητά τους.Η ύπαρξη του Μουσείου Μανιταριών στην Καλαμπάκα, έχει φέρει νέα δεδομένα για την περιοχή. Την έχει καταστήσει πανελλήνιο κέντρο «μανιταροδράσεων» και ουσιαστικά έχει αναδείξει ένα νέο πλουτοπαραγωγικό πόρο, εν υπνώσει όλα τα προηγούμενα χρόνια: τα μανιτάρια και ιδιαίτερα τις τρούφες. Με τον τρόπο αυτό συμβάλλει στη βελτίωση της τοπικής οικονομίας, με δράσεις, με τρόπους έξω από τους συνήθεις. H ετήσια Γιορτή Μανιταριού που οργανώνει το Μουσείο, με χιλιάδες επισκέπτες, οι εκθέσεις, τα εκπαιδευτικά προγράμματα κ.α., εντάσσονται στην προσπάθεια ευαισθητοποίησης του κοινού για την προστασία του περιβάλλοντος και της ανάδειξης της ιδιαίτερης θρεπτικής αξίας των μανιταριών. More Information: https://repository.incredibleforest.net/oppla-factsheet/20611

PragueTruffle is becoming very popular and, every year attracts hundreds of tourists. Many of these tourists come from abroad, thanks to numerous partnerships with international tourism agencies and thanks to a very well-structured website. In fact, in its website, PragueTruffle supplies: (i) different and detailed proposes, including price and duration, (ii) an updated blog with interesting news concerning the truffle sector and attractions of Prague and (iii) a collection of customers’ opinions. Currently, PragueTruffle is one of the most appreciated experiences that the website Airbnb proposes in its platform.Certainly, one of the main success factors of PragueTruffle is its comprehensive tourist offer, which includes a real truffle hunting experience (with a dog), a typical lunch/dinner in a local restaurant, and a truffle gift. This so complete offer can attract also many tourists, that, usually, are not so interested in the truffle sector. Probably, the opportunity to enjoy a nature-based experience, very close to Prague old Town, is another key factor of success of PragueTruffle. More Information: https://repository.incredibleforest.net/oppla-factsheet/20604

PragueTruffle sta diventando molto popolare e, ogni anno attira centinaia di turisti. Molti di questi turisti provengono dall'estero, grazie a numerose partnership con agenzie turistiche internazionali e grazie a un sito web molto ben strutturato. Infatti, nel suo sito web, Prague Truffle fornisce: (i) proposte diverse e dettagliate, inclusi prezzo e durata, (ii) un blog aggiornato con notizie interessanti riguardanti il settore del tartufo e le attrazioni di Praga e (iii) una collezione di clienti opinioni. Attualmente, PragueTruffle è una delle esperienze più apprezzate che il sito web Airbnb propone nella sua piattaforma.Certamente, uno dei principali fattori di successo di PragueTruffle è la sua offerta turistica completa, che include una vera esperienza di caccia al tartufo (con un cane), un pranzo / cena tipica in un ristorante locale e un regalo al tartufo. Questa offerta così completa può attrarre anche molti turisti che, di solito, non sono così interessati al settore del tartufo. Probabilmente, l'opportunità di vivere un'esperienza basata sulla natura, molto vicino al centro storico di Praga, è un altro fattore chiave del successo di PragueTruffle. More Information: https://repository.incredibleforest.net/oppla-factsheet/20604

The mushroom associations in collaboration with mycologists from Greece or abroad, local authorities, mushroom museums, environmental education centers, management bodies of national parks or forests, research institutes and local cultural associations have organized over the last 20-years more than 250 mushroom festivals and mushroom identification activities. Such events combined with the dozens of restaurants and guesthouses specialized in mushroom gastronomy and the operation of the two thematic mushroom museums in Grevena (2011) and Kalambaka (2014) attract a significant number of Greek and foreign visitors. In Grevena more than 15,000 visitors from all over the world participate in the annual mushroom festival every year.In the 20 years of action since the founding of the first association (1999), mushroom associations have published books, brochures and posters, implemented mushroom training programs at all levels of education, created the first application about mushrooms on i-phones and smart phones and contributed to the creation of two mushroom museums. Their actions highlight in addition to recognition and identification skills and cultural value of mushrooms with special emphasis on Folklore, gastronomy and art in all its forms from visual arts to music that is used as a means of familiarity with the richness and diversity of fungi. More Information: https://repository.incredibleforest.net/oppla-factsheet/20600

Οι μανιταροφιλικοί σύλλογοι σε συνεργασία με επαγγελματίες, Έλληνες και ξένους, μυκητολόγους, Οργανισμούς Τοπικής Αυτοδιοίκησης, μουσεία μανιταριών, Κέντρα Περιβαλλοντικής Εκπαίδευσης, Φορείς Διαχείρισης Εθνικών Δρυμών ή Πάρκων, ερευνητικά ιδρύματα και τοπικούς πολιτιστικούς συλλόγους, έχουν οργανώσει την τελευταία 20-ετία περισσότερες από 250 γιορτές μανιταριού και σεμινάρια μανιταρογνωσίας. Αυτές οι γιορτές, σε συνδυασμό με τα δεκάδες εστιατόρια και ξενώνες που εξειδικεύονται στη γαστρονομική αξιοποίηση των μανιταριών και τη λειτουργία των δύο θεματικών μουσείων μανιταριών στα Γρεβενά (2011) και την Καλαμπάκα (2014) προσελκύουν σημαντικό ρεύμα Ελλήνων και ξένων επισκεπτών. Στα Γρεβενά περισσότεροι από 15.000 επισκέπτες από όλο τον κόσμο συμμετέχουν στη γιορτή μανιταριού κάθε χρόνο.Στα 20 χρόνια δράσης από την ίδρυση του πρώτου συλλόγου οι σύλλογοι έχουν εκδώσει βιβλία, ενημερωτικά έντυπα και αφίσες, υλοποίησαν εκπαιδευτικά προγράμματα με θέμα το μανιτάρι σε όλες τις βαθμίδες της εκπαίδευσης, έφτιαξαν την πρώτη εφαρμογή με θέμα τα μανιτάρια σε i-phone και smart phone και συνέβαλλαν στη δημιουργία δύο Μουσείων Μανιταριών. Οι δράσεις τους αναδεικνύουν εκτός από την αναγνώριση και την ταυτοποίηση και την πολιτιστική πλευρά των μανιταριών με ιδιαίτερη έμφαση στη Λαογραφία, τη γαστρονομία και την τέχνη που χρησιμοποιείται ως μέσο ευαισθητοποίησης σε όλες της μορφές της από τα εικαστικά ως τη μουσική, για την εξοικείωση με τον πλούτο της μυκητοχλωρίδας. More Information: https://repository.incredibleforest.net/oppla-factsheet/20600

A patent-backed technology enables Nectariss to produce authentic and natural truffle flavours of any truffle sort all year round. Since Nectariss technology relies on real truffles as raw material, geographical traceability, as well as variations in flavours, can be communicated to the end-consumers through infographics, differentiating Nectariss products from the rest of truffle-flavoured food products. As a result, the range of truffle products can be enlarged to the extent of the wide variety of the origin of raw material, valuing new species and geographical peculiarity.The project needs a strong investment in marketing and communication, in order to attract key stakeholders and launch successfully the product in the market. The project relies on strong scientific background research and studies, that constitute the backbone of the new technology. The development of a proper network among producers, traders and retailers appears fundamental to access to the market successfully. The use of modern techniques (e.g. QR code) to communicate the characteristics of the product, receipts and additional information directly accessible by the consumer, is fundamental to add value to the product. More Information: https://repository.incredibleforest.net/oppla-factsheet/20581

Una tecnologia supportata da brevetto consente a Nectariss di produrre aromi di tartufo autentici e naturali di qualsiasi tipo di tartufo durante tutto l'anno. Poiché la tecnologia Nectariss si basa su veri tartufi come materia prima, la tracciabilità geografica e le variazioni dei sapori possono essere comunicate ai consumatori finali attraverso infografiche, differenziando radicalmente i prodotti futuri di Nectariss dai prodotti alimentari all'aroma di tartufo attualmente sul mercato. Di conseguenza, la gamma di prodotti al tartufo di Nectariss può essere ampliata tanto quanto consente la varietà di origine delle materie prime, dando risalto a nuove specie e a differenti provenienze.Oltre agli aspetti tecnici della tecnologia brevettata che rappresentano l'innovazione di Nectariss, il progetto ha bisogno di un forte investimento nel marketing e nella comunicazione, al fine di attrarre gli stakeholders e lanciare con successo il prodotto sul mercato. Il progetto si basa su solide basi scientifiche, che costituiscono la spina dorsale della nuova tecnologia. Creare una filera che coinvolga produttori, commercianti e rivenditori è fondamentale per entrare con successo nel mercato. L'uso di tecniche moderne (ad es. Codice QR) per comunicare le caratteristiche del prodotto, le ricette e informazioni aggiuntive direttamente accessibili al consumatore, è fondamentale per aggiungere valore al prodotto. More Information: https://repository.incredibleforest.net/oppla-factsheet/20581

According to the Statistical Classification of Economic Activities of the European Community (NACE, Eurostat), code 1 lists all forms of primary production in agriculture and livestock; code 1.13 lists growing of mushroom truffles as an activity. In EC Regulation 178/2002 Art. 3, para. 17, primary production is defined as the production, rearing or growing of primary products including harvesting, milking and farmed animal production prior to slaughter. It also includes hunting and fishing and the harvesting of wild products.In order to implement the regulations of the European Commission, which Croatia is obliged to apply as a Member State of the European Union, it is necessary to adapt the Croatian Agricultural Land Act and the Forest Act in such a way that they define the truffle plantation as a cultivation method of forest tree species on agricultural soil. Within the Rural Development Program, it is not necessary to define a new measure, only to adjust the existing ones, i.e. to expand the list of eligible costs by defining mycorhizal plant species and methods of planting (planting spacing, number of seedlings per ha). More Information: https://repository.incredibleforest.net/oppla-factsheet/20575

Prema Statističkoj klasifikaciji gospodarskih aktivnosti Europske zajednice (NACE, Eurostat) pod šifrom 1 popisani su svi oblici primarne proizvodnje u poljoprivredi i stočarstvu, pa se tako pod šifrom 1.13 kao djelatnost navodi uzgoj gljiva i tartufa. U Uredbi Europske komisije 178/2002 čl.3, st.17. primarna se proizvodnja definira kao proizvodnja, obrađivanje ili uzgoj primarnih proizvoda, uključujući žetvu, berbu ili pobiranje plodova… što uključuje i lov i ribolov i sakupljanje divljih plodova i biljaka.Kako bi primijenili odredbe Europske komisije, koje je Hrvatska kao zemlja članica Europske unije dužna primijeniti, potrebno je prilagoditi Zakon o poljoprivrednom zemljištu i Zakon o šumama na način da definiraju plantažu tartufa kao uzgojnu metodu šumskih vrsta drveća na poljoprivrednom tlu. Unutar Programa ruralnog razvoja nije potrebno definirati novu mjeru, već samo prilagoditi postojeće, odnosno proširi popis prihvatljivih troškova uz definiranje mikoriznih vrsta biljaka i načina sadnje (razmak sadnje, broj sadnica po ha). More Information: https://repository.incredibleforest.net/oppla-factsheet/20575

In order to gather new insights and as much data as possible about the summer truffle, a research was conducted in collaboration with the Institute Ruđer Bošković and the Croatian Forest Research Institute. The study attempted to cover all geographic areas in Croatia and all major habitat types, some forays were a part of organized

biodiversity research, while some collections occurred as opportunistic. Summer truffle is found accross all country, 107 samples were found and the results showed that summer truffles can be found almost all year long, with the largest number of samples still being found in July and October. Of the samples collected, only a small proportion (less than 10%) were found in forests of the Pinaceae family, while the remaining samples were found to be directly correlated with the presence of species from the Fagales order. After the survey, results indicated some gaps in the distribution of summer truffle, that is, no samples were found in February and there are no samples at altitudes between 450 and 550 m and above altitude 800 m. Therefore, it is certainly necessary to expand the research to confirm these results with new samples and to fill in the holes. It is also necessary to educate local viewers about the possibility of collecting summer truffles, which would increase the supply of truffles and thereby reduce their imports. Since a large area of Croatia is actually a natural habitat of this species, adapted management would increase the yield of truffles, and also these areas, without major investment, are suitable for establishing summer truffle plantations. More Information: https://repository.incredibleforest.net/oppla-factsheet/20561

Kako bi se prikupilo što više podataka i novih spoznaja o ljetnom tartufu provedeno je istraživanje u suradnji Institua Ruđer Bošković i Hrvatskog Šumarskog Instituta. Istraživanjem se pokušalo obuhvatiti svo geografsko područje u Hrvatskoj i svi važniji stanišni tipovi, neka traženja su bila dio organiziranog istraživanja bioraznolikosti, dok su neka nalazišta bila oportunistička. Plodišta ljetnog tartufa pronađena su diljem zemlje, pronađeno je 107 uzoraka te su rezultati pokazali kako se plodišta ljetnog tartufa mogu pronaći gotovo cijele godine, a najveći broj uzoraka je ipak pronađen u srpnju i listopadu. Od sakupljenih uzoraka samo je manji dio (manje od 10%) pronađeno u šumama iz porodice Pinaceae, dok su preostali uzorci pronađeni u izravnoj korelaciji s prisutnošću vrsta iz reda Fagales. Nakon provedenog istraživanja u rezultatima su se pojavile određene rupe to jest, nije pronađen ni jedan uzorak u veljači te isto tako nema uzoraka na nadmorskim visinama između 450 m.n.v i 550 m.n.v te iznad 800 m.n.v. Stoga je svakako potrebno proširiti istraživanje kako bi se novim uzorcima potvrdili ovi rezultati te popunile nastale rupe. Također je potrebno educirati lokalna stanovišta o mogućnosti sakupljanja ljetnog tartufa, čime bi se povećala ponuda tartufa i samim time smanjio uvoz istih. Kako je veliko područje Hrvatske zapravo prirodno stanište ove vrste, prilagođenim gospodarenjem bi se povećao prinos tartufa, a isto tako su ta područja bez velikih investicija pogodna za podizanje plantaža ljetnog tartufa. More Information: https://repository.incredibleforest.net/oppla-factsheet/20561

