Objective:
Τhe last 15 years, mushrooms became valuable part of Greek consumers’ diet. New mushroom plants have launched, special cultivated varieties ( Lentinula, Hericium, etc.) have been considerably growing and many young peoplemake a living hunting truffles and wild mushrooms . Αfter the economic crisis of 2009, people living in big cities returned to their villages starting business in forestry or agriculture. “Dirfis mushrooms” was established in 2003 in Mount Dirfis (Euboea) by two agronomists-mycologists (Agricultural University of Athens), Lefteris Lachouvaris and Thanassis Mastrogiannis, representing a success story of the hidden potential of the mushroom and truffles related activities.
Context:
“Dirfis Mushrooms” facilities include a substrate plant, 20 mushroom growing tunnels, a modern processing facility 750m² and an olive grove. The company yearly produces more than 300T oyster mushrooms, 600K oyster substrate blocks, 20T Lentinula, 10T dry wild mushrooms and 0.5T fresh wild truffle. Its portfolio range over 100 products ( edibles and medicinals). It is certified as GlobalG.A.P. and BIO ( ISO 22000:2005). Its customers include the largest supermarket chains in Greece, hypermarkets hotels, restaurants, traditional and delicatessen grocery stores and e-shops. It exports to US, Germany, Israel. Since 2009 Dirfis has gained many gastronomy prizes, quality and innovation awards.
Contacts:
Eleftherios Lachouvaris, lefteris@manitariadirfis.gr, http://www.manitariadirfis.gr/en