Mushrooms are increasingly appearing on Hungarian plates. Based on the joint market map of the National Chamber of Agriculture and the Hungarian Fruit and Vegetable Interbranch Organization, FruitVeB, Hungarian mushroom production is estimated at 22,000-23,000 tons per year. Although the mushroom sector, like other agricultural sectors, faced many challenges during the pandemic, it has managed to recover from the pandemic. With a focus on healthier diets, the demand for mushrooms on the domestic market has also increased.
While in 2020, the annual per capita consumption of mushrooms in Hungary was 1 kilogram per person, the increased demand during and after the pandemic has led to an increase to 1.5-1.6 kg per person. However, domestic consumption is still below the European average of 3 kg and the UK average of 4 kg.
According to the National Chamber of Agriculture and FruitVeB, 90% of the Hungarian production is of champignon mushrooms, 7-8% of wild mushrooms, and 2-3% of the more special varieties. The largest area under cultivation is concentrated in the central Hungarian region, including Budapest and the area around the capital. This region accounts for 45% of the champignon mushrooms grown in the country. There are also significant areas of champignon production in Győr-Moson-Sopron and Heves Counties.
Source: hungarytoday.hu