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Forest Garden said:
i saw a website a few years ago that sold truffle inoculated hazelnut seedlings.    you could just buy them and plant them in your yard.    of course way too pricey if you wanted to plant multiple acres

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koopa_troopa said:
While laying in bed last night an idea struck me.. what if, somehow i was able to create a hydroponic system which consisted of not only nutrients for the saplings roots but also the truffle spores, logically this seems to be a very efficient and prosperous method of root inoculation. It sounded to great to be true but this morning, thanks to the omniscient Google i found this link http://www.springerlink.com/content/xr35880715887665/.
  Although the method pertains to the cultivation of the mushroom Cantharellus cibarius, the species is still a mycorrhizal fungi (the myc. must colonize the roots of a tree before fruit bodies can form). Does anyone know how one would keep such a hydroponic unit steril or if that is even necessary? i will probably have to purchase the journal unless someone just happens to subscribe to the Mycorrhiza journal lol, maybe RogerRabit?? i would love to know your thoughts if you stumble upon this.

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koopa_troopa said:
jjb did you even read the thread or just my last post?? bc obviously you have no idea what the topic even is and if you know nothing of either topics and havent even bothered to have read the previous posts or the links i posted, why even post? you are wasting your time and mine.. i figured atleast somebody on these boards would be familiar with some sort of mycorrhizal fungi..

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koopa_troopa said:
Where did you get the "double gang electric box" not even sure what the hell that is haha.  I have two i have already made but i really want one with speed control.. will use your tek next

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koopa_troopa said:
2) producing axenic (free from contamination) ectomycorrhizal fungi in association with plant root organ cultures on agar. The resulting root organ culture may be inoculated into whole plants.

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The Family of Fungi(Part 4): The Temptation of Truffles
Source: CCTV.com
11-28-2006 16:34

For hundreds of years, truffles have been sought as a rare delicacy at a high price. They are often regarded as the “caviar” of fungi. They only grow underground in forests, and can only be tracked down by certain animals. In Italy and France, tamed pigs are used to locate truffles. The dark blocks which countryside people ate in the past are now luxurious food for international VIPs.

Even today, the methods used in finding truffles in forests of oak, white poplar, hazel or beech are unchanged after hundreds of years. Truffle hunters must have patience and know how to control their pigs, as pigs are clever and omnivorous. Pig trainers must also make sure to check them in time or they will eat all the truffles. The quality and size of truffles vary with the species and place of origin, and will be evaluated after picking.

Autumn is the traditional season for hunting for truffles. Soon after sunrise, many quiet households begin to get busy. Dogs are ready to begin the day’s work. This dog is well trained for seeking truffles, and is an indispensable assistant for his master, a professional truffle picker in Burgundy. The first thing they do every morning is head into the forests. There is no need to persuade the dog, because it shares the happiness of finding a truffle with its master.

In Burgundy and other truffle production bases in the Mediterranean area, the practice of seeking truffles with pigs is decreasing and more and more dogs are being employed, as they are faster and have a keener sense of smell. They are trained in special schools or by their masters. Clever masters will give them a certain degree of freedom so that they can accomplish the task themselves. They are usually as enthusiastic as their masters.

Before washing, truffles are not particularly appealing to the eye. Experts can determine the quality of truffles from their scent. After picking a truffle, the dog will be rewarded with a piece of cheese. Before leaving the site of picking, the picker will cover the pit with soil and leaves to protect the mycelium of the truffle so that more truffles will grow. For those that are lucky, a few hours of truffle hunting in the morning may result in a few great finds. When a Burgundy or Perigord truffle is cut into halves, it shows a special texture. Its special flavor can be used to cook some of the most delicious dishes in the world.

This is the Vienna Institute of Botany. Truffles have been studied here for a long time as a special topic. Botanist Alexander Eben believes that truffles will be cultivated artificially on a large scale in the future. Like boletus, truffles are symbiotic with the soft roots of some trees. The experiment they are attempting is to graft germinant truffle substances onto the roots of young trees. Several hundred young trees have been grafted and have been growing in green houses for two years. The researchers check their growth frequently after washing off the soil. They have found that the roots are growing longer and thicker, and they are on the road to success.

In three or four years, the first batch of farmed truffles may be grown in the Austrian truffle garden. What an exciting prospect! These so called white truffles are light in color and inferior in quality. But they are still highly valued. They grow in Austrian forests and can be found by experienced pickers, usually after a storm has washed off the topsoil on hill sides and exposed the bulb like truffles. Volt Korafak begins looking along the two sides of the valley after a rainfall. His patience is often paid off. Colorful and attractive fungi grow and propagate everywhere in the forest. An ancient Siberian legend said they were driven by the magic power of the spirits of fungi.

http://www.cctv.com/program/natureandscience/20061128/104104.shtml

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