TRUFFLES, A HIDDEN TREASURE

The black truffle or Perigord truffle is a mycorrhizal fungus that grows in symbiosis with different species of trees such as the European hazelnut, oak and oak. It is considered a highly valued gourmet product, like caviar, and has multiple applications in gastronomy. Currently, its value fluctuates between US$800 and US$2,000 per kilo paid to the producer.

The black winter truffle (Tuber melanosporum), also known in France as the Périgord truffle, is a mycorrhizal fungus that grows in symbiosis with different tree species such as European hazel, oak and oak. This seasoning, which is harvested between June and August, is found mainly in Europe. However, in recent years Chile has become another country that produces the fruit, having great results in its last 2019-2020 harvest with a 45% increase.

This fungus is composed of 70% water, 25% fiber and the most interesting thing is that it provides the necessary energy for our body; because for every 100 grams, 92 calories are consumed. As for that particular essence that captivates our nose, its interior is furrowed by sinuous white veins, from which the unmistakable aroma of truffles emerges.

GROWING GOLD IN THE GROUND

Regarding their cultivation, these fungi originally form naturally and live in symbiosis (mutual benefit) in the roots of certain species of forest trees and shrubs, and therefore, truffles grow and mature under the soil surface, normally between 10 -15 cm, although sometimes up to 35 can be found.

However, starting in the 1970s, the French managed to domesticate the crop and produce plants in nurseries so that after a few years they began to produce truffles, of course doing an adequate job.

It is important to note that to harvest the truffles, trained dogs are used that can detect their aroma from afar when they are ripe, despite being underground. In Chile, breeds such as Labradors, Border Collie, Fox Terrier and mestizos are mainly used.