Bulk Black Mushroom Truffles for Export – Black, Summer & White Truffles

Bulk Black Mushroom Truffles for Export – Wholesale Supply

At ACPFOOD, we are a trusted black mushroom truffle supplier and truffle exporter, offering premium bulk black mushroom truffles for export to international buyers and gourmet distributors. Our selection includes Black Truffles (Tuber melanosporum), Summer Truffles (Tuber aestivum), and White Truffles (Tuber magnatum), all carefully sourced and processed to preserve their rich aroma and natural flavor. As a reliable truffle wholesaler and summer truffle distributor, we provide consistent quality, competitive pricing, and timely delivery for wholesale truffle buyers, gourmet restaurants, and food manufacturers worldwide.

 

1- Scientific Names: Tuber melanosporum Vittad.
English Name (UK, USA, Canada, South Africa, Australia, New Zealand): Black Truffle
2- Scientific Name: Tuber aestivum Vittad.
Synonym: Tuber uncinatum Chatin
English Name (UK, USA, Canada, South Africa, Australia, New Zealand): Summer Truffle
3- Scientific Name: Tuber magnatum Picco
Synonym: –
English Name (UK, USA, Canada, South Africa, Australia, New Zealand): White Truffle
Family: Polypodiaceae

 

 

GENERAL DATA

Plant Parts: Fungus
Cultivation Mode: Wild Collection
In Manufacturing: Pharmaceutical, oil
In Food: Sauces, Soups, Salads, Fast food, Stew, Italian food

🌿 Industries That Use Black Truffle (Tuber melanosporum Vittad.) Black Truffle, also known as Périgord truffle, is an underground fungus with a unique aroma and intense flavor, highly prized in gourmet cuisine and specialized food industries. Native to Southern Europe, it grows symbiotically with the roots of oak and hazelnut trees. This delicacy is wild-harvested or cultivated in truffle orchards, primarily in France, Italy, and increasingly in Iran, Spain, and Australia.

1. Gourmet Food & Culinary Industry

The primary industry for Black Truffles, where it is used to enhance luxury foods with its distinctive earthy and musky aroma.

• Culinary applications:

  • Shaved raw over pasta, risotto, eggs, or foie gras

  • Infused in oils, sauces, butter, and cheese

  • Featured in gourmet condiments like truffle salt or truffle honey

• Forms used:

  • Fresh truffles (whole or sliced)

  • Frozen or preserved (in brine or oil)

  • Truffle essence or flavoring

✅ Valued for its volatile aromatic compounds such as dimethyl sulfide, responsible for its pungent umami scent.

2. Fine Food Processing & Specialty Ingredient Industry

Used as a flavor enhancer or luxury ingredient in:

• High-end processed foods:

  • Truffle pasta, gourmet potato chips, truffle mayonnaise

  • Artisan truffle oils (often with synthetic or mixed essence)

• Truffle-based flavorings:

  • Natural and synthetic aromas

  • Used in molecular gastronomy and flavor science

✅ Also found in encapsulated flavor beads or emulsions for gourmet ready-to-eat products.

3. Nutraceutical & Functional Food Industry

Emerging research explores the antioxidant and anti-inflammatory potential of truffle compounds, including phenolics and polysaccharides.

• Claimed functional uses:

  • Immune-modulating properties

  • Antimicrobial effects

  • Natural aphrodisiac qualities

✅ Still limited in mainstream supplements due to high cost, but truffle extracts and powders are used in premium blends.

4. Luxury & Aromatherapy Industry

The unique volatile compounds of truffles are now being studied for neurosensory stimulation and wellness.

• Included in:

  • High-end niche perfumes (earthy/musky notes)

  • Luxury candles and oils with truffle scent

  • Mood-enhancing diffusers

✅ Associated with hedonistic and sensual aroma profiles.

5. Export & Gourmet Trade Markets

Black Truffle is a high-value item in international trade.

• Exported as:

  • Fresh or frozen whole truffles (graded A, B, Extra)

  • Canned or jarred in truffle juice or brine

  • Premium truffle-based condiments or truffle flakes

✅ Iran is becoming a rising player in truffle exports, especially to Gulf countries and Europe.

6. Agricultural & Mycorrhizal Cultivation Industry

The truffle farming industry is growing through inoculated trees and orchards.

• Involves:

  • Oak and hazelnut trees inoculated with Tuber melanosporum

  • Cultivation in semi-arid or Mediterranean climates

✅ Truffle farming has become a long-term agro-investment in France, Spain, Iran, and Australia.

✅ Summary of Key Applications

🌱 Key Features of Black Truffle

• Botanical name: Tuber melanosporum Vittad.

