About albrto de leon(Health & Nutrition)vox-91 http://www.aphrodisiacsinfo.com/truffles.html http://www.trufflegrowers.com.au/growing-truffles/ http://www.natruffling.org/photo http://www.natruffling.org/faq.htm#mycoph http://www.agric.wa.gov.au/PC_92656.html?s=0 http://www.articlesplusother.com/the-health-benefits-of-truffles-and-fungi.html ........................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................
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It may start as a dream, to grow the mystical, rare and delicate fungi with the most arresting aroma in the culinary world. Once you find your first truffle, this dream will eventually become an obsession and the passion will remain for the rest of your life. It is the most fantastic journey to travel, opening doors to worlds that you would never think probable or possible, from ancient restaurants and traditional old farms and farmhouses across Europe, to outback Australia, both islands of NZ, and to the finest dining establishments around the world. As a grower, wherever you may travel, the truffle will also be part of those travels and in conversations truffles somehow always arise.
....................................................................................................................................................................NATS Truffle Photo Gallery
Click on the thumbnail for a larger version of the picture; clicking on the full-sized picture will take you to the next picture. To return to this page, click the "Photo Gallery" tab on the left.
Ascomycetes
Basidiomycetes
Glomeromycetes
Zygomycetes
....................................................................................................................................................................Frequently Asked Truffle Questions
What are truffles?
What is mycophagy?
What is mycorrhizae?
What is the role of truffles in ecosystems?
What are "True" vs. "False" truffles?
What are Ascomycetes and Basidiomycetes?
Are any truffles poisonous?
Where are truffles found?
How are truffles found?
Pigs vs. dogs?
Truffle maturity and the market
Truffle dog training?
Which truffles are the gourmet edibles?
What are pecan truffles?
How are truffles cooked?
Where can I buy truffles?
How do I store truffles?
I found a truffle. What is it?
How do I dry truffles?
What about truffle farming?
How do I find my local mycological club?
What are truffles?
Truffles are hypogeous (underground) versions of mushrooms. They don't form a prominent stem and their spore-bearing surfaces are enclosed. They rely on animals eating them (mycophagy) to distribute their spores, instead of air currents like mushrooms. Truffles resemble small potatoes, and often between the size of a marble and a golf ball (see the photo gallery). There are hundreds of different kinds of truffles, and while none are known to be poisonous, only a few of them are considered to be delicacies by humans. Truffles (and mushrooms) are only the "fruit" of the fungus (like an apple to an apple tree); the main perennial fungal body exists as a web of filamentous hyphae in the soil. All of the truffle fungi form mycorrhizae with the roots of trees, and are essential to the trees' ability to acquire nutrients. The belowground fruiting habit of truffles is thought to be an adaptation to forest fires or dry or frosty periods, in which aboveground mushrooms are more vulnerable. Oregon State University Extension has published a nice overview of truffles available here, "An Oregon Garden Guide to Truffles."
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What is mycophagy?
As most truffles never break the surface of the soil, they must rely on animals to eat them and distribute the spores in their scats. The word "mycophagy" comes from the Greek words "mykes" (fungus) + "phagein" (to eat). Some animals, like the red-backed vole, eat truffles almost exclusively. In order to be located by hungry critters, truffles have evolved strong scents that, as they mature, can be detected from a distance by a suitably sensitive nose. Depending on the species of truffle, to humans these scents can be pungent, fruity, unpleasant, or delectable.
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What is mycorrhizae?
Mycorrhizae is a symbiotic (mutually beneficial) association between some kinds of fungi and plants. The word "mycorrhizae" comes from the Greek words "mykes" (fungus) + "rhiza" (root). Fungal filaments (hyphae) are much more efficient at extracting water and nutrients from the soil than root hairs - it has been reported that there are as much as 100 meters of fungal hyphae in one teaspoon of healthy forest soil. The fungal hyphae not only permeate the soil, they penetrate the root cells of plants and facilitate a nutrient exchange where the host plant gets needed nutrients from the soil via the fungi, and the fungi (which cannot perform photosynthesis) get their needed sugars from the host plant. Many plants will not grow well at all unless they have mycorrhizal fungi on their roots helping them get nutrients.
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What is the role of truffles in ecosystems?
Truffles (and mushrooms) are the "fruit" of underground webs of fungi. The fungi of all truffles (and many mushrooms) are mycorrhizal. Mycorrhizae are essential in assisting trees obtain nutrients and water from the soil - without mycorrhizae we would not have forests as we know them today. Truffles are also an important part of the food chain via mycophagy. For example, flying squirrels rely on truffles for food, and spotted owls rely on squirrels for food. In turn, the fungi rely on the squirrels (and owls!) for spore distribution, the trees rely on the fungi for nutrient acquisition, the fungi rely on the trees for energy (sugars from photosynthesis), and the owls and squirrels rely on the trees for habitat.
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What are "True" vs. "False" truffles?
In Europe, the term "truffle" in the very strictest ("true") sense has historically only referred to those hypogeous (belowground) fungi that weregourmet edibles, primarily in the genus Tuber. Tubers are members of a larger grouping of fungi called Ascomycetes. For some folks, onlyTubers and their close relatives are considered "true truffles" (all others being "false truffles"), and for other folks all hypogeous Ascomycetes (irrespective of culinary qualities) are called "true truffles". However, there are many, many other perfectly nice species of hypogeous fungi, both Ascomycetes and Basidiomycetes, that are not particularly prized as food outside the squirrel community. Nowadays many folks have discarded the "true truffle" and "false truffle" distinctions for a more egalitarian nomenclature, and are quite comfortable simply calling all hypogeous fungi TRUFFLES.
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What are Ascomycetes and Basidiomycetes?
Ascomycetes and Basidiomycetes are two major groups of fungi (like cats and dogs are two major groups of animals). Unlike cats and dogs, the distinction between Ascomycetes and Basidiomycetes is based on microscopic characteristics, namely the manner in which the spores are produced. In Ascomycetes, the spores are produced inside of sock- or sac-shaped structures called asci. In Basidiomycetes, the spores are produced on prongs on the outside of structures called basidia. As a general rule, Ascomycetes tend to have a brittle texture (such asMorels), and hypogeous (belowground) Ascomycetes (eg. truffles) are frequently - but not always - hollow (such as Genea). Basidiomycetes are fleshier in texture (all gilled mushrooms are Basidiomycetes), and the hypogeous Basidiomycetes tend to be squishy or spongy on the inside (such as Zelleromyces). This key may help in distinguishing "asco's" from "basid's". There are two other groups: The Zygomycetesform their spores individually on specialized "suspensor cells" and contain one truffle-forming ectomycorrhizal genus, Endogone. TheGlomeromycetes form their spores individually or in clusters at the ends of hyphae. Only one genus in this group forms truffles, Glomus.
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Are any truffles poisonous?
No truffles are known to be poisonous to humans (but we don't know everything...). This non-toxicity seems sensible, considering that truffles rely on small animals (via mycophagy) to distribute their spores. That said, ALWAYS be absolutely sure of the identification of anything you are considering eating! Many poisonous Amanita and Cortinarius mushrooms start out as belowground "eggs" that can be dead-ringers for truffles at a glance. The Oregon white truffles that most folks around here are interested in eating (Tuber gibbosum & T. oregonense) are firm and brittle, will have a beige to smokey-colored marbled interior, and a pleasant earthy odor. Mushroom eggs (and many truffle species that are only appetizing to squirrels) are generally more squishy, spongy, or cartilaginous - always check every truffle you intend to eat, different species frequently intermix.
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Where are truffles found?
Truffles can potentially be found almost anywhere there are trees. Only a few families of trees (such as maples and cedars) do not associate with truffle-forming fungi. Truffles fruit throughout the fall, winter, and spring, depending on species and locality. They usually occur at the interface between the organic litter and the mineral soil, about one to six inches deep, but can emerge to the surface or be more than a foot deep. Evidence that small animals have been digging in an area recently is often a good indication that truffles may be about. For a detailed accounting of what kind of habitat a particular truffle species likes, and when it is likely to be found, see the Specific Habitats page.
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How are truffles found?
In North America, truffles are found by raking the organic litter away with a 4-tine garden rake. Find suitable habitat (most any forested area; see above) and gently peel back the litter layer (remember to replace the litter when you are done and try to leave the area as you found it). Look for things that look like little potatoes, often beige, yellowish, or reddish brown (see the photo gallery). If you find one it will be immediately apparent that it is not a dirt clod. Finding truffles takes a little luck and a lot of patience. Sometimes they just aren't there, but you never know until you look. In Europe, pigs and dogs have been used for centuries to help find truffles.
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Pigs vs. dogs?
