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== Contradictory cultivation information ==
== Contradictory cultivation information ==
This article says that truffles need "hot, dry weather" to grow. However, it also describes truffles being cultivated in a variety of places not known for dry, hot weather, including the U.S. Pacific Northwest, Great Britain and Sweden. Later the article describes a company as moving cultivation into "colder regions" of countries. All this appears to be a contradiction as well as confusion between "weather" and "climate." Clarification would be good. [[User:Jtcarpet|Jtcarpet]] ([[User talk:Jtcarpet|talk]]) 05:32, 27 December 2013 (UTC)
This article says that truffles need "hot, dry weather" to grow. However, it also describes truffles being cultivated in a variety of places not known for dry, hot weather, including the U.S. Pacific Northwest, Great Britain and Sweden. Later the article describes a company as moving cultivation into "colder regions" of countries. All this appears to be a contradiction as well as confusion between "weather" and "climate." Clarification would be good. [[User:Jtcarpet|Jtcarpet]] ([[User talk:Jtcarpet|talk]]) 05:32, 27 December 2013 (UTC)

== In New Zealand and Australia ==

The section "In New Zealand and Australia" needs updating. The Wine and Truffle Company is now The Truffle & Wine Co. We are now the single largest producer of black truffles in the world.
Would appreciate the text being updated to: "A Western Australian venture, The Truffle & Wine Co. had its first harvest in 2004, and in 2005 they unearthed a 1-kg (2.2-lb) truffle. In 2008, an estimated 600 kilograms (1,300 lb) of truffles were removed from the rich ground of Manjimup. The Truffle & Wine Co. has expanded its production year on year and is now the single largest producer of black truffles (Tuber melanosporum) in the world (Ref http://truffleandwine.com.au/the-farm.html). ~~CMcCredden 22 Aug 2014~~

Revision as of 03:46, 22 August 2014

Template:Vital article

Truffles in Iran

Iran produces high amount of truffles and some of the best in the world, why is this not mentioned in this article and it is not shown on the map that truffles exist in Iran. The price is low compared to other places because of the high amount that is produced. Truffles are common in Shiraz for instance, where they are used in varies kinds of foods, e.g. grilled etc. —Preceding unsigned comment added by 89.72.233.229 (talk) 18:18, 2 February 2011 (UTC)[reply]

Social commentary

"The countryside in southern France is largely depopulated, with a lot of the lands in the hands of the descendants of the farmers. These descendants live in towns and cities and feel mostly unconcerned by the countryside. Local farmers are also opposed to a return of mass production, which would decrease the price of truffles."

I'm unsure about this social commentary. David.Monniaux 17:28, 15 Dec 2004 (UTC)

It would be cool if somebody knowing English mycological terminology would translate the paragraphs dealing with the symbiotic growth of truffles from the French wikipedia. David.Monniaux 17:41, 15 Dec 2004 (UTC)

The commentary above comes from a French website. If you travel to southern France you'll notice how some areas are depopulated, with villages abandoned. This is especially true in places like Lot or Lozère. Hardouin 15:44, 11 Feb 2005 (UTC)
Just give us the URL of that French website here at this Discussion, and I'll take the trouble to insert it here, if no one else wants to. Then it will be encyclopediable, as a report, not an assertion of social commentary, and David Monniaux' reservations will be satisfied. --Wetman 21:18, 11 Feb 2005 (UTC)

Truffle chocolates

The brief note about truffles as a chocolate confection at the bottom of this article is somewhat disappointing. I arrived at this page wondering why chocolate truffles are called truffles. If anyone could expand on that, I would appreciate it. Rcsheets 22:19, 23 Dec 2004 (UTC)

It's just the look of them, dusted in powdered cocoa to look even more like real truffles. Are they a 20th-century innovation I wonder? --Wetman 21:18, 11 Feb 2005 (UTC)


I think the whole section should be cut. It doesn't sound encyclopedia-like, why not just include a reference to chocolate truffles at the top. Android93 13:47, 17 September 2005 (UTC)[reply]


I suggest someone take the work to research a little more on "Chocolate Truffles" and hopefully make its own article (but if not, perhaps a stub). Then we can do a "see-also" at the article's top to distinguish the fungus from the confection, and shorten the chocolate truffle section to reference the article. 67.160.10.87 04:51, 18 February 2006 (UTC)[reply]

Ive always thought it was because they ARE truffels. —Preceding unsigned comment added by 81.108.29.53 (talk) 16:15, 9 April 2010 (UTC)[reply]

Truffled turkey

I am now cooking a truffled turkey, based on an excerpt from this article:

'Truffles were very popular in Paris markets in the 1780s, imported seasonally from truffle grounds, where peasants had long enjoyed their secret. They were so expensive they appeared only at the dinner tables of great nobles —and kept women, Brillat-Savarin noted characteristically. The greatest delicacy was a truffled turkey. "I have wept three times in my life," Rossini admitted. "Once when my first opera failed. Once again, the first time I heard Paganini play the violin. And once when a truffled turkey fell overboard at a boating picnic."'

