Organic truffle

Organic cultivation in the truffle world is an innovation, because if it is true that fresh truffle is organic itself, on the other hand, you also have to consider the origin of the product. Truffle is a hypogeous (underground) fungus, so it is able to absorb several kinds of substances from the soil (like a sponge), so we can pose the question about the origin of the truffle and the risk of possible contamination. In the past in the nature there have been cases of truffles which were found in contaminated areas (in Italy and abroad). For this reason it is important to trace the production chain.

The issue of traceability of food products is taking on a central role in recent years, consumers must be aware of all the phases that are involved in a particular product, from its production, to its processing, until its sale. The organic certification allows you to identify the single truffle production particle (referring to natural controlled truffle beds or newly created) depending on the species and period of searching. Moreover, the truffle market in the recent years has changed a lot, alongside countries such as Italy and France, recognized as the only truffle producers, other areas of the world have been added because of the climatic mutations.

In this way, problems relating to truffles imported from abroad in Italy are twofold: on the one hand, non-edible species are introduced, on the other hand, in the case of the same species, there are quality problems because the organoleptic properties of product are inferior, without considering healthiness and compliance with sanitary regulations. Specifically, we can’t deny that every climate and land give to the truffle unique scents that we don’t find in other areas; so, even if truffles seems all the same, actually the consistency, the aroma that they emits and the duration in the fridge are not comparable to Italian truffles.

Regarding the health legislation, Italy has adopted Community protocols that ensure compliance with self-control plans and a whole set of hygiene and sanitary standards, not the same for other countries.
Non-certified truffle origin may also be carriers of parasites or pathogenic bacteria, in addition, the product is often illegally imported in ships, trucks etc.

In conclusion

the truffle bio-certification is a certificate that mainly qualifies the product, which must be valued and protected also in terms of tourism, because customers are increasingly looking for the best food and wine products.