Although the research was conducted during the extremely drought years (2017 and 2018), a big variety of hypogeous fungi was found, finding representatives of various genus (Melanogaster, Hymenogaster, Balsamia, Gautieria, Genea, Gigaspora, Schenella, Stephensia, Tuber). The most abundant genus was Tuber with the following species: T. aestivum, T. borchii, T. brumale, T. dryophilum, T. excavatum, T. melanosporum, T. mesentericum, T. rufum and T. panniferum. The before mentioned droughts probably had influence on finding a relatively small number of samples of each specie. Further research should be conducted.The area of the Krka National Park is extremely interesting due to the diversity of its flora and fauna, but also because of the karst landscape. The research findings on this project open up the possibility of creating an additional tourism offering - mycotourism, which can be directed towards scientists, researchers, schools, as well as the development of gastronomy, since commercial species of hypogeous fungi have also been found. Further research needs to be carried out in order to create a thorough inventory of hypogeous fungi, and to expand scientific knowledge on the relationship between climate, wildlife, and fungal diversity in the study area. More Information: https://repository.incredibleforest.net/oppla-factsheet/20560

Iako je istraživanje provedeno za vrijeme iznimno sušnih godina (2017. i 2018.), velika broj podzemnih rodova gljiva je pronađen (Melanogaster, Hymenogaster, Balsamia, Gautieria, Genea, Gigaspora, Schenella, Stephensia, Tuber). Najbrojniji je bio rod Tuber sa slijedećim vrstama: aestivum, borchii, brumale, dryophilum, excavatum, melanosporum, mesentericum, rufum i panniferum. Prije spomenute suše su vjerojatno utjecale na pronalazak relativno malog broja uzoraka unutar svake vrste. Potrebno je provesti daljnja istraživanja.Područje nacionalnog parka Krka iznimno je zanimljivo zbog raznolikosti flore i faune, ali i zbog krškog krajolika. Rezultati istraživanja na ovome projektu otvaraju mogućno stvaranja dodatne turističke ponude – mikoturizma, koja može biti usmjerena prema znanstvenicima, istraživačima, školama, ali i razvoju gastronomije, budući da su pronađene i komercijalne vrste podzemnih gljiva. Potrebno je provesti daljnja istraživanja u svrhu detaljne inventarizacije podzemnih gljiva, te proširenja znanstvenih saznanja o vezi klimatskih prilika, divljači, i gljivlje raznolikosti na istraživanom području. More Information: https://repository.incredibleforest.net/oppla-factsheet/20560

Since 2014 we have welcomed travelers to Soria and other mycological regions of Spain, Burgos and Extremadura, and most recently to Croatia, to enjoy local truffles and mushrooms and to explore their habitats and ecology. An exciting result has been the exchanges between mycologists from different countries, and the discussions about habitat conservation, management of mushroom resources in times of climate change, and the opportunities to offer technical tours for truffle growers from around the world. Because we work with small to medium size groups, we have been able to respond to special requests from travelers and offer more “tailor-designed” tours for private groups of families and friends.Collaboration is the cornerstone of success for our tours as we invite expert truffle growers, chefs, cultural guides, and scientists to contribute to, and in turn, gain visibility through these tours. Their knowledge and commitment to their work and their delight in sharing with our visitors is the heart of what matters on these journeys. Like the truffle itself, this business is a form of symbiosis.

The truffle is a mycorrhizal fungus which means it lives in a symbiotic relationship with living trees, where both trees and fungi benefit from the mutualistic relationship. Visitors are fascinated to learn about the complex web of interconnectedness among fungi and trees. People are inspired to learn about collaboration in Nature. More Information: https://repository.incredibleforest.net/oppla-factsheet/20558

Desde el año 2014, la empresa ha recibido turistas que han visitado Soria, Burgos, Extremadura y, más recientemente Croacia para disfrutar las trufas y setas locales, explorando sus hábitats y aprendiendo ecología fúngica. Es destacable el importante intercambio que se produce entre micólogos de diferentes países, y las discusiones que se generan sobre conservación de habitats, gestión adaptativa frente al cambio climático y, las oportunidades que suponen el organizar viajes truferos por todo el mundo. SITKA SERVICES trabaja con grupos pequeños y medianos, pudiendo responder a las demandas específicas de los viajeros, creando paquetes específicos para grupos de amigos y/o familias.La colaboración es la clave del éxito de la empresa, ya que cuenta con truficultores, chefs, guías culturales y científicos. Su conocimiento y compromiso con el proyecto, juntamente con su pasión en compartir su conocimiento con los visitantes es la clave para el éxito de las diferenes jornadas. Al igual que en el caso de la trufa, este negocio es también una forma de simbiosis: La trufa es un hongo micorrícico que necesita de un árbol huesped para vivir, beneficiándose árbol y hongo de la simbiosis. Los visitantes han demostrado estar encantados de conocer el complejo mundo de interelaciones entre árboles y hongos y se muestran fascinados de aprender sobre la colaboración que se da en la Naturaleza. More Information: https://repository.incredibleforest.net/oppla-factsheet/20558

During field visits of the investigated sites in the Varaždin County, a total of 40 samples of hypogeous fungi were recorded. Out of these 40 samples, 14 species from six genera were identified. The recorded samples belonged to both large groups of fungi, basidiomycetes and ascomycetes. Species Tuber aestivum (summer truffle) with 10 samples and T. brumale (winter truffle) with 7 samples were the most abundant. Among the genera, the most numerous are the samples of the genus Tuber (28) . 4 of the genera Genea and 4 samples of the genera Elaphomyces. In the Rhizipogon genera 1 specimen, Melanogaster genera 2 specimens and Gautieria genera 1 specimen were observed. The species Genea pseudoverrucosa and Elaphomyces persoonii were recorded for the first time in the Republic of Croatia.Given the number of species of hypogeous fungi identified, and the two new species recorded for Croatia, should a systematic survey be conducted for at least three years, a significant increase in the number of species recorded can be expected. The area of Varaždin County is a real hot-spot for the diversity of underground fungi and it is not unreasonable to expect more new findings for the Croatian mycobiota, and possibly not yet described fungal species. The recorded commercial truffle species point to the large, untapped potential of natural habitats for mycosilviculture development. Also, neglected agricultural land represents the potential for development of targeted truffle plantations. More Information: https://repository.incredibleforest.net/oppla-factsheet/20557

Tijekom terenskih obilazaka istraživanih lokacija na području Varaždinske županije, ukupno je evidentirano 40 uzoraka podzemnih gljiva. Od toga, preliminarnom analizom identificirano je 14 vrsta iz šest rodova. Evidentirani uzorci pripadali su objema velikim skupinama gljiva, bazidiomicetima i askomicetima. Vrste Tuber aestivum (ljetni tartuf) i T. bumale (zimski tartuf) bile su najzastupljenije s ukupno 17 uzoraka. Među rodovima, najviše je uzoraka roda Tuber (28) te po četiri uzorka u rodovima Genea i Elaphomyces. Kod rodova Rhizipogon, Melanogaster i Gautieria zabilježena su 1-2 uzorka. Vrste Genea pseudoverrucosa i Elaphomyces persoonii prvi su puta zabilježene na području Republike Hrvatske.S obzirom na velik potencijal broja vrsta podzemnih gljiva, i zabilježene dvije nove vrste za Hrvatsku, ukoliko bi se provelo sustavno istraživanje tijekom najmanje tri godine, moguće je očekivati značajno povećanje broja evidentiranih vrsta. Područje Varaždinske županije predstavlja pravi „hot-spot“ raznolikosti podzemnih gljiva i nije neopravdano očekivati evidentiranje više novih nalaza za Hrvatsku mikobiotu, ali moguće i još neopisanih gljivljih vrsta. Evidentirane komercijalne vrste tartufa upućuju na velike, dosad neiskorištene mogućnosti prirodnih staništa za razvoj tartufarstva. Također, zapuštene poljoprivredne površine predstavljaju potencijal za ciljano podizanje plantaža tartufa. More Information: https://repository.incredibleforest.net/oppla-factsheet/20557

The models show that stand basal area is a strong factor influencing Boletus edulis yields, together with weather factors (precipitation and temperature). According to the model, the optimal stand basal area for Pinus sylvestris forests of Pinar Grande is around 40 m2 ha-1. The average yield of the target species is around 26 kg ha-1 yr-1, reaching a maximum of 200 kg ha-1 yr-1 in exceptional years. The warm and wet autumns seem to favour higher bolete productions, whilst the yields decreased with cold and dry autumns.The use of modelling techniques is a supportive tool for the identification of relevant factors that affect mushroom yields. However, and due to the inherent variability of mushroom yields among years, long-term data series are needed in order to have accurate models. In spite of the difficulty of having this type of records, which includes a recommended weekly monitoring of the mycological productions in all the plots, the outcomes of the models can provide a valuable information for the forest managers. More Information: https://repository.incredibleforest.net/oppla-factsheet/20556

Los modelos mostraron que el área basimétrica es un factor muy influente para predecir las producciones de Boletus edulis, conjuntamente con el clima (precipitación y temperatura). De acuerdo conlos modelos, el área basimétrica óptima para los pinares de Pinus sylvestris de Pinar Grande está sobre 40 m2 ha-1. Las producciones medias del boleto son aproximadamente 26 kg ha-1 yr-1, con un máximo previsto de 200 kg ha-1 yr-1 en años excepcionales. Los otoñoas más húmedos y cálidos parecen favorecer unas mayores producciones de Boletus edulis, mientras que estas producciones descienden en años más fríos y secos.La modelización es un conjunto de técnicas que ayudan a identificar los factores más importantes que afectan a la producción de setas. No obstante, y debido a la inherente variabilidad interanual en la producción de setas, es recomendable disponer de series de datos de muchos años, lo que ayudará a incrementar la precisión de los modelos. A pesar de la dificultad de disponer de este tipo de datos (es recomendable tener datos de producción semanal, recogidas en todas las parcelas), los resultados que se pueden obtener de los modelos, pueden proporcionar una información valiosa para los gestores forestales. More Information: https://repository.incredibleforest.net/oppla-factsheet/20556

We observed a positive effect of forest thinning on mushroom yields. This reaction was particularly clear in the case of Lactarius group deliciosus, observing a difference in the mean yields between thinned and unthinned stands of around 90 kg/ha/yr in 2009 and around 50 kg/ha in 2010. The thinning effect was immediate after felling the trees, producing higher mushroom yields just a few months after the forest treatment. We also observed higher fungal production increase in lighter thinning treatments than in heavier ones.The saffron milk caps are mycorrhizal fungi, thus the equilibrium between the tree host and the fungi needs to be preserved. We realized that forest thinning can support the maintenance of tree growth during the rotation period, with the consequence of carbohydrates being transfered to the root system, enhancing the mushroom yields. We also recommend to minimize soil disturbance when the forest treatments are applied. In the experiment, the trees were felled with achainsaw and removed by hand, avoiding the soil alteration. More Information: https://repository.incredibleforest.net/oppla-factsheet/20554

En el experimento, observamos un claro efecto positivo de la clara forestal en las producciones de hongos. Este efecto fue muy evidente en el caso de Lactarius groupo deliciosus, observando diferencias aproximadas de 90 kg/ha/año el año 2009 y 50 kg/ha/año el año 2010 entre parcelas aclaradas y parcelas control. Este efecto de la clara fue inmediato, ya que las mayores producciones se obtuvieron sólo unos pocos meses después de los tratamientos selvícolas. También observamos una mayor producción de nízcalos en intensidades de claras suaves, frente a claras más fuertes.Los nízcalos son hongos micorrízicos que necesitan por tanto de un equilibrio entre el árbol huesped y el hongo. En nuestro experimento, observamos que las claras forestales ayudan a dosificar la competencia y mantener el crecimiento del árbol durante gran parte del turon, lo que supone un aumento de los carbohidratos que se transfieren al sistema radicular, aumentando por tanto la producción de setas. Es recomendable igualmente que durante las claras forestales, se minimize el impacto sobre el suelo. En este experimento, los árboles se cortaron con motosierra y se extrajeron manualmente de la parcela. More Information: https://repository.incredibleforest.net/oppla-factsheet/20554

Within the project, a special attention was made to occurrence of black summer truffle (Tuber aestivum) in Croatia, with the following findings: T. aestivum was found almost throughout the entire year, main fruiting peaks occured in July and October. First collections of T.aestivum were found in March and April, in the thermophilic evergreen zone, while in the thermophilic deciduous zone, first collections of are found in May; in colline–montane deciduous zone, the collections peaked in September and October. In Croatia can be found from 6m a.s.l. up to 600m a.s.l.Croatia needs more research on truffle (Tuber spp.) diversity and distribution throughout all biogeographical regions (Continental, Mediterranean, Pannonian, and Alpine) especially at higher elevations (more than 600 m a.sl.). Further research is needed on ecological variables that influence the production of the fruitbodies of T. aestivum (temperature, precipitation, pH, etc.). Other methods of research should be employed as well (eDNA metabarcoding). In light of the current climate changes, these types of research posses an additional importance. More Information: https://repository.incredibleforest.net/oppla-factsheet/20552

U sklopu projekta, posebna je važnost pridana pojavnosti crnog ljetnog tartufa (Tuber eastivum) u Hrvatskoj, sa slijedećim spoznajama: T. eastivum može se pronaći kroz cijelu godinu, s glavnim fruktificirajućim vrhuncem u srpnju i rujnu. Prvi nalazi pronađeni su u ožujku i travnju, u termofilnim zimzelenim zonama, dok se u listopadnim termofilnim zonama prvi pronalasci javljaju u svibnju; u brdsko-gorskom listopadnom području vrhunac pronalaska je u rujnu i listopadu. U Hrvatskoj se može pronaći na nadmorskim visinama od 6 do 600 m.U Hrvatskoj je potrebno provesti više istraživanja na rodu Tuber kroz sve biogeografske regije (kontinentalna, mediteranska, panonska i gorska), posebno na većim nadmorskim visinama (600 mnv i više). Daljnja istraživanja potrebna su i na ekološkim varijablama koje utječu na fruktifikaciju plodišta crnog ljetnog tartufa (temperatura, padaline, kiselost tla, itd.). Druge metode istraživanja se također trebaju provesti (eDNA metabarkodiranje). U uvjetima trenutnih klimatskih promjena, te vrste istraživanja imaju posebnu važnost. More Information: https://repository.incredibleforest.net/oppla-factsheet/20552

It is a commercial application that is being used by the main marketing and processing wild mushrooms and truffles companies, in Spain. The application is supported from devices with Android system (phone or tablet), being necessary the Internet connection only for data transmission tasks. The access to the information in the office is done through the web www.micoqr.com and allows the control and knowledge in real time of the quantities, varieties and qualities of the wild mushrooms bought.