The scents produced by truffles to encourage mycophagy sometimes attract animals that are larger than squirrels. Some truffles, including the gourmet edibles Italian perigord, French white, and Oregon white, produce a scent that mimics a male pig sex hormone. It is for this reason that female pigs have been used historically in Europe to help find truffles. More recently, dogs have become the preferred truffle hunting companion for several reasons, among them 1) Dogs can be trained to find, but not eat the truffles, and 2) Dogs are much easier to get into the back seat of a car.
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Truffle maturity and the market
In the United States, we have not advanced to the point of using trained animals to help find truffles. This is unfortunate not only from an efficiency standpoint, but also a market reputation standpoint. The reason for this is that truffles only develop the aroma that attracts animals and excites chefs when they are fully mature. Thus, pigs and dogs will only indicate where mature truffles are. In North America where we humans (with our lousy noses) rake indiscriminately for truffles, we frequently get as many immature specimens as mature ones. Commercial collectors often have incentive to sell all the truffles they find, whether they are mature or not. Immature truffles have little culinary value, as they have not yet developed the pungent aromas that chefs seek. The frequent presence of immature specimens in commercially available Oregon white truffles has diminished their reputation and value on the world market compared to their European counterparts.
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Truffle dog training?
NATS offers occasional truffle dog training seminars in Corvallis, Oregon. Contact Marilyn Hinds for information. Below are some dog trainers who offer specialty courses in canine trufflehunting:
Toil and Truffle offers truffle dog training courses in the Seattle area.
NW Truffle Dogs offers truffle dog training courses in the Portland area.
Trifecta Training offers truffle dog training courses in the Eugene area.
Pasqual Sricco offers truffle dog training courses in New Jersey, and sells truffle dog training videotapes.
The general principal is to start when the dog is young, and get them used to the scent of truffles by having them fetch a sock with mature truffles inside, and gradually work up to finding the hidden, then buried sock. Some folks have used a pungent cheese (like limburger) as a surrogate for mature truffles. Some links to accounts of truffle dog training are below:
Truffle dog training in Italy
A history of training poodles
Hunting truffles with dogs in France
Hunting truffles with dogs in Alba
There is also an article about truffle dogs ("Sniffing Around") in the October 2006 edition of The Bark magazine.
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Which truffles are the gourmet edibles?
Oregon white truffle (Tuber oregonense and T. gibbosum)
Reasonably common in the Pacific Northwest from the west side of the Cascade mountains to the coast from British Columbia to northern California. Tuber oregonense is generally found from October through February. Its exterior perideum is whitish when young, developing orangish-brown tints as it matures, and finally becoming orangish-brown overall. Microscopically, it has a perideum of interwoven hyphae.Tuber gibbosum is usually found from February through June. Its exterior perideum begins whitish and becomes pale olive-brown as it matures. Microscopically the perideum is of inflated cells. In both species, the texture is quite firm (not spongy), and the interior is white when immature becoming a marbled smokey brown as it matures. Both species seem to prefer young (15-40 year-old) Douglas-fir plantations. By February, most of the Tuber oregonense should be pretty mature and the T. gibbosum will just be getting started. Tom Volk has a niceOregon white truffle website. You can also read more about both Oregon white and black truffles in this article.
Oregon brown truffle (Kalapuya brunnea)
The Oregon brown truffle was discovered by NATS members in the early 1990's and formally described in 2010. It grows in younger Douglas-fir forests in the Oregon Coast Range and western foothills of the Cascades. It has a reddish-brown exterior and a greyish mottled interior. When mature the odor can be quite garlicky.
Oregon black truffle (Leucangium carthusianum, formerly Picoa carthusiana)
Less common than Oregon white truffles, Oregon blacks are larger (golf-ball to baseball size), and are often much deeper in the soil than Oregon whites (commonly 4-10" deep). They are very dark inside and out, and have a very pungent, earthy odor when ripe. Some equate the aroma to a strange mix of pineapple, port, mushrooms, rich soil, and chocolate. Looking like irregular lumps of coal, with white-veined flesh, the Oregon black truffle has a texture of moist Parmesan and ground almonds.
French black (Perigord) truffle (Tuber melanosporum)
Native to the oak forests of the Perigord region of central and southwest France, it is now widely cultivated in Spain, Australia, and the United States. The black perigord is among the most valuable of truffles at up to $1000/pound. It has a blue-black exterior when fresh, fading to brown-black with age and a pungent, earthy odor.
Italian white (Piedmont) truffle (Tuber magnatum)
Considered by some (mostly the French) to be second best to the French black truffles, its cost can exceed that of the perigord. It is native to the foothills and mountains of northern and central Italy and southern Yugoslavia. They grow in conjuction with oak, hazel, poplar, and beech trees. The flesh is solid, light-coloured, and very brittle; it is not unheard of for a fresh truffle to shatter if dropped on the floor. Large specimens can weigh as much as a pound, but most are the size of large walnuts. The white truffle is slightly more perishable than its darker cousins, and the flavour and aroma diminishes within a week or two after harvest. The white truffle has a distinctive pepper edge and is often eaten raw. The skin is a dirty beige when fresh, turning a darker brown with age. More information can be found at this website.
Burgundy, or Summer truffle (Tuber aestivum, formerly Tuber uncinatum)
Native to France, Italy, and Spain, the summer truffles are usually at their best in July, but can be found from May to October. They have a black exterior and off-white interior, and a relatively light scent. This truffle has been established on plantations in Sweden and New Zealand.
Tuscan truffle (Tuber borchii, formerly Tuber albidum)
Similar to the Italian white truffle in appearance, having a chestnut to muddy tan exterior and a softish interior equally divided between chocolate brown and white. The flavor can be distinctly garlicky.
Pecan (Texas) truffle (Tuber lyonii, formerly Tuber texense)
Pecan truffles (also called Texas truffles) are found from New Mexico to the gulf coast and eastern seaboard to the great lakes and eastern Canada. It is not limited to areas with pecan trees, but was named based on the habitat in which it was discovered. More information can be found at this University of Georgia website. Click here for a story about Pecan truffles from the Hilton Head Island-Bluffton Island Packet, and click here for a story about Pecan truffles from the New York Times.
Chinese truffles (Tuber sinense, Tuber indicum, and Tuber himalayense)
These are three distinct species found in South China, but pickers tend to lump them together as Chinese truffles. This is unfortunate since the flavor and quality vary from one species to another. First marketed in France in 1994, these truffles are now found in American restaurants at fairly reasonable prices, but their flavor and aroma do not come close to that of the French truffles, perhaps for the same reasons as Oregon white truffles (too many immature specimens). T. indicum is recognizable by its brown interior and very fine white veins. T. sinense has a dark brown interior with large ivory veins, and is said to be chewy and oily with a bitter aftertaste.
Desert truffles (Terfezia boudieri, Terfezia pfielii, Terfezia claveryi, and others)
Native to northern Africa and the Middle East, these truffles have been a staple for many nomadic tribes for millenia. Sometimes called the Lightning Truffle, they often fruit shortly after thunderstorms wet the desert. There is an account of desert truffle culture here.
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How are truffles cooked?
Truffles are generally used raw, or very lightly cooked, because the flavor compounds are highly volatile. Truffles go very well with brie cheese (doesn't everything?). NATS has compiled a cookbook of truffle recipes, a few of which are posted on the Recipes page. Below are some links to other truffle recipe websites:
The Mycological Society of San Francisco
The Cottage Kitchen
Truffes-de-Provence, with notes about storage
The Truffle Zone
Oregon White Truffles
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Where can I buy truffles?
There are tons of websites selling truffle-related products. Here are a few, selected for no particular reason. NATS does not endorse or guarantee any of these sites! You might also try ebay...
Oregon Wild Edibles
MycoLogical Natural Products
Tartufi Unlimited
The Wine and Truffle Co.
Truffles USA
Gourmet Foodstore
Earthy Delights
Marky's Caviar
US Shops
How do I store truffles?
Truffles can be stored for several days in a paper bag (never in plastic!) in the refrigerator. They can be frozen for several months in a glass jar. They can be immersed in olive oil, and the oil will absorb the flavor, however shelf life at room temperature is limited without pasteurization. Some folks store truffles in dry white rice, but this is not recommended as the rice will tend to draw the moisture and aroma away from the truffles, diffusing and diluting the aroma. Ideally, truffles should be used as fresh as possible, unless you are in the enviable situation of having too many!
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I found a truffle. What is it?
What? You don't have your very own copy of the NATS Field Guide to Selected North American Truffles and Truffle-like Fungi? You can get one here! Alternatively, you can mail specimens to the Trufflemaster for identification. Truffles should be dried thoroughly before mailing (see below). For more infomation on sending truffles for identification click here. Include your email address, collection location and habitat data, and any notes about unique fresh characteristics (odor, staining reactions, etc.).
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How do I dry truffles?
Truffles should be dried before sending to the Trufflemaster for identification, but not if you intend to eat them. Fresh truffles sent through the mail often arrive as an unrecognizable furry odiferous lump - not a good thing! Ideally, truffles to be mailed for identification should be dried on a regular food dehydrator. If you don't have a dehydrator, leave them in the fridge in a loosely closed paper bag for about 3 days, this will dry them quite well (Caution: This may impart a truffle flavor all other foods in the refrigerator!). Truffles dry a lot faster if they are cut in half first. For more information on sending truffles for identification click here.
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What about truffle farming?
Businesses that sell trees inoculated with truffle mycorrhiza can easily be found on the internet. Results are not guaranteed and can take years. It is a good idea to get sample trees assessed for root colonization by an independent lab (such as MycoRoots).
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How do I find my local mycological club?
Go to the excellent Club Directory on the NAMA website!
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Fig 1 Searching for truffles in a hazelnut truffière at the property of the Manjimup Truffles Company in June 2008 - the dog has a strong lead
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Fig 2 First harvest from a 5 year-old oak truffière (truffle orchard) in NSW
Fig 3 Searching for truffles in a 5 year-old oak truffière in NSW
Fig 4 Searching for truffles in a hazelnut truffière at the property of the Manjimup Truffles Company in June 2008
Fig 5 Using a trowel to dig up a truffle in hazelnuts at the Manjimup Truffle Company
Fig 6 Searching for truffles in a hazelnut truffière at the property of the Manjimup Truffles Company in June 2008
Fig 7 How about a treat now?
In New Zealand, established irrigated truffières yield more than 100 kg/ha/year.
Fig 8 Polystyrene container used for marketing truffles
Aphrodisiacs Info
Aphrodisiacs: The Aphrodisiacs That Work. Natural Aphrodisiacs And Others
Truffles Also Known As An Aphrodisiac
Truffles have long been considered as an aphrodisiac. Truffle is an edible subterranean fungus of the genus Tuber grown naturally in southwestern Europe and a legendary aphrodisiac of ancient Rome. There appeal may be simply because of their rarity but are still valued for their beneficial properties. Like all natural medicines their efficacy in increasing sex drive is contested by the medical world. The musky scent of truffle is similar to the male pheromone. True truffle belongs to the genus Tuber but the term is generally used to signify other underground fungi as well. Although many people are not able to catch its odor the fruiting body of truffle resembles deep fried sunflower seeds or walnuts. Soaked in water it gives a taste similar to soy sauce. Their underground growth is attributed to adaptation to forest fires and severe cold and drought. While mushrooms above the earth’s surface tend to get destroyed in such conditions the tuber keeps growing underneath.
There are many ways of using the tuber and is prized in culinary circles. It is suggested that keeping it overnight with rice or eggs in a tight jar transfers its flavor and benefits. Another popular way to consume it is through chocolate truffle. These are deliciously flavored chocolates that are available in various flavors for females as well as males. Most contain dark chocolate dotted with sugar crystals containing tuber to support endocrine and hormone function to improve male virility and sex drive in women. Chocolates, especially with the added sugar crystals provide a smooth feeling in the mouth and the caffeine, theobromine and tryptophan act as a stimulant. Whatever may be the mechanism the aromatic tuber does have an effect on sex drive one way or the other.
Natural aphrodisiacs can be used in a variety of ways. Besides chocolates, the tuber is also used in a truffle recipe to prepare meals. Black truffle shavings with truffle and sunflower oil, egg and bread makes a delicious and healthy. This version not only gives a better taste but is also cost effective. A truffle and champagne cocktail is another way of getting benefits of the aromatic herb.
The exotic reputation of truffle is associated with its contribution to male body odor. Its musky aroma adds to the male pheromones that are elaborately related to physical attraction. Truffle is best used with fresh eggs. Other truffle recipes include truffle sandwich, truffle with cabbage. A multicolored shellfish salad with pepper sauces and camembert cheese makes an exotic salad that looks tempted and tastes excellent.
Although it is contended that truffle is not an aphrodisiac in the true sense of the word but it is still used as one. However, it does make men more likeable and women more receptive to overtures. While both white and black have aphrodisiac properties the rarer black variety is more potent. Truffles have been collected for nearly 4000 years and have enchanted us as an aphrodisiac.
Growing Truffles
It may start as a dream, to grow the mystical, rare and delicate fungi with the most arresting aroma in the culinary world. Once you find your first truffle, this dream will eventually become an obsession and the passion will remain for the rest of your life. It is the most fantastic journey to travel, opening doors to worlds that you would never think probable or possible, from ancient restaurants and traditional old farms and farmhouses across Europe, to outback Australia, both islands of NZ, and to the finest dining establishments around the world. As a grower, wherever you may travel, the truffle will also be part of those travels and in conversations truffles somehow always arise.
Truffles appear to grow in a wide variety of soils and climates within Australia, with production currently coming from the south of Western Australia, many areas in NSW, the ACT, many parts of Victoria and of course, in Tasmania where the first truffle plantations were developed in the early 1990s. There are also plantations in South Australia and Queensland, however these plantations are not old enough to commence production yet. Truffles are also being produced in both Islands of NZ.
So it is oapparent from the results to date, that the technology is available in Australia to achieve production in many parts of the country. Most of the plantations have some common themes;
- Free draining poor quality soils
- Irrigation water (drought proofing)
- Hot summer temperatures
- Cold winter temperatures
- Dedicated farmers
The most important of all these is the last, as attention to detail is the key to production! There has been a lot of collaboration between local and overseas truffle growers, marketers and research scientists over the past decades, both internationally and in Australia. The current success that growers are enjoying is in part due to these people, but also to the good old Aussie tradition of careful observation and being prepared to have a go at growing these fungi under conditions that some experts would doubt possible. There is now a vast array of management techniques available that have mitigated a lot of the growing problems and members of Australian Truffle Growers Association will be able to benefit from this collective knowledge. By being able to communicate with fellow growers locally and nationally and work through any problems new growers may encounter along their journey to production, the Association will grow to the benefit of members and to the benefit of the growing truffle industry.
Finally, growing truffles can be for simple personal pleasure or for profit and plantations might contain a few trees or thousands. While the warm and enthusiastic words above may be inspiring, it must be emphasised that truffle growing is not a “get rich quick” project and should be viewed as a long term investment, that may or may not yield any returns, much the same as other agricultural pursuits.
GETTING STARTED
Climate is probably the primary issue. Tree suppliers should already know of most of the climatic conditions in truffle growing regions, however it is suggested that you contact the Bureau of Meteorology and get the climate detail from a station of theirs close to you and the State department responsible for soil conservation to get an idea of soil types; that would be a good start. Tree suppliers may need some climatic and soil information for your specific area before they are prepared to comment. The Comparative Climate Table of Europe, Australia and New Zealand will give you an idea of the range of climatic conditions in truffle producing areas. The heat and cold zones, as shown on the maps produced by the Digger’s Club of Australia, (click on ‘View Enlarged Map’ for each zone), will provide an indication of the Australian growing areas. Truffles are being successfully grown in areas with Heat Zones in the 1 to 4 range and Cold Zones of 8 to 10. To date, truffles have been harvested in Australia at Manjimup in Western Australia, in Northern Tasmania, in the Yarra Valley, the Otways and parts of Gippsland in Victoria, the Australian Capital Territory and in the New South Wales Highlands from Jindabyne to Moss Vale and out to Oberon, Bathurst and Orange. The members general locations can be seen by clicking on Members Location, but in some cases it is showing a contact address rather than truffiere location. Nevertheless it indicates the spread of the membership.
As a general rule, a mean daily temp of about 20 degrees in the January and mean daily of about 5 degrees in July is desirable. Some say a rule of thumb is at least 7 frosts during the winter. A minimum rainfall of at least 700 mm per year would be desirable and good rain in the summer months is required to set the truffles. You may need to drought proof your trees, particularly in the early stages, so you will need a good water supply, either surface or ground water, (but not saline). Truffles originated in forests growing on limestone soils and were not irrigated, so your area rainfall could influence your decision of whether to irrigate or not.
So in summary we recommend that you do your homework as suggested above, check the climatic conditions at your site from the nearest Bureau of Meteorology station, get a soil test done and talk to tree suppliers. There are suppliers for soil tests and trees on the ‘Suppliers’ page of the Website. If you inform us of your approximate location (nearest town) we might be able to inform a local grower and ask if they are happy to contact you.
