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Trufficulture. Fundamentals and techniques
This book on truffle cultivation , coordinated by Santiago Reyna , professor at the Polytechnic University of Valencia, constitutes, thanks to the collaboration of numerous Spanish and foreign researchers and technicians specialized in truffle growing, a broad review of the current knowledge in all the subjects related to truffle growing.
A total of 26 authors from 7 countries, belonging to 15 different universities, research centers or companies have collaborated.
The first edition , already out of print, was awarded in the XXXVI edition of the prize for the best agricultural book of the Fira Agricola de LLeida , the only prize awarded for this type of publication in Spain.
Trufficulture is a crop that is unfamiliar to most farmers. In short, it involves the cultivation of a fungus associated with the roots of a tree and therefore produces a tree-fungus-climate-soil interrelationship that is outside the scope of the usual crops. For this reason, it is essential to know the process to successfully carry out a truffle project.
In the book Truffle growing, fundamentals and techniques , the technical and scientific fundamentals are presented in detail, using language that, without losing rigor, is understandable.
All the techniques for carrying out a truffle plantation are described: choice of soil, species, preparation, etc., as well as subsequent truffle planting techniques , as well as subsequent techniques for truffle cultivation .
Nursery and forestry techniques, truffle cultivation in their natural environment, are chapters of special importance. The history of eight Spanish plantations told by their owners has been included.
Truffle cultivation in France and Italy have their own chapters, since they are the countries with the longest tradition in truffle cultivation. Also included is a look at other countries such as Hungary and more distant areas where the truffle is introduced in very different environments such as Chile, New Zealand or the United States of America.
There is no single truffle culture , therefore, through all this information, the truffle entrepreneur must choose the techniques that best suit the ecological conditions of his plantation
The truffle in addition to its well-known gastronomic and economic values, has an indisputable ecological value. We use native trees from our forests, we do not use mineral fertilizers or pesticides and it is a crop whose sustainability and compatibility with environmental conservation is paradigmatic, which is why the Public Administrations have been supporting the sector for years and it is foreseeable that they will continue to do so in the future.
2nd revised and expanded edition
Color photos
INDEX
Introduction: History and perspectives of Trufficulture. Sustainability of Trufficulture: ecological, economic and social aspects. Fundamentals of Mycology. Tuberaceae. Mycorrhizae. Truffle life cycle. Ecology of the truffle and truffle areas. Nurseries and mycorrhizal plant production. Truffle growing. Experiences in Spanish truffle plantations. Truffle forestry and management of truffle forests. The Terfezias. A crop for rural development in arid and semi-arid regions. Truffle growing in France. Main aspects of truffle and truffle growing in Italy. Truffles in Hungary. Truffle growing outside Europe. Legislative framework of the truffle. The truffle in gastronomy. Truffle dictionary
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