Truffle congress Teruel

  • Teruel in northern Spain was the perfect venue for the ‘1st International Congress of Truficulture’.

    At the truffière of Jaime Royo Pascual.
    Representatives of Oregon State University take a look at the posters.
    Growers from Germany.
    Demonstration of truffle hunting in the truffière of 50 hectares with holm oaks (Quercus ilex).
    A handful of ‘black diamond’, Tuber melanosporum, la trufa negra , la truffe de Perigord, la truffe noir.
    A participant of the Congress examins the delicate fragrance of a black truffle, during a visit to the truffière of Jaime Royo Pascual.
    Pierre Sourzat (r) and Jean-Marie Dumaine, chef of restaurant Vieux Sinzig and founder of the German Ahrtrüffel organization.
    Pierre Sourzat (Station déxperimentation sur la truffe, France), Gérard Chevalier (INRA, France), Dr . Jim Trappe (Oregon State University, USA) and Giovanni Pacioni (University of LAquila, Italy) (l to r).
    Truffles at the research station Manjares de la Tierra.
    In this region, truffle is processed in many different ways, even in chocolate bonbons!
    During the visit to the station, black truffles are being cleaned.
    In the seedling growery of Inotruf, the largest growery of Spain in its field.
    A mycorrhized seedling.
    Certified seedlings of Quercus ilex with black truffle mycelium at Inotruf.
    Under the microscope.
    Fantastic food with truffle at Masía Finca el Olmo in Sarrión.
    Congress translators and growers enjoy the food during a Tapas Tour in Teruel.
    Judith Evenaar enjoying truffle tapas. Judith is the author of the article in Mushroom Business 58.
    Pierre Sourzat of the Station d’Experimentation sur la truffe in France and chairman of the first session of the congress. Sourzat was declared honorary member of the Truffle Association of Teruel.
    All participants gathered in the plantation of Jaime Royo Pascual.
    At the poster sessions.
    Claude Murat  of INRA in France during his closing speech of the congress.
    Juan J. Barriuso (l) of the Agrifood Research Centre of Aragon (CITA), secretary of the organising committee and  Mattia Bencivenga of the University of Perugia.
    Representatives of the local authorities at the Congress.
    Truffle plantations in the region Manzanera-Sarrión, as seen from the bus.
    More than 270 attendees from 23 countries convened in Aragon from 5 to 8 March to share new research, visit companies and to enjoy top notch truffle cuisine. An extensive report of the Congress can be found in Mushroom Business no. 58.
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