• Common names: Périgord truffle, French Black Truffle, Winter Black Truffle

• Harvest season: Winter (Nov–Mar, depending on location)

• Aroma: Rich, earthy, musky, slightly chocolatey

• Main aroma compound: Dimethyl sulfide

• Typical habitats: Oak and hazelnut forests (temperate zones)

• Forms: Fresh, frozen, dried slices, canned, infused

🌿 Industries That Use Summer Truffle (Tuber aestivum Vittad.)

Summer Truffle, also known as Scorzone, is a prized subterranean fungus with a more delicate aroma and milder flavor compared to the Black Winter Truffle (Tuber melanosporum). It is widely used in the gourmet food and ingredient industry and harvested primarily in Southern and Central Europe, including Italy, France, Spain, and recently in parts of Iran and Turkey.

1. Gourmet Food & Culinary Industry

Summer truffles are used as a seasonal delicacy in European and Mediterranean cuisines.

• Culinary Applications:

  • Shaved raw or lightly cooked in risottos, pasta, meat dishes, and eggs

  • Used to finish gourmet dishes with a subtle earthy note

  • Infused in oils, creams, butter, and cheese

• Forms Used:

  • Fresh truffles (whole or grated)

  • Preserved in brine or truffle juice

  • Freeze-dried slices or flakes

✅ Offers milder flavor than Tuber melanosporum, making it more affordable and versatile in restaurants and retail.

2. Fine Food Processing & Specialty Ingredients

A popular natural flavoring agent in high-end packaged products.

• Incorporated into:

  • Truffle-infused oils and sauces

  • Flavored gourmet chips, aioli, and cream sauces

  • Artisan pasta and pre-packaged risotto kits

✅ Often blended with synthetic truffle flavoring for stronger aroma in processed foods.

3. Export & Gourmet Retail Industry

A significant export product in the European and Middle Eastern gourmet market.

• Exported as:

  • Fresh or vacuum-sealed truffles

  • Jarred or canned truffle slices and whole pieces

  • Freeze-dried or powdered truffle additives

✅ Its longer harvest season and wider availability make it a stable export product for truffle traders and specialty stores.

4. Fragrance, Aromatics & Sensory Industry

Though milder than winter truffles, Tuber aestivum still carries pleasant volatile aromatic compounds, used in:

• High-end culinary fragrance research

• Natural aroma testing

• Earthy/mild musky perfume blends or kitchen ambiance sprays

✅ Not a primary industry, but gaining interest in sensory science and truffle branding.

5. Truffle Cultivation & Agri-Investment Industry

Summer truffles are widely used in truffle orchard projects due to their ease of cultivation.

• Cultivation involves:

  • Inoculated oak, hazel, and hornbeam trees

  • Semi-temperate or Mediterranean climates

  • Relatively faster yields than winter truffles

✅ Popular among small-scale truffle farmers in Iran, Turkey, and southern Europe.

✅ Summary of Key Applications

🌱 Key Features of Summer Truffle

• Botanical name: Tuber aestivum Vittad.

• Common names: Scorzone, Summer Black Truffle

• Aroma: Nutty, mushroomy, slightly earthy (less intense than winter truffle)

• Color: Black-brown exterior with beige-to-light-brown marbling inside

• Harvest season: Late spring to early autumn (May–September)

• Typical habitats: Symbiotic with oak, beech, hazel, and hornbeam

• Forms: Fresh, frozen, brined, dried slices, or powder

🌿 Industries That Use White Truffle (Tuber magnatum)

White Truffle, often referred to as Alba Truffle, is a rare subterranean fungus famous for its intense aroma, delicate flavor, and extremely high market value. Native to parts of Italy (especially Piedmont and Tuscany) and Eastern Europe, this truffle species is harvested in autumn and used almost exclusively in luxury gastronomy.

1. Fine Dining & Gourmet Culinary Industry

White truffles are considered the “diamond of the kitchen”, used in exclusive restaurants and Michelin-starred cuisines.

• Culinary Applications:

  • Shaved fresh over risotto, pasta, eggs, mashed potatoes, or carpaccio

  • Never cooked, only used raw to preserve their aroma

  • Added just before serving as a finishing luxury ingredient

• Serving Style:

  • Typically sliced into paper-thin shavings

  • Paired with mild-flavored dishes to highlight the truffle’s character

✅ Delicate and volatile aroma that dissipates quickly, requiring immediate use.

2. Luxury Food & Ingredient Processing

Although rarely processed due to its sensitivity, white truffle is occasionally infused into high-end gourmet products.

• Used in:

  • Truffle oil (with synthetic flavor due to volatility of real aroma)

  • Gourmet sauces and creams

  • High-end truffle butter and cheese

✅ Only trace amounts used—true white truffle-infused products are rare and expensive.