I plan to play paganini and eat truffled turkey in about 2 hours. I'll drop another note to let you know how that goes in case your interested ;)

Sam Spade 17:56, 11 December 2005 (UTC)[reply]

Subtle. It tasted a bit like mushroom gills. At least it wasn't nasty, like that black caviar I ate! Sam Spade 22:18, 11 December 2005 (UTC)[reply]

The gravy was better than the turkey itself, at least the truffles were noticable there. Sam Spade 10:17, 25 December 2005 (UTC)[reply]

Try making a risotto and pour a tiny amount of truffle oil over each serving. This is one of my favorite uses of the flavor of truffles.

Poulet Demondueil

"Chicken in mourning" was a famous dish created by one of the famous Madames de Lyon, a group a women who had moved to Paris to open restaurants. To make the Poulet Demondueil, stuff the skin of the bird between the meat with thin sliced of truffe noir. Then bind the bird and poach slowly in a rich chicken stock that is just at the simmering point, until cooked tender. Remove from poaching liquid, split in half and serve with seasonal vegetables. I'm looking for a story that the woman who created this dish served over 500 000 of them in her restaurant. When (and if I am able) to find it, I will provide a link. Bon appetit! Hamster Sandwich 18:13, 11 December 2005 (UTC)[reply]

I was mistaken concerning the name of this dish, it is properly "Poulet Demi-Dueil" or "Chicken in partial mourning". Still looking for the story of the chef who is credited with its invention. Hamster Sandwich 01:18, 20 December 2005 (UTC)[reply]
This dish was even more properly Volaille en demi-deuil. (deuil rhymes with oeil). Poulet wears feathers and runs about. Volaille or poularde come to table. Try googling "poularde demi-deuil" and "volaille demi-deuil" Bon appetit! --Wetman 05:07, 20 December 2005 (UTC)[reply]
Wetman should pay more attention to the menus in French restaurants - "poulet" will feature several times, typically. "Volaille" often, though not necessarily, has generic or collective connotations, eg: "la volaille" = the poultry. "Poularde" is generally translated as "fattened chicken" and has a more restricted use. Cf: "Jeune poule de cinq, six mois qui n'a jamais pondu et qui a subi un engraissement intensif" - Petit Robert (2007) —Preceding unsigned comment added by 83.70.246.23 (talk) 20:16, 28 August 2008 (UTC)[reply]

British truffle industry in the 18th century?

This claim recently entered strikes me as unlikely. Where were these truffles being hunted? New information is especioally welcome in anb area one knows quite well. --Wetman 15:02, 15 December 2005 (UTC)[reply]

Google gives two references:
* http://www.nifg.org.uk/facts_b.htm
* http://www.psgrill.net/Food/FoodInfo/Mushrooms/summertruffle.html
using this term: http://www.google.co.uk/search?hl=en&safe=off&q=%22Alfred+Collins%22+truffle&btnG=Search&meta= Shermozle 16:55, 15 December 2005 (UTC)[reply]
I have a chapter devoted to truffles in Britain in my book (http://www.limestonehills.co.nz/Books/trufflebook.html). Alfred Collins' father once presented Queen Victoria with a 1kg summer truffle. Good marketing! --Trufficulteur 22:48, 8 June 2006 (UTC)[reply]

Hidden advert?

The section that says "those interesting in truffle cultivation can see.." should be deleted. A cheap excuse for marketing has no place in an encyclopedia. It can (if it is included at all) can be put as a link at the bottom of the page. What do you reckon?

--Mediterraneo

you're right, no adverts here

Which is best

I'm a bit confused by the following paragraphs:

"Connoisseurs consider that the best truffle is the Tuber melanosporum (black truffle)..."

followed in the next paragraph by

"Superior to t. Melanosporum in smell and taste is the White truffle (tuber Magnatum)..."

