Panzhihua Truffle

Panzhihua Truffle

Panzhihua Truffle is a protected geographical indication product.

　　Currently, Panzhihua truffles account for nearly half of China's annual production. The establishment of the industry development association marks the scientific, standardized, and orderly development of Panzhihua’s truffle industry, which is known as the “Home of Truffles in China.”

　　　　It is understood that truffles are globally recognized as a delicacy among edible fungi, boasting a unique aroma and extremely high nutritional value. Northern Italy and the Panzhihua area and its surroundings in China are the two major natural distribution zones for wild truffles in the world. Panzhihua is the central production region of truffles in China, accounting for nearly half of the country’s annual yield. In October 2008, the China Economic Forestry Association awarded Panzhihua City the title of “Home of Truffles in China.”

　　Sichuan Provincial Bureau of Quality and Technical Supervision, Panzhihua Truffle, Administrative Region Currently Under the Jurisdiction of Panzhihua City, Sichuan Province, "Letter from the Panzhihua Municipal People’s Government on Delimiting the Protected Area of the Geographical Indication Product 'Panzhihua Truffle'," Panfu Letter [2012] No. 129, Technical Specifications of the Panzhihua Truffle Industry Development Association: P/KJX001-2013 "Technical Specifications for the Production and Processing of Panzhihua Truffles"

　　Quality and Technical Requirements for Panzhihua Truffles

　　I. Source Varieties

　　 Indian Truffle, Summer Truffle, Borchii Truffle

　　II. Site Conditions

　　Within the production area, the altitude ranges from 1,100 to 2,800 meters, the average annual temperature is 16°C to 20.3°C, with distinct dry and rainy seasons. The soil types mainly consist of sandstone, basalt, and limestone parent materials, with a soil layer thickness of ≥50 cm and a pH value of 6.0 to 8.0. Irrigation water comes from reservoirs, streams, or other unpolluted sources.

　　III. Cultivation Techniques

　　1. Spawn: Select fresh, large-sized, mold-free ascocarps with clear marble patterns, where over 90% of the ascospores are brownish in color, to prepare the spawn.

　　2. Mycorrhizal Seedling Cultivation: Cultivate sterile seedlings of host plants (such as chestnut and Yunnan pine) for 3 to 6 months. Once the root systems and stems meet the requirements, proceed with inoculation. After inoculation, grow them in greenhouses for 6 to 18 months. Prior to leaving the nursery, seedlings are tested; those with a mycorrhizal infection rate of ≥90% are eligible for outplanting.

　　3. Transplanting: Plant during the rainy season. Planting densities are as follows: chestnut (5m × 6m), hazelnut (5m × 6m), Yunnan pine (3m × 3m), and Chinese white pine (3m × 3m).

　　4. Young Forest Management: For young forests with truffle mycorrhizal seedlings, focus on soil loosening, weeding, maintaining irrigation, and monitoring pests and diseases.

　　　　IV. Harvesting

　　The harvest season is from October to February of the following year. Use truffle dogs (generally selected for endurance, gentleness, and trainability) to locate truffles. Once their position is identified, gently turn the soil in the truffle bed from top to bottom using a rake until the truffles are exposed.

　　V. Processing

　　1. Fresh Product: Washing → Quick Freezing → Packaging. Fresh truffles are washed with clean water to remove dirt and mud, then quick-frozen and packaged.

　　2. Dried Product: Washing → Slicing → Drying → Packaging. Fresh truffles are washed with clean water to remove dirt and mud, then sliced and dried to achieve a moisture content of ≤11%, ensuring that the dried truffle slices maintain an intact appearance and preserve a certain level of truffle aroma.

　　VI. Quality Characteristics

　　1. Sensory Characteristics:

　　(1) Fresh Product: Unique in shape, with a diameter of 3cm to 8cm. The ascocarp is irregularly spherical or oval, with a surface featuring obvious mulberry-like protrusions and distinct marble patterns, and emits the strong, distinctive fragrance of truffles.

　　(2) Dried Slice: Brownish in color, with fine texture and luster on the cut surface, showing clear marble patterns.

　　2. Physicochemical Indicators:

　　(1) Fresh Product: Total amino acids ≥4%, crude protein ≥7%.

　　(2) Dried Slice: Total amino acids ≥15%, crude protein ≥23%.

　　3. Safety and Other Quality Technical Requirements: Product safety and other quality technical requirements must comply with relevant national regulations.