3. Export & Truffle Trade Market

White truffle is one of the most expensive fungi in the global trade, sold in gourmet markets and auctions.

• Export Forms:

  • Fresh whole truffles (air-shipped within 48 hours)

  • Vacuum-sealed or lightly brushed

  • Rarely processed—value lies in freshness

• Pricing (as of recent years):

  • Average price: €3,000 to €7,000 per kg

  • Auction record: Over €100,000 for large specimens

✅ High-end markets: Italy, Japan, UAE, USA, France, China

4. Luxury Events, Tourism & Gastronomy Festivals

White truffle has cultural and economic significance in regions like Alba (Italy), where truffle festivals attract chefs and collectors worldwide.

• Includes:

  • Truffle hunting experiences

  • Culinary tourism packages

  • Auction and showcase events

✅ Boosts local tourism, heritage, and luxury food branding

5. Scientific & Aroma Research

Due to its complex volatile compounds, white truffle is studied in:

• Food aroma profiling

• Fungal genetics and microbiota

• Artificial flavor reproduction

✅ Key focus: identifying sulfur-based aromatic molecules

✅ Summary of Key Applications

🌱 Key Features of White Truffle

• Botanical name: Tuber magnatum Pico

• Common names: Alba Truffle, White Truffle of Italy

• Color: Pale cream to yellow-ochre with white marbling

• Aroma: Powerful, garlicky-cheesy-earthy, sulfurous and intoxicating

• Flavor: Delicate yet deep, cannot withstand heat

• Harvest season: September to December

• Natural habitat: Symbiotic with oak, poplar, willow, and hazelnut

• Regions: Italy (Alba, Tuscany), Croatia, Slovenia, Serbia

• Forms available: Only fresh—rarely dried or preserved

🍄 Comparison Table: White Truffle vs Black Winter Truffle vs Summer Truffle

✅ Summary

• White Truffle (Tuber magnatum):
  → Most prized and rarest, with an intense aroma and delicate raw use only.

• Black Winter Truffle (Tuber melanosporum):
  → Most versatile, rich in flavor, can withstand gentle heat, used widely in fine cuisine.

• Summer Truffle (Tuber aestivum):
  → Milder and more affordable, suitable for general gourmet use and truffle products.

 

PRODUCT NAME IN DIFFERENT LANGUAGES

Persian Name: قارچ دنبلان، قارچ دمبلان/ Gharche Donbalan, Gharche Dombalan
German Name (Deutschland, Austria, Switzerland): Perigord-Trüffel, Sommertrüffel, Trüffel
French Name (France, Belgium, Switzerland, Quebec): 1- Truffe du Périgord, Truffes Noires du Périgord. 2- Truffe Blanche, Truffe d’été

 

HARVEST CALENDAR

 

 

🧾 Nutrition Facts – Dried Black Truffle (Tuber melanosporum Vittad.) (Per 100g)

Botanical Name: Tuber melanosporum Vittad.
Common Name: Black Winter Truffle, Périgord Truffle
Plant Part Used: Fungal fruiting body (dried)
Traditional & Culinary Use: Gourmet delicacy, immunomodulator, digestive tonic, and aphrodisiac in historical European and Persian medicine

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🔹 General Composition (Per 100g, dried)

Nutrient	Amount	% Daily Value (DV)
Calories	~310 kcal	15%
Water (residual)	~7 g	—
Protein	~27.5 g	55%
Total Fat	~2.7 g	4%
• Saturated Fat	~0.5 g	3%
Carbohydrates	~48 g	17%
• Dietary Fiber	~9.5 g	34%
• Natural Sugars	~3.6 g	—

✅ High in bioavailable protein and low in fat – a rare feature among fungi.

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🔬 Mineral Content

💎 Excellent natural source of iron, potassium, and zinc.

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🌿 Vitamin Content

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🧪 Phytochemical & Bioactive Components

• Ergosterol → Precursor of Vitamin D₂ (antioxidant, immune modulator)

• Phenolic compounds → Antioxidant and anti-inflammatory

• Anandamide-like lipids → May contribute to mood-boosting or aphrodisiac effects

• Sulfur compounds → Unique aroma, potential detoxifier

• Triterpenes & Alkaloids → Possible anti-microbial effects

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🩺Health Benefits

System	Effect
Immune System	Supports immunity and antioxidant defenses
Digestive System	Promotes gut health; contains prebiotic fiber
Circulatory System	Iron-rich, helps in red blood cell formation
Nervous System	Trace anandamide-type lipids may uplift mood

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⚠️ Usage & Safety Notes

• Serving Size (Culinary): 1–3 g dried (or rehydrated) per serving

• Not typically consumed in large amounts due to cost and intensity

• Generally safe in culinary use, but excess may cause stomach upset

• Not recommended in pregnancy or nursing without medical advice

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📦 Storage Guidelines

• Keep in a cool, dry place in a vacuum-sealed or airtight container

• Avoid light and humidity – truffles are sensitive to oxidation

• Best used within 6–9 months for optimal flavor and quality

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🧪 Disclaimer

This nutritional profile is for informational and educational purposes. Dried Black Truffle is consumed in small culinary doses and is prized more for its bioactive aroma and tonic effects than as a bulk nutrient source.