The App has the possibility of printing delivery notes and labels, as well as a wireless Bluetooth printer for each device.It is a simple and intuitive application, supported from any Android mobile device that does not require high technical knowledge for its proper use. An important development for the company is the issuance of a document or delivery note with the data and digital signature of the supplier of the product, avoiding the tax problems to which the sector is subject. The knowledge in real time of the quantity, variety and quality of the product in origin facilitates the following processes of manufacture and can anticipate strategies of manufacture, conservation and commercialization. More Information: https://repository.incredibleforest.net/oppla-factsheet/20533

Es una aplicación comercial que está siendo utilizada por las principales empresas comercializadoras y transformadoras de setas silvestres y trufas de España. La aplicación está soportada desde dispositivos con sistema Android (teléfono o tablet), siendo necesaria la conexión a Internet solo para las tareas de transmisión de datos. El acceso a la información en oficina se realiza a través de la web www.micoqr.com y permite el control y conocimiento en tiempo real de las cantidades, variedades y calidades de las setas silvestres compradas.

Dispone de la posibilidad de imprimir albarán y etiquetas, además una impresora inalámbrica bluetooth para cada dispositivo.Es una aplicación sencilla e intuitiva, soportada desde cualquier dispositivo móvil Android que no requiere de conocimientos técnicos elevados para su correcto uso. Un desarrollo importante para la empresa es la emisión de un documento o albarán con los datos y firma digital del proveedor del producto, evitando los problemas de fiscalidad a los que está sometido el sector. El conocimiento en tiempo real de la cantidad, variedad y calidad del producto en origen facilita los siguientes procesos de fabricación y se pueden anticipar estrategias de fabricación conservación y comercialización. More Information: https://repository.incredibleforest.net/oppla-factsheet/20533

These markets have been held since 2015 in different locations in Castile and Leon; in total: 10 events in the case of Mercasetas and 4 Mercatrufas. The average attendance at these events is around 5,000 visitors, with a significant impact on the local and national media. The informative activities in these events have contributed to the increase of general knowledge about species, qualities, and ways of consumption of these products. These events always include tastings and performances by relevant chefs, making known the culinary characteristics of these products.The intervention through the control of the quality and traceability of the product, carried out by an entity or expert external to the event, favors the confidence of the consumer in front of the unknown of most of the offered products, being this type of visible and continuous interventions in the space where the event takes place.

The demonstrations of manipulation, conservation and elaboration of the different versions of the mycological products promote the consumption of them, as well as show the different stages or processes to which the fresh wild mushrooms are submitted, previous to the commercialization of the same ones. More Information: https://repository.incredibleforest.net/oppla-factsheet/20532

Estos mercados se llevan celebrando desde 2015 en diferentes localidades de Castilla y león, sumando 10 eventos en el caso de Mercasetas y 4 Mercatrufas. La media de asistencia a estos eventos ronda los 5.000 visitantes, con una repercusión importante en los medios de comunicación locales y nacionales. Las actividades divulgativas en estos eventos han contribuido al incremento de conocimiento general sobre especies, calidades, y formas de consumo de estos productos. En estos eventos siempre se integran degustaciones y actuaciones de cocineros relevantes dando a conocer las características culinarias de estos productos.La intervención mediante el control de la calidad y trazabilidad del producto, realizada por una entidad o experto externo al evento, favorece la confianza del consumidor frente al desconocimiento de la mayor parte de los productos ofertados, siendo este tipo de intervenciones visibles y continuas en el espacio donde se desarrolla el evento. Las demostraciones de manipulación, conservación y elaboración de las diferentes versiones de los productos micológicos fomentan el consumo de los mismos, así como mostrar las diferentes etapas o procesos a las que se someten las setas silvestres frescas, previas a la comercialización de las mismas. More Information: https://repository.incredibleforest.net/oppla-factsheet/20532

The management model for the regulation of mycological use has managed to bring together in a common system more than 250 forest owners, which represent more than 400,000 ha in eight of the nine provinces of Castilla y León. The project provides owners with economic benefits derived from the sale of permits, which in many cases are invested in improving the management, research and promotion system. The size of the system provides a better distribution of management costs, which allows for greater profitability in the use of the land.The main practical recommendations are:

The integration into the forest owners system, which have a significant weight in the productive forest area and whose priority is the hunting.

The creation of a management system, to make the collection of wild mushrooms compatible with hunting.

To generate agile systems of coordination and decision making, in which besides the property are integrated the public entities involved in the exploitation, surveillance and commercialization of wild mushrooms.

To promote associations among collectors, prioritizing the professionalization of the commercial collector. More Information: https://repository.incredibleforest.net/oppla-factsheet/20531

El modelo de gestión de la regulación del aprovechamiento micológico, ha conseguido aglutinar en un sistema común a más de 250 propietarios forestales que suman más de 400.000 ha en ocho de las nueve provincias de Castilla y león. El proyecto proporciona para los propietarios beneficios económicos derivados de la venta de permisos, que en muchos casos se invierten en mejorar el sistema de gestión, investigación y promoción. La dimensión del sistema aporta un mejor reparto en los costes de gestión lo que permite una mayor rentabilidad en el aprovechamiento.Las principales recomendaciones son:

Integración en el sistema de los propietarios forestales, con un peso importante en la superficie forestal productora y cuya prioridad es el aprovechamiento de la caza.

Crear sistemas de gestión para compatibilizar la recolección de setas silvestres con el aprovechamiento cinegético.

Generar sistemas ágiles de coordinación y toma de decisiones, en los que además de la propiedad estén integradas las entidades públicas involucradas en el aprovechamiento, vigilancia y comercialización de setas silvestres.

Promover el asociacionismo entre recolectores, priorizando la profesionalización del recolector comercial. More Information: https://repository.incredibleforest.net/oppla-factsheet/20531

The Mycological Trail has six mushroom segmented tree-paintings including the species Lactarius deliciosus, Amanita caesarea, Amanita phalloides, Tricholoma terreum, Macrolepiota procera and Ramaria aurea . All the paintings are painted on trees and can be seen from the trail, but only in his complete form, from a wooden platform. The visitors have different options, visiting all the paintings or just a few, depending on whether they choose a shorter or a longer loop. The Mycological Trail has free walking access for all the public, including the physically challenged. Motor vehicle access is restricted. The Mycological Trail was designed through an open call. Different artists presented their proposals and finally the evaluation committee composed by members of the Board of the Poblet Protected Area and the Forest Sciences Center of Catalonia selected the proposal of Mr. Genís Colell. The paintings were painted near the main forest road, in order to facilitate the access to all the public. It is also recommended to install informative panels near the wooden observation platforms with an educational purpose. The panels include the main characteristics of the target fungal species, and also the important clues to distinguish it from other similar fungi. More Information: https://repository.incredibleforest.net/oppla-factsheet/20530

El itinerario micológico está compuesto por seis pinturas de setas en los árboles entre las que se encuentran Lactarius deliciosus, Amanita caesarea, Amanita phalloides, Tricholoma terreum, Macrolepiota procera y Ramaria aurea . Todas las pinturas están pintadas en diferentes árboles y la seta se puede ver desde el camino principal, pero sólo en su forma entera desde una plataforma de madera. Los vistiantes tienen diferentes opciones, visitando sólo unas setas en un recorrido corto o completar todo el itinerario micológico en un recorrido completo. El itinerario micológico tiene acceso gratuito para todo el público y el acceso motorizado está prohibido. La implementación de la idea de itinerario micológico se resolvió mediante una convocatoria pública. Diferentes artistas presentaron sus propuestas y finalmente, el jurado compuesto por el PNIN de Poblet y del CTFC seleccionaron la propuesta del Sr. Genís Colell. Las pinturas se pintaron cerca del camino principal, para facilitar así el acceso de todo el público. Es recomendable igualmente, el instalar paneles informativos al lardo de la plataforma de madera, con un objetivo educacional. Los paneles que se han instalado incluyen las principales características de las setas que están pintadas, así como posibles confusiones con otras setas que pueden ser similares. More Information: https://repository.incredibleforest.net/oppla-factsheet/20530

The Guarantee Label is almost ten years old. Currently, 18 operators are registered,(food product companies), of which only 6 are authorized to label mycological products with the mark. All operators are audited by an external certifying body (CALICER SL), which authorizes the use of the label only to the operators who meet the requirements of quality, traceability and healthiness reflected in the document of conditions of use of the Guarantee Label Mushrooms of Castile and Leon. In 2019, more than 12 tons of fresh, canned and frozen products of 12 different edible species were labelled with the brand, thus enhancing the value of local products with regional origin. The guarantee brand Setas de Castilla y León, annually, is present in the main national fairs of food products, showing the quality and variety of products under the brand.90% of the product sold under the brand is fresh, with the problem of having less visibility in the market due to its short life from harvest to consumption and the type of market format. For this reason, the incorporation of processed or frozen products with the guarantee label has been favored, with very good results in terms of quality and consumer acceptance. More Information: https://repository.incredibleforest.net/oppla-factsheet/20529

La Marca de Garantía cuenta con una antigüedad de casi diez años. En la actualidad están registrados 18 operadores, (empresas comercializadoras de productos alimentarios), de los cuales únicamente 6 están autorizados para etiquetar producto micológico con la marca. Todos los operadores son auditados por una entidad certificadora externa, la cual autoriza el uso de la etiqueta, únicamente a los que cumplen los requisitos de calidad, trazabilidad y salubridad reflejados el documento de condiciones de uso de la marca de Garantía Setas de Castilla y León. En 2019 se etiquetaron con la marca, más de 12 toneladas de producto fresco, en conserva y congelado, de 12 especies comestibles diferentes, poniendo en valor el producto de proximidad con procedencia regional. La marca de garantía Setas de Castilla y león, anualmente, está presente en las principales ferias nacionales de producto alimentario, dando a conocer la calidad y variedad de los productos acogidos a la marca.El 90% del producto comercializado con la marca es producto fresco, con la problemática de tener menor visibilidad en el mercado por su corto periodo de vida desde su recolección a consumo y por la tipología del formato de mercado. Por ello, se ha favorecido la incorporación de productos elaborados o congelados con la marca de garantía, con muy buenos resultados de calidad y aceptación por parte de los consumidores. More Information: https://repository.incredibleforest.net/oppla-factsheet/20529

Trufforum® is organized on a yearly basis. The EMI opens a public call every year and the cities that are interested in organizing the event submit an application which is evaluated by an international panel. The main results achieved by the three organized events are:

a) Increased the final consumer’s knowledge about the black truffle world

b) Increased awareness among producers for truffles destined for the fresh market

c) Greater technical knowledge to produce truffled products

d) Increase in private initiatives to produce truffled products

e) Increased knowledge of truffle orchard management techniques

f) Greater interest in the development of trufitourismAs new plantations produce more and better truffles, it is essential to bring the black truffle (T. melanosporum) into mainstream consumers and promote good practices to market it fresh and promote traceability. Given this scenario, increasing truffle consumption in truffle producing countries will be key to not exclusively rely on export. It is necessary to promote the production of quality truffled products with T. melanosporum, taking into account that an important part of the production cannot be used for fresh sale as it is in small pieces. Therefore, it is necessary to organize events like Trufforum® in the producing countries, which will also help to promote quality tourism. More Information: https://repository.incredibleforest.net/oppla-factsheet/20488

Trufforum® se organiza con una periodicidad anual. El IME abre una convocatoria anual y las candidaturas de las ciudades interesadas son evaluadas por un comité internacional. Los principales resultados que se han conseguido en los 3 eventos realizados han sido:

a) Aumento del conocimiento sobre el mundo de la trufa por parte del consumidor final

b) Concienciación de los productores de trufas sobre las demandas del mercado de la trufa fresca

c) Mejora del conocimiento técnico para la producción de productos trufados

d) Incremento de las iniciativas privadas para producir productos trufados

e) Transferencia de conocimiento sobre las técnicas de cultivo de plantaciones truferas

f) Mayor interés en el desarrollo del trufiturismoCada vez más, las nuevas plantaciones están produciendo más y mejores trufas, por lo que es necesario igualmente incrementar la demanda por parte de los consumidores, promoviendo buenas prácticas y promoviendo la trazabilidad de T. melanosporum). Ante este escenario de incremento de la oferta, es clave el aumento del consumo en los países productores. Es igualmente primordial promover la producción de productos trufados de calidad, habida cuenta que una parte importante de la producción no puede venderse en fresco, debido a que son trozos pequeñas, rechazos, etc.. Es necesario, por tanto, organizar eventos como Trufforum® en los países productores, que ayuden también a promover un trufiturismo de calidad. More Information: https://repository.incredibleforest.net/oppla-factsheet/20488

Our successful efforts have shown that truffle tree-making techniques are not necessarily a commercial or scientific secret owned by specialized nurseries abroad. Systematic production of Greek truffle trees, i.e. local plant species acclimated to the local natural environment, with truffle species (locally preferred) and their use in the development of truffle cultivations in Greece is possible. The involvement of a scientific organization such as the University in the creation of a certification mechanism for truffle trees in the country is necessary. The confirmation of the process / technique needs approximately 1 year.The effort lays the groundwork for the development of locally acclimated truffle cultivations in the country. It was also important the public’s information with various actions and the involvement of the media. This has resulted in truffle growers (locally and nationally) networking, enabling the exchange of knowledge, experience and reflection, while working positively to motivate other stakeholders: amateurs, professionals and scientists. The effort has the following benefits: acquiring know-how, enhancing the sense of security of prospective growers, maintaining of neighboring natural habitats, collaborating with scientific institutions, systematizing knowledge. More Information: https://repository.incredibleforest.net/oppla-factsheet/20478

