Used as a fragrant ingredient in high-end cooking, black truffles can sell for tens of thousands of rands per kilogram on European markets.
According to KwaZulu-Natal-based specialist mushroom cultivators company Mushrush, the black truffle specimen was discovered in August 2014 in a plantation of specially planted host trees belonging to Cameron Anderson of Dullstroom in Mpumalanga.
However, it was only after DNA testing was conducted by local mushroom expert Neil van Rij, and the results confirmed by Italian truffle expert Prof Alessandra Zambonelli that the find was confirmed.
The SA Chefs’ Association (SACA) said that black truffles were very rarely used in local cooking because of the huge expense of importing them.“It is very exciting that this incredible ingredient can be locally grown,” said SACA spokesperson Lauren van Zyl.
“If it was priced right, the chefs of South Africa would be very excited to use it.”
For more information visit www.mushrush.co.za
