France produces over 100,000 tons of Portobello mushrooms, mainly in the Pays de la Loire (62%) and is the third biggest producer, behind Poland and Holland. 35,000 tons of the produce is fresh, i.e. not processed (conserved or frozen). The sector has 60 or so companies and represents 3,000 jobs.
The Portobello mushroom Interprofession and the Fruit and Vegetable Interprofession (Interfel) have signed an agreement to promote fresh mushrooms. Interfel aims to promote and add value to fresh French produce. Consumers and retailers are looking increasingly for French produce, and mushroom consumption is steadily developing thanks to the flavour, low calories and high protein. There is also a trend at the moment to eat them raw.
Bruno Dupont, President of Interfel, says that one of their aims is to “boost the sector nationally as well as internationally!” This is good news for the sector and one can hope for good results in terms of economy and employment.
