Truffle farming is presented as an alternative based on nature capable of generating profitable business opportunities in large areas of our rural environment. However, the globalization of the markets, climate change, the lack of structuring of the sector and the scarce knowledge of the resource among consumers, condition the development of the sector. The conference aims to analyze the current state of the truffle sector from production to consumption and the improvement of the knowledge necessary to promote innovation in a global context.

The black winter truffle (Tuber melanosporum) is a delicate “flavor factory” capable of generating hundreds of aromatic compounds, provided it is properly harvested, preserved and used. For this reason, quality control is essential to guarantee a full gastronomic experience. The organization of the “Cooking with Truffle” contest has established a rigorous quality control carried out by independent specialists, so that all participants in the contest have homogeneous truffle specimens, in perfect organoleptic conditions. Aspects such as roundness, maturity, weight, absence of damage are taken into account. The process is public and fully transparent, in order to contribute to consumer education.

ATRUTER’s black truffle (Tuber melanosporum) tasting panel is made up of 23 experts who carry out different types of activities within the black truffle sector in Teruel: producers, truffle growers, processors, marketers, restorers… The panelists trained during several months and passed the final tests. In this training phase, a tasting form was established, called the ATRUTER Model, which serves as the basis for classifying the black truffle with homogeneous criteria. The file is designed to assess Tuber melanosporum.

We invite you to participate and discover all the sensory qualities of the truffle!