Soils need to be free draining and have a pH of 8 as well as other micro nutrient levels, which may need correcting, depending upon the results of the soil test. Most people are liming the soils to bring it up to the needed pH. For example soils of pH less than 6 might require 60 tonnes of lime per Ha to bring them up to a pH of 8. If you decide to go ahead, the ‘Suppliers’ page includes suppliers of soil testing services and infected trees and they will be happy to assist you.
Preparation is straight forward by spraying out the grass, then adding lime and nutrients and chisel ploughing it in to the top 200 mm. Some recommend deep ripping with the Yoeman’s plough to improve the soil tilth and its water retention qualities. Another suggestion is that it is better to ensure thorough soils preparation well before planting but it is best to discuss all these options and your particular situation with your tree supplier. You need to keep well away from existing trees as they may have competing mycorrhiza on their roots, which will compete with the truffle mycorrhiza. Again, check these issues with your tree supplier. Set out the tree lines, install tree guards and the irrigation (if required) and plant the trees, probably best in early spring. Some people plant in rows along the contours to better manage the solil moisture and reduce reliance on irrigation. The infected trees most commonly available are English oak, Holly oak and Hazelnut, but there are other suitable varieties; again check with your tree supplier. There are about 400 trees per ha (160 per acre) and dont expect any change from, say, a ballpark $30,000/ha or $12,000/acre for the set up, (depending on how much you do yourself!), including fencing and irrigation.
Growers have been consistently getting truffles after 4 to 5 years with the new technology being employed, but earlier growers (in NZ and Tasmania) were waiting for 10 years or more before production commenced. It is, after all, an agricultural pursuit and comes with all those farm related issues. Harvesting is being done with the help of dogs and they are available for hire in most regions with some suppliers being able to either train a dog for you or assist with training practices. Again see the Links page.
FAQ
We are often asked if it is possible to infect existing trees with truffle mycorrhiza. The quick answer is No!, as there are a number of issues. All established trees will have their roots colonised by some kind of mycorrhiza which will be well established. This might be detrimental, as it might compete with the T. melanosporum spores. Secondly, the soil around the existing tree will have to be prepared to grow truffle by having a pH of 8, (unless it is limestone soil?). Then comes the issue of getting the micorhiza to the roots in a cost effective manner? One possible approach, and probably the cheapest, is to plant infected trees around the existing trees. This might be called the ‘Talon Method’ after the Frenchman that used it in the late 1800′s to produce infected trees, but modifying the soil pH is the issue! So you can see it is a lot of work with no guarantees.
If you decide to go ahead and plant truffles we would welcome you as a member of the Association. see the Join us link.
Want to reach Australian Truffle Growers? Advertise here
Click on the thumbnail for a larger version of the picture; clicking on the full-sized picture will take you to the next picture. To return to this page, click the "Photo Gallery" tab on the left.
Ascomycetes
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| Balsamia nigra | Barssia oregonensis | Elaphomyces granulatus |
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| Elaphomyces muricatus | Genabea cerebriformis | Genea harknessii |
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| Geopora cooperi | Gilkeya compacta | Hydnotrya variiformis | Hydnotrya variiformis asci |
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| Kalapuya brunnea | Labyrinthomyces sp. | Leucangium carthusianum |
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| Sarcosphaera crassa | Tuber californicum | Tuber gibbosum |
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| Tuber oregonense & gibbosum | Tuber oregonense | Tuber lyonii |
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| Tuber melanosporum | Tuber quercicola | Tuber sphaerosporum |
Basidiomycetes
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| Alpova diplophloeus | Alpova trappei | Arcangeliella camphorata |
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| Calvatia fumosa | Cortinarius magnivelatus | Fevansia aurantiaca |
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| Gautieria angustispora | Gautieria gautierioides | Gautieria monticola |
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| Gymnomyces abietis | Gymnomyces brunnescens | Hydnangium carneum |
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| Hymenogaster gardneri | Hymenogaster gilkeyae | Hymenogaster subalpinus |
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| Hysterangium separabile | Hysterangium crassirhachis | Hysterangium occidentale |
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| Leucogaster citrinus | Leucogaster rubescens | Leucophleps spinispora |
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| Macowanites luteolus | Melanogaster tuberiformis | Nivatogastreum nubigenum |
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| Radiigera fuscogleba | Rhizopogon ater | Rhizopogon ellenae |
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| Rhizopogon evadens | Rhizopogon hawkerae | Rhizopogon occidentalis |
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| Rhizopogon parksii | Rhizopogon pedicellus | Rhizopogon salebrosus |
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| Rhizopogon subareolatus | Rhizopogon subsalmonius | Rhizopogon truncatus |
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| Rhizopogon villosulus | Rhizopogon vinicolor | Rhizopogon vulgaris |
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| Scleroderma cepa | Thaxterogaster pavelekii |
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| Thaxterogaster pingue | Truncocolumella citrina | Zelleromyces cinnabarinus |
Glomeromycetes
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| Glomus microcarpus |
Zygomycetes
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| Endogone flammicorona | Endogone lactiflua |
What are truffles?
What is mycophagy?
What is mycorrhizae?
What is the role of truffles in ecosystems?
What are "True" vs. "False" truffles?
What are Ascomycetes and Basidiomycetes?
Are any truffles poisonous?
Where are truffles found?
How are truffles found?
Pigs vs. dogs?
Truffle maturity and the market
Truffle dog training?
Which truffles are the gourmet edibles?
What are pecan truffles?
How are truffles cooked?
Where can I buy truffles?
How do I store truffles?
I found a truffle. What is it?
How do I dry truffles?
What about truffle farming?
How do I find my local mycological club?
What are truffles?
Truffles are hypogeous (underground) versions of mushrooms. They don't form a prominent stem and their spore-bearing surfaces are enclosed. They rely on animals eating them (mycophagy) to distribute their spores, instead of air currents like mushrooms. Truffles resemble small potatoes, and often between the size of a marble and a golf ball (see the photo gallery). There are hundreds of different kinds of truffles, and while none are known to be poisonous, only a few of them are considered to be delicacies by humans. Truffles (and mushrooms) are only the "fruit" of the fungus (like an apple to an apple tree); the main perennial fungal body exists as a web of filamentous hyphae in the soil. All of the truffle fungi form mycorrhizae with the roots of trees, and are essential to the trees' ability to acquire nutrients. The belowground fruiting habit of truffles is thought to be an adaptation to forest fires or dry or frosty periods, in which aboveground mushrooms are more vulnerable. Oregon State University Extension has published a nice overview of truffles available here, "An Oregon Garden Guide to Truffles."
Back to top...What is mycophagy?
As most truffles never break the surface of the soil, they must rely on animals to eat them and distribute the spores in their scats. The word "mycophagy" comes from the Greek words "mykes" (fungus) + "phagein" (to eat). Some animals, like the red-backed vole, eat truffles almost exclusively. In order to be located by hungry critters, truffles have evolved strong scents that, as they mature, can be detected from a distance by a suitably sensitive nose. Depending on the species of truffle, to humans these scents can be pungent, fruity, unpleasant, or delectable.
Back to top...What is mycorrhizae?
Mycorrhizae is a symbiotic (mutually beneficial) association between some kinds of fungi and plants. The word "mycorrhizae" comes from the Greek words "mykes" (fungus) + "rhiza" (root). Fungal filaments (hyphae) are much more efficient at extracting water and nutrients from the soil than root hairs - it has been reported that there are as much as 100 meters of fungal hyphae in one teaspoon of healthy forest soil. The fungal hyphae not only permeate the soil, they penetrate the root cells of plants and facilitate a nutrient exchange where the host plant gets needed nutrients from the soil via the fungi, and the fungi (which cannot perform photosynthesis) get their needed sugars from the host plant. Many plants will not grow well at all unless they have mycorrhizal fungi on their roots helping them get nutrients.
Back to top...What is the role of truffles in ecosystems?
Truffles (and mushrooms) are the "fruit" of underground webs of fungi. The fungi of all truffles (and many mushrooms) are mycorrhizal. Mycorrhizae are essential in assisting trees obtain nutrients and water from the soil - without mycorrhizae we would not have forests as we know them today. Truffles are also an important part of the food chain via mycophagy. For example, flying squirrels rely on truffles for food, and spotted owls rely on squirrels for food. In turn, the fungi rely on the squirrels (and owls!) for spore distribution, the trees rely on the fungi for nutrient acquisition, the fungi rely on the trees for energy (sugars from photosynthesis), and the owls and squirrels rely on the trees for habitat.
Back to top...What are "True" vs. "False" truffles?
