• The Tuber Label Operational Group develops positioning and competitiveness strategies for the Spanish black truffle in the markets
• This innovation project aims to get closer to the consumer by offering information and by creating pilot markets.

Spain is the world's leading producer of black truffles, exporting 90% of its production. However, it is little known, as there is little culinary culture or domestic demand for this product. And abroad, it is known as the " Périgord truffle " due to its traditional French marketing.

In this context, to enhance the value of the black truffle, the Tuber Label Operational Group (GO) was created , with the following objectives:

1. To seek tools for the truffle sector that promote market positioning and competitiveness through co-creation and cooperation among all stakeholders in the value chain.
2. Identify consumer profiles and reach new market segments.
3. Generate added value by differentiating black truffles, promoting their market positioning and direct marketing by producers.

According to José Miguel Altelarrea, coordinator of the GO, “The Spanish truffle sector is already a world leader in terms of production, but not in terms of generating added value. Truffle farming is an emerging activity that, as such, has little accumulated experience in the sector. The progressive entry of new truffle plantations is increasing the number of truffles in international markets. In this context of foreseeable uncertainty, those producers who are able to differentiate their products by quality will be better prepared to position themselves in the market. The consumer plays a key role here: both individuals and restaurateurs.” Therefore, the different links in the value chain have been involved in the project.

Results

The GO concluded its activities in February 2025 after carrying out three years of planned activities. During this time, it has achieved the following results.

1. Generate a socioeconomic and techno-cultural ecosystem for the sector that interacts with society. Through actions focused on raising awareness of the product throughout the entire value chain: how and where it is produced, tourist routes, points of sale, preservation methods, how to cook it, and which restaurants to enjoy it in.
2. Approval of quality standards by the primary producer, facilitating their differentiation.
3. Development of pilot markets , with focus truffle tourism, which served as a meeting point between producers and consumers.
4. Co-creation of a smart label for black truffles. A consensus-based certification proposal to improve the product's competitiveness.

Participants and funding

The project has been coordinated by Cesefor , in association with:

• Arotz Foods SA
• Spanish Federation of Mushroom and Truffle Entrepreneurs (FETRUSE)
• Association for Spanish Forest Certification (PEFC Spain)
• Federation of Forestry Associations of Castile and León (FAFCYLE)

And in collaboration with:

• Center for Forest Science and Technology of Catalonia (CTFC)
• Association of Truffle Producers of Catalonia (PROTOCAT)
• Association of Truffle Growers and Collectors in the Province of Soria (ATRUSORIA)

In addition, it has received aid of €394,072.37 from the European Recovery Instrument ( EU Next Generation ) articulated through the European Agricultural Fund for Rural Development ( EAFRD ) within the framework of the National Rural Development Programme 2014-2022 ( PNDR ).