Job Offers

Specials more

Top 5 -yesterday

Top 5 -last week

Top 5 -last month

North American chanterelle exports flat after Paris attacks

As the western world continues to reel from last month’s terrorist attacks in Paris, North American specialty mushroom exporters are doing their best to cope with a devastated European market.

Joe Salvo of Ponderosa Mushrooms & Specialty Foods says that as cultural life in France and Belgium has come to a standstill, two of his biggest markets for chanterelle mushrooms have dried up. “The market has severely changed,” Salvo says. 

“A lot of my mushrooms are going to restaurants and food service suppliers,” Salvo says of his European buyers. With many of those restaurants closed or experiencing a steep drop off in customers, the market for Ponderosa Mushrooms’ chanterelles has been badly compromised. In the past two weeks, Salvo says that his company has seen, “a 75% drop on chanterelle exports, with no movement in price.”

“We’re just now starting to see a little bit of pick-up,” says Salvo. “Customers are starting to place orders again.”

Damaged yields keep North American markets stable
Salvo says that a combination of wet and cold weather depressed yields of chanterelles on the west coast this season and brought an early end to harvests. “It’s frozen up,” Salvo says. “The cold will pretty much put an end to our harvests in North America.”

While this would be bad news most years, reduced yields helped stop Canadian and American market prices from falling in the face of high supply due to low exports. “It stabilized the market,” says Salvo.

Meanwhile, Salvo expects his company’s supplies should keep Ponderosa Mushrooms steady through December. “We have a store of pre-rain and pre-cold mushrooms to ger us through Christmas,” he explains.

For more information:
Joe Salvo
Ponderosa Mushrooms & Specialty Foods
Tel: (+1) 604-945-9700

Publication date:

Receive the daily newsletter in your email for free | Click here

Other news in this sector:

Sign up for our daily Newsletter and stay up to date with all the latest news!

Subscribe I am already a subscriber