Example of autumn presentation with exotic mushrooms
"This spring our standard assortment was expanded with exotic varieties such as mousseron, wild maitake, pompom blanc, pied blue and trompette de la mort. We also have supporting material available for sales," says Jarno. "It's great that it's being picked up by a group of enthusiastic entrepreneurs." Although the sales are still small, Jarno sees opportunities for the future. "10 years ago it was mainly about white mushrooms and then the chestnut mushrooms and oyster mushrooms were added. Now every specialist has shiitake in the mix as standard. Chanterelles are also becoming common. We can offer them in our assortment almost all year round. It's possible to define yourself with exotic mushrooms, but it takes effort to make it succeed."
Frans Bolder (l) and Erik Postuma of Postuma AGF
Exotic mushrooms are interesting products to make margins with. "It's sensible to put a unit price on them. These products are mostly in the same price bracket, in which chanterelles are usually a bit cheaper than the real exotics. Consumers also aren't often concerned with large amounts, so the end amount remains interesting," concludes Jarno.