“Consumers have become more like chefs”

Last year, the European wild mushroom season started four to six weeks earlier than this year. Because mushrooms are actually picked in forests, the influence of people is very limited, and it’s nature that’s growing the mushrooms, according to Aldo Kemink, commercial manager from FME.

This year there were enormous differences between the production areas, so that the start of the season was quite difficult. A supplier of FME says that it was 30 ºC in one spot, but freezing in a spot 30 kilometres away. “We think this year’s volume can be compared to that of last year,” Aldo explains. 

“Fresh Mushroom Europe has unique agreements with its suppliers, who are located in the middle of the forests,” he continues. “This year, we had the first honey truffle in our range.” This first honey truffle of the season arrived at the company in Meer, Belgium on 25 August. The honey truffle grows under the black acacia trees on the banks of the Danube in Hungary.

Being a frontrunner when a product becomes available is important, Aldo says. Not just from a marketing and a commercial standpoint, it also has to do with supply and demand. “We are always the first with wild mushrooms,” he proudly says. “You really have to be a specialist for that, because it’s a natural product, and a cyclical one.” The supply of wild mushrooms is dependent on the seasons. A year-round supply is only possible by supplementing the European harvest with import from other continents. FME imports wild mushrooms from countries including Lithuania, Sweden, Russia and the Balkans during the European season.

For the mushrooms flown in from Asia there’s a different schedule, starting with a 12-hour flight to Europe. “FME supplies these mushrooms year-round. In the past, import from Asia took weeks, nowadays it only takes a few days,” Aldo explains. For these flights, conditioned air transport is used. The rise of wild mushrooms isn’t purely European, the market is also growing outside of Europe. “The art is being able to offer an assortment as large and broad as possible on the global market using your knowledge and the relationships you have built.” 

Nature’s influence on the market for wild mushrooms is the charm of the product. Although FME is conducting research into cultivated wild mushrooms, Aldo doesn’t prefer cultivation. “They won’t be wild mushrooms anymore,” he resolutely says. “If you ask me, the authenticity of wild mushrooms shouldn’t be changed. You’re also selling an experience. And that’s what we’re dedicated to. When looking at our demos, authenticity plays an important part.”

“Our nurseries are strong in their commodity products, white and chestnut mushrooms. That’s why we’re a total supplier of all mushrooms,” he continues. FME is a cultivation company, mercantile house and producer in one. The company belongs at the top of the list of European companies, with multiple growing locations in the Netherlands, a mercantile house in Meer, a branch at Rungis in Paris and a trade location near Barcelona, according to the manager.

“That’s just what it grew into over the years,” he says. The family company has more than 25 years of experience in the mushroom sector. In order to continue growing, the company moved to Meer in Belgium early in 2000. Of the Dutch nurseries, two are completely organically certified. “We’re the only ones with that scale in Europe,” Aldo knows. The market for organic mushrooms is rapidly growing. “An organic mushroom is completely organic.” To be able to give the product this label, not just the cultivation has to meet the requirements, the substrate also has to be completely organic.

“FME is a total supplier of mushrooms,” he continues. “In the end, it’s our mission to get everyone to eat mushrooms.” To reach that goal, FME’s sales team doesn’t just focus on retail and food service, the company is also “taking the leap towards consumers.” That’s important, because although the product category has been growing in recent years, consumers have become more demanding. “Consumers have learned to look at things like chefs do,” Aldo sums up in conclusion.

More information:

FME

Aldo Kemink