Organic wild mushrooms are one of the most demanded products of a young Valencian company. “Offering a quality product that arrives fresh directly to the customer, without intermediaries, is a model with a future,” says Asier Rojo, manager of Arat Natura.
Organic Shiitake
“From producer to consumer: closeness is the future”
Its organic wild mushrooms don't go through large distribution channels and intermediaries before reaching the catering sector, haute cuisine, stores and organic supermarkets, etc.
“In the sectors where there is increasing competition, the alternative is a fresh product of irreproachable quality. Our crop rotation is fast and, therefore, the product is always fresh. We are ahead of those competitors with large volumes and surpluses that run out of channels or destinations,” says Asier Rojo.
While initially a producer, Asier is a forestry technical engineer and has a background in organic farming, as well as practical knowledge, since he has grown among mushrooms. The trust relationship established with his customers is paramount. “These credentials allow the client to trust the company. Mushrooms are delicate products and require the quality guarantees of fresh produce. If we add the added value of the organic, we enter a niche market,” he says.
Exporting is not always advantageous
“The shelf life of mushrooms makes it necessary to use refrigerated transport without breaking the cold chain. Therefore, focusing on the domestic market is a good idea. There is demand and a tradition of mushroom consumption.” Arat Natura also exports. “There is demand for Spanish mushrooms and we export them to a number of countries, including Belgium, Denmark and Switzerland, which are stable customers. Although the global demand has fallen, there has also been a rebound in the conventional channel that has switched over to organic, with its more competitive prices. On a domestic level, organic consumption has grown and prices have adapted to this growing demand,” says Asier.
According to Asier, the picking of wild mushrooms, legislated by the municipalities, should be standardized. “A more restrictive legislation would make it possible to professionalize the sector and stimulate corporatism, as well as avoid intrusion. It is important to respect limits and offer sanitary protection. Mushrooms should be respected. Cutting at the right time so that the mycelium can thrive is vital if we don't want to exploit the landscape.”
Speaking of the weather, Asier says that the recent storms will have a beneficial impact on wild mushrooms, with humidity being a vital parameter, even though such heavy rainfall events will negatively affect the forest floor.
Black trumpet mushroom
The organic nonsense
Even if they grow naturally, and not in plantations, wild mushrooms do not meet the requirements of the organic seal because the mountains cannot be certified as organic. “It is very difficult to find wild mushrooms such as boletus, chanterelles, trumpets, etc., with official organic certifications.”
According to Asier, the boom in organic farming becomes nonsensical if we import products that have traveled thousands of kilometers and that are not from our climate or season. "An organic product should be harvested in a nearby location and cultivated in a consistently sustainable manner. Importing all kinds of products from anywhere on the planet at any season has nothing to do with organic agriculture," says Asier. "Unfortunately, low prices continue to be too much of a decisive factor in both the conventional and organic fruit and vegetable sector."
The negative impact of Chinese substrate
One of the highest costs in mushroom cultivation is that of the substrate or compost. Investing in quality substrate inevitably has an impact on the final price. “Since Chinese compost is imported at ridiculous prices, conventional and organic mushrooms have experienced a significant price drop. However, the certification of organic substrate has been given in some geographical areas of Europe and not in others, which makes no sense, considering that all growers work under the same regulations. This reduction in the price of the substrate has led to a reduction in the price of mushrooms, creating brutal competition,” says the manager of Arat Natura.
Hazelnut aromas; crunchy and gelatinous textures
Mushrooms are not only perceived as a superfood, but also as an experience: the range of flavors, textures and aromas is inexhaustible. The best-selling (and still booming) mushroom, because of its properties, is the Shiitake. “Arat Natura started with this mushroom of Asian origin, very popular in China and Japan. Its boom has continued, probably because of its nutritional reputation and the fact that it is considered a superfood,” says Asier.
“There is currently a great demand for Portobello and Maitake, although their cultivation is difficult in summer. The Maitake has the advantage of not having to be cooked for long, thereby retaining a crunchy texture. At a nutritional level, it is similar to the Shiitake and gives off a particular smell, similar to the aroma of a hazelnut,” says Asier Rojo.
That the company is based in Valencia is surprising, since it is a hot region. "We don't aim to grow or harvest all kinds of mushrooms, but to focus on certain varieties. The harvest is carried out in specific areas and during the right months. Our goal is not to supply the market 365 days a year, but to offer superior quality seasonal and environmentally-friendly products."
The mushrooms of Arat Natura are intended for organic stores and for great chefs like Ricard Camarena, Quique Dacosta, Santi Prieto de Sents, Bernd H. Knöller, Enrique Medina, etc.
More information:
Asier Rojo Varas
ARAT NATURA
Camí del Molí s/n
Severo Ochoa, 5
46470 Albal, Valencia. Spain
T: + 34 628 865 756
info@aratnatura.com
www.aratnatura.com