In Europe, the term "truffle" in the very strictest ("true") sense has historically only referred to those hypogeous (belowground) fungi that weregourmet edibles, primarily in the genus Tuber. Tubers are members of a larger grouping of fungi called Ascomycetes. For some folks, onlyTubers and their close relatives are considered "true truffles" (all others being "false truffles"), and for other folks all hypogeous Ascomycetes (irrespective of culinary qualities) are called "true truffles". However, there are many, many other perfectly nice species of hypogeous fungi, both Ascomycetes and Basidiomycetes, that are not particularly prized as food outside the squirrel community. Nowadays many folks have discarded the "true truffle" and "false truffle" distinctions for a more egalitarian nomenclature, and are quite comfortable simply calling all hypogeous fungi TRUFFLES.
Back to top...What are Ascomycetes and Basidiomycetes?
Ascomycetes and Basidiomycetes are two major groups of fungi (like cats and dogs are two major groups of animals). Unlike cats and dogs, the distinction between Ascomycetes and Basidiomycetes is based on microscopic characteristics, namely the manner in which the spores are produced. In Ascomycetes, the spores are produced inside of sock- or sac-shaped structures called asci. In Basidiomycetes, the spores are produced on prongs on the outside of structures called basidia. As a general rule, Ascomycetes tend to have a brittle texture (such asMorels), and hypogeous (belowground) Ascomycetes (eg. truffles) are frequently - but not always - hollow (such as Genea). Basidiomycetes are fleshier in texture (all gilled mushrooms are Basidiomycetes), and the hypogeous Basidiomycetes tend to be squishy or spongy on the inside (such as Zelleromyces). This key may help in distinguishing "asco's" from "basid's". There are two other groups: The Zygomycetesform their spores individually on specialized "suspensor cells" and contain one truffle-forming ectomycorrhizal genus, Endogone. TheGlomeromycetes form their spores individually or in clusters at the ends of hyphae. Only one genus in this group forms truffles, Glomus.
Back to top...Are any truffles poisonous?
No truffles are known to be poisonous to humans (but we don't know everything...). This non-toxicity seems sensible, considering that truffles rely on small animals (via mycophagy) to distribute their spores. That said, ALWAYS be absolutely sure of the identification of anything you are considering eating! Many poisonous Amanita and Cortinarius mushrooms start out as belowground "eggs" that can be dead-ringers for truffles at a glance. The Oregon white truffles that most folks around here are interested in eating (Tuber gibbosum & T. oregonense) are firm and brittle, will have a beige to smokey-colored marbled interior, and a pleasant earthy odor. Mushroom eggs (and many truffle species that are only appetizing to squirrels) are generally more squishy, spongy, or cartilaginous - always check every truffle you intend to eat, different species frequently intermix.
Back to top...Where are truffles found?
Truffles can potentially be found almost anywhere there are trees. Only a few families of trees (such as maples and cedars) do not associate with truffle-forming fungi. Truffles fruit throughout the fall, winter, and spring, depending on species and locality. They usually occur at the interface between the organic litter and the mineral soil, about one to six inches deep, but can emerge to the surface or be more than a foot deep. Evidence that small animals have been digging in an area recently is often a good indication that truffles may be about. For a detailed accounting of what kind of habitat a particular truffle species likes, and when it is likely to be found, see the Specific Habitats page.
Back to top...How are truffles found?
In North America, truffles are found by raking the organic litter away with a 4-tine garden rake. Find suitable habitat (most any forested area; see above) and gently peel back the litter layer (remember to replace the litter when you are done and try to leave the area as you found it). Look for things that look like little potatoes, often beige, yellowish, or reddish brown (see the photo gallery). If you find one it will be immediately apparent that it is not a dirt clod. Finding truffles takes a little luck and a lot of patience. Sometimes they just aren't there, but you never know until you look. In Europe, pigs and dogs have been used for centuries to help find truffles.
Back to top...Pigs vs. dogs?
The scents produced by truffles to encourage mycophagy sometimes attract animals that are larger than squirrels. Some truffles, including the gourmet edibles Italian perigord, French white, and Oregon white, produce a scent that mimics a male pig sex hormone. It is for this reason that female pigs have been used historically in Europe to help find truffles. More recently, dogs have become the preferred truffle hunting companion for several reasons, among them 1) Dogs can be trained to find, but not eat the truffles, and 2) Dogs are much easier to get into the back seat of a car.
Back to top...Truffle maturity and the market
In the United States, we have not advanced to the point of using trained animals to help find truffles. This is unfortunate not only from an efficiency standpoint, but also a market reputation standpoint. The reason for this is that truffles only develop the aroma that attracts animals and excites chefs when they are fully mature. Thus, pigs and dogs will only indicate where mature truffles are. In North America where we humans (with our lousy noses) rake indiscriminately for truffles, we frequently get as many immature specimens as mature ones. Commercial collectors often have incentive to sell all the truffles they find, whether they are mature or not. Immature truffles have little culinary value, as they have not yet developed the pungent aromas that chefs seek. The frequent presence of immature specimens in commercially available Oregon white truffles has diminished their reputation and value on the world market compared to their European counterparts.
Back to top...Truffle dog training?
NATS offers occasional truffle dog training seminars in Corvallis, Oregon. Contact Marilyn Hinds for information. Below are some dog trainers who offer specialty courses in canine trufflehunting:
Toil and Truffle offers truffle dog training courses in the Seattle area.
NW Truffle Dogs offers truffle dog training courses in the Portland area.
Trifecta Training offers truffle dog training courses in the Eugene area.
Pasqual Sricco offers truffle dog training courses in New Jersey, and sells truffle dog training videotapes.
The general principal is to start when the dog is young, and get them used to the scent of truffles by having them fetch a sock with mature truffles inside, and gradually work up to finding the hidden, then buried sock. Some folks have used a pungent cheese (like limburger) as a surrogate for mature truffles. Some links to accounts of truffle dog training are below:
Truffle dog training in Italy
A history of training poodles
Hunting truffles with dogs in France
Hunting truffles with dogs in Alba
There is also an article about truffle dogs ("Sniffing Around") in the October 2006 edition of The Bark magazine.
Back to top...Which truffles are the gourmet edibles?
Oregon white truffle (Tuber oregonense and T. gibbosum)
Reasonably common in the Pacific Northwest from the west side of the Cascade mountains to the coast from British Columbia to northern California. Tuber oregonense is generally found from October through February. Its exterior perideum is whitish when young, developing orangish-brown tints as it matures, and finally becoming orangish-brown overall. Microscopically, it has a perideum of interwoven hyphae.Tuber gibbosum is usually found from February through June. Its exterior perideum begins whitish and becomes pale olive-brown as it matures. Microscopically the perideum is of inflated cells. In both species, the texture is quite firm (not spongy), and the interior is white when immature becoming a marbled smokey brown as it matures. Both species seem to prefer young (15-40 year-old) Douglas-fir plantations. By February, most of the Tuber oregonense should be pretty mature and the T. gibbosum will just be getting started. Tom Volk has a niceOregon white truffle website. You can also read more about both Oregon white and black truffles in this article.
Oregon brown truffle (Kalapuya brunnea)
The Oregon brown truffle was discovered by NATS members in the early 1990's and formally described in 2010. It grows in younger Douglas-fir forests in the Oregon Coast Range and western foothills of the Cascades. It has a reddish-brown exterior and a greyish mottled interior. When mature the odor can be quite garlicky.
Oregon black truffle (Leucangium carthusianum, formerly Picoa carthusiana)
Less common than Oregon white truffles, Oregon blacks are larger (golf-ball to baseball size), and are often much deeper in the soil than Oregon whites (commonly 4-10" deep). They are very dark inside and out, and have a very pungent, earthy odor when ripe. Some equate the aroma to a strange mix of pineapple, port, mushrooms, rich soil, and chocolate. Looking like irregular lumps of coal, with white-veined flesh, the Oregon black truffle has a texture of moist Parmesan and ground almonds.
French black (Perigord) truffle (Tuber melanosporum)
Native to the oak forests of the Perigord region of central and southwest France, it is now widely cultivated in Spain, Australia, and the United States. The black perigord is among the most valuable of truffles at up to $1000/pound. It has a blue-black exterior when fresh, fading to brown-black with age and a pungent, earthy odor.
Italian white (Piedmont) truffle (Tuber magnatum)
Considered by some (mostly the French) to be second best to the French black truffles, its cost can exceed that of the perigord. It is native to the foothills and mountains of northern and central Italy and southern Yugoslavia. They grow in conjuction with oak, hazel, poplar, and beech trees. The flesh is solid, light-coloured, and very brittle; it is not unheard of for a fresh truffle to shatter if dropped on the floor. Large specimens can weigh as much as a pound, but most are the size of large walnuts. The white truffle is slightly more perishable than its darker cousins, and the flavour and aroma diminishes within a week or two after harvest. The white truffle has a distinctive pepper edge and is often eaten raw. The skin is a dirty beige when fresh, turning a darker brown with age. More information can be found at this website.
Burgundy, or Summer truffle (Tuber aestivum, formerly Tuber uncinatum)
Native to France, Italy, and Spain, the summer truffles are usually at their best in July, but can be found from May to October. They have a black exterior and off-white interior, and a relatively light scent. This truffle has been established on plantations in Sweden and New Zealand.
Tuscan truffle (Tuber borchii, formerly Tuber albidum)
Similar to the Italian white truffle in appearance, having a chestnut to muddy tan exterior and a softish interior equally divided between chocolate brown and white. The flavor can be distinctly garlicky.
Pecan (Texas) truffle (Tuber lyonii, formerly Tuber texense)
Pecan truffles (also called Texas truffles) are found from New Mexico to the gulf coast and eastern seaboard to the great lakes and eastern Canada. It is not limited to areas with pecan trees, but was named based on the habitat in which it was discovered. More information can be found at this University of Georgia website. Click here for a story about Pecan truffles from the Hilton Head Island-Bluffton Island Packet, and click here for a story about Pecan truffles from the New York Times.
Chinese truffles (Tuber sinense, Tuber indicum, and Tuber himalayense)
These are three distinct species found in South China, but pickers tend to lump them together as Chinese truffles. This is unfortunate since the flavor and quality vary from one species to another. First marketed in France in 1994, these truffles are now found in American restaurants at fairly reasonable prices, but their flavor and aroma do not come close to that of the French truffles, perhaps for the same reasons as Oregon white truffles (too many immature specimens). T. indicum is recognizable by its brown interior and very fine white veins. T. sinense has a dark brown interior with large ivory veins, and is said to be chewy and oily with a bitter aftertaste.
Desert truffles (Terfezia boudieri, Terfezia pfielii, Terfezia claveryi, and others)
Native to northern Africa and the Middle East, these truffles have been a staple for many nomadic tribes for millenia. Sometimes called the Lightning Truffle, they often fruit shortly after thunderstorms wet the desert. There is an account of desert truffle culture here.
Back to top...How are truffles cooked?
Truffles are generally used raw, or very lightly cooked, because the flavor compounds are highly volatile. Truffles go very well with brie cheese (doesn't everything?). NATS has compiled a cookbook of truffle recipes, a few of which are posted on the Recipes page. Below are some links to other truffle recipe websites:
The Mycological Society of San Francisco
The Cottage Kitchen
Truffes-de-Provence, with notes about storage
The Truffle Zone
Oregon White Truffles
Back to top...Where can I buy truffles?
There are tons of websites selling truffle-related products. Here are a few, selected for no particular reason. NATS does not endorse or guarantee any of these sites! You might also try ebay...
Oregon Wild Edibles
MycoLogical Natural Products
Tartufi Unlimited
The Wine and Truffle Co.
Truffles USA
Gourmet Foodstore
Earthy Delights
Marky's Caviar
US Shops
How do I store truffles?
Truffles can be stored for several days in a paper bag (never in plastic!) in the refrigerator. They can be frozen for several months in a glass jar. They can be immersed in olive oil, and the oil will absorb the flavor, however shelf life at room temperature is limited without pasteurization. Some folks store truffles in dry white rice, but this is not recommended as the rice will tend to draw the moisture and aroma away from the truffles, diffusing and diluting the aroma. Ideally, truffles should be used as fresh as possible, unless you are in the enviable situation of having too many!
Back to top...I found a truffle. What is it?
What? You don't have your very own copy of the NATS Field Guide to Selected North American Truffles and Truffle-like Fungi? You can get one here! Alternatively, you can mail specimens to the Trufflemaster for identification. Truffles should be dried thoroughly before mailing (see below). For more infomation on sending truffles for identification click here. Include your email address, collection location and habitat data, and any notes about unique fresh characteristics (odor, staining reactions, etc.).
Back to top...How do I dry truffles?
Truffles should be dried before sending to the Trufflemaster for identification, but not if you intend to eat them. Fresh truffles sent through the mail often arrive as an unrecognizable furry odiferous lump - not a good thing! Ideally, truffles to be mailed for identification should be dried on a regular food dehydrator. If you don't have a dehydrator, leave them in the fridge in a loosely closed paper bag for about 3 days, this will dry them quite well (Caution: This may impart a truffle flavor all other foods in the refrigerator!). Truffles dry a lot faster if they are cut in half first. For more information on sending truffles for identification click here.
Back to top...What about truffle farming?
Businesses that sell trees inoculated with truffle mycorrhiza can easily be found on the internet. Results are not guaranteed and can take years. It is a good idea to get sample trees assessed for root colonization by an independent lab (such as MycoRoots).
Back to top...How do I find my local mycological club?
Go to the excellent Club Directory on the NAMA website!
Back to top... ....................................................................................................................................................................Production of Cultivated Perigord Black Truffles in Western Australia
The truffle is a 'gourmet mushroom' that is highly regarded because its earthy fragrance enhances the flavour of food and a small amount will give a distinct flavour to many dishes.
The truffle is the fruiting body of fungi that grow on the roots of certain host trees, especially hazelnuts and oaks. Trees are inoculated with truffle spores in a nursery before planting and harvesting commences about five years later. Specially trained dogs are used to locate the truffles which are found singly and mainly just below the soil surface. Of the 70 known truffle species, only the French black truffle or Périgord truffle (Tuber melanosporum) is grown commercially in Western Australia.
The truffle is the fruiting body of fungi that grow on the roots of certain host trees, especially hazelnuts and oaks. Trees are inoculated with truffle spores in a nursery before planting and harvesting commences about five years later. Specially trained dogs are used to locate the truffles which are found singly and mainly just below the soil surface. Of the 70 known truffle species, only the French black truffle or Périgord truffle (Tuber melanosporum) is grown commercially in Western Australia.
Fig 1 Searching for truffles in a hazelnut truffière at the property of the Manjimup Truffles Company in June 2008 - the dog has a strong lead
Demand for Périgord truffles is high throughout the world and they currently sell for approximately US$2000/kg. The Italian white truffle (Tuber magnatum) commands the highest price of all truffles and is harvested from September to January in native woodlands in Europe. Cultivation of this truffle has not yet been mastered.
Périgord truffles have traditionally been harvested from native oak/hazelnut forests in France, Spain and Italy from December to February. Production from these areas is declining due to clearing of forests and pollution (acid rain). World production of truffles is about 40 tonnes per year. The first cultivated Périgord truffle was produced in France in 1977. They are now being cultivated in France, Spain, Italy, the USA, Chile, South Africa, New Zealand and Australia. In Europe, native fungi have competed with truffles in cultivated areas.
The first commercial Australian truffle was produced in 1999 at Deloraine, Tasmania, but by 2007, Tasmanian production was only 50 to 60 kg. In Western Australia, the first plantings of inoculated seedlings were established at Manjimup in 1997. The area and production of black truffles in the Manjimup and Pemberton areas (Warren) are increasing. In 2006, production was over 150 kg and an estimated 700 kg was produced in 2007. The current harvest in 2008 is producing at record levels.
The truffles are grown in association with a host crop, mainly hazelnuts (Corylus avellana), but also various oaks (i.e. English - Quercus robur, cork - Quercus suber, holm/holly - Quercus ilex). French experts have stated that the quality of the WA truffles is equivalent to French truffles.
There are now about 120 ha of truffières (true-fee-aires) in the Warren area. The Manjimup Wine and Truffle Company has the largest area and produced the first Western Australian truffle in 2003 at its Hazel Hill project at Seven Day Road, Manjimup. The truffle area is being expanded under a large managed investment scheme at the Oak Valley project in Appadene Road, Manjimup. This will potentially become the biggest truffière in the Southern Hemisphere. Smaller areas have been planted by private farmers, especially Alan Blakers of Manjimup Truffles.
In the Eastern States, there are truffle plantings from Stanthorpe, Queensland to Tasmania, especially Armidale, Bowral and Orange in NSW, Canberra, and Victoria.
Nuts are not usually harvested from the hazelnut trees, as this would damage the truffiere.
Périgord truffles have traditionally been harvested from native oak/hazelnut forests in France, Spain and Italy from December to February. Production from these areas is declining due to clearing of forests and pollution (acid rain). World production of truffles is about 40 tonnes per year. The first cultivated Périgord truffle was produced in France in 1977. They are now being cultivated in France, Spain, Italy, the USA, Chile, South Africa, New Zealand and Australia. In Europe, native fungi have competed with truffles in cultivated areas.
