Two leading names in French food-processing, Delpeyrat, the creator of a wide range of products such as truffles, foies gras, confits, ready-made dishes and cured meats, and STEF-TFE, Europe's cold supply chain specialist for foodstuffs, from a simple freshly picked product to the most sophisticated processed food, have officially signed a three-year partnership contract (2008-2011) with the Corrèze Departmental Association for Information and Agricultural Development. Contract terms plan for the development of an innovative scientific program on France's first and largest experimental truffle farm. In 1978, the Centre Technique Interprofessionnel des Fruits et Légumes (inter-professional technical center for fruit and vegetables) created the farm standing on Jurassic limestone at the crossroads of Corrèze, Lot and Périgord, in Chartrier-Ferrière.
In 2008, INRA researchers developed a unique research protocol for the mycorrhiza of Tuber melanosporum, a mushroom more commonly known as the black truffle. Thanks to microbiological technologies and the combined selection of the best soils and best species of truffle oaks, the research led to the development of a method so that cuttings could be taken directly from the seedlings. The discovery along with advances in plant cloning should eventually make truffle production more regular.
The partnership between the two industry operators will fund the development of the brand new technique. One thousand truffle seedlings will be purchased to help rebuild a modern truffle tree orchard and densify production in France and Europe. The purpose is to ensure the future of the agri-food network on its home markets. During the twentieth century, the product of black truffles in France collapsed, dropping from one thousand tons to less than fifty tons per year. It is easy to see why the Delpeyrat and STEF-TFE initiative is so important.
