The Loire Valley & Black Truffles

Although now known for its outstanding natural beauty, magnificent châteaux and stylish wine, in the mid-1800s the Loire Valley produced the most Black Winter Truffles in the world – in excess of 1,000 tons.

This was due to the combination of ideal soil conditions and climate. As a result of the First World War, the production of Black Winter Truffles in France diminished dramatically, in part, due to socioeconomic shifts but also because of the general neglect of traditional truffle cultivation (trufficulture). This lead to a breakdown in essential practices: the soil was no longer aerated or monitored for pH, ground maintenance was overlooked, and the symbiotic relationship between host trees and truffle fungi deteriorated. Invasive plants were allowed to spread, irrigation was inconsistent, and no measures were taken to preserve the delicate mycorrhizal balance required for truffle growth.

France now produces around just 60 tons annually, making them a prized rarity.