TUBERLABEL Operational Group: Development of tools that promote the local market for black truffles

• Creation of a socioeconomic and techno-cultural ecosystem for the sector, standardization of quality standards or criteria for the marketing of black truffles by primary producers, and development of pilot markets as examples for their establishment in other black truffle-producing areas, contributing to local marketing.
• Co-creation of a Smart Label for black truffles.

R1.- Generation of a socioeconomic and techno-cultural ecosystem for the sector that interacts with society. Black truffle consumer profile. A black truffle consumer profile is developed. This result is obtained through surveys conducted among the general public, complemented by the Consumer Profile of the Horeca-Restaurant Channel. Two truffle cooking competitions and four dinners paired with black truffle-based recipes are held, including audiovisual material on the web and social networks. Information is compiled from 28 destinations with truffle tourism offerings to develop the national truffle tourism catalog.

R2.- Approval of standards or quality criteria for the marketing of black truffles by the primary producer. Quality standards for black truffles are defined by consensus with the stakeholders involved in the product's marketing, based on objective criteria based on product morphology, considering defects, ripeness, and size. Six tasting panels of fresh truffles and processed products are held, with stakeholders involved in their production, marketing, processing, and consumption, during the project's implementation period.

R3.- Development of pilot markets, as an example for their establishment in other black truffle producing areas, contributing to local marketing.
During the project's implementation period, the company participated in seven national markets targeting the final consumer of black truffles, publishing participation rules for producers and a self-monitoring procedure for quality criteria for products to be marketed in these markets. A weekly pilot market, aimed at wholesalers, was also implemented for two campaigns. The methodology for the development and participation of producers and buyers in this pilot market, a fish market, was defined and published. A computer system was developed for the management and allocation of black truffle lots at fish markets, providing the system with streamlined transactions, traceability, and transparency.

R4.- Co-creation of a Smart Label for black truffles. Through survey analysis, a study is conducted to assess consumer and producer perceptions of different options for promoting black truffles through sustainable, organic, and various quality certifications.
The procedure for implementing PEFC certification for truffle plantations on agricultural land using the Trees Out of Forests methodology is established. The PEFC chain of custody certification protocol is defined and implemented by a black truffle marketing company.

RD2.1.- INFORMATIONAL PUBLICATIONS
The project produces seven informative publications focusing on project results. Four semiannual newsletters are published digitally, describing project activities. Three additional publications are published in print in the FAMCAL Mycological Bulletin for the years 2023-2024 and 2025. These publications describe and list the results obtained in the project.
Three online catalogs are also published: the first, featuring truffle tourism, includes information on operators who can offer truffle hunting activities led by specialized collectors, guided tours of nurseries and plantations, tastings and pairings with local products, truffle tasting menus, specialized truffle cooking courses, and more. The second catalog, "For the Promotion of Black Truffle Consumption," is a tool to promote responsible consumption of black truffles and truffle products. This catalog contains useful information to help you identify different truffle species, determine their optimal ripeness, learn how to handle and preserve them, and, most importantly, an invitation to introduce this wonderful, natural food into your diet, featuring recipes from three renowned chefs. The latest "black truffle product quality" catalog reflects a standardization of quality that provides clarity and transparency both in the initial transfers of the product's value chain and in the final link to the consumer.
Finally, a Guide to the Organic Certification of Black Truffle Cultivation in Spain is published online.

RD3.1.- WEB SPACE: A Go Tuberlabel web space is created (www.tuberlabel.es) where objectives, contents and the two-way space for transferring experiences, knowledge and information are included.

RD4.1.- SEMINARS: Four technical seminars are being organized with experts from the truffle sector and its associated activities, as means of dissemination and direct integration for the entities supporting the project. Sector stakeholders and the general public are invited to attend and participate in these seminars.