Truffle Cultivation in the South of France: Socioeconomic Characteristic

The concepts of agroecology and agroforestry developed in France under the impetus of the Ministry of Agriculture are applied to truffle cultivation because of trufficulture’s long association with landscapes shaped by centuries of human activity. The truffle is the treasured mushroom of the limestone regions characterized by shallow soils and a Mediterranean climate. It develops naturally, thanks to the abandonment of land previously exploited for the cultivation of grapes, lavender, and pastoralism. It is a pioneer mycorrhizal fungus in these environments that are poorly suited to intensive agriculture. Agroforestry and truffle forestry are endeavors by the peasant community to take over abandoned limestone areas. Observation and study of natural truffle ground (“truffieres”) make it possible to identify key elements of the ecology of the truffle environment.