Οι επιτυχημένες προσπάθειές μας έδειξαν ότι οι τεχνικές δημιουργίας τρουφόδεντρων, δεν αποτελούν απαραίτητα εμπορικό ή επιστημονικό μυστικό που κατέχουν μόνο εξειδικευμένα φυτώρια του εξωτερικού. Η συστηματική παραγωγή ελληνικών τρουφόδεντρων, δηλαδή τοπικών φυτικών ειδών, εγκλιματισμένων στο τοπικό φυσικό περιβάλλον, με είδη τρούφας (τοπικά κατά προτίμηση) και η χρησιμοποίησή τους στην ανάπτυξη καλλιεργειών τρούφας στην Ελλάδα είναι εφικτή. Η εμπλοκή ενός επιστημονικού φορέα όπως το πανεπιστήμιο στη δημιουργία ενός μηχανισμού πιστοποίησης καταλληλόλητας τρουφόδεντρων στη χώρα είναι απαραίτητη. Για να επιβεβαιωθεί η επιτυχία της διαδικασίας / τεχνικής χρειάζεται περίπου 1 χρόνος.Η προσπάθεια θέτει τις βάσεις για την ανάπτυξη τοπικά εγκλιματισμένων καλλιεργειών στη χώρα. Σημαντική υπήρξε η ενημέρωση του κοινού με ποικίλες δράσεις και την εμπλοκή των ΜΜΕ. Ως αποτέλεσμα προέκυψε η δικτύωση καλλιεργητών τρούφας σε τοπικό και πανελλαδικό επίπεδο, που δίνει τη δυνατότητα ανταλλαγής γνώσεων, εμπειριών και προβληματισμών, ενώ λειτουργεί θετικά στην παρακίνηση άλλων ενδιαφερόμενων: ερασιτεχνών, επαγγελματιών και επιστημόνων. Η προσπάθεια έχει τα ακόλουθα οφέλη: απόκτηση τεχνογνωσίας, αύξηση της αίσθησης ασφάλειας υποψήφιων καλλιεργητών, διατήρηση της καλής κατάστασης γειτονικών φυσικών βιοτόπων, συνεργασία με επιστημονικά ιδρύματα, συστηματοποίηση της γνώσης. More Information: https://repository.incredibleforest.net/oppla-factsheet/20478

References to edible hypogeous fungi exist in many ancient texts and it seems that Mesopotamians, Egyptians, Greeks and Romans greatly appreciated truffles. Systematic surveys for fungi with below ground fruitbodies in Greece started in 2007, when the first truffle dogs arrived from Italy. From 1854 to 1992, 10 species with below ground fungal fruitbodies appear in the Greek literature . These are: Geastrum triplex, Hysterangium marchii, Rhizopogon aestivus, Rhizopogon luteolus, Rhizopogon roseolus, Sarcosphaera coronaria, Terfezia arenaria, Terfezia fanfani, Tuber aestivum and Tuber cibarium.Seminars on the truffles’ ecology and cultivation are popular in Greece, while truffle hunters have been increased. This in combination with lack of specific legal framework for edible fungi it may cause problems. Increase of truffle dogs has led to the discovery of top commercial species: Tuber magnatum, T. melanosporum, T. uncinatum, T. aestivum, T. brumale, T. borchi, T. macrosporum, T. mesentericum. Truffle hunters supply the market with fresh truffles, while high standard Greek truffle products can be found in the market. Recently, T. pulchrosporum with odor like summer truffle, a new species for Greece and Bulgaria was discovered. Due to its rarity its collection is not recommended. More Information: https://repository.incredibleforest.net/oppla-factsheet/20471

Αναφορές για υπόγεια μανιτάρια βρίσκουμε σε αρχαία κείμενα και φαίνεται πως Μεσοποτάμιοι, Αιγύπτιοι, Έλληνες και Ρωμαίοι εκτιμούσαν ιδιαίτερα τις τρούφες. Στην χώρα μας η συστηματική καταγραφή των υπογείων μανιταριών ξεκίνησε μόλις το 2007, τότε που έφθασαν τα πρώτα τρουφόσκυλα από την Ιταλία. Από το 1854 ως το 1992, 10 είδη υπογείων μανιταριών φαίνονται καταγεγραμμένα στην ελληνική βιβλιογραφία. Πρόκειται για τα: Geastrum triplex, Hysterangium marchii, Rhizopogon aestivus, Rhizopogon luteolus, Rhizopogon roseolus, Sarcosphaera coronaria, Terfezia arenaria, Terfezia fanfani, Tuber aestivum και Tuber cibarium.Πλέον, πραγματοποιούνται στη χώρα σεμινάρια για την τρούφα και την καλλιέργειά της, ενώ οι τρουφοκυνηγοί έχουν αυξηθεί. Ωστόσο το παραπάνω σε συνδυασμό την έλλειψη ειδικού νομικού πλαισίου προστασίας για τα εδώδιμα μανιτάρια εγκυμονεί πιθανά προβλήματα. Η αύξηση των τρουφόσκυλων συντέλεσε στην ανεύρεση κορυφαίων εμπορικών ειδών: Tuber magnatum, T. melanosporum, T. uncinatum, T. aestivum, T. brumale, T. borchi, T. macrosporum, T. Mesentericum. Συλλέκτες διοχετεύουν στην αγορά φρέσκια τρούφα και κορυφαία εγχώρια τυποποιημένα προϊόντα τρούφας κυκλοφορούν πλέον στην αγορά.. Πρόσφατα ανακαλύφθηκε ένα νέο είδος σε Ελλάδα και Βουλγαρία, η T. pulchrosporum, με αρώματα σαν της καλοκαιρινής. Λόγω σπανιότητας δεν ενδείκνυται η συλλογή της More Information: https://repository.incredibleforest.net/oppla-factsheet/20471

This procedure is to estimate the amount of truffle mycorrhizae in seedlings for truffle cultivation, and also to provide a reasonable certainty that the seedlings do not have undesirable fungi, and all this at only ≈7% of the cost of the plants.

The procedure:

a) collecting a random sample of 12 seedlings from a batch (this sample size is adequate for the variability in Spanish nurseries),

b) estimating the number of T. melanosporum mycorrhizae in each seedling,

c) collecting the mycorrhizas that could belong to an undesirable fungus,

d) estimating the number of T. melanosporum mycorrhizae per seedling for the batch, and

e) extracting and testing the DNA of the suspicious mycorrhizas to guarantee absence of undesirable fungi.Producing high quality seedlings mycorrhized with T. melanosporum for truffle cultivation is a complex process in which a number of things could go wrong. For a farmer, planting a faulty batch of seedlings will result in no or very scarce truffle production and a loss of the investment. Distinguishing seedlings fully colonized by T. melanosporum from other insufficiently colonized, or even completely lacking this fungus is not possible for people without specific training. So, for farmers without this training, the vast majority, it is very important to have the seedlings tested by an independent laboratory to prevent the risk of plantation failure. More Information: https://repository.incredibleforest.net/oppla-factsheet/20458

Nuestro grupo ha desarrollado un procedimiento para estimar la cantidad de micorrizas de trufas presentes en las plantas de un lote determinado que podría adquirir cualquier agricultor, garantizando razonablemente que no hay hongos competidores y con un coste aproximado del ≈7% del coste de la planta. El procedimiento es el siguiente:

a) seleccionar al azar una muestra de 12 plantas de un lote (este tamaño de lote es el adecuado para la variabilidad observada en los viveros españoles)

b) estimar el número de micorrizas de Tuber melanosporum en cada planta,

c) separar las micorrizas de las raíces de las plantas que puedan ser sospechosas de pertenecer a una especie de hongo competidor,

d) estimar el número de micorrizas de Tuber melanosporum por planta para el conjunto del lote y,

e) extraer y confirmar mediante técnicas moleculares (DNA) las especies de las micorrizas sospechosas, para garantizar la ausencia de hongos competidores.La producción de plantas micorrizadas con trufa negra de alta calidad para el cultivo de trufa, es un proceso complejo en el que intervienen muchos factores. La consecuencia para un propietario de plantar un lote de plantas sin garantía de calidad puede significar una producción de trufa escasa o la pérdida de la inversión. La distinción entre plantas completamente colonizadas con T. melanosporum frente a otras escasamente colonizadas o sin hongos es muy difícil para propietarios que no tengan una formación específica. Por lo tanto, es recomendable que los agricultores adquieran planta certificada por un laboratorio independiente para minimizar el riesgo de fracaso de la plantación. More Information: https://repository.incredibleforest.net/oppla-factsheet/20458

The results of our studies reveal the irrigation needs of truffle plantations, both during the establishment phase -from planting to production onset- and when the orchard is in production.

Establishment phase:

The maximum proliferation of T. melanosporum mycorrhizas occur when the orchard receives an amount of water equivalent to 50% of the evapotranspiration. Also this irrigation must be applied only from May to June (in Northern hemisphere). Or, more specifically, formation of mycorrhizas after planting is best if the water potential is managed to be allowed to drop to -1.5 MPa (Megapascals), and then brought up to -0.4 MPa.

Production phase:

Production is highest when the Water Potential does not drop below -1 MPa.Establishment phase:

Water with an amount of water equivalent to approximately 50% of the evapotranspiration from May to June (in the Northern hemisphere). Or, more specifically, if the water potential (WP) drops below -1.5 MPa, the orchard should be irrigated to bring the WP back up to -0.4 MPa but not above.

Production phase:

The WP should not drop below -1 MPa. If the water potential reaches -1MPa, water to bring it up to 0 MPa mimicking a copious summer thunderstorm and then do not water again until it reaches -1MPa. The plantations should be irrigated with sprinklers that simulate rain avoiding the warmer hours of the day. More Information: https://repository.incredibleforest.net/oppla-factsheet/20455

Los resultados de nuestros estudios permiten aproximar la necesidad de riego de las plantaciones truferas, tanto en la fase de establecimiento (desde la plantación hasta el inicio de la producción) y durante la fase productiva.

Fase de establecimiento:

La máxima cantidad de micorrizas de trufa negra sucede cuando la trufera recibe una cantidad de agua equivalente al 50% del déficit hídrico. Esta dosis de riego debe de aplicarse exclusivamente desde Mayo a Junio (en el hemisferio Norte). Más específicamente, la formación de micorrizas es mayor si el potencial hídrico se logra que baje hasta -1.5 MPa y luego que suba hasta -0.4 MPa.

Fase de producción:

En este caso, la producción es mayor cuando el potencial hídrico no desciende por debajo de -1 MPaFase de establecimiento: Se recomienda una cantidad de agua equivalente a cubrir aproximadamente el 50% del déficit hídrico desde Mayo a Junio (en el hemisferio Norte). O más específicamente, si el potencial hídrico desciende por debajo de -1.5 MPa, se debe regar hasta llegar a -0.4 MPa (pero sin superarlo).

Fase de producción: El déficit hídrico no debe descender por debajo de -1 MPa. Si se llega a este límite, se debe regar imitando a una tormenta de verano, y después no regar otra vez hasta que se alcance el límite de -1 MPa. Las plantaciones deben regarse con microaspersores que simulan la lluvia, evitando las horas más calurosas del día. More Information: https://repository.incredibleforest.net/oppla-factsheet/20455

We have studied how the mycelium of Tuber melanosporum grows out of the seedling’s plug and colonizes the surrounding soil under different methods to control weed competition.

We tested 7 strategies for reducing weed competition:

(1)Single layer white woven polypropylene fabrics of 110 g m−2,

(2) Double layer white woven polypropylene fabrics of 110 g m−2

(3)Single layer black woven polypropylene fabrics of 110 g m−2,

(4)Double layer black woven polypropylene fabrics of 110 g m−2

(5) white calcareous 3–6-cm-diameter stones,

(6) 8–10 cm deep, soil tilling and a

(7) manual weed control, plus an untreated control.

Double layer white fabric strongly favored the growth of T. melanosporum outside of the seedling plug and its capacity to colonize the surrounding soil.Before establishing a truffle plantation, the field should be cultivated to remove all weeds. After planting the seedlings, they should be mulched with a double layer of white woven polypropylene plastic of 2x2 m to prevent the growth of weeds and the evaporation of water. This mulch should be removed after 4 to 5 years when the burns start to appear and the mycelium of T. melanosporum inhibits the growth of weeds around the seedlings.

Alternatively, a double layer of woven plastic mulch with a black bottom layer and a white top layer could be used. More Information: https://repository.incredibleforest.net/oppla-factsheet/20454

En el estudio ensayamos diferentes métodos de control de la vegetación herbácea, midiendo como crecía el micelio de Tuber melanosporum e iba expandiéndose alrededor de la planta.

En el experimento, se ensayaron 7 diferentes estrategias de control de la vegetación

1) Mulch blanco de polipropileno de densidad 110 g m−2 de una sóla capa

(2) Mulch blanco de polipropileno de densidad 110 g m−2 de doble capa

(3) Mulch negro de polipropileno de densidad 110 g m−2 de una sóla capa

(4) Mulch negro de polipropileno de densidad 110 g m−2 de doble capa

(5) acolchado con piedra caliza de 3-6 cm de diámetro,

(6) pase de tractor con cultivador a una profundidad de 6–10 cm deep, y

(7) control de la vegetación mediante cavado manual, además de tratamiento control.

El mulch de doble capa blanco favoreció significativamente el crecimiento de T. melanosporum más allá del cepellón, siendo capaz de colonizar el suelo alrededor de la planta.Antes de instalar la plantación trufera, el terreno se debe cultivar para eliminar todas las malas hierbas. Después de plantas los árboles, se recomienda instalar un mulch blanco de polipropileno de doble capa de 2 x 2 m que inhiba el crecimiento de malas hierbas y la evaporación de agua. El mulch se debería eliminar pasados 4 ó 5 años, cuando aparece el quemado y ya el micelio de T. melanosporum controla el desarrollo de las malas hierbas alrededor de la planta. Como alternativa, también se puede utilizar un mulch de doble capa con una capa inferior de color negro y la capa superior de color blanco. More Information: https://repository.incredibleforest.net/oppla-factsheet/20454

Since its inauguration in 2005 Kanela & Garyfallo’s reputation has grown exponentially. The restaurant provides a full menu ranging from appetizers to main courses as well as desserts and home-made liquors based on mushrooms. Overall, the restaurant serves more than 30 species of collected wild mushrooms from the forests of the greater Zagori region including, truffles, boletus, chanterelles and morels as well as shiitake mushrooms grown at its own farm.Educational field trips in nearby forests combined with tasting events at the restaurant as well as in-store presentations are regularly provided to clients eager to discover the ecological significance as well as the gastronomic value of mushrooms. Apart from staff employed at the restaurant, more than a dozen locals are employed to collect, clean and sort the necessary quantities of mushrooms. On April 20, 2016, we held in Kanela & Garyfallo the official dinner of the European working meeting "Mushrooms (including truffles) regulating policies", held in Ioannina under the COST FP1203 action. Similarly, on June 8, 2019, the same place hosted the event "Meet a mushroom chef. A discussion with Vassilis Katsoupas”, part of the workshop: "Mushrooms and truffles: ways to improve the quality and state of the market" organized by the University of Ioannina and CESEFOR in the framework of INCREdible project. More Information: https://repository.incredibleforest.net/oppla-factsheet/20341

