'Freshly harvested' as a selling point
The reason for the preference for domestic products is apparently the 'freshly harvested' aspect. What is produced around the corner simply tastes better than mushrooms that have travelled thousands of kilometers. Apart from that, the consumer trusts German growers in terms of healthy and resource-efficient production. However, the trend towards regionally produced mushrooms is not only a German trend. Mushrooms from neighboring countries, having covered only short distances, are very much in demand, as the European mushroom growers (GEPC) already noted at their 2017 meeting. In neighboring countries to Germany's east, this tendency is less pronounced.
Brown mushrooms on course for growth
Portobellos make up the lion's share of the mushrooms consumed in 2016. Of these, 1.60 kg per person per year are consumed. The largest amount are white mushrooms with around 43,000 tons, as determined by the AMI -Agrarmarkt Informations-Gesellschaft, Bonn. This number has remained virtually the same for years. There are large increases in the case of the brown mushrooms. In 2012, around 13,000 tons were purchased per year, compared to 23,000 tons in 2016. In percentages this means that nowadays, 67.4% mushrooms are white, 37.6% are brown. In 2012, it was still 79.2% and 20.8% respectively. The reason for the shift is that brown mushrooms are a bit more aromatic than the white ones. In addition, they are somewhat firmer; they shrink a less when fried.
Packaged goods preferred
Earlier, mushrooms were mostly sold separately, but mushrooms are quite sensitive. Packaged mushrooms are handled only once on the way to the consumer. They are picked and placed directly in the package. When the pack is full, it is automatically wrapped by a "breathing" film. These films have micropores that allow the moisture released by the fungi to escape. Contaminants from outside cannot penetrate the film. So the mushrooms stay clean and appetizing.
Source: The Green Media House