First, if "Connoisseurs consider" black truffles best, it strikes me as odd that an encyclopedia can authoritatively say that white truffles re "superior." Second, isn't it widely agreed that black truffles are better, as reflected in their generally higher price? Should this be edited?

I have called this to general attention by marking the section as self-contradictory. 67.160.10.87 04:41, 18 February 2006 (UTC)[reply]

In Italy is widely reputed the White truffle to be the best quality of truffle:

  • it's said to be a little more tasty than black one (this may be subjective);
  • it's more expensive than Black truffle, but this may be due mainly to the smaller production area;
  • in my experience restaurants and specialyzed food shops regards White truffle as better than Black truffles;

In Italy is known also a third kind of truffle (less known than White and Black ones), named "Scorzone" (Tuber aestivum), that is less tasty than White and Blach truffles and much less expensive, it resemble the Black truffle but as may seen in the section of the truffle the inner part is similar to a "dotted" White truffle (I Googled and found a very clear image on http://www.deliziatartufi.com/aestivum_sezione3.gif) "Tartufo bianchetto" (Tuber Albidum Pico) is another kind of truffle (less widely known) than previous tree, quite similar, but somewhat "lessen" in price and taste, to White truffles.

the explanation above should be incorporate in some way into the section so as to clarify the apparent contradiction. Preferably with citations to reasonable sources 67.160.10.87 04:47, 18 February 2006 (UTC)[reply]

belgian truffels

the very first belgian truffle was harvested today, Rudi De Volder from the west-flemish Reninge, owenr of the restaurant 't Convent, harvested one black wintertruffle, weighing 30 grams, this monday, he had importeed a few tons of soil from the perigord a dozen years back, and recently bought a sniffing pig. The first truffle was eaten by the pig.

no pictures of black truffles?

The French would be outraged. :p 67.160.10.87 04:29, 18 February 2006 (UTC)[reply]

This needs a rewrite

While the recent re-write may have removed some inconsistencies, the article is still wrong in some important respects. Much useful and interesting material (including links) has been removed. I am prepared to attempt a "bottom up" re-write (credentials here: http://www.limestonehills.co.nz/Books/trufflebook.html), but haven't much time at the moment. Trufficulteur 03:45, 18 April 2006 (UTC)[reply]

All the culinary history has been Bozoed. --Wetman 09:14, 7 May 2006 (UTC)[reply]

Added the world's most expensive truffle

Thought it would be an interesting fact and also highlights how highly people regard truffles, need help with the citation though, not working out for me. Also worked on Desert Truffles and I'd appreciate it if you'd check it out and help me work on it --Karimi 06:58, 9 July 2006 (UTC)[reply]


Restored text

I have attempted to restore the text that has been Bozoed. This article needs closer supervision.--Wetman 23:52, 17 September 2006 (UTC)[reply]

Improve Article

This article needs much work. There are errors of fact and omission. I have knowledge of North American Truffles to contribute but I'm a newbe to the Wiki thing. I will submit a modification to see if it flies.----67.169.209.4 20:18, 26 December 2006 (UTC)[reply]

Hi!

Why did you start deleting my links that I add to External links? The pages contains useful informatons about truffles, recipes about dishes with truffles. http://www.thebigtruffle.com/

Because this is an encyclopedia, not a web directory. Sinned 07:07, 5 January 2007 (UTC)
No. External links IS a web directory. The original link-poster was not trying to claim that wikipedia itself was a web directory. If the link is pertinent it should be left alone. I am guessing (http://www.mykoweb.com/cookbook/truffles.html) was one of the deleted links since it's a high profile site related to truffles. I am now replacing the link and you are not to remove it again.

PlantationSystems.com spam -- see m:Talk:Spam blacklist

REGARDING COMMENT BELOW: I have no idea what this means, I have been adding this link for a young gentleman who has helped me with truffle cultivation in the UK- what have I done to his business? what does this all mean?- I've only just found this page and am frightened I have done something detrimental to his company................please explain (?)

