Position In The Value Chain: Marketing & Consumers

Cèpes du Périgord: a collective brand at the service of forest owners

In 2013, an association from Périgord launched the collective brand "Cèpes du Périgord". It provides Perigordian owners with a tool to optimize quality and marketing

TRUFFORUM: Connecting the black truffle producers with the consumers

Trufforum® is an international event created by the The "European Mycological Institute" (EGTC-EMI) with the aim of promoting the responsible use of the Tuber melanosporum

Tools to reduce the risk of poisoning by wild mushrooms

Poisoning is mostly the consequence of confusion with other edible mushroom species but, in some cases also, of poisonous species collection by people who are

The mycological trail of Poblet. A way to promote the mycotourism and related activities

The Mycological Trail of Poblet has a double objective. On the one hand, the aim is to raise awareness among visitors about the mycological richness

Soria Gastronómica. International Congress of Mycology.

The aim of Soria Gastronomica as a gastronomic and cultural event for professionals in the hotel and catering sector, cooks, traders of food products, mushroom

SITKA SERVICES: A succesful company promoting mycotourism

In response to the growing international curiosity about truffles we offer Black Truffle tours in Soria Spain in February, when these truffles are ripe! Our

Setas de Castilla y León Guarantee label

The main objective is the promotion of wild mushrooms originating in the forest areas of Castile and León region, the incorporation of added value to

Praguetruffle: connecting truffles with tourism

PragueTruffle aims to diversify the tourism offer in Prague, which represents one of the most famous tourist destinations around the world. The initiative provides a truffle

Mercasetas/Mercatrufas: Linking producers with consumers.

MERCASETAS and MERCATRUFAS are fundamentally tools for the promotion and commercialization of the mycological resource and an opportunity to approach and encourage the consumption of

Transform local and traditional recipes into a range of health, wellness and gourmet products; example of Abies Lagrimus

The main objective of the brand Abies Lagrimus is the rehabilitation of some Pyrenean traditional recipes through ranges of innovative products. These products come from

Traditional use of wild and naturalized plants as a potential for innovation in the development of rural areas of Croatia

The main objective of this factsheet is to determine the possibilities and directions of innovative commercialization of wild and naturalized plants based on market trends and

Tourist valorization of aromatic cultures in contemporary tourism

The subject of this research is aromatic, medicinal and spicy cultures as part of cultural heritage and tradition. The research goal is to examine the

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