A  good mycorryzation is essential for the productive success of the plantation (it is one of the three pillars of success).

Cultivo de trufas y setas en las instalaciones de Cultivos Forestales.

We usually begin checking the batches to evaluate the state of mycorrhization in late September and throughout October.

What is a well-mycorrhizated seedling?

            An abundance of mycorrhizas of black truffle and the absence of contaminants.

To achieve this, the inocula must be exclusively of T. melanosporum and contaminants must be avoided as much as possible.

The process of mycorrhization and the precautions necessary to produce a quality seedling are the following:

Gathering truffles at the right moment and from different origins, washing them to avoid the introduction of any contaminants, and a study in the laboratory carpophore by carpophore by the company’s biologists at the moment of processing the truffle to be certain of the species. This step is very important to avoid the introduction of unwanted species.

Trufas recogidas en uno de los cultivos. 

Analysis of the spore solution in the laboratory before its use for inoculation, to check the adequacy of the spores.

Disinfection of the acorn to eliminate contaminants prior to its planting.

Production of the substrate; the different components are sterilized with steam at 100ºC to destroy any source of contamination, fungi, seeds…

The components to make the substrate and their proportions are chosen to ensure a mix with a texture and pH highly favorable to the formation of mycorrhizas of T. melanosporum.

            After almost 20 years of working in the mycorrhization of the black truffle, we have established a method that produces a quality mycorrhization of the entire batch; the seedlings present abundant mycorrhizas free of contaminants by early October in seedlings inoculated the previous spring.

            The quality of the mycorrhization implies an abundance of black truffle mycorrhizas and the absence of contaminants (other mycorrhizas that later in the field will compete with the truffles).

 Analizando las raices micorrizadas en el laboratorio. Detalle al microscopio de raices micorrizadas con trufa. 
The number of mycorrhizas of the root must be analyzed. An abundance of mycorrhizas in the root is desirable but their identity must be verified.

Once the entire process of the mycorrhization has been completed, two internal controls are made to verify our results:

         First, an analysis of all of the batches prior to their commercialization.

         Second, an analysis prior to sending any seedlings to customers.

   Árbol con las raices micorrizadas preparadas para su cultivo.
Once the greater or lesser presence of mycorrhizas in the root has been established, it is necessary to verify with the microscope that they are the mycorrhizas of black truffle. A well-developed root is necessary for an abundant mycorrhization to exist.