BIJOU project : Burgundy truffle, a quality product with high added value

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 The BIJOU project objectives are the following ones :

  1. Development of molecular tools to identify the origin of truffles, the stage of maturity, in correlation with the organoleptic qualities of Burgundy truffle.
  2. Development of evaluation and production improvement tools in truffle orchards.
  3. Study of the ecology of the Burgundy truffle in natural environments, and the influence of forest management on it.

The third component of the project is only developed in this factsheet.The objective is to better understand which natural environments favour Burgundy truffle, to improve truffle stations knowledge and forest stands typology, and finally to quantify the production of the studied stands.

Factsheet type:

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Position in the value chain:

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ORIGINAL FACTSHEET LAYOUT AND PDF DOCUMENT DEVELOPED BY:

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The INCREDIBLE project aims to show how Non-Wood Forest Products (NWFP) can play an important role in supporting sustainable forest management and rural development, by creating networks to share and exchange knowledge and expertise. ‘Innovation Networks of Cork, Resins and Edibles in the Mediterranean basin’ (INCREDIBLE) promotes cross-sectoral collaboration and innovation to highlight the value and potential of NWFPs in the region.

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Innovation Networks of Cork, Resins and Edibles in the Mediterranean basin’ (INCREDIBLE) project receives funding from the European Commission’s Horizon 2020 programme under grant agreement Nº 774632