With the fluctuation of truffle market, the prices of truffles for restaurants and/or for end consumers can be very variable. This implies the use of less expensive truffle based additions, such as truffle oils and tartufatas (mixture or mushrooms and truffle, used as side dishes, or as a main ingredient for truffle based pates and sauces). Since the odor of fresh truffles are volatile and more mild than their replacements (truffle oils), the objective of this text is to educate the end consumer on differences between the raw truffle material and processed ingredients found in grocery stores.
Odor origin of fresh and processed truffles
- Category: Wild Mushrooms & Truffles
- Themes: Profitability
- Position in the value chain: Secondary industry
- Type: Practice
- Scale: National
- Country: Croatia
Factsheet Developed by:
- FACTSHEET OBJECTIVE
- Keywords: food label, odor, odor origin, production, truffles
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