The first commercial Australian truffle was produced in 1999 at Deloraine, Tasmania, but by 2007, Tasmanian production was only 50 to 60 kg. In Western Australia, the first plantings of inoculated seedlings were established at Manjimup in 1997. The area and production of black truffles in the Manjimup and Pemberton areas (Warren) are increasing. In 2006, production was over 150 kg and an estimated 700 kg was produced in 2007. The current harvest in 2008 is producing at record levels.
The truffles are grown in association with a host crop, mainly hazelnuts (Corylus avellana), but also various oaks (i.e. English - Quercus robur, cork - Quercus suber, holm/holly - Quercus ilex). French experts have stated that the quality of the WA truffles is equivalent to French truffles.
There are now about 120 ha of truffières (true-fee-aires) in the Warren area. The Manjimup Wine and Truffle Company has the largest area and produced the first Western Australian truffle in 2003 at its Hazel Hill project at Seven Day Road, Manjimup. The truffle area is being expanded under a large managed investment scheme at the Oak Valley project in Appadene Road, Manjimup. This will potentially become the biggest truffière in the Southern Hemisphere. Smaller areas have been planted by private farmers, especially Alan Blakers of Manjimup Truffles.
In the Eastern States, there are truffle plantings from Stanthorpe, Queensland to Tasmania, especially Armidale, Bowral and Orange in NSW, Canberra, and Victoria.
Nuts are not usually harvested from the hazelnut trees, as this would damage the truffiere.
Nursery
Inoculated hazelnut and oak plants for commercial growers are available from Alan Blakers (telephone 9771 2258) of Five Acre Nursery, Seven Day Road, Manjimup. The Bunnings Blue Gum Nursery in Appadene Road, Manjimup, produces inoculated plants for a private investment scheme.
The Manjimup climate is not optimal for hazelnuts and the seedlings have only low economic value as nut trees. Named hazelnut varieties have not been used for inoculations.
The method of inoculation of truffles is secretive. To prevent bacterial contamination, inoculation must be done on germinating seeds. Seeds are collected from hazelnuts and oaks in autumn and inoculated with spores as described in the book 'Taming the Truffle'. The growth of truffle mycorrhizas (fungal threads) is visible on the roots of inoculated trees in the nursery and plants are ready for planting after about 14 months.
It is also possible to grow truffles on the roots of some common European woodland trees, but this is not done commercially.
Although it is possible to inoculate mature trees growing in soil, this is not currently done commercially because of the high cost of inoculum.
The Manjimup climate is not optimal for hazelnuts and the seedlings have only low economic value as nut trees. Named hazelnut varieties have not been used for inoculations.
The method of inoculation of truffles is secretive. To prevent bacterial contamination, inoculation must be done on germinating seeds. Seeds are collected from hazelnuts and oaks in autumn and inoculated with spores as described in the book 'Taming the Truffle'. The growth of truffle mycorrhizas (fungal threads) is visible on the roots of inoculated trees in the nursery and plants are ready for planting after about 14 months.
It is also possible to grow truffles on the roots of some common European woodland trees, but this is not done commercially.
Although it is possible to inoculate mature trees growing in soil, this is not currently done commercially because of the high cost of inoculum.
Climate
At present, the main area for truffle production in Western Australia is between Manjimup and Pemberton (34°S) at an altitude of 200 to 280 m. This area is much closer to the Equator than most truffle areas in the world. It is not known if truffle production will be successful in other areas of WA, but some inoculated oak trees have been planted in the Perth Hills and at Toodyay, north-east of Perth.
Truffles grow best with mild summers with an average maximum temperature from 16.5°C to 25°C and mid-winter average minimum temperatures between 0 and 10°C. Manjimup-Pemberton has an average maximum temperature of 26.1°C in summer and an average minimum winter temperature of 7.3°C. Truffles develop best when the soil temperature drops to 9°C. Rainfall in the Manjimup-Pemberton area averages 1,100 mm per year mainly from April to November.
Truffles grow best with mild summers with an average maximum temperature from 16.5°C to 25°C and mid-winter average minimum temperatures between 0 and 10°C. Manjimup-Pemberton has an average maximum temperature of 26.1°C in summer and an average minimum winter temperature of 7.3°C. Truffles develop best when the soil temperature drops to 9°C. Rainfall in the Manjimup-Pemberton area averages 1,100 mm per year mainly from April to November.
Soils
Truffles grow best on well-drained alkaline soils with a good level of soil calcium. The acidic soils in the Warren area need liming to increase soil pH to greater than 7.5 (measured in water). Dolomite lime supplies magnesium, as well as calcium. Soils should be ripped before planting. The soils in the Manjimup area contain a lot of gravel and this can affect the shape of the truffles. Truffles obtained from soils with more soil are rounder and have a better shape.
Planting
Truffles can be grown on flat or moderately steep land, provided the soil is well drained. Rip the soil before planting.
Hazelnuts are planted at a spacing of 5 by 4 m (500 trees/ha), 6 by 4 m, or 6 by 3 m. Oaks are planted at 8 by 3 m. Young plants are protected individually with a plastic shelter. Late autumn or early spring is a good time for planting.
In Europe truffles grow in natural association with oak woodlands, with an under-storey of hazelnut trees. In Western Australia the hazelnut is used initially as the main host because it is believed that the time to initial harvesting is less. Experience on the east coast is that truffles associated with oaks can be harvested as soon as hazelnuts. In Western Australia, hazelnuts are usually interspersed with oak trees, which will supersede the hazelnuts after more than 20 years. Unlike hazelnuts, oak trees do not sucker.
Hazelnuts are planted at a spacing of 5 by 4 m (500 trees/ha), 6 by 4 m, or 6 by 3 m. Oaks are planted at 8 by 3 m. Young plants are protected individually with a plastic shelter. Late autumn or early spring is a good time for planting.
In Europe truffles grow in natural association with oak woodlands, with an under-storey of hazelnut trees. In Western Australia the hazelnut is used initially as the main host because it is believed that the time to initial harvesting is less. Experience on the east coast is that truffles associated with oaks can be harvested as soon as hazelnuts. In Western Australia, hazelnuts are usually interspersed with oak trees, which will supersede the hazelnuts after more than 20 years. Unlike hazelnuts, oak trees do not sucker.
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Fig 2 First harvest from a 5 year-old oak truffière (truffle orchard) in NSW
Growth
The truffle has a symbiotic (mutual) association with the host tree by means of mycorrhiza, fungal strands. The truffle supplies the host tree with nutrients and the host tree supplies carbohydrates to the truffle.
Without DNA or morphological testing, it is difficult to determine for the first five years whether planted trees have a healthy mycorrhizal association and will produce truffles. An established truffière has areas called brûlés, which are bare areas around the trees caused by competition from the truffle mycorrhiza.
Without DNA or morphological testing, it is difficult to determine for the first five years whether planted trees have a healthy mycorrhizal association and will produce truffles. An established truffière has areas called brûlés, which are bare areas around the trees caused by competition from the truffle mycorrhiza.
Fertilising
Research by the Rural Industries Research and Development Corporation (RIRDC) has shown that fertilisers such as phosphorus and nitrogen have no detrimental effect on the mycorrhiza (see below for details on how to access this report). Trees must be given a complete NPK fertiliser with up to 12 essential nutrients. On typical alkaline soils used for growing truffles, special attention must be given to replacing trace elements such as iron, manganese, copper, boron and zinc.
Irrigation
The estimated irrigation water required for mature hazelnuts in the Warren area is 3,000 to 4,000 kL/ha/year. Microsprinklers can be used for irrigation.
Management
Hazelnuts should be grown with a main stem up to 1 m high and the side branches should be pruned in a vase shape. Side pruning is needed about every four years to enable light vehicle access (four-wheel motorbike) and sunlight penetration. Hazelnut suckers are removed annually in spring. Vehicle traffic is restricted after February, when truffles start to develop. Oaks are grown with one main stem and need little pruning.
Fescue grass or grass/clover can be planted in the inter-rows and, if necessary, mowed until February.
Fescue grass or grass/clover can be planted in the inter-rows and, if necessary, mowed until February.
Pests
An electric fence is needed to provide security from burglars. It will also keep out wild pigs (which eat truffles), rabbits (that damage young host trees) and any wildlife that may bring in competing fungi.
Slugs and snails will attack truffles that are close to the surface and should be baited in autumn if necessary.
Black beetles can damage young hazelnut and oak trees in spring, especially if the area was previously under pasture.
Weevils can damage young oak trees.
Slugs and snails will attack truffles that are close to the surface and should be baited in autumn if necessary.
Black beetles can damage young hazelnut and oak trees in spring, especially if the area was previously under pasture.
Weevils can damage young oak trees.
Weed control
Weeds are controlled in a truffière by mowing or spraying with herbicide.
