Mycorrhization is the result of a symbiotic association between fungi and roots of plants. The plant provides the mushroom with sugars produced during photosynthesis while in return the mycorrhiza transfers water and minerals the plant needs.
This is intended to :
improve hydric stress resistance
guarantee the plants survival during plantations and transplantations
improve the resistance to root illnesses
guarantee plant nutrition and strength
be able to produce carpophore (truffles…)
The advantage of controlled mycorrhization in truffle cultivation is obtaining high-quality truffle plants, free from any competitive mushroom. For many years, in order to mycorrhize our truffle plants, we have managed to select several mycelial stocks able to reproduce their original qualities (truffle size, maturity date…)
All of our truffle plants are controlled by the CTIFL (Interprofessional technical center for fruits and vegetables). This control represents our commitment to commercialize renowned quality plants and it also ensures our clients optimal results with plantations carried out in ideal conditions.