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

 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.

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