Andreas Kalser and Josef Obkircher from Aldein discovered a gap in the market in 2017 – and filled it with their company Kirnig: In a converted barn at an altitude of 1,500 meters, the young producers grow edible mushrooms that originally thrive in Asia: shiitake, king oyster mushrooms, and later oyster mushrooms were added to the range.
© Hugo Huijbers | FreshPlaza.com
Felix Prinoth and managing director Andreas Kalser at last year's ESSMI Congress in Wallonia
Because sustainability is very important to them, the mushrooms thrive for 13 weeks on raw materials that are otherwise considered waste in food production. The result: high-quality, environmentally friendly, and healthy mushrooms that are becoming increasingly popular in both upscale restaurants and select retailers. "Customers appreciate that our mushrooms are fresh, regional, and sustainable. They don't travel halfway around the world, but grow right on our doorstep, so to speak," explains Andreas Kalser. Thanks to the short transport routes, they also do not require any elaborate packaging.
For more information:
Kalser Andreas & Obkircher Josef
Kirnig Bio-Edelpilze
Thalweg 10
39040 Aldino
South Tyrol - Italy
+39 3408696047
[email protected]
https://www.kirnig.com