Από τα εγκαίνιά του το 2005, η φήμη του «Κανέλα & Γαρύφαλλο» έχει αυξηθεί εκθετικά. Το εστιατόριο προσφέρει ένα πλήρες μενού που κυμαίνεται από ορεκτικά έως κυρίως πιάτα, καθώς και επιδόρπια και σπιτικά λικέρ με βάση τα μανιτάρια. Συνολικά, το εστιατόριο σερβίρει περισσότερα από 30 είδη συλλεγόμενων άγριων μανιταριών από τα δάση της ευρύτερης περιοχής του Ζαγορίου, που συμπεριλαμβάνουν τρούφες, βωλίτες, κανθαρίσκους και μορχέλες, καθώς και μανιτάρια shitake που καλλιεργούνται στο δικό του αγρόκτημα.Εκπαιδευτικές εκδρομές σε κοντινά δάση σε συνδυασμό με εκδηλώσεις γευσιγνωσίας στο εστιατόριο και παρουσιάσεις οργανώνονται τακτικά για τους πελάτες που επιθυμούν να ανακαλύψουν την οικολογική σημασία των μυκήτων για τη φύση, καθώς και τη γαστρονομική αξία των μανιταριών. Εκτός από το προσωπικό που απασχολείται στην επιχείρηση, πάνω από μια ντουζίνα ντόπιοι απασχολούνται για τη συλλογή και την επεξεργασία των απαραίτητων ποσοτήτων μανιταριών που χρησιμοποιούνται στο εστιατόριο. Στις 20 Απριλίου 2016 πραγματοποιήσαμε στο Κανέλα και Γαρύφαλλο το επίσημο δείπνο της ευρωπαϊκής συνάντησης εργασίας με τίτλο «Η διαχείριση των άγριων αυτοφυών μανιταριών» που πραγματοποιήθηκε στα Ιωάννινα στο πλαίσιο της δράσης COST FP1203. Αντίστοιχα στις 8 Ιουνίου 2019 φιλοξενήθηκε στον ίδιο χώρο η «Γνωριμία με έναν σεφ μανιταριών. Μια συζήτηση με τον Βασίλη Κατσούπα» στο πλαίσιο της συνάντησης «Μανιτάρια και τρούφες: τρόποι βελτίωσης της ποιότητας και κατάστασης της αγοράς» που διοργάνωσαν το Πανεπιστήμιο Ιωαννίνων και το CESEFOR στο πλαίσιο του έργου INCREdible. More Information: https://repository.incredibleforest.net/oppla-factsheet/20341

“Dirfis mushrooms” collaborates with the Agricultural University of Athens (General and Agricultural Microbiology Department, the Harokopio University (School of Health science) for the development of new products and advancement of mushroom science and technology. Running research programs include the valorization of agricultural by- products as new substrates for the production of Pleurotus mushrooms, development and clinical evaluation of innovative polyvalent functional foods with enhanced content in bioactive compounds (vitamin D and antioxidants). Dirfis also produces solar dried mushrooms naturally enriched with vitamin D. The latest has received a lot of media attention helping consumers to get familiar with the new functional foods.Concerning wild mushrooms Dirfis has a well-organized network of trained pickers who collect mushrooms in natural fir, oak and beech forests. Dirfis carries out regular controls on random samples (wild and cultivated) following EU legislations concerning heavy metals contamination risks (EC1881/2006, EU2018/73) and maximum residue levels of pesticides (EC 299/2008), while fresh mushrooms are handled according to the law Ν 2090/31/07/2014. Greek authorities have so far not managed to follow the enormous increasing of mushroom business and common commercial wild or cultivated taxa are absent from the Ministry of Agriculture lists. This has as a sequence wild mushroom trade without health safety rules, illegal trade and problems in imports of well-known cultivated mushrooms from third countries because of the inefficiency of national authorities. More Information: https://repository.incredibleforest.net/oppla-factsheet/20331

Η «Μανιτάρια Δίρφυς» συνεργάζεται με το Γεωπονικό Πανεπιστήμιο Αθηνών (τμήμα Γενικής και Γεωργικής Μικροβιολογίας) και το Χαροκόπειο Πανεπιστήμιο (Σχολή Επιστημών Υγείας) για την ανάπτυξη νέων προϊόντων και την ενίσχυση σχετικών με τα μανιτάρια επιστημών και τεχνολογιών. Τα ερευνητικά προγράμματα περιλαμβάνουν την αξιοποίηση γεωργικών υποπροϊόντων ως υποστρωμάτων για παραγωγή Pleurotus, την ανάπτυξη και κλινική αξιολόγηση καινοτόμων λειτουργικών τροφίμων πολλαπλών χρήσεων με ενισχυμένο περιεχόμενο σε βιοδραστικές ενώσεις (βιταμίνη D και αντιοξειδωτικά. Παράγει επίσης μανιτάρια αποξηραμένα στον ήλιο φυσικά εμπλουτισμένα με βιταμίνη D. Η τελευταία πρωτοβουλία έχει κεντρίσει το ενδιαφέρον των Μ.Μ.Ε. βοηθώντας τους καταναλωτές να εξοικειωθούν με νέα λειτουργικά τρόφιμα.Η «Μανιτάρια Δίρφυς» έχει ένα οργανωμένο δίκτυο εκπαιδευμένων συλλεκτών που συλλέγουν μανιτάρια σε φυσικά δάση ελάτης, δρυός και οξιάς. Πραγματοποιεί τακτικούς ελέγχους σε τυχαία δείγματα (άγρια και καλλιεργημένα) σύμφωνα με τις νομοθεσίες της ΕΕ σχετικά με τη μόλυνση από βαρέα μέταλλα (EC1881/2006, EU2018/73) και τα μέγιστα επίπεδα υπολειμμάτων φυτοφαρμάκων (EC 299/2008). Τα νωπά μανιτάρια διακινούνται και εμπορεύονται σύμφωνα με το νόμο 2090/31/07/2014. Οι ελληνικές αρχές δεν έχουν κατορθώσει ως τώρα να ακολουθήσουν την τεράστια αύξηση της αγοράς μανιταριών και κοινά εμπορικά είδη απουσιάζουν από τους καταλόγους του Υπουργείου Γεωργίας. Αυτό συνεπάγεται παράτυπο εμπόριο άγριων μανιταριών που δεν ακολουθεί τους κανόνες ασφάλειας υγείας και προβλήματα σε εισαγωγές γνωστών καλλιεργημένων μανιταριών από τρίτες χώρες λόγω αναποτελεσματικότητας των αρχών. More Information: https://repository.incredibleforest.net/oppla-factsheet/20331

Prevention tools deployed by ANSES

For several years now, ANSES has been developing communication actions to better inform the general public about the risks of intoxication linked to the consumption of mushrooms. For example, a computer graphics as well as a press release are regularly distributed and relayed by the press. They recall the main tips for picking, preserving, cooking and eating wild mushrooms.

2. Mushroom recognition applications

At the same time, several mobile applications have been developed to help amateur pickers recognize edible mushrooms. One example is Déclic Champi, developed by Klorane Botanical Foundation. This application contains a determination key, 190 illustrated description sheets and a list of the most common confusions. The Champignouf application allows you to recognize a mushroom from a photo or by scanning it.With regard to mobile applications, it is necessary to stress that they alone cannot provide reliable tools for fungus recognition. Neither can they substitute for specialist advice. More Information: https://repository.incredibleforest.net/oppla-factsheet/20311

Les outils de prévention déployés par l’ANSES

Depuis quelques années, l’ANSES développe des actions de communication afin de mieux informer le grand public sur les risques d’intoxication liés à la consommation de champignons. Par exemple, une infographie ainsi qu’un communiqué sont régulièrement diffusés et relayés par la presse. Ils rappellent les principaux conseils de cueillette, conservation, cuisson et consommation des champignons sauvages.

2. Applications de reconnaissance des champignons

Parallèlement, plusieurs applications mobiles ont été développées afin d’aider les cueilleurs amateurs à reconnaître les champignons comestibles. On peut citer par exemple Déclic Champi, développée par la Fondation Klorane. Cette application contient une clé de détermination, 190 fiches descriptives illustrées et la liste des confusions les plus courantes. L’application Champignouf permet quant à elle de reconnaître un champignon à partir d’une photo ou bien en le scannant.En ce qui concerne les applications mobiles, il est nécessaire de souligner qu’elles ne peuvent constituer à elles seules des outils de reconnaissance fiables des champignons. Elles ne peuvent pas non plus se substituer à l’avis d’un spécialiste. More Information: https://repository.incredibleforest.net/oppla-factsheet/20311

Analyzing in detail new Fiscal Law (made effective by the resolution n. 10/E of the Italian Fiscal Agency), article 1 appears the most relevant for the NWFP sector. According to this article, occasional collectors of wild products such as mushrooms, truffles, medicinal herbs, berries, resins, cork and nuts, should pay only € 100.00 for selling these products for a maximum value of € 7,000.00. The earning from this activity won’t contribute to increase the personal fiscal income, that can be perceived from public or private employee work.According to new fiscal reform, the collector must make a payment to the Italian Fiscal Agency using a specific form (F24 ELIDE), in which he must indicate: the € 100.00 payment, the tribute code "1853", the personal details in the "contributor" section and the title code collection in the "tax and other" section as described in resolution number 10 / E.

The buyer must record the payment document of the tax paid by the collector with the "code received" which is represented by the date of payment, the tax code of the collector and the number of the tax code or "1853". Also the mushroom species, quantity and value transacted needs to be declared. More Information: https://repository.incredibleforest.net/oppla-factsheet/20224

L'art. 1 (comma 692-697) della Legge fiscale 2019 (resa effettiva dalla delibera n. 10 / E dell'Agenzia fiscale italiana) appare il più rilevante per il settore PNFL. Introduce infatti delle nuove soglie secondo cui i raccoglitori occasionali di prodotti selvatici come funghi, tartufi, erbe medicinali, bacche, resine, sughero e noci, dovranno pagare € 100,00 per la vendita di questi prodotti fino ad un valore massimo di € 7.000,00. Il guadagno da questa attività non andrà ad accumularsi al reddito personale imponibile, dando quindi l’opportunità ai lavoratori dipendenti di integrare legalmente il proprio reddito derivante dalla raccolta dei PFNLSecondo la nuova normativa, il raccoglitore deve effettuare un pagamento all'Agenzia delle Entrate utilizzando un modulo specifico (F24 ELIDE), in cui deve indicare: l’avvenuto pagamento dei € 100,00, il codice tributo "1853", i dati personali nella sezione "contributore" e atri dati come descritto nella risoluzione numero 10 / E.

L'acquirente deve registrare il documento di pagamento dell'imposta pagata dall'esattore con il "codice ricevuto" che è rappresentato dalla data di pagamento, dal codice fiscale dell'esattore e dal codice fiscale relativo al tributo dovuto, il "1853". In aggiunta devono essere dichiarati la specie di funghi, la quantità e il valore commerciato. More Information: https://repository.incredibleforest.net/oppla-factsheet/20224

Through a series of interviews (face to face), that have involved more than 70 actors of the regional mushroom sector, it has been demonstrated that, in Trentino-Alto Adige, most of the producers are pickers themselves or purchase mushrooms from local informal pickers. In the region, there are few big processors, that in most of the cases deal just with mushrooms. Whereas, wholesalers are companies with an average of 24 permanent employees and 3 seasonal ones, where NWFP generate on average the 2.5% of their annual gross turnover. Most of the mushrooms purchased by the wholesalers are bought from other European countries, such as Austria, Romania, Lithuania, Bulgaria.The study demonstrates that most of the mushrooms sold by regional big actors come from other countries (mainly EU Eastern countries), through a long supply chain. This fact appears totally in line with the structure of the EU market, where the main end-users are situated in the western European countries, and the main producing companies are in the East of Europe. However, in TAA, as in the rest of Italy, mushroom picking remains an important activity, both for tourists and local inhabitants. Therefore, the regional sector needs to be analyzed in terms of value creation and there is a need to coordinate and enhance the existing local NWFP supply chains. More Information: https://repository.incredibleforest.net/oppla-factsheet/20223

Attraverso una serie di interviste (faccia a faccia), che hanno coinvolto più di 70 attori della filiera dei funghi regionale, è stato dimostrato come, in Trentino-Alto Adige, la maggior parte dei produttori sono loro stessi raccoglitori o acquistano da raccoglitori informali locali. Nella regione, ci sono pochi grandi trasformatori, che nella maggior parte dei casi si occupano solo di funghi. I grossisti, invece,sono aziende con una media di 24 dipendenti a tempo indeterminato e 3 stagionali: ad eccezione di pochissimi intervistati, i funghi generano in media il 2,5% del loro fatturato lordo annuale. La maggior parte dei funghi acquistati dai grossisti viene acquistata da altri paesi europei, come Austria, Romania, Lituania, Bulgaria.Lo studio dimostra come la maggior parte dei funghi venduti dai grandi attori trentini provenga da altri paesi (principalmente paesi dell'Est Europa), attraverso una lunga catena di approvvigionamento. Questo fatto appare totalmente in linea con la struttura del mercato europeo, in cui i principali consumatori finali sono situati nei paesi dell'Europa occidentale, mentre le principali aziende produttrici si trovano nell'Europa orientale. Tuttavia, in Trentino Alto-Adige, come nel resto d'Italia, la raccolta dei funghi rimane un'attività importante, sia per i turisti che per gli abitanti locali. Pertanto, il settore regionale deve essere analizzato in termini di creazione di valore ed è necessario coordinare e migliorare le catene di approvvigionamento NWFP locali esistenti. More Information: https://repository.incredibleforest.net/oppla-factsheet/20223

Because of their volatility and chemical instability, the odor compounds from truffles is hard to fixate in vegetable oil only by extraction. This is the reason why small quantities of synthetic 2,4-dithiapentane are added to the vegetable oil. It is interesting that 2,4-dithiapentane, that satisfies the ‘food grade’ of regulations on dietary supplements can be acquired from special wholesalers at the price of 770 U.S. dollars per kilo, while the same supplement without ‘food grade’ can be acquired at prices 10 times lower. Having in my mind that very small quantities of 2,4-dithiapentane are added to the vegetable oil, it is clear that truffle oil producers can achieve large profits.Istrian region in Croatia is well known for its truffles found in nature, both white and black, from which the most abundant are Tuber magnatum, T. borchi, T. aestivum and T. brumale. During the autumn and winter months the most wanted food ingredient on food festivals and restaurants are actually truffles. While serving the dishes made with fresh truffles, they are usually added to dish by grating them in front of the customer. While the first sensor, the visual one, is satisfied, the second one, olfactory, suggests this is not the fresh one, since the olfactory sensor is used to hard-smelling processed/packaged truffle substitutes. To avoid such inconveniences in gastronomic offer, it is needed to raise the awareness of food substances among the consumers through education, direct or indirect, on food ingredients, using the well developed and popular food festivals. More Information: https://repository.incredibleforest.net/oppla-factsheet/20122

