Demand for mushrooms is picking up now that the summer period is over and fall approaches. After last year's low yields, there's uncertainty as to how essential raw materials will perform this season for the cultivation of a product whose consumption continues to rise among Spanish consumers.
"From mid-June to mid-September, mushroom consumption usually falls, but now demand is significantly going up again," says Aitor Sanzol, Sales Director of Ayecue, the fresh produce division of The Real Green Food group. "In a few weeks, there will be both cultivated and wild mushrooms on the market, and while the latter represent competition for cultivated mushrooms, they also help make the category more visible and attractive, boosting consumption in general."
In the 2024/2025 season, yields dropped by between 10 and 15%, which hit a sector that remains affected by a severe increase in production costs. "Last year's cereal harvest in Spain was better than that of the previous year, which had been catastrophic; however, the performance of straw for compost production was very disappointing. The absolute impossibility of carrying out effective treatments against recurrent diseases and infections in the sector is also severely penalizing us," says Sanzol.
"For several seasons now, there has been a high level of uncertainty regarding the availability and supply of basic raw materials for the sector. The frequent disruptions in the harvests are telling us that climate change is really happening, with hot, dry years, followed by rainy periods, and with more adverse weather conditions that are taking a toll on the quantity, quality, and homogeneity of the raw materials," says the Sales Director of The Real Green Food. "That is why we are committed to strengthening relationships with our suppliers in the medium and long term. We need to strengthen those relationships to be able to offer maximum security to our clients and consumers as well," he says.
"With regard to this season, we hope to have higher volumes than last year. With more kilos, we can also plan more promotional activities to continue boosting consumption. It's worth recalling that despite the lower production, the increase in costs hasn't been passed on to the final price. The mushroom sector is still facing difficult challenges, especially concerning the rising cost of inputs to produce and combat pests, and a decrease in productivity," says Sanzol.
The company produces between 13,000 and 14,000 tons of mushrooms annually, mainly white mushrooms, but also brown or Portobello mushrooms, the demand for which continues to grow. Sales are mostly focused on the domestic market.
"In 2025, we have again received the Flavor of the Year Award, with The Real Champion being the only mushroom to achieve this through consumer voting. The Real Champion is more and more present on the shelves, and its value is also increasingly recognized. We are achieving a stronger connection with consumers who value its flavor, quality, and versatility," says Aitor Sanzol.
The Real Green Food will return to Fruit Attraction as an exhibitor, at stand 5E09 in Hall 5. "For us, this is the fair of fairs, as far as the fresh market is concerned. It is the best place to meet with our customers and distributors in a short space of time."
For more information:
Aitor Sanzol
Ayecue-The Real Green Food
Tel: +34 948 84 58 35
Tel.: +34 652804147
[email protected]
www.therealgreenfood.com/