In Europe, the edible mushroom sector has annual sales of more than 1.5 billion euro. Poland and the Netherlands are the largest European producers accounting for 50% of total European production. They are closely followed by Spain, which produces a total of 130,700 tons per year.
According to data from the Ministry of Agriculture, Fisheries, and Food, the consumption of wild and cultivated mushrooms in Spain has been increasing in recent years; specifically, in 2022, the consumption of this delicacy reached 272 million euro, 2.2% more than in the previous year.
White mushrooms, which account for nearly 90% of Spain's mushroom production, are the most consumed mushrooms in Spain. Other types of wild and cultivated mushrooms that are consumed in Spain are oyster mushrooms, shiitake mushrooms, and poplar mushrooms, all of which are a healthy source of nutrients at an affordable price; in fact, in recent years, the price of European wild and cultivated mushrooms has remained around three euro per kilogram.
Mushrooms are a source of protein, fiber, and vitamins, such as vitamins B1, B2, B3, and B12. It should also be noted that they contain minerals such as potassium and selenium, which help maintain cardiovascular, muscle, and bone health. To promote these benefits to consumers across Europe, and especially to young people, the GEPC Promo (European Mushroom Producers' Promotion Group) has launched its EU co-funded promotion campaign "European Mushrooms: The Hidden Gem", aimed at millennials in nine European markets: Belgium, France, Germany, Hungary, Ireland, Italy, the Netherlands, Poland, and Spain.
It aims to raise consumer awareness of the many advantages of European wild and cultivated mushrooms for a healthy and balanced diet. However, according to a recent study, 45% of millennials say that wild and cultivated mushrooms already occupy an important part of their shopping basket and that they buy them frequently. In fact, according to consumption forecasts for 2024, millennials will increase their consumption by 24%.
Sources: interfacetourism.es / financialfood.es