Scientific-technical seminar: Challenges and opportunities of truffle farming in a global market
Saturday February 19, 2022 | Cultural Center of the Municipality of Abejar
Aimed at: professionals and entrepreneurs in the truffle and truffle farming sector
Coordination: Joaquin Latorre Minguell. EMI and Fernando Martínez Peña. EMI.
Truffle farming is presented as an alternative based on nature capable of generating profitable business opportunities in large areas of our rural environment. However, the globalization of the markets, climate change, the lack of structuring of the sector and the scarce knowledge of the resource among consumers, condition the development of the sector. The conference aims to analyze the current state of the truffle sector from production to consumption and the improvement of the knowledge necessary to promote innovation in a global context.
Current state of the truffle sector. Challenges and actions to develop.
Daniel Oliach. Forest Science and Technology Center of Catalonia.
State of truffle farming in the province of Soria: advance of the first studies carried out.
Raúl Lozano. Diputación de Soria.
What is the production cost of the truffle?
Pedro Medrano. ASFOSO.
Direct sale of Truffles: Are we doing it right?
José Gerardo López Castillo. Junta de Andalucía.
Appreciation of the aroma of fresh truffle vs. synthetic flavors.
Eva Guillamón. INIA-CSIC and Laura Marteo-Vivaracho. EMI.
Discussion and questions.
Technical panel. Quality control of the Soria black truffle
“Cooking with truffle”
Friday, March 4, 2022 | Aula Magna Tirso de Molina de Soria
Aimed at: cooking professionals, communication professionals and the general public, with the aim of promoting the responsible use of the black truffle in homes and restaurants and avoiding confusion and consumer fraud.
Coordination: Fernando Martínez Peña. EMI and Joaquin Latorre Minguell. EMI.
The black winter truffle (Tuber melanosporum) is a delicate “flavor factory” capable of generating hundreds of aromatic compounds, provided it is properly harvested, preserved and used. For this reason, quality control is essential to guarantee a full gastronomic experience. The organization of the “Cooking with Truffle” contest has established a rigorous quality control carried out by independent specialists, so that all participants in the contest have homogeneous truffle specimens, in perfect organoleptic conditions. Aspects such as roundness, maturity, weight, absence of damage are taken into account. The process is public and fully transparent, in order to contribute to consumer education.
Presentation of quality control.
Fernando Martínez Peña. EMI.
How to distinguish truffle species similar to the authentic black winter truffle (Tuber melanosporum).
Jaime Oliazola, IdForest.
Truffle qualities: how to know when a black truffle is in perfect condition for use in the kitchen.
Eva Guillamón. INIA-CSIC.
How to preserve the truffle and its aroma.
Laura Mateo-Vivaracho, EMI.
Start of quality control of the black truffle used in the “Cooking with Truffle” contest provided by the
Soria Truffle Farmers Association and ASFOSO.
End of quality control and delivery of verified contest truffles to the organization.
Get to know the sensory qualities of the black truffle (Tuber melanosporum)
Saturday March 5, 2022 | Palacio de la Audiencia of Soria
ATRUTER’s black truffle (Tuber melanosporum) tasting panel is made up of 23 experts who carry out different types of activities within the black truffle sector in Teruel: producers, truffle growers, processors, marketers, restorers… The panelists trained during several months and passed the final tests. In this training phase, a tasting form was established, called the ATRUTER Model, which serves as the basis for classifying the black truffle with homogeneous criteria. The file is designed to assess Tuber melanosporum.
We invite you to participate and discover all the sensory qualities of the truffle!
Face-to-face tasting of fresh truffle
Isabel Bertolín, Cristina Cariñena and Silvia Doñate. Truffle tasting panel of the Teruel Truffle Growers Association. ATRUTER.
Forest Science and Technology Center of Catalonia.
Diputación de Soria.
Forestry Association of Soria.
Jose Gerardo Lopez Castillo
Junta de Andalucía.
National Institute for Agricultural and Food Research and Technology – Higher Council for Scientific Research.
European Mycological Institute
Fernando Martínez Pena
Center for Research and Agrifood Technology of Aragon