What Are Truffles? Why Do They Sell for Astronomical Prices?

Truffles, together with foie gras and caviar, are known as the “world's three great delicacies”. They are rich in protein, amino acids and other nutrients, and their price is even more beyond most people's reach. What are truffles? Why can they sell for astronomical prices?

I. What are truffles?

Truffles are classified under the phylum Ascomycota, family Tuberaceae, genus Tuber. There are roughly more than ten different species; they are usually annual fungi, and most grow by attaching to the roots of trees such as oaks and other oak species. They are mainly distributed in Italy, France, Spain, China, New Zealand and other countries.

The truffle body is lump-shaped; when young, its interior is white with a uniform texture, and after maturing it turns deep black with lighter-colored marble-like veins. The most famous truffles are the Italian white truffle and the French black truffle. The Italian white truffle is the most precious variety, hailed as “white gold”; it is usually eaten raw, sliced thinly and served with eggs, macaroni or salad. The French black winter truffle is called the “black diamond”, and the long-famous cream of truffle soup is made with this truffle.

II. Why can truffles sell for astronomical prices?

At present, the price of truffles is still very high. Yunnan truffles from producing areas such as Kunming, Dali, Qujing, Nujiang and Baoshan generally cost 300-500 yuan/kg, while French wild truffles generally sell for 5000—7000 RMB. The main reasons for the high price are as follows.

1. Demanding growing environment. Truffles have very demanding requirements for their growing environment. They cannot carry out photosynthesis and cannot survive independently; they must obtain nutrients through a symbiotic relationship with tree roots. If sunlight, moisture or the pH value of the soil changes even slightly, they cannot grow, and they cannot be artificially cultivated.

2. Difficult to harvest. Truffles grow below the surface of the ground, making them very difficult to harvest, which results in a very small yield. This is also the reason truffles are rare and precious.

3. High edible value. The main components of truffles are protein, amino acids needed by the human body, unsaturated fatty acids, multiple vitamins, trace elements, as well as cerebrosides, triterpenes, androsterone, truffle acid, sterols, truffle polypeptides and more. Their edible value is very high, and regular consumption is beneficial to health.

5. Long history. Truffles have a very distinguished history of consumption; the earliest records about truffles date back to 350 BC. There is also the legend that Napoleon ate truffles and had a son, which makes truffles even more mysterious and unfathomable.

Truffles are actually just a kind of seasoning ingredient. Their high price is mainly because they are loved by people and their yield is too low. If conditions allow, truffles can be eaten in moderation.