🧾 Nutrition Facts – Dried Summer Truffle (Tuber aestivum Vittad.) (Per 100g)

Botanical Name: Tuber aestivum Vittad.
Common Names: Summer Truffle, Burgundy Truffle, Scorzone
Part Used: Fruiting body (dried)
Culinary and Traditional Use: Gourmet delicacy in European and Middle Eastern cuisines; sometimes used as a general tonic and digestive aid in traditional systems

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🔹 General Composition (Per 100g, dried)

Nutrient	Amount	% Daily Value (DV)
Calories	~280 kcal	14%
Water (residual)	~6 g	—
Protein	~25.5 g	51%
Total Fat	~2.1 g	3%
• Saturated Fat	~0.4 g	2%
Carbohydrates	~45 g	16%
• Dietary Fiber	~8.2 g	29%
• Natural Sugars	~3.1 g	—

✅ A high-protein, low-fat, and fiber-rich edible fungus.

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🔬 Mineral Content

💎 Excellent source of iron, potassium, and zinc, supporting metabolic and blood health.

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🌿 Vitamin Content

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🧪 Phytochemical & Bioactive Compounds

• Ergosterol – Precursor to Vitamin D₂ with antioxidant effects

• Volatile Sulfur Compounds – Aromatic bioactives contributing to flavor and mild detox activity

• Phenolic Acids & Polyphenols – Natural antioxidants

• Amino Acids – Including glutamic acid, lysine, and leucine

• Trace Anandamide-like Lipids – May support mood and cognitive effects

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🩺 Health Benefits

System	Effect
Immune System	Antioxidant and mild immunomodulatory
Muscular System	Rich in protein and amino acids
Circulatory System	High in iron and potassium – supports blood health
Digestive System	Fiber supports gut flora and motility

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⚠️ Usage & Safety Notes

• Serving Size (Culinary): 1–3 g dried or rehydrated

• Tolerated well in small amounts, used primarily for flavor enhancement

• Avoid high doses in sensitive individuals or those allergic to molds/fungi

• Not intended as a primary nutrient source due to high cost and concentration

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📦 Storage Guidelines

• Store in a cool, dry, airtight container

• Avoid heat, humidity, and direct light

• Ideal storage life: 6–9 months

• Rehydrate in warm water or oil before culinary use

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📌 Disclaimer

This nutritional information is intended for educational and professional food catalog purposes. Actual composition may vary based on drying method and geographical origin.

🧾 Nutrition Facts – Dried White Truffle (Tuber magnatum Pico) (Per 100g)

Botanical Name: Tuber magnatum Pico
Common Names: White Truffle, Alba Truffle, Italian White Truffle
Part Used: Fruiting body (dried)
Culinary and Traditional Use: Highly prized culinary fungus; occasionally used in folk tonics and restorative preparations

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🔹 General Composition (Per 100g, dried)

✅ A high-protein, fiber-rich, low-fat gourmet ingredient

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🔬 Mineral Content

💎 Particularly rich in potassium, iron, copper, and zinc

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🌿 Vitamin Content

🌱 Provides key B vitamins and antioxidants

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🧪 Phytochemical & Bioactive Compounds

• Ergosterol – Precursor to Vitamin D₂

• Phenolic Acids – Antioxidants with cellular protection effects

• Sulfur-based Aromatics – Unique volatiles with possible detox roles

• Free Amino Acids – Including glutamic acid, leucine, lysine

• Polysaccharides – Supportive of immune modulation

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🩺 Health Benefits

⚖️ While not medicinal, it contributes to nutrient-dense gourmet diets

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⚠️ Usage & Safety Notes

• Serving Size (Gourmet Use): 1–2 grams dried (or 5–8 g rehydrated)

• No known toxicities at culinary levels

• Not recommended as a medicinal extract or supplement due to rarity and concentration

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📦 Storage Guidelines

• Keep in airtight, opaque containers

• Store in a cool, dry location away from light

• Shelf life: 6–12 months

• Rehydrate briefly in warm water or oil before use

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📌 Disclaimer

This information is intended for educational and cataloguing use in a professional setting. Truffle nutrition varies slightly by region, soil, and drying method.