There has been a growing interest in natural food sources in recent years. These are food sources that have not yet undergone any modifications and that are dependent on the seasons. They are therefore preferred by many as they are perceived to be more natural and healthier. It is known that the consumption of modified products has serious effects on human health, directly or indirectly, as a result of genetic alterations, the use of pesticides and preservatives, out-of-season production, and practices to increase their shelf life. Among natural foods in the world, truffle species are the most expensive, delicious, nutritious, and medicinal due to their organoleptic and flavor characteristics. They have a high level of commercial return and are completely dependent on nature. As unmodified natural products, truffles are the preferred choice of gourmets and the upper classes, who are discerning in their preferences. Truffle species are classified as either true or false truffles and are generally grouped into forest and desert truffles. Significant advances have been made in the industrial production of macrofungi belonging to Basidiomycota. Nevertheless, the fact that truffle species in Ascomycota are entirely reliant on natural conditions, that standard cultivation techniques used for other cultivated mushrooms (Basidiomycota) cannot be applied to truffles, and that there is no sufficient research conducted on the production of ascocarps in culture precludes the possibility of cultivating these species under controlled conditions. In recent years, biotechnological approaches have significantly advanced the cultivation of forest truffle species, enabling their production under controlled conditions to a measurable extent. This is achieved by initially grafting the truffles onto host roots in culture until a certain developmental stage, followed by transferring them to natural environments where they mature over an extended period (5–10 years). This section of the chapter provides a summary of the biotechnological approaches applied to desert truffles, highlighting practices conducted in different countries worldwide. It also encompasses biotechnological studies on the cultivation and reproductive potential of desert truffles and their host plants under controlled conditions up to a specific developmental stage, followed by their transfer to natural environments for subsequent stages over an extended period. These early-stage biotechnological studies, which involve controlled cultivation experiments followed by long-term observations in natural growing areas, will generate valuable baseline data for future research and contribute significantly to the sustainable production of desert truffle species.

A Recent Database of Desert Truffle Production

章节
发表日期：

2026年

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Sevda Kırbağ,
Mehmet Akyüz

摘要

There has been a growing interest in natural food sources in recent years. These are food sources that have not yet undergone any modifications and that are dependent on the seasons. They are therefore preferred by many as they are perceived to be more natural and healthier. It is known that the consumption of modified products has serious effects on human health, directly or indirectly, as a result of genetic alterations, the use of pesticides and preservatives, out-of-season production, and practices to increase their shelf life. Among natural foods in the world, truffle species are the most expensive, delicious, nutritious, and medicinal due to their organoleptic and flavor characteristics. They have a high level of commercial return and are completely dependent on nature. As unmodified natural products, truffles are the preferred choice of gourmets and the upper classes, who are discerning in their preferences. Truffle species are classified as either true or false truffles and are generally grouped into forest and desert truffles. Significant advances have been made in the industrial production of macrofungi belonging to Basidiomycota. Nevertheless, the fact that truffle species in Ascomycota are entirely reliant on natural conditions, that standard cultivation techniques used for other cultivated mushrooms (Basidiomycota) cannot be applied to truffles, and that there is no sufficient research conducted on the production of ascocarps in culture precludes the possibility of cultivating these species under controlled conditions. In recent years, biotechnological approaches have significantly advanced the cultivation of forest truffle species, enabling their production under controlled conditions to a measurable extent. This is achieved by initially grafting the truffles onto host roots in culture until a certain developmental stage, followed by transferring them to natural environments where they mature over an extended period (5–10 years). This section of the chapter provides a summary of the biotechnological approaches applied to desert truffles, highlighting practices conducted in different countries worldwide. It also encompasses biotechnological studies on the cultivation and reproductive potential of desert truffles and their host plants under controlled conditions up to a specific developmental stage, followed by their transfer to natural environments for subsequent stages over an extended period. These early-stage biotechnological studies, which involve controlled cultivation experiments followed by long-term observations in natural growing areas, will generate valuable baseline data for future research and contribute significantly to the sustainable production of desert truffle species.