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Spain has officially dethroned France as the world’s top exporter of black truffles, with the Mediterranean region, particularly the Valencian Community, emerging as a major hub for black truffle production. This shift in leadership is not only significant for Spain’s truffle industry but also has a substantial impact on the country’s economy, contributing over 25 million euros to the GDP through exports. Spain’s rise in the global market has solidified its reputation for producing top-quality black truffles, now sought after by countries around the globe.

Key regions driving Spain’s dominance in black truffle production include Aragón (Zaragoza, Huesca), Castilla-La Mancha (Cuenca, Guadalajara), Navarra, La Rioja, Castilla y León (Soria), and Cataluña (Tarragona, Barcelona, Lleida). These areas collectively account for the entirety of Spain’s black truffle output, which last year reached an impressive 100 tons, representing 60% of the global production.

The reasons behind Spain’s success are clear: the black truffle, or Tuber melanosporum, is a subterranean fungus that thrives under specific environmental conditions. Spain’s Mediterranean region offers the ideal setting for truffle cultivation, with calcareous soils, oak forests, and shrublands that provide the necessary temperature fluctuations for optimal growth. The truffles naturally grow at altitudes between 100 and 1.500 meters above sea level, in sunny exposures, with soil pH levels between 7,5 and 8,5—conditions that are abundantly met in Spain.

The undeniable success of Spanish black truffles in the international market is a testament to the country’s favorable climate, advanced cultivation techniques, and robust commercial infrastructure. As a new season begins, the expectations for growth and expansion remain high, further cementing Spain’s status as the world leader in black truffle production and export.