Zbog hlapljivosti, ali i kemijske nestabilnosti, mirisne spojeve iz tartufa veoma je teško fiksirati u ulju ekstrakcijom iz samih tartufa. Stoga se kod izrade ulja koje miriše po tartufima uglavnom pribjegava tome da se u obično biljno ulje dodaju male količine sintetskog 2,4-ditiapentana. Zanimljivo je da se 2,4-ditiapentan stupnja čistoće 'food grade' koji zadovoljava propise o dodacima prehrani, od specijaliziranih proizvođača može komercijalno nabaviti po maloprodajnoj cijeni od 770 američkih dolara po kilogramu, dok su cijene 2,4-ditiapentana koji nema oznaku 'food grade' još desetak puta niže. Uzmemo li u obzir činjenicu da je u biljno ulje dovoljno dodati veoma malu količinu 2,4-ditiapentana, jasno je da proizvođači ulja koja mirišu po tartufima mogu ostvariti velike zarade.Istra je vrlo popularna zbog svježih tartufa iz prirode, bijelih i crnih, od kojih su najčešći Tuber magnatum, T. borchi, T. aestivum i T. brumale. U jesenskim i zimskim mjesecima najtraženija roba na festivalima hrane i restoranima su upravo tartufi. Prilikom posluživanja hrane na bazi svježih tartufa, tartufi se obično ribaju na tanjur ispred gosta. Dok je prvi osjet, vid, zadovoljan, drugi, njuh, napominje da se tu možda ne radi o svježim tartufima, budući da je njuh naviknut na jaki miris prerađenih tartufa. Kako bi izbjegli ovakve neugodnosti u gastronomiji, potrebno je podići svijest o sastojcima hrane među konzumentima kroz edukaciju, posrednu ili neposrednu, na već razvijenim i popularnim festivalima hrane. More Information: https://repository.incredibleforest.net/oppla-factsheet/20122

The geographical area of harvest of "Cèpes du Périgord" includes all the towns of the Dordogne and the neighboring municipalities of the department in Charente-Maritime, Charente, Haute-Vienne, Corrèze, Lot, Lot-et-Garonne and Gironde.

Only the following four species are authorized for sale under the brand name "Cèpes du Périgord" : Boletus edulis, Boletus aereus, Boletus aestivus, Boletus pinicola. The mushrooms are sold fresh. They are presented packaged, in tray or crate, wiped, arranged in a single layer, sorted according to their state of maturity and in a state of optimal freshness, guaranteed by the delay between the harvest and the selling below 24 hours and correct storage conditions.Only the owners / collectors authorized by the association "Cèpes du Périgord" are allowed to use the collective mark. They must prove their ability to collect on parcels that are identified by a title deed or a harvest authorization signed by the owner of the parcels concerned.

All boletus sold on the market under the brand name "Cèpes du Perigord" must be properly labeled. In addition, harvesters must keep a harvest record showing the name of the owner, the identification of the harvester, the date of harvest and the total harvested weight. More Information: https://repository.incredibleforest.net/oppla-factsheet/20083

L’aire géographique de récolte des « Cèpes du Périgord » regroupe l’ensemble des communes de la Dordogne et les communes limitrophes du département en Charente-Maritime, Charente, Haute-Vienne, Corrèze, Lot, Lot-et-Garonne et Gironde.

Seules sont autorisées à la vente, sous la marque « Cèpes du Périgord », les quatre espèces suivantes : Boletus edulis, Boletus aereus, Boletus aestivalus, Boletus pinicola. Les champignons sont commercialisés à l’état frais. Ils sont présentés conditionnés, en plateau ou cagette, essuyés, rangés en une couche unique, triés selon leur état de maturité et dans un état de fraîcheur optimal, garanti par le délai entre la récolte et la mise en vente inférieur à 24h et des conditions de stockage correctes.Seuls les propriétaires/récolteurs habilités par l’association « Cèpes du Périgord » sont autorisés à utiliser la marque collective. Ils doivent justifier de leur capacité à collecter sur parcelles identifiées par un titre de propriété ou une autorisation de récolte signée par le propriétaire des parcelles concernées.

Tous les cèpes vendus sur les marchés sous la marque « Cèpes du Périgord » doivent être correctement étiquetés. En outre, les récolteurs doivent tenir un cahier de récolte indiquant le nom du propriétaire, l’identification du récolteur, la date de récolte et le poids total récolté. More Information: https://repository.incredibleforest.net/oppla-factsheet/20083

The experts propose a national list of edible mushrooms with 33 species of commercial use, 69 species of amateur interest and 8 species to be legally protected, while toxic/poisonous should also be listed. Reference is made to the necessity of inventorying, studying and cataloguing the diversity of Wild Edible Mushrooms and Truffles species in Greece in an integrated database, and research needs on their productivity in natural ecosystems for safeguarding sustainable management. Furthermore, the report proposes specific training procedures for collectors (amateurs and for commercial purpose) and investigators, inspection procedures, licensing issues and traceability procedures for their certification and labeling as “wild forest product”.The creation and implementation of a new legal framework for the sustainable management of Wild Edible Mushrooms and Truffles in Greece should be accepted after a wide discussion of the report proposals with various interest/stakeholder groups (traders and those involved in marketing of agricultural/forest products, mushroom associations and societies, forest cooperatives, municipalities and relevant ministries, Academia and government officials, especially the decentralized Forestry Services of the country). More Information: https://repository.incredibleforest.net/oppla-factsheet/19988

Το πόρισμα προτείνει καταλόγους εδώδιμων μανιταριών με 33 είδη εμπορικού και 69 είδη ερασιτεχνικού ενδιαφέροντος, ενώ 8 είδη πρέπει να προστατευθούν με νόμο λόγω σπανιότητας. Ιδιαίτερη έμφαση χρειάζεται να δοθεί στην ορθή ταυτοποίησή τοξικών-δηλητηριωδών ειδών. Αναφέρεται επίσης η ανάγκη έρευνας της βιοποικιλότητας των Αυτοφυών Εδώδιμων Μανιταριών και καταχώρησής τους σε ολοκληρωμένη Βάση Δεδομένων, ενώ σημειώνεται η ανάγκη προσδιορισμού της παραγωγικότητας των οικοσυστημάτων για την αειφορική τους διαχείριση. Προτείνονται νέες διαδικασίες εκπαίδευσης ταυτοποιητών και συλλεκτών (ερασιτεχνών και εμπορικού σκοπού), ελέγχου στο πεδίο και αδειοδότησης συλλογής, πιστοποίησης, ιχνηλασιμότητας και σήμανσης ως «τοπικό φυσικό δασικό προϊόν».Απαραίτητες επόμενες ενέργειες για τη δημιουργία και εφαρμογή του νέου νομικού πλαισίου για την αειφορική διαχείριση των εδώδιμων μανιταριών είναι η ευρύτερη διαβούλευση του πορίσματος με τις διάφορες συναφείς με το αντικείμενο ομάδες (νομικοί των σχετικών υπουργείων, έμποροι του κλάδου των αγροτικών προϊόντων, σύλλογοι «μανιταρόφιλων», δασικοί συνεταιρισμοί, ΟΤΑ α’ και β΄ βαθμού, πανεπιστημιακή κοινότητα καθώς και υπηρεσιακούς παράγοντες ειδικότερα στις αποκεντρωμένες δασικές υπηρεσίες της χώρας. More Information: https://repository.incredibleforest.net/oppla-factsheet/19988

After several years of application of this system, the owner, J. Hazera, believes that the situation in his forest has considerably improved :

- Careless parking of cars has ceased, the roads are left free;

- The number of mushroom collectors has decreased significantly;

- The collectors are almost all identified (name, address, registration number of the vehicle);

- The license holders show satisfaction: they have better harvests than before and relations have become more courteous. More Information: https://repository.incredibleforest.net/oppla-factsheet/19972

Après plusieurs années d’application de ce système, le propriétaire, J. Hazera, estime que la situation dans sa forêt s’est considérablement assainie :

Le stationnement inconsidéré des voitures a cessé, les chemins sont laissés libres ;

Le nombre de ramasseurs de champignons a largement diminué ;

Les ramasseurs sont pratiquement tous identifiés (nom, adresse, numéro d’immatriculation du véhicule) ;

Les titulaires du permis manifestent leur satisfaction : ils ont des récoltes bien meilleures qu’avant et les relations sont devenues plus courtoises. More Information: https://repository.incredibleforest.net/oppla-factsheet/19972

The effect of soil moisture improvement appears very clearly through this experiment. Indeed, a water intake of about 100 mm during summer allows an increased production of truffles. Without irrigation, mulching has a very clear effect on the evolution of the water profile. Mulching slows actually the evaporation of the soil. Nevertheless, mulching does not always have a beneficial effect on the soil moisture content as it partially stops the rains. On the other hand, mulching associated with controlled irrigation, as practiced in this experiment, makes it possible to obtain an optimum water regime. Fertilization seems not to have any effect on truffle production.Knowing the results that were obtained in this experiment, it seems that fertilization as practiced has no effect either on the number of trees carrying truffles, nor on the number of truffles per tree, nor on the weight of truffles per tree. However, it is necessary to wait several years to observe the effect of fertilization. Indeed, the reactions of the tree are slow and it is not impossible that the effects of fertilization appear after several years, first on the host and then on the symbiont. In addition, irrigation as practiced in the experiment was probably insufficient, although it prevented the soil from reaching the wilting point in the first few centimeters. The intensity and/or frequency of watering should probably be increased, in combination with mulching. More Information: https://repository.incredibleforest.net/oppla-factsheet/19962

L’effet de l’amélioration du régime hydrique du sol apparait très nettement à travers cette expérimentation. En effet, un apport d’eau de 100 mm environ pendant la période de sécheresse estivale permet une production accrue de truffes. En l’absence d’irrigation, on constate que le paillage a un effet très net sur l’évolution du profil hydrique. Le paillage ralentit en effet l’évaporation du sol. Néanmoins, le paillage n’a pas toujours un effet bénéfique sur la teneur en eau du sol car il arrête partiellement les pluies. En revanche, le paillage associé à l’irrigation contrôlée, telle que pratiquée dans cette expérimentation, permet d’obtenir un régime hydrique optimal. La fertilisation ne semble avoir eu aucun effet perceptible, ni dépressif, ni positif sur la production de truffes.Au vu des résultats obtenus, il semblerait que la fertilisation pratiquée n’ait aucun effet ni sur le nombre d’arbres porteurs de truffes, ni sur le nombre de truffes par arbre, ni sur le poids de truffes par arbre. Il est cependant nécessaire d’attendre plusieurs années avant de se prononcer sur l’effet de la fertilisation. En effet, les réactions de l’arbre sont lentes et il n’est pas impossible que les effets de la fertilisation se fassent sentir après plusieurs années, d’abord sur l’hôte puis sur le symbiote. En outre, l’irrigation telle qu’elle a été pratiquée dans l’expérimentation a probablement été insuffisante, même si elle a permis d’éviter que le sol atteigne le point de flétrissement dans les premiers centimètres. Il faudrait vraisemblablement augmenter l’intensité et/ou la fréquence des arrosages, le tout combiné au paillage. More Information: https://repository.incredibleforest.net/oppla-factsheet/19962

A total of 45 trees in 13 sites in different French regions have been equipped by probes allowing to measure hydric potential (pF) and temperature. Probes were not used to manage irrigation but to check the empirical irrigation threshold of the truffle growers. We observed that the irrigation threshold for T. melanosporum was for all site around the temporary wilting point (pF = 4). This water management allowed having a normal truffle production after the 2017 drought. On average, about 1 m3 of water was supplied to overcome this drought. In parallel, we confirmed that hydric potential and soil temperature influenced in part the temporal dynamic of soil T. aestivum DNA. Finally, we tested low cost probes measuring pF that gave the same result as high cost probes.CulturTruf project is a participative project between truffle industry sector and basic research. This collaboration allowed identifying an irrigation threshold (pF = 4) for T. melanosporum based on hydric potential. We decided to follow the pF because it is independent of the soil property. The irrigation threshold (pF = 4) is above most of the tensiometer range available in the market that’s why we used in the project the expensive TEROS21 probes. Moreover, low cost probes have been tested and they demonstrated that they are suitable to manage irrigation in truffle orchards. More Information: https://repository.incredibleforest.net/oppla-factsheet/19954

Au total, 45 arbres répartis sur 13 sites dans différentes régions françaises ont été équipés de sondes permettant de mesurer le potentiel hydrique (pF) et la température. Les sondes n'ont pas été utilisées pour gérer l'irrigation mais pour vérifier le seuil empirique d'irrigation des producteurs de truffes. Nous avons observé que le seuil d'irrigation pour T. melanosporum était, pour tous les sites, autour du point de flétrissement temporaire (pF = 4). Cette gestion de l'eau a permis d'avoir une production normale de truffes après la sécheresse de 2017. En moyenne, environ 1 m3 d'eau a été fourni pour surmonter cette sécheresse. Parallèlement, nous avons confirmé que le potentiel hydrique et la température du sol influençaient en partie la dynamique temporelle de l'ADN de T. aestivum du sol. Enfin, nous avons testé des sondes à faible coût mesurant pF qui ont donné le même résultat que des sondes à coût élevé.Le projet CulturTruf est un projet participatif entre la filière truffe et la recherche fondamentale. Cette collaboration a permis d'identifier un seuil d'irrigation (pF = 4) pour T. melanosporum basé sur le potentiel hydrique. Nous avons décidé de suivre le pF car il est indépendant des caractéristiques du sol. Le seuil d'irrigation (pF = 4) est supérieur à la plupart des tensiomètres disponibles sur le marché, c'est pourquoi nous avons utilisé dans le projet les sondes coûteuses TEROS21. En outre, des sondes bon marché ont été testées et il s’avère qu'elles sont adaptées pour la gestion de l'irrigation dans les truffières. More Information: https://repository.incredibleforest.net/oppla-factsheet/19954

In order to evaluate the impact of silviculture on truffle production, test plots were set up as part of the BIJOU project. Here will be only mentioned the plot that was set up in Villecomte in Côte d'Or (Burgundy).

