The truffle belongs to the ascomycete grouping of fungi. Of the two genera Terfezia and Tuber, only the latter is commercially cultivated. Truffles of this genera are generally known as the true truffles.

Some of the main species of truffles cultivated include:

Tuber magnatum- Piemont white truffle

Tuber melanosprum- Perigord truffle

Tuber aestivum- Summer or St. Jean truffle

Of these, the Piemont white truffle is preferred in Italy, while chefs worldwide are more inclined towards the Perigord truffle or the ‘Black Pearl of Perigord’.

Presently, truffles are largely cultivated in the Northern Hemisphere in the countries of France, Italy and Spain. However, extensive research and trials in New Zealand have produced what was to be the first black truffle in the Southern Hemisphere in 1993. Due to the success of the trials, an increasing number of truffle farms are being established in the south island of New Zealand.

These truffles grow in symbiosis with a few tree species but more commonly with the oak or Quercus, and to a lesser extent with the poplar, beech and hazel.

 Quercus robur - Common or Pedunculate oak. (Source: Polunin, 1976).

Commercial cultivation of all truffles is based on the indirect method whereby inoculation occurs as the result of natural dissemination. This method of cultivation was developed by Joseph Talon (Singer 1961) in 1810 in the region of Vaucluse. Cultivation of the Perigord truffle outside the regions of its natural occurrence can be achieved through seedlings of oaks infected with the fungus hyphae around the rootlets.

To increase its viability, the seedlings should be placed in a nursery under optimum climatic conditions before it is planted in the open. Soils with a relatively high content of lime and a low percentage of calcium is preferable for the development of the Perigord Truffle.

The proposed truffle plantation or truffiere should be ploughed prior to sowing. During ploughing, it should be ensured that the subsoil is not disturbed. The structure of the subsoil is to be maintained to facilitate the horizontal development of the root system. Proper irrigation in between rows of trees has shown to yield better results so long as inundation does not occur. The truffles will usually start to develop about ten years after the trees have been planted. The cropping season occurs mid-winter; therefore in December and May for plantations located in the Northern Hemisphere, while truffiere’s in the Southern Hemisphere should expect mature truffles in June and July.

Productivity or yield of truffles will persist for as long as the trees has the capability to maintain the symbiotic relationship.

Truffieres should not be established in areas where it is known that neighbouring trees form ectomycorrhizal fungi which will eventually compete with the truffles for space.

The collection of truffles are commonly associated with pigs in France. However, some species of dogs such as the lau-lau are also being used in the gathering of the truffles especially in Italy. The use of these animals can be accredited to their high sense of smell. Dogs are becoming increasingly popular in this trade as they are unlikely to eat the truffles when found, which is not true in the case of pigs. In addition, human capabilities should not to be ignored as workers who constantly gather truffles are able to locate them without additional assistance but by the pungent smell of the truffles and through the variation of colour present in the ground.

Although truffles are usually sold fresh, they can be preserved through various processing methods.

1. Truffles can be dried in special ovens for processing into truffle powder.
2. Truffles can also be stored in jars and cans in a base of brine or oil.
3. The best form of preservation is through the Appert method. Processing consists of cleaning the truffles by steeping for 12 hours after which the surface is thoroughly washed to remove any particles. They are then heated by using a process of steaming which lasts for two hours. The truffles are then dried, and boiled for two hours in a jar before it is sealed. This method is able to preserve the distinct characteristics of the truffles and is therefore the preferred method of preservation.

Truffles are used to transform simple dishes into gourmet delights. Although considered a luxury item, only a small quantity is needed to produce meals worthy of Kings and Queens. The following is a recipe of an entrée which may sound simple but will taste absolutely delicious.

REFERENCES

Lanvin, E. (Ed.)(1961). Traditional recipes of the provinces of France selected by Curnonsley. W.H. London.

Lyons, N. and Lyons, I.(1990). Imperial Taste. A century of elegance at Tokyo's Imperial Hotel. Kadansha International, Tokyo.

Polunin, O. (1976). Trees and Bushes of Europe. Oxford University Press, London.

Singer, R. (1961). Mushrooms and Truffles. Botany, Cultivation and Utilization. Interscience Publishers, Inc. New York.

http://www.hri.ac.uk/isms/page3.htm

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http://www.nzij.co.nz/

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