They emit intense aromas of garlic and fermented cheese, and are so rare that they can fetch up to £9,000 a kilogram. Now, the puzzle that has confounded experts for more than half a century, of how to cultivate the elusive white truffle on a commercial scale, appears to have been solved.
This week, scientists from France’s National Research Institute for Agriculture, Food and the Environment (INRAE), will reveal that, at a secret location in Nouvelle-Aquitaine, western France, they have cultivated 26 white truffles.