Here is just a partial list of anonymous IP addresses that have added inappropriate links to PlantationSystems.com (Mycorrhizal Systems Ltd.), http://www.plantationsystems.com:

If this company will not stop adding their links in contravention of External Links and Conflict of Interest Guidelines, then there will be no choice but to blacklist this company in our openly searchable global blacklist at m:Spam blacklist. --A. B. (talk) 21:26, 15 January 2007 (UTC)[reply]

16 January 2006:
--A. B. (talk) 15:18, 16 January 2007 (UTC)[reply]

Successful collaboration for Feb 07

Support:

  1. Cas Liber 03:10, 10 January 2007 (UTC)[reply]
  2. Spawn Man 04:08, 10 January 2007 (UTC)[reply]
  3. Werothegreat 12:07, 10 January 2007 (UTC)[reply]
  4. M&NCenarius 04:29, 16 January 2007 (UTC)[reply]
  • Gastronomically the quintessential fungus. Plenty of material Cas Liber 03:10, 10 January 2007 (UTC)[reply]
  • Probably our best bet to make FA... Spawn Man 04:08, 10 January 2007 (UTC)[reply]
  • First, the title of the article is now Tuber (genus), with Truffle now being a disambiguation page.

    Of the three articles you've listed, this one actually needs the most work. Yes, there's a lot of material here, but there's almost nothing there on the biology of truffles – a section on that definitely belongs in the article, toward the beginning, actually. Also, it needs even more citation-finding work than the "Psilocybe" article does. Could be a candidate, but would not be my first choice. Peter G Werner 04:44, 10 January 2007 (UTC)[reply]
  • I vote for this article because, although as Werner says, it contains no biological information, it does quite a lot of information, and does not require cleanup as the fly agaric does, and has more than one picture (psilocybe only has the taxobox picture). Werothegreat 12:07, 10 January 2007 (UTC)[reply]
  • Can I just note that though this is a great improvement, there are still plenty of mistakes to fix. Would that I had time... Citing Carluccio is a bit dangerous - his books are great, but not necessarily accurate. He perpetuates the myth about Alba truffles, for instance. I'll donate a pdf copy of my book (The Truffle Book ISBN 0-473-10241-2) to anyone who is willing to take the time to read it and update the page.--Trufficulteur 01:32, 12 February 2007 (UTC)[reply]
You're on - you should be able to get my email off my userpage, otherwise google me and banksia and you'll be able to sned it - love to see it. cheers Cas Liber 03:08, 12 February 2007 (UTC)[reply]

Terrific article

Terrific article on truffles! A pleasure to read, not snotty, informative and clear, clear, clear. Bravo to all concerned! NaySay 16:37, 10 September 2007 (UTC)[reply]

Black truffle twice?

Why is the black truffle the first one in the list, but then again included under the "Other Species" heading and called a "lesser-used" truffle? Is this an inconsistency or am I missing something? Someone can fix it if I'm not mistaken. —Preceding unsigned comment added by 69.249.92.63 (talk) 07:35, 2 December 2007 (UTC)[reply]

And why exactly does it look like Black Summer Truffle is more expensive (or better) than Black Truffle (Perigord)? —Preceding unsigned comment added by 91.45.126.160 (talk) 12:14, 11 May 2008 (UTC)[reply]

Taste

What do the different truffles taste like and why are they so expensive? —Preceding unsigned comment added by 71.32.244.191 (talk) 12:20, 14 December 2007 (UTC)[reply]

Yea this seems to be a huge omission from an article about a food/cooking-ingredient.--71.104.228.116 (talk) 18:59, 26 February 2010 (UTC)[reply]

Truffle Oil

The Truffle Oil section seems to be totally random and out of place. The information isn't really relevant, as it simply identifies the organic ether that gives rise to the flavor of black truffles and then goes on to make wide claims about truffle oil in general based only on a newspaper article.

This section needs to be either justified or removed. I'm not sure what banner to stick in there, but that section should carry a warning for the time being. Maybe "unverified claims" ? —Preceding unsigned comment added by 63.166.226.83 (talk) 19:00, 2 January 2008 (UTC)[reply]

Have moved the offending passage to a subsection of "Culinary uses" - seems more appropriate to me. I couldn't verify or contradict the assertion that most of the truffle oil used in the US is synthetic, so I've left it weighted as the NY Times article. 69.225.136.215 (talk) 06:01, 17 May 2008 (UTC)[reply]

Best article

This is the best article in Wiki I have read for a long time. There is a totally unreadable scientific article on truffles, and then this...which hits the happy medium of popular readability and scientific knowledge at the everyman level. Thank you to all contributors. Carole121.216.228.132 (talk) 06:09, 4 February 2008 (UTC)[reply]

