Truffles Ebook

Truffle Millionaire

This special information explains exactly how you go about growing and selling truffles, it's simple instructions that you can follow to set yourself up as a successful truffle grower. Truffles are perfectly legal and can be grown in all countries of the world and we will show you how to pick your truffle variety to take advantage of your local environment. There's always been a high demand for truffles and that demand is only going to increase year on year. Learn how you can grow and sell truffles on any small area of land and at up to $500 Usd per truffle you can make good money. Learn how to grow and sell your own truffles. The benefits are: High Demand, any truffle you grow will fetch a premium price. Cash crop, makes money year after year. You do the work once and make money every year, expand your truffle business or just enjoy the profits.

Truffle Millionaire Summary


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My Truffle Millionaire Review

Highly Recommended

The writer has done a thorough research even about the obscure and minor details related to the subject area. And also facts weren’t just dumped, but presented in an interesting manner.

This ebook does what it says, and you can read all the claims at his official website. I highly recommend getting this book.

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Aphrodisiacs And Stimulants

When one thinks of aphrodisiacs, the image of oysters comes to mind. Yet there is no scientific evidence (short of possible pheromonal components of truffles 5a-androst-16-en-3a-ol and celery 5a-androst-16-en-3a-one ) (1,2) that most of the traditional foods considered as aphrodisiacs have any aphrodisiac qualities at all. Alternatively, there is considerable evidence that foods can act to inhibit sexual arousal. In particular, alcohol has a marked inhibiting effect on sexual functions in both men and women (3,4). Shakespeare described, It provokes the desire, but it takes away the performance (5). Scientific research has just begun to investigate the aphrodisiacal effects of food on sexual arousal.

Mushrooms Cultivation Description

The observation that certain edible mushrooms grow naturally on certain decomposing organic matter and the desire to produce a tasty source of food have led to the development of various techniques for the cultivation of mushrooms, and in some cases they have been fairly profitable. The cultivated species, however, have never been the most prized by gourmets. The favorite types are still the boletes, specific species of Amanita, and truffles all of them are mycorrhizal fungi, and their carpophores cannot be developed without the right symbiotic plant (1). To date, the only successes have been with the saprophytic species, that is, those that feed on dead organic matter. Among these the best known is undoubtedly the champion, Agar-icus bisporus, which has given rise to a thriving agricultural industry. Each year millions of tons of these mushrooms are produced for direct consumption, for the canning industry, and for the preparation of soups and sauces. The cultivation of mycorrhizal...

Woodland Ecosystems As A Global Resource

The biological diversity contained within woodland ecosystems may be exploited for practical and aesthetic gain. Traditional methods of exploitation have involved collection or cultivation of fungi for food, e.g., truffle fungi, Lentinula edodes (Shii-take), and Pleurotus ostreatus (oyster mushroom) as well as many other edible woodland fungi. Wood colonized by certain fungal species may be employed to generate valuable timber products. For example, Brown oak veneer timber (pourriture rouge dur) is produced by Fistulina hepatica colonizing heartwood, Chlorosplenium aeruginascens is used in the commercial production of Tunbridge ware, and wood containing interaction zone lines is turned to produce decorative artifacts. Novel methods of exploitation may involve the application of fungal decay systems to convert a range of renewable lignocellulosics into protein, fermentable sugars, and other products, or to bioremediate certain recalcitrant pollutants. Appreciation and understanding of...

Fungal and Plant Species Richness

Unlike AM fungi, the formation of EM involves a greater diversity of fungal species ( 5400 species), exhibiting varying degrees of host specificity (Molina et al. 1992). For example, the EM fungal genera, Hydnangium, is found only on Eucalyptus and Suillis and Rhizopogon are restricted to Pinaceae, while Amanita and Laccaria associate with most EM hosts (Molina et al. 1992). Further, EM fungal diversity can be high in areas where plant community diversity is low. Early studies by Trappe (1977) estimated 2000 species of EM associated with Douglas Fir alone. In the Jarrah forest of southwestern Australia dominated by Eucalyptus marginate and E. calophylla, 90 species of EM fungi were found (Hilton et al. 1989). Over 50 species of EM fungi were identified in a Quercus agrifolia stand near Temecula in southern California. These included truffle fungi in the genera Hydnotryposis, Hydnotrya, and Tuber, as well as epigeous mushrooms such as Amanita, Boletus, Cortinarius, Laccaria, and...

Managing Natural Reinvasion

Animal activity on disturbed sites is also important to mycorrhizal recovery. Animals disperse fungal propagules, either by directly feeding on them (Allen 1988 Allen et al. 1997 Blaschke and Baumler 1989 Rabatin and Skinner 1985) or by moving soil and root material containing propagules (Allen and MacMahon 1988 Friese and Allen 1993). Numerous animals consume the hypogeous fruiting bodies (truffles) of some EM fungi and deposit these in new locations, a critical element to the reforestation of many habitats (Allen et al. 1997). Pocket gopher (Thomomys talpoides) and harvester ant (Pogonomrymex occidentalis) move substantial amounts of soil, bringing spores, root fragments, and plant propagules to the surface (Allen et al. 1984). Their mounds provide refuge and favorable microsite conditions for the establishment of late-seral obligately mycorrhizal plant species (Allen 1987). Interestingly, the dispersal of mycorrhizal propagules via animal activity could play an influential role in...

Egg Whitebased Products

Confectionery The first egg confectionery had to wait until sugar was brought from the New World. In 1550, marzipan was developed in Milan, Italy by beating egg whites with sugar. Meringues were invented in France and were widely distributed after Luis XIV made it a royal dish. Nougats (egg whites, gelatin, vegetable oils, and dried coconut and other fruit), marshmallows, and other similar products are commercially available. The incredible emulsification and water-holding capabilities of the egg yolk were well used in chocolate-type confections in earlier times however, cheaper soy phospholipids and leuiting thin replaced most of the eggs in chocolate confections. Eggs are still used in some specialty products such as chocolate truffles.


Reproduction Ascomycota

The Ascomycota are characterised by the production of haploid ascospores through the meiosis of a diploid nucleus in a small sac called an ascus. For this reason they are sometimes called the sac fungi or cap fungi. Many of the fungi that cause serious plant diseases such as Dutch elm disease and powdery mildew belong to this group. They include some 30 000 species, among them yeasts, food spoilage moulds, brown fruit rotting fungi and truffles. Note that the latter, often regarded as the most prized type of mushrooms by gourmets, are assigned to a completely different group to the true mushrooms, which belong to the Basidiomycota. Around half of ascomycote species exist in associations with algae to form lichens these will be discussed more fully in Chapter 15. Most ascomycetes produce mycelia that superficially resemble those of zygomycetes, but differ in that they have distinct, albeit perforated cross walls (septa) separating each cell.


Lentinula Edodes Life Cycle

Mushrooms, the edible species of a large group of fungi, have been consumed for several thousand years and can be divided into five groups (1) Oomycetes, (2) Zygomycetes, (3) Ascomycetes, (4) Basidiomycetes, and (5) Deuteromycetes (Fungi imperfecti). Some mushrooms, such as truffles and morels, are Ascomycetes, while most, including species of Agaricus, Lentinula, Pleurotus, and Volvariella, are Basidiomycetes. Basidiomycete is also known as huitlacoche, which is the name the Aztecs applied to the young fruiting bodies (galls growing on the maize ears) of Ustilago maydis, which is the causal agent of common smut of maize. Huitlacoche is consumed as the main component of a dish or as a condiment and offers a very attractive chemical composition and desirable nutritional attributes.103 Usually, the reproductive portion or fruiting body of the mushroom lies aboveground and is the part most commonly eaten, while the vegetative portion or mycelium is hidden beneath the soil. The fruiting...