AGRICULTURE: Gastronomic great leap forward
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Scientists have taken a giant leap for gastronomy by growing the highly prized golden chantrelle wild mushroom in a greenhouse. Until now, the fungus has defied all attempts at cultivation and can only be harvested from pine forests.
Large quantities are imported from the United States because it is a variety in decline throughout Europe. The team, led by Eric Danell from the Swedish University of Agricultural Sciences, Uppsala, reported in the science journal Nature that they had transferred pine seedlings carrying the fungus into pots in March, 1995. Five fruit-bodies emerged during the following spring and autumn.
The scientists believe their technique could be applied to other endangered species, such as Tricholoma matsutake, which is the most valuable mushroom in the world, costing about pounds 60 each.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments