The young Cham B company, run by Kai and Frédéric Barge, continues to expand, with a new substrate workshop and a new range of products. Kai Barge provides an update on the morel campaign and on the company's recent developments and projects.
Frédéric and Kai Barge, who also produce shiitake / © EARL Cham B
The substrate workshop will be operational next week
In the early days, Cham B bought its substrate (from France), but the problems of disease and pests prompted Frédéric and Kai Barge to build their own mycelium production workshop, enabling them to control quality from start to finish. Launched in 2024, the construction of the workshop is now complete. "The clean room and the equipment needed for production (sterilization machine, mixer, and bagging machine) have now been installed. We have carried out tests, and everything works properly. We will be able to start production next week," explains Kai Barge. Made from French wheat (supplied by Charentes Alliance Segonzac) and wood shavings (from Martin Les Produits du Bois), the mycelium produced by EARL Cham B will soon be on the market. "For the moment, we are only using it for our own production, but once the necessary adjustments are made and we are sure to satisfy our clients, we will launch the product on the market."
© EARL Cham B
© EARL Cham B
Morels grown on a virgin plot
Frédéric and Kai Barge chose to grow their morels on a walnut orchard in the Charente department, on a 2-hectare wooded plot. "The plot has never been used for agriculture, which guarantees pure soil free of chemical residues. This is essential because mushrooms absorb heavy metals and pesticide residues from the soil. It is this purity that distinguishes our morels from similar products from China," explains Kai Barge. Once the mycelium has finished developing, in early December, the seeds are planted 15 days later under the walnut trees, covered with soil to encourage germination. A week later, bags of nutrients, also made up of French wheat and wood chips from the same suppliers, are added. Harvesting begins mid-March. To stand out from its Chinese competitors, EARL Cham B cultivates without fertilizers or pesticides. "Our production process complies with HACCP (Hazard Analysis and Critical Control Points) standards, guaranteeing optimum food safety. This system enables us to identify and control potential risks throughout the production chain to ensure consistent quality."
Morels under tarp / © EARL Cham B
This year, EARL Cham B plans to harvest 10 tons of morels. While production development has gone well overall, the weather has forced Frédéric and Kai Barge to cover their morels. "Morels are very sensitive to wind, so we had to cover the production area and add a mini-greenhouse." Some volumes have already been sold, but the bulk of the harvest should start in less than ten days' time, with a slight delay. "The cold temperatures, close to zero, have prevented us from watering, as the young shoots are also sensitive to frost."
Strong demand for morels Made in France
While most of the morels consumed in France are imported (particularly from China, the world's biggest producer), Cham B wants to focus on French origin. "Chinese production relies heavily on the use of fertilizers and pesticides to achieve high yields. Last year, some areas in China achieved yields of 7,500 to 11,250 kg/ha, well above our 1,500 kg/ha. Although our production is still modest, it complies with strict French standards, with a strong commitment to sustainability and the preservation of natural resources," explains Kai Barge. Despite the fact that production in France is still limited, French morels are very popular. "We get a lot of calls because our production is French and pesticide-free." The volumes already harvested are mainly destined for short sales to restaurants in Cognac. The increase in volumes expected from March 28th onwards will enable us to sell to wholesalers."
© EARL Cham B
Cham B starts dried mushroom segment
While most of the production is destined for the fresh market, Cham B has decided to enter the dried mushroom segment. "We were not able to sell all our morels last year, so to make the most of our entire production, we launched a range of dried morels and shiitake mushrooms," explains Kai Barge. "Our morels are naturally sun-dried, which preserves their rich, natural flavor, whereas Chinese morels are often dehydrated using machines. This natural drying also ensures a very low moisture content of around 7.5%, compared with the 13% or less usually found in dried morels from China. This low moisture content extends the shelf life and preserves the natural flavor of the morels. The new range, which has been on sale for a month now, is aimed at restaurants and caterers, as well as individuals who can buy directly from the website. "The properties of shiitake mushrooms are also sought-after in cosmetology, particularly for their antioxidant properties, so we are now getting requests from laboratories as well."
For more information:
Kai Barge
Cham B
Lieu dit 'L'échalote'
152 Rue Du Pic Vert
16130 Juillac-Le-Coq
Phone: +33 9 77924028
Mobile: +33 7 61615857
kaibarge@mtevins.fr
chambfrance.com