This private forest consists of hornbeam coppice with sessile oak reserves untapped since the 1940s. Since 2014, a digging has been done several times per season using the same path through the plot. For each harvested truffle the species, mass and maturity are determined. Different methods of thinning are being tested:

1. Heavy thinnings reserving 200 to 300 stems/ha

2. Moderate thinning reserving 450-550 stems/ha

3. A control zone in which no thinning is done

Each modality occupies a rectangle of 75x82m. An isolation area of about 10m wide surrounds each modality. Each block (modality + isolation zone) is repeated three times in areas. The blocks are as homogeneous as possible.

The thinnings were carried out in the first half of 2019. The first observations show that, whatever the modality, the thinned areas do not produce truffles. It will still be necessary to wait several seasons of digging before obtaining more significant results.Taking the progress of the project into account, it is not yet possible to make practical recommendations for silvicultural practices favorable to truffle production. This will take until the end of 2020, which will mark the end of the BIJOU project. More Information: https://repository.incredibleforest.net/oppla-factsheet/19940

Cette forêt privée est constituée d’un taillis de charme avec réserves de chêne sessile non exploité depuis les années 1940. Depuis l’automne 2014, un cavage est effectué plusieurs fois par saison en effectuant toujours le même cheminement à travers la parcelle. Pour chaque truffe récoltée, on détermine l’espèce, la masse et la maturité.

Différentes modalités d’éclaircie sont en train d’être testées :

1. Eclaircie forte réservant 200 à 300 tiges/ha

2. Eclaircie modérée réservant 450-550 tiges/ha

3. Zone témoin dans laquelle aucune éclaircie n’est pratiquée

Chaque modalité occupe un rectangle de 75x82m. Une zone d’isolement d’environ 10m de large entoure chaque modalité. Chaque bloc (modalité + zone d’isolement) est répété trois fois dans des zones aussi homogènes que possible.

Les éclaircies ont été réalisées au 1er semestre 2019. Les 1res observations montrent que, quelle que soit la modalité, les zones éclaircies ne produisent pas de truffes. Il faudra malgré tout attendre plusieurs saisons de cavage avant d’obtenir des résultats plus significatifs.Compte tenu de l’avancement du projet, il n’est pour le moment pas possible de formuler des recommandations pratiques en ce qui concerne les pratiques sylvicoles favorables à la trufficulture. Il faudra pour cela attendre fin 2020, qui marquera la fin du projet BIJOU. More Information: https://repository.incredibleforest.net/oppla-factsheet/19940

The truffle potential map established under the project on private forests covers 26,500 hectares including 13,000 hectares of forest, the rest corresponding to agricultural land or wastelands on which the method applied has not been validated.

It appears that the levels of potentiality are spatially distributed in three thirds. The first includes high to medium potential levels (8,800 hectares), concentrated on the plains and foothills west of the Mont Ventoux. The second concerns low potential levels (8,100 hectares) concentrated on the slopes of Mont Ventoux. Land that cannot be valued (9,600 hectares with zero potential or extensive) are rather in plateau situation. Finally, on nearly 50% of the surface, the potential is uncertain and needs to be evaluated by measuring a production factor.This mapping allows:

- At the territorial level, to locate areas of good potential production.

- At the scale of a property, to answer the concern of the manager wishing to value a parcel.

But this approach does not dispense with a more detailed analysis to assess the potential and the nature of the work to be carried out: soil analysis, presence of the different biological forms of the truffle, organic matter levels, forest stand... More Information: https://repository.incredibleforest.net/oppla-factsheet/19807

La carte de potentialité truffière en terrains privés établie dans le cadre du projet couvre 26 500 hectares dont 13 000 hectares de forêt, le reste correspondant à des terrains agricoles ou des friches sur lesquels la méthode appliquée n’a pas été validée.

Il apparait que les niveaux de potentialité sont spatialement répartis en trois tiers. Le premier comprend les niveaux de potentialité forts à moyens (8 800 hectares), concentrés sur les plaines et les piémonts ouest du Mont Ventoux. Le second concerne des niveaux de potentialité faibles (8 100 hectares) concentrés sur les pentes du Mont Ventoux. Les terrains qui ne peuvent pas faire l’objet d’une valorisation (9 600 hectares à potentiel nul ou extensif) sont plutôt en situation de plateau. Enfin, sur près de 50% de la surface, le potentiel est incertain et nécessite d’être évalué par la mesure d’un facteur de production.Cette cartographie permet :

A l’échelle territoriale, de localiser sur un territoire donné les zones de bonne production potentielle.

A l’échelle d’une propriété, de répondre à la préoccupation du gestionnaire désirant valoriser une parcelle.

Mais cette approche ne dispense pas d’une analyse plus fine visant à évaluer le potentiel et la nature des travaux à mener : fosse pédologique, analyse de la présence des différentes formes biologiques de la truffe dans le sol, des taux de matière organique, du peuplement forestier… More Information: https://repository.incredibleforest.net/oppla-factsheet/19807

With enhanced access and extended offer, truffle valorisation has been achieved as a gastronomic delicacies and as a tourist product. The result has been the increased number of visitors, particularly during the autumn period when it is the white truffle season (Tuber magnatum Pico) which is the most popular commercial truffle. Hence, various festivals and various fairs of interactive content began to unfold in Istria, focusing on truffles. In addition to truffles, the brand has also become a "Truffle Hunt", which is essentially a quest for truffles, with the aim of bringing visitors closer to the ecology itself and the life cycle of the truffle. Valorizing Istrian truffles as a gastronomic delicacies and thus stimulating the development of Istrian gastronomy and promotion of Istria as a truffle region has significantly influenced the progress of rural development in Istria.The offerings of various companies in the heart of Istria related to truffles are really content and educational. Truffles as one of the NWFPs linked the history of truffle hunting in Istria, the truffle collection, local gastronomy and various truffle products actually rounded off one whole story. It is also important to note that visitors during organized tours spend time outside and in the forest complexes which gives one additional note to the overall experience. Numerous guests throughout the year come from all over the world to experience a full truffle experience. Of course, the huge influx of visitors is of considerable importance for tourism as well as for other small local producers in the area which would otherwise find difficulties in placing their product on the market. More Information: https://repository.incredibleforest.net/oppla-factsheet/19805

Unaprijeđenim pristupom i proširenom ponudom postignuta je valorizacija tartufa kao gastronomske delicije, ali i kao turističkog proizvoda. Samim time se povećao i broj gostiju pogotovo u jesenskom i zimskom periodu kada traje sezona bijelog tartufa ( Tuber magnatum Pico ) koji je najcjenjenija komercijalna vrsta tartufa. Stoga su se u Istri počele odvijati različite smotre i razni sajmovi interaktivnog sadržaja kojima je glavna tema bila tartuf. Uz same tartufe brend je postao i “Lov na tartuf” što je u biti pokazno traženje tartufa s ciljem da bi se posjetiteljima bolje približila sama ekologija, odnosno životni ciklus tartufa. Valoriziranjem istarskih tartufa kao gastronomske delikatese i samim time poticanjem razvoja Istarske gastronomije te promocija Istre kao regije tartufa značajno se utjecalo na napredak ruralnog razvoja u Istri.Ponuda različitih poduzeća u srcu Istre povezane s tartufima doista su sadržajne i poučne. Tartufi kao jedan od NDŠP-a povezali su povijest tartufarstva u Istri, lov na tartufe, lokalnu gastronomiju i razne proizvode od tartufa čime su zapravo zaokružili cijelu priču. Također je važno napomenuti da posjetitelji tijekom organiziranih tura provode vrijeme vani i u šumskim kompleksima, što daje jednu dodatnu notu cjelokupnom doživljaju. Brojni gosti tijekom cijele godine dolaze iz cijelog svijeta kako bi doživjeli potpuno iskustvo tartufa. Naravno, veliki priliv posjetitelja od velikog je značaja za vlasnike smještaja i ostale male lokalne proizvođače na tom području koji bi inače teško plasirali svoj proizvod na tržište. More Information: https://repository.incredibleforest.net/oppla-factsheet/19805

"Save the Truffles" is a for-profit private company born in 2015 with the aim of restore and preserve natural truffles ecosystem. It proposes to tourists, a walk into the natural ecosystem of truffle and a real truffle hunt experience. In addition, “Save the Truffle” organizes regular education activities and projects related to preservation and restoration of truffle beds. In four years of activities, “Save the truffle” planted 400 plants, managed 5 hectares of forest to improve truffle production, and protected 3 hectars. Whereas, 600 students and 500 truffle hunters have been involved in the activities organized by "Save the truffle"."Save the Truffle" is becoming very popular, also abroad, due to numerous partnerships with some international tourism agencies and thanks to dedicated articles in some newspapers (New York Times, The Telegraph). Another important key of success of “Save the Truffle” is its strong connection with the projects developed for safeguarding and restoring the truffle ecosystem. In fact, many tours organized by “Save the Truffle” are organized in the restoration project areas, so the tourists can touch with their own hands what the company does in order to safeguard truffles ecosystems. Apart from guided tours, another source of income for the company is merchandising, such as t-shirt or bag. More Information: https://repository.incredibleforest.net/oppla-factsheet/19800

Save the Truffle è un’iniziativa privata nata nel 2015 con l'obiettivo di ripristinare e preservare l'ecosistema del tartufo naturale. L'iniziativa, attraverso i suoi servizi, guida i turisti nel mondo del tartufo proponendo una vera esperienza di ricerca del tartufo. Inoltre, "Save the Truffle" organizza regolarmente attività educative nelle scuole locali e implementa progetti dedicati alla conservazione e al ripristino delle tartufaie. Dal 2015 “Save the Truffle” ha piantato 400 piante, ha migliorato la gestione forestale di 5 ha e preservato altri 3 ha. Le attività educative hanno coinvolto circa 600 ragazzi, 8 associazioni di tartufai, con più di 500 tartufai.Save the Truffle sta diventando molto popolare, anche all'estero, grazie alle numerose collaborazioni con alcune agenzie internazionali del turismo e pubblicazioni su testate internazionali (New York Times, The Telegraph). Un'altra importante chiave del successo di "Save the Truffle" è la sua forte connessione con i progetti sviluppati per salvaguardare e ripristinare l'ecosistema del tartufo. Molti tour organizzati da "Save the Truffle" sono organizzati nelle aree ripristinate dai progetti, così i turisti possono toccare con le proprie mani ciò che l'azienda fa per salvaguardare gli ecosistemi del tartufo. Investire in un logo accattivante e nel relativo merchandising è stata un’altra delle azioni intraprese dalla compagnia. More Information: https://repository.incredibleforest.net/oppla-factsheet/19800

In order to involve all the local stakeholders included in the mushroom supply chain, the Consortium has developed a web site for presenting the whole system of local mushroom business (including restaurants and shops). In parallel, the Consortium has created “The Road of Borgotaro Mushroom”, an initiative that includes road signs and a virtual platform for guiding tourists to the most important hotspots of the local mushroom world, such as shops, food & lodging facilities (included in the Consortium). In order to enhance wild mushroom productivity, most of the incomes from picking permits are re-invested in forest management, with special regard to myco-silviculture.The mere presence, even if huge, of recreational wild mushroom pickers in an area, can’t bring economic and environmental advantages for the territory. A structured network among different activities of the area should be considered the key element to make really effective the marketing strategy and generate local wealth to residents. Furthermore, this case study demonstrates that the objective of P.G.I. certification should be not only the preservation of a product but also the maintenance of local traditions related to the product. More Information: https://repository.incredibleforest.net/oppla-factsheet/19799

Per coinvolgere tutti gli stakeholders locali, il Consorzio ha sviluppato un sito Web che illustra e pubblicizza le realtà locali legate alla filiera dei funghi (inclusi ristoranti e negozi). Parallelamente è stata creata "La strada del fungo di Borgotaro", che ha installato sul territorio dei segnali stradali e creato un network che guida e orienta il turista verso i punti di interesse e gli attori più importanti del mondo dei funghi locali, come negozi, alloggi e ristoranti (inclusi nel Consorzio). Al fine di migliorare la produttività dei funghi selvatici, la maggior parte dei profitti derivanti dai permessi di raccolta vengono reinvestiti in attività socio-economiche a favore della collettività e in opere di miglioramento boschivo.La sola presenza, seppur numerosa, di raccoglitori di funghi selvatici non può portare vantaggi economici e ambientali per un territorio. Creare un’efficace e strutturata rete tra le diverse attività e realtà locali è il prerequisito per avere una destinazione turistica di successo. IL marchio I.G.P. va inteso come un valore aggiunto, un “di più” da poter integrare nella strategia di marketing per l’attrattiva che ha sui turisti, con l’obiettivo di generare ricchezza locale per i residenti. Inoltre, l’esempio di Borgotaro dimostra che la finalità del marchio I.G.P. dovrebbe essere non solo la conservazione del prodotto fungo ma anche il mantenimento delle relative tradizioni locali e delle filiere. More Information: https://repository.incredibleforest.net/oppla-factsheet/19799

• Definition of silvicultural practices to promote forest mushrooms : this work was carried out on various types of stands (mixed forests, deciduous and resinous ones) thanks to the collection of existing knowledge and experiences from the various partners.

• Information and awareness raising among foresters on the importance of forest mushrooms and on "myco-compatible" silvicultural techniques in pilot sites.

• Writing and publishing of a mycosilviculture guide and brochures on edible mushroom species.

• Information to the general public during summer events.

• Collection of information on the local market through industry surveys.

• Identification of the expectations of the actors of the sector and first contact of these actors during a round table.The mycosilviculture guide prepared under the Amycoforest project is an important tool for the dissemination of so-called "mycosylvicultural" techniques. It was created for all forest owners and managers so as to integrate edible mushroom production and/or fungal biodiversity protection into their management. However, the production of forest fungi is highly variable over time and space and depends on many factors (climate, soil, topography, etc.). A follow-up over several years is absolutely necessary to determine the production and diversity of mushrooms of a given plot. More Information: https://repository.incredibleforest.net/oppla-factsheet/19645

Définition de pratiques sylvicoles permettant de favoriser les champignons forestiers : ce travail a été réalisé sur plusieurs types de peuplements forestiers (mixtes, feuillus et résineux) à partir du recueil des connaissances existantes et des expériences des différents partenaires.

Information et sensibilisation auprès des forestiers sur l’importance des champignons en forêt et sur les techniques sylvicoles « myco-compatibles » à partir de chantiers pilotes.

Rédaction et publication d’un guide de mycosylviculture et de brochures sur les espèces de champignons comestibles.

Information auprès du grand public à l’occasion de manifestations estivales.

Recueil d’informations sur le marché local grâce aux enquêtes de filière.

