What are truffles, and why are they so expensive? - Carolyn Beans
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Truffles are one of the world’s most expensive foods— in part because global demand often outstrips supply. And truffles are becoming even more rare and more expensive as deforestation and climate change shrink their suitable terrain. But why are these fungi so rare? And why don’t we just farm more of them? Carolyn Beans digs into the truffle’s unique and somewhat mysterious biology.
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Additional Resources for you to Explore
Exactly why truffles need trees, or what truffles even are, was long a mystery. In the late 19th century, Albert Bernhard Frank, a German botanist, discovered that truffles and trees support one another. Special organs for exchanging nutrients and sugars form where the truffle’s mycelium meets tree roots. We now know that these organs, which Frank dubbed mycorrhizae, form on a great variety of plants in symbiosis with many different fungi beyond truffles. Check out this article in The Conversation to learn more about the importance of mycorrhizal fungi in natural plant communities and agriculture.
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Meet The Creators
- Educator
- Carolyn Beans
- Director
- Denys Spolitak
- Narrator
- Adrian Dannatt
- Composer
- Cem Misirlioglu, Brooks Ball
- Sound Designer
- Cem Misirlioglu, Brooks Ball