Truffles are competitive and an established truffiere results in little weed growth. RIRDC research shows that glyphosate (Roundup®) can control weeds beneath the trees.
Truffles are competitive and an established truffiere results in little weed growth. RIRDC research shows that glyphosate (Roundup®) can control weeds beneath the trees.
Fig 3 Searching for truffles in a 5 year-old oak truffière in NSW
Fig 4 Searching for truffles in a hazelnut truffière at the property of the Manjimup Truffles Company in June 2008
Harvesting
The edible part of the truffle is botanically a fruit, containing spores. It is located up to 20 cm below ground and may weigh 500 g, but can be as heavy as 1.2 kg. A truffle is roundish to elongated, black/brown with a hard skin. Some may be rotted and cannot be marketed, except as pieces. An indicator of truffles close to the surface is the presence of flies.
Up to 15 per cent of the crop can be close to the surface and may need covering with sand in autumn to stop sunburn. Cracks on a small mound indicate the presence of truffles which are close to the surface. Truffles can appear in both the tree rows and inter-rows.
Truffles generally need about five to six years to commence initial production, although on the Eastern States mainland it is not uncommon to harvest the first crop in the fourth year.
Up to 15 per cent of the crop can be close to the surface and may need covering with sand in autumn to stop sunburn. Cracks on a small mound indicate the presence of truffles which are close to the surface. Truffles can appear in both the tree rows and inter-rows.
Truffles generally need about five to six years to commence initial production, although on the Eastern States mainland it is not uncommon to harvest the first crop in the fourth year.
Fig 5 Using a trowel to dig up a truffle in hazelnuts at the Manjimup Truffle Company
Harvesting commences in the Manjimup area in late May and continues until early September. Early morning is a good time and trained dogs are used to locate the fresh truffles. They respond to the pungent earthy aroma when the truffles are mature from a distance of 5 m or more. Springer spaniels, Labradors and Terriers can be trained in a few weeks in the Warren area. The dogs are only worked, leashed or unleashed, for a short time each day and must not be given free access to the truffle area. The dog can also detect truffles that are not completely mature and the owner may also smell the earth to detect if the truffle is ripe. Using a trowel, it is often evident that the truffle is slightly immature and if so it can be marked and removed at a later date. The dog receives a treat after locating a truffle. Pigs can also be used, but are more difficult to handle and will eat the truffles.
Fig 6 Searching for truffles in a hazelnut truffière at the property of the Manjimup Truffles Company in June 2008
Fig 7 How about a treat now?
In New Zealand, established irrigated truffières yield more than 100 kg/ha/year.
Marketing
At present, most truffles are marketed in the Eastern States, where there is strong demand. Production of truffles in Australia is counter-seasonal to European production. Exports have already commenced and should increase markedly in future.
The truffles are trimmed, brushed to remove soil and gravel and packed for sale. They are sold by the Manjimup Truffles Company as small trimmings (1 to 20 g), small pieces (20 to 50 g), large pieces (50+ g) and whole truffles (25+ g). Truffle products and hazelnuts are available from the Manjimup Wine and Truffle Company in Seven Day Road, Manjimup.
If necessary, truffles can be washed and held at 0 to 2°C for one month.
The marketing of black truffles can be affected by cheap truffles, worth only $50/kg, imported from South-East Asia that are marketed as expensive black truffles. These can only be differentiated by their poor taste, or with a microscope. For this reason, New Zealand and Italy have banned import of truffles from South-East Asia.
The truffles are trimmed, brushed to remove soil and gravel and packed for sale. They are sold by the Manjimup Truffles Company as small trimmings (1 to 20 g), small pieces (20 to 50 g), large pieces (50+ g) and whole truffles (25+ g). Truffle products and hazelnuts are available from the Manjimup Wine and Truffle Company in Seven Day Road, Manjimup.
If necessary, truffles can be washed and held at 0 to 2°C for one month.
The marketing of black truffles can be affected by cheap truffles, worth only $50/kg, imported from South-East Asia that are marketed as expensive black truffles. These can only be differentiated by their poor taste, or with a microscope. For this reason, New Zealand and Italy have banned import of truffles from South-East Asia.
Fig 8 Polystyrene container used for marketing truffles
Cuisine
Truffles are at their peak within a week of harvest. Store in a damp cloth in the fridge. Truffles can be used raw and grated over many foods such as pasta, salads, roast chicken, potatoes or scrambled egg. Usually, about 5 to 10 g are used in a dish. Eggs stored with truffles will be infused with the truffle aroma which is retained when lightly cooked. Truffle dishes can be tasted at the Manjimup Wine and Truffle Company restaurant in Seven Day Road, Manjimup and other restaurants including 'The Loose Box' (chef Alain Fabregues) at Mundaring.
It is claimed that truffles grown in association with oak trees have a slightly different taste.
It is claimed that truffles grown in association with oak trees have a slightly different taste.
Australian Truffle Growers Association
The website is www.trufflegrowers.com.au and President, Wayne Haslam, can be contacted on info@trufflegrowers.com.au. Contact the secretary at PO Box 7426, Sutton, NSW 2620.
Consultant
Mr Al Blakers (9771 2258) of the Manjimup Truffles Company.
Consultant
Mr Al Blakers (9771 2258) of the Manjimup Truffles Company.
Further reading
RIRDC assisted with the development of the crop in Tasmania. See the report at www.rirdc.gov.au/reports/NPP/01-084.pdf
'Taming the Truffle' by Ian Hall, Gordon Brown and Alessandra Zambonelli of New Zealand is available from the Australian Truffle Growers Association for $65.
'The Truffle Book' is available from the Australian Truffle Growers Association for $45.
'Taming the Truffle' by Ian Hall, Gordon Brown and Alessandra Zambonelli of New Zealand is available from the Australian Truffle Growers Association for $65.
'The Truffle Book' is available from the Australian Truffle Growers Association for $45.
Acknowledgments
The author acknowledges the assistance of Al & Ben Blakers of the Manjimup Truffles Company, Mr Wayne Haslam of the Australian Truffle Growers Association and Dr Ian Hall in preparation of this Webnote.
Disclaimer
The Chief Executive Officer of the Department of Agriculture and Food and the State of Western Australia accept no liability whatsoever by reason of negligence or otherwise arising from the use or release of this information or any part of it.
Page updated : July 2008 ....................................................................................................................................................................The Health Benefits of Truffles And Fungi
.................................................................................................................................................................... There is no question that truffles are definitely expensive, a pound would range from hundreds to thousands of dollars. There is no question of the flavour and aroma it could bring to your dishes. A small amount of truffles could bring out the taste superbly. However, is the flavour enough reason to purchase an expensive food?
We are often riddled with the question if truffles and fungi, in general, would have any nutritional value. In the early Eastern civilizations, mushrooms and fungi are not only considered as food, they are also noted for the medicinal value. Until now, there are cultures which would still use mushroom extracts as a component for soups and teas in order to boost the immune system. They are also said to reduce the risks of cancer and heart diseases.
Mushrooms are healthy food. They are low in calories but contain high amount of vegetable protein, chitin, iron, zinc, fiber, amino acids, vitaminsand minerals. Calcium, minerals, vitamins B and C are commonly found in several mushrooms.
Truffles are different from other mushrooms since it is a hypogean or an underground mushroom. What is harvested is the fruit, the roots are white filaments called as hyphas, and there is not stem. Truffles would suck sap from the host plant or trees. Those truffles that grow under the roots of oak trees are the most pungent, while those that grow in the roots of lime trees are the most aromatic.
The flavours found on a truffle is complex, which is why they are best combined with bland food in order to draw out its flavour. They are highly perishable, which is why it is important for truffles to be consumed immediately after harvesting. Often times, truffles are sold in containers filled with rice. This rice has definitely absorbed parts of the flavour and aroma of the fungi and could be used for cooking.
Given this condition, they are often described as vegetable meat. Truffles contain high protein content. They are made up 73% water, and several substances and minerals like calcium, potassium and magnesium.
They are also low in fat. Just like any other vegetables, they are free of cholesterol. In fact, there are several studies citing mushrooms and fungi to have to ability to lower down serum cholesterol.
However, it should be taken into consideration that although mushroom and truffles have no cholesterol and low in fat, the method of cooking them would usually require them to be infused with butter or oil. Thus, adding to the fatty value of the dish. It would then be safe to say, that although vegetables, mushrooms and fungi are healthy, the method of cooking and preparing it would have a huge impact on the nutritional value of the dish.
Truffles and mushrooms are different from other vegetables because of their unique flavour. Although, truffles can cause a huge dent on the budget, it issafe to say that not only are you getting flavour from your money. It would also provide an important contribution to your health.
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