Identification des attentes des différents acteurs de la filière et première mise en contact de ces acteurs à l’occasion d’une table ronde.Le guide de mycosylviculture établi dans le cadre du projet Amycoforest constitue un outil important de diffusion des techniques dites « mycosylvicoles ». Il s’adresse à tous les propriétaires et les gestionnaires forestiers d’intégrer la production de champignons comestibles et/ou la protection de la biodiversité fongique dans leur gestion. Cela étant, il faut garder à l’esprit que la production de champignons forestiers présente une très forte variabilité dans le temps comme dans l’espace, et dépend de nombreux facteurs (climat, sol, topographie, etc). Un suivi sur plusieurs années est absolument nécessaire pour connaître la production et la diversité en champignons d’une parcelle. More Information: https://repository.incredibleforest.net/oppla-factsheet/19645

The adaptation of the forest management plans will allow better conditions for both biomass production and the diversity and occurrence of nwfp’s. The wood (timber) quality and its price can be increased, together with the higher number of sold licences for nwfp’s collection. The potential for territorial branding, education and development of forest science are created. With the cooperation of all value chain representatives and by the constant education on examples of good practice the awareness on proper forest management ecosystem diversity preservation rises. The stability of the forest ecosystem has also a positive impact on animal species that lives in it.The proper management of the forest enhancing the production of nwfp’s does not necesseraly implies the decrease of the wood biomass production. Through the increase intensity of forest thinnings, the forests can preserve their stability and structure, increasing their potential for bigger wood growth and occurrence of nwfp’s, having a positive impact on rural economy. Because a licence is needed for nwfp's collection in state forests, public consultation for management plan approval should take into consideration the opinion of all forest users. Scientific research on each locality should be enabled so a scientific opinion on each type of forest management could be developed. More Information: https://repository.incredibleforest.net/oppla-factsheet/19814

Prilagođenim načinom gospodarenja stvaraju se povoljni uvjeti za razvoj drvne biomase, te raznovrsnost i količinu nedrvnih šumskih proizvoda. Povećava se kvaliteta drva, prihod od prodaje drva te prodaja dozvola za sakupljanje nedrvnih proizvoda. Stvara se potencijal za brendiranje lokaliteta, edukaciju i razvoj šumarske znanosti. Suradnjom svih dionika lanca vrijednosti i edukacijom na primjerima dobre prakse podiže se svijest o pravilnom gospodarenju šumama i očuvanju raznolikosti ekosustava. Stabilnost šume ima i povoljan utjecaj na životinjski svijet koji na datom lokalitetu egzistira.Gospodarenje šumskim područjima na način da se potencira proizvodnja nedrvnih proizvoda ne umanjuje proizvodnju drvne mase. Šume zadržavaju stabilnost i sastojinsku strukturu, proredama jačeg intenziteta te redovitim čišćenjem stvara se potencijal za veći drvni prirast i pojavnost nedrvnih proizvoda, čime se povoljno utječe i na ruralnu ekonomiju. Budući da je za sakupljanje nedrvnih proizvoda u državnim šumama potrebno ishodovati dozvolu, javnim savjetovanjima kod stvaranja programa gospodarenja potrebno je uzeti u obzir mišljenja i iskustva svih korisnika šuma. Potrebno je omogućiti istraživanja na svim lokalitetima kako bi se stvorili znanstveni zaključci o svakom pojedinom načinu gospodarenja. More Information: https://repository.incredibleforest.net/oppla-factsheet/19814

"The Val di Non and Val di Sole Apples and Flavours route" was designed to integrate the offer of agricultural and wild products, food and wine, hotels and restaurants under one all-embracing itinerary. Apples constitute the most famous product of these valleys, but many others, such as aromatic & medicinal plants, cheeses are involved in the activities carried on by the "route". Food and board facilities, farms, companies and all stakeholders should pay a fix annual fee (around 100 euros) to join the route, that will promote their products and services during local events and fair. To date, more than 200 companies are included in the "route", whose activities animated the valley throughout the year. The success of "The Val di Non and Val di Sole Apples and Flavours route" demonstrates that the synergies between the public sector (tourist promotion agency) and private companies are essential to diversify the classic tourism offer of a region. The branding of a territory should be comprehensive and multidisciplinary, including all its peculiarities, also the gastronomic ones. Utilize the most iconic product (apples in this case) to promote secondary ones, such as aromatic and medicinal plants, mushrooms, wild berries, wild nuts, honey and several others, is a smart and effective promotion strategy. More Information: https://repository.incredibleforest.net/oppla-factsheet/19801

Strada della Mela e dei Sapori delle Valli di Non e di Sole è stato progettato per coordinare l'offerta di prodotti agricoli e selvatici, cibo e vino, hotel e ristoranti in un’unica iniziativa/percorso globale. Le mele costituiscono il prodotto più famoso di queste vallate, ma altri tra cui le piante aromatiche & medicinali, sono inclusi nell’iniziativa. Le organizzazioni e le aziende che intendono diventare membri della “strada” pagano una quota annuale (circa 100 euro): ad oggi circa 200 aziende/organizzazioni locali hanno aderito. I prodotti e i servizi dagli aderenti (produttori, aziende di trasformazione e del settore terziario) vengono promossi e coinvolti nelle attività proposte dalla “strada” tutto l’anno. Il successo del percorso "Strada della Mela e dei Sapori delle Valli di Non e di Sole" dimostra che le sinergie tra il settore pubblico (l’agenzia di promozione turistica) e le aziende private sono fondamentali per diversificare l'offerta turistica tradizionale di una regione. Il “branding” di un territorio dovrebbe essere completo e multidisciplinare, includendo tutte le sue peculiarità, anche quelle gastronomiche. Nella stategia promozionale della "strada" le mele sono sfruttate anche per la promozione di prodotti secondari come il miele, i funghi, le piante officinali e aromatiche, i frutti di bosco e molti altri. More Information: https://repository.incredibleforest.net/oppla-factsheet/19801

The arboretums set up throughout the country are 28 in number. They have the distinction of covering very different and very contrasting bioclimatic and edaphic conditions. 28 arboretums have been set up including 208 coniferous and broadleaved species in 32 genera that the most important are: Eucalyptus genus: 117 species; Acacia: 26 species; Pinus: 18 species; Casuarina: 7 species

The study of the adaptive behavior of the species relative to the different environmental conditions and the evaluation of their productivity has made it possible to draw up a list of the most suitable species for the environment and the most productive, suitable for many uses.Arboreta offer a wide range of species with different production and uses objectives:

Species of forest interest for the production of wood and biomass such as: Pinus laricio and Eucalyptus saligna, (in humid bioclimate), Pinus brutia and Eucalyptus brockwayi (in wet and semi-arid bioclimates).

Pastoral species of interest such as: Pistacia atlantica, Prosopis juliflora, Acacia salicina

Species of honey interest such as Eu bicolor, Eu gillii, Eu lehmani, Eu incressata, Eu

salubris, Eu Leucoxylon.

Species of ornamental interest including several species of Eucalyptus, Acacia and Cypress.

Bioenergetic species of interest: Eucalyptus diversifolia and Eu. lehmanii.

Agroforestry species of interest: Ceratonia siliqua and Argania spinosa. More Information: https://repository.incredibleforest.net/oppla-factsheet/20172

Les arboretums mis en place à travers tout les pays sont au nombre de 28. Ils ont la particularité de couvrir des conditions bioclimatiques et édaphiques très différentes et très contrastées.

28 arboretums comprennent 208 espèces résineuses et feuillues réparties en 32 genres dont les plus importants:

            Genre Eucalyptus : 117 espèces

            Genre Acacia : 26 espèces

            Genre Pinus : 18 espèces

            Genre Casuarina : 7 espèces

L’étude du comportement adaptatif des espèces en rapport avec les différents facteurs du milieu et l’évaluation de leur productivité a permis d’arrêter une liste des espèces les plus adaptées au milieu et les plus productives, convenant à des usages très diversifiés.Les arboretums offrent un éventail d’espèces répondant à des objectifs de production différents pour des usages très variés :

Des espèces d’intérêt forestier pour la production du bois et de la biomasse telles que Pinus laricio et Eucalyptus saligna, (en bioclimat humide) Pinus brutia et Eucalyptus brockwayi (en en bioclimats sub humide et semi aride).

Des espèces d’intérêt pastoral telles que : Pistacia atlantica, Prosopis juliflora, Acacia salicina.

Des espèces d’intérêt mellifère telles que : Eu. bicolor, Eu. gillii, Eu. lehmani, Eu. incressata, Eu. salubris, Eu. Leucoxylon.

Des espèces d’intérêt ornemental dont plusieurs espèces d’Eucalyptus, d’Acacia et de cyprès.

Des espèces d’intérêt bioénergétique telles que : Eucalyptus diversifolia et Eu lehmanii.

Des espèces d’intérêt agroforestier telles que : le caroubier et l’arganier. More Information: https://repository.incredibleforest.net/oppla-factsheet/20172

INCREdible - Innovation Networks of Cork, Resins and Edibles in the Mediterranean basin - Mushroom and Truffles iNet

INCREdible - Innovation Networks of Cork, Resins and Edibles in the Mediterranean basin - Mushroom and Truffles iNet

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EUR 1 999 150.00

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INCREdible - Innovation Networks of Cork, Resins and Edibles in the Mediterranean basin - Mushroom and Truffles iNet INCREdible - Innovation Networks of Cork, Resins and Edibles in the Mediterranean basin - Mushroom and Truffles iNet

Objectives

Objectives

Activities

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Additional information

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Emplacement

EUR 1 999 150.00

Total budget

Project keyword

Ressources

Liens

47 Practice Abstracts

More Information:

More Information:

MICODATASIG: Territorial Information System on the production and management of mycological resources in Castilla y León region, Spain.

MICODATA: Sistema de información Territorial sobre la producción, el aprovechamiento y la ordenación del recurso micológico en Castilla y León, España.

Legal framework for the regulation of the Wild Mycological Resource in Castilla y León region Spain

Marco legal para la regulación del Recurso Micológico Silvestre en la región de Castilla y León España.

“Lady Truffle”: the “pink” side of truffle

“Lady Truffle”: il lato “rosa” del tartufo

A Mushroom Museum in Greece and its products

Ένα Μουσείο Μανιταριών στην Ελλάδα και τα προϊόντα του

Praguetruffle: connecting truffles with tourism

Praguetruffle: come connettere il settore del tartufo al turismo

Micophilia in modern Greece. The case of mushroom associations

Micophilia in modern Greece. The case of mushroom associations

"Nectariss": truffle flavour from real truffles

"Nectariss": aroma di tartufo da veri tartufi

Establishment of truffle plantations - a new form of economic activity in rural parts of Croatia

Plantažni uzgoj tartufa – novi oblik ekonomske aktivnosti u ruralnim dijelovima Hrvatske

Summer truffle (Tuber aestivum) potential and development opportunities in Croatia

Ljetni tartuf (Tuber aestivum) potencijal i mogućnosti razvoja u Hrvatskoj

Hypogeous fungi research in wider area of National Park ‘Krka’, Croatia – potential for development of mycotourism

Istraživanje podzemnih gljiva šireg područja nacionalnog parka Krka – potencijal za razvoj mikoturizma

SITKA SERVICES: A succesful company promoting mycotourism

SITKA SERVICES: Un cas de éxito de una empresa que promociona el micoturismo

Research on hypogeous fungi in Varaždin County, Croatia – a potential for economy development

Istraživanje podzemnih gljiva na području Varaždinske županije – potencijal za razvoj gospodarstva

Boletus edulis yields are influenced by the basal area of the forest stand

Las producciones de Boletus edulis dependen del área basimétrica del bosque

Thinning of dense forest stands can increase the Lactarius group deliciosus yields

Las claras forestales en bosques densos favorecen la producción de Lactarius group deliciosus

Enhancement of Croatian forest ecosystem services through assessment of fungal diversity based on DNA barcoding with special emphasis to Tuber eastivum (summer…

Unapređenje usluga šumskih ekosustava Hrvatske kroz vrednovanje bioraznolikosti gljiva temeljenoj na DNA barkodiranju s naglaskom na Tuber aestivum (ljetni…

MicoQr: New App for the wild mushroom trading

MicoQR: Nueva aplicación para la gestión de trazabilidad

Mercasetas/Mercatrufas: Linking producers with consumers.

Mercasetas/Mercatrufas: Acercamiento del productor con el consumidor.

Regulation of mycological harvesting in Castilla y León MICOCYL

Regulación del aprovechamiento micológico en Castilla y León MICOCYL

The mycological trail of Poblet. A way to promote the mycotourism and related activities

El itinerario micológico de Poblet, una herramienta útil para promocionar el micoturismo

Setas de Castilla y León Guarantee label

Marca de Garantía Setas de Castilla y León

TRUFFORUM: Connecting the black truffle producers with the consumers

TRUFFORUM: Conectando los productores de trufa con los consumidores

Greek truffle trees

Ελληνικά Τρουφόδεντρα

Edible below ground fungal fruitbodies in Greece

Εδώδιμοι υπόγειοι μύκητες στην Ελλάδα

Evaluation method for the certification of black truffle mycorrhized seedlings

Método de evaluación para la certificación de plantas micorrizadas con trufa negra

Time and dose of irrigation impact Tuber melanosporum proliferation in young black truffle orchards

La dosis y la época de riego adecuada consiguen incrementar el número de ectomicorrizas de Tuber melanosporum en plantaciones jóvenes

Mulching Tuber melanosporum seedling to accelerate fruiting

El uso de mulch facilita la expansión del micelio de Tuber melansoporum en plantaciones jóvenes

A mushroom restaurant in a protected area in Greece

Ένα εστιατόριο μανιταριών σε μια προστατευόμενη περιοχή της Ελλάδας

"DirfisMushroom P.C.” From Science to the Market

"Μανιτάρια Δίρφυς". Από την επιστήμη στην αγορά

Tools to reduce the risk of poisoning by wild mushrooms

Des outils pour réduire le risque d’intoxication par les champignons sauvages

News for the NWFPs sector introduced by the new Italian fiscal reform

Novità relative ai PFNL introdotte dalla nuova riforma fiscale italiana

StarTree project: case studies of Non Wood Forest Products value chains, the Trentino Alto-Adige (Italy) regional market of mushrooms

Il progetto StarTree: casi studio di filiere di Prodotti Forestali Non Legnosi, il mercato dei funghi in Trentino Alto-Adige (Italia)

Odor origin of fresh and processed truffles

INCREdible - Innovation Networks of Cork, Resins and Edibles in the Mediterranean basin - Mushroom and Truffles iNet

INCREdible - Innovation Networks of Cork, Resins and Edibles in the Mediterranean basin - Mushroom and Truffles iNet