The mushroom market is currently in a quieter phase. "The first regional asparagus from Schrobenhausen is already on the menu in the gastronomy sector, which is why mushrooms are now taking a back seat. Accordingly, demand is rather subdued. In retail, on the other hand, I would describe demand as moderate, as there is always a certain basic need," reports Peter Hein, managing director of Bayrische Pilzbörse GmbH, based at the Munich Wholesale Market.
Meanwhile, the mushroom specialist continues, it is extremely difficult to set prices. "In both segments of the market, wholesale and retail, a price increase would be necessary. Mushroom growers are facing increased costs for raw materials such as casing soil and compost, as well as for energy. The proposed increase in the minimum wage to €15 would be disastrous for the cultivated mushroom industry."
© Bayerische Pilzbörse GmbHKing oyster mushroom prices are holding steady compared to last year, while other exotic varieties—such as yellow and red oyster mushrooms and maitake—continue to occupy a niche market.
King oyster mushrooms and brown button mushrooms grow
Meanwhile, Hein is observing some interesting developments at the product level. "King oyster mushrooms continue to be very popular at the expense of shiitake, whose market share is declining slightly. Italian restaurateurs and food retailers in particular are increasingly turning to German king oyster mushrooms as an alternative to porcini mushrooms. We are seeing year-on-year increases in sales volumes. The king oyster mushroom is also establishing itself as a year-round product. Demand is correspondingly lower only from June to September, i.e., during the main season for wild mushrooms."
Furthermore, brown button mushrooms are also continuing to grow in popularity. Hein: "In northern Germany, the white button mushroom is still slightly ahead, but in Bavaria, the situation is now exactly the opposite. In the organic sector, the brown button mushroom is already by far the most in demand. Although the brown button mushroom is more expensive to grow and at the point of sale, it has fewer spots and an overall better shelf life."
© Hugo Huijbers | VerticalFarmDaily.comInsight into the Munich-based company's range of sprouts.
Wild mushrooms and sprouts
Meanwhile, the start of the wild mushroom season is also approaching. "If the weather plays along, the first chanterelles from the Balkans, mostly from Serbia, are available in May. But in recent years, we have repeatedly experienced extreme weather conditions, whether drought or precipitation. Due to the political situation, it is hardly possible these days to offer goods from Russia and Belarus, and we cannot always obtain the quantities we actually need from Lithuania and Poland either. We can usually still adequately serve the wholesale trade, but it is becoming increasingly difficult to obtain the required quantities for food retailers."
In addition to cultivated and wild mushrooms of all kinds, the Bayerische Pilzbörse also markets regional sprouts. Originally, the sprouting vegetables were mainly established as a summer product, but now they are in high demand all year round. "Sales volumes are growing steadily, and the product is also well received by the catering industry in winter. We market around eight varieties, and wasabi sprouts in particular have become a year-round hit," concludes Hein.
For more information:
Peter Hein
Bayrische Pilzbörse GmbH
Wholesale Market Munich
Tel : +49 (0)89 746656-33 -34
peter.hein@bayrische-pilzboerse.de
www.bayrische-pilzboerse.de