The conditions are right: the demand, traditionally based in France and Italy, has expanded to the United States, Japan and China, and although in the early twentieth century France alone produced more than a thousand tons of black truffle, now the world production does not exceed 100 tonnes. U.S. $ 1,200 and $ 1,500, a hectare of black truffle in full production can generate returns of more than U.S. $ 40 thousand a year. Indeed, only for a kilo of truffles, high-level restaurants could pay. There is currently a research project led by CORFO, through Innova Bío Bío, pointing to the production of white truffles (a kilo can reach U.S. $ 5,000). And last year saw the first harvest of black truffles from Agrobiotruf first private initiative that began in Chile in 2004. His manager, Ricardo Ramirez, explained that the artificial cultivation of this fungus is complex because it requires careful soil management, irrigation and trees inoculated. In fact, with assistance from the Fund for Agricultural Innovation (FIA), the company has already invested over a million dollars in five years. But the outlook is promising as 90 hectares (ha) in late 2009, expect them to grow 270% by 2012, with yields of between 40 and 60 kilos per ha in the period between 2010 and 2012. The company also offers consulting services in the area, produces and sells plants (oak, oak, hazel) mycorrhizal with black truffle, and operates specialized nurseries in Argentina (through South Truffles SA). "Chile has great potential because it has climatic and soil conditions to develop this unique culture, especially among the metropolitan and the Araucanía. From here ten years, the country may be able to produce between two and four tons per year, "says Rodriguez. In his view, increasing volumes (500 hectares to 2015) and productivity, and certification for export species are some of the challenges.
Following successes in recent days accrued by wines bearing the name of quality Lands Cangas, he now comes the turn of the cuisine. Cangas del Narcea, the hand of Joseph Ron, White restaurant, is still active in Madrid in a show kitchen, which is known as a cooking show, restricted only the best. Ron, popularly known as "Pepin the White 'goes to the capital Madrid with truffle creation Restaurant chosco White, who won the contest Asturian spiked this year. The skewer will be developed in a special live cooking demonstration with limited assistance. The original was elected cangas skewer in the top four in Spain by the restoration team Alabardero The tavern, on the occasion of the opening of its new line of tapas establishments, decided to do a live show in front of the Palacio Real Madrid , in which some of the best chefs in Spain show their skills live. For this event only four restorers have been selected: the developer of the truffle chosco, tournament champion skewers the Basque Country, Madrid Fusion champion and the champion of Spain. Pepin del Blanco, moments before leaving for Madrid yesterday, acknowledged he was "very proud" to be working alongside three of the best professionals in a high level. Pepin stated that "these are the best of Spain, including Michelin stars, so it is like to feel very, very flattered and proud." The skewer Cangas, is in a line more than once traditional to innovative. It's a crunchy patty has all the ingredients of one of the most typical dishes of the southwest, the chosco with potatoes and vegetables. Chosco pork, potatoes, cabbage and chickpeas, all minced and wrapped in a crunchy topping, like a tempura made with dehydrated vegetables. Developing new and taste good. Ron said at the time that he wanted to show that humble product, you can get great results and not everything has to be foie gras, truffles or bluefin tuna for success in domestic market.

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