By Jamie Martin
Black truffles, once exclusive to Europe, are now growing in American orchards. With over 100 truffle farms associated with the North American Truffle Growers’ Association (NATGA), U.S. growers are finding success by adapting to local environments and focusing on native truffle varieties.
Margaret Townsend, NATGA head and Kentucky grower, emphasizes giving farmers the tools to succeed. Many, like Pat Martin of Virginia Truffles, are blending research with practice.
Martin’s farm began planting in 2008 and harvested its first truffles in 2018. Since then, they’ve explored alternatives to hazelnut trees due to diseases like eastern filbert blight.
Truffle research is advancing with university partnerships and grower collaborations. Findings show truffle species have complex mating types, helping farmers improve yields.
Townsend shared how early missteps in using herbicides harmed her soil. She later learned, “I eliminated all herbicides in my orchard. And as soon as I did that, my soil is better, and the worms are back.”
While the prized black truffle remains a focus, researchers are also identifying native species with culinary value. Experts believe that understanding and marketing these native truffles could strengthen the U.S. industry.
Education is key. Townsend points out that artificial truffle products dominate markets. “Truffles are ephemeral in their experience, they are as much aroma as they are flavor,” she said. To grow consumer interest, NATGA educates buyers on the difference between real and artificial truffle products.
As farmers and researchers continue to explore and experiment, the American truffle industry is expanding with a deeper understanding of soil health, species diversity, and market needs.
Photo Credit: gettyimages-sasiistock
Categories: National