Truffle dogs vs Truffle hogs

I just want to say whoever road the thing about the truffle dogs vs truffle hogs is a genius. I laughed so hard at that. Expecially at the part about TRUFFLE HOGS: Will eat truffles....TRUFFLE DOGS: Will probably not eat truffles. It had my rolling. It reminds me of something out of Jon Hodgman's "The area's of my expertise". —Preceding -Map29673, um no, pigs have been proven to be as smart, if not smarter than dogs. unsigned comment added by 68.90.105.173 (talk) 22:36, 15 April 2008 (UTC)[reply]

Hello, this is the first time I have ever posted, so please bear with me. I also wanted to thank the contributors for the section on hogs and dogs. I am watching an episode of King of the Hill where Dale is searching for truffles (I think the episode is called something about MySpace, sorry) and he rents a hog to do so. When the hog takes off, he uses his neighbors dog. Then finally they find the hog, the hog found the truffles, but he ate them. Everything went over my head until I found this article. Thank you very much. 174.59.0.89 (talk) 05:28, 26 May 2010 (UTC)[reply]

Pronunciation

Ok, if you don't understand IPA, don't edit it. In IPA, [r] means the alveolar trill which is not the "r" of standard English. The English r is IPA [ɹ], the alveolar approximant. Also, I need to add the syllabic mark for the [l]. Azalea pomp (talk) 23:56, 29 May 2008 (UTC)[reply]

Unverifiable claim

The claim that "The only trace of truffles in medieval cooking is at the court of the Avignonese Papacy." is unverifiable. The claim should either be attributed or removed. -- Gordon Ecker (talk) 05:39, 2 August 2008 (UTC)[reply]

The Medieval section is no longer worded in this disputed fashion, so I've removed the tag. Fattonyni (talk) 01:10, 2 October 2010 (UTC)[reply]

fruiting body

I'm uncomfortable with this designation. A truffle is not a fruit, in any botanical sense. Rather, it is the terciary mycelium of a fungus, if I'm correct. I know this isn't a science article per se, but does fruiting body need to be used? Any alternate suggestions? —Preceding unsigned comment added by 24.143.153.145 (talk) 04:47, 3 November 2008 (UTC)[reply]

The term "fruiting body" is the correct biological description for the part of the fungus which produces the spores. It's not a style choice. It has nothing to do with "fruit" per say.Landroo (talk) 16:25, 16 December 2009 (UTC)[reply]

Problem with Money

"The Tuber magnatum truffles sell between €2,000 and €8 per kilogram (US$1350 - $2700 per pound)." That doesn't add up. Ignoring the fact that the exchange rate has changed so that its more like, €2,000 /kg ~= $1160 /lb, €8 / kg should cost ~= $4.67 /lb ... Clearly somebodys math is off. http://www.restaurant.org/rusa/magArticle.cfm?ArticleID=674 says "Generally, white truffles can cost between $1,000 and $2,200 a pound; black truffles usually run from $300 to $600 a pound" Working backwards, that should give prices of ~€3770 /kg and ~€514 /kg. Updating article to reflect this. 99.251.197.76 (talk) 13:13, 21 February 2009 (UTC)[reply]

Re: Fruiting Body

The mention of the term fruiting body should not make you uncomfortable. It does need to be used. It is the portion of each species of fungus that produces sexual spores and is the identifiable characteristic that is used to classifyGreenman10 (talk) 01:24, 29 March 2009 (UTC) the fungus.Greenman10 (talk) 01:22, 29 March 2009 (UTC)[reply]


It's not a fruitbody. Fruitbodies are reproductive organs, and in fungi they produce spores. A truffle is a storage device, like a potato or carrot. A potato can grow clonally, but it is not the reproductive part of the potato plant- potatoes have flowers for sexual reproduction. 204.69.139.16 (talk) 01:50, 17 November 2009 (UTC)[reply]

Adaptation below the surface

In the Biology section, there is an uncited assertion that truffles grow underground as an "adaptation" to avoid the hazards above the surface. However, the article itself notes that they live in a symbiotic, ectomycorrhizal, relationship with tree roots. Tree roots can only be found underground. This is why truffles are found underground. Saying that underground growth is an "adaptation to resist predation, forest fire, drought, or severe cold" is analogous to saying that humans evolved mouths so that they can play the harmonica. Yes, it's a side benefit, but it's not why they evolved that way.
I am removing the offending material. If anyone can come up with a citation to suggest otherwise, please revert my removal and add the cite. Randy_Seltzer (talk) 00:17, 15 April 2009 (UTC)[reply]

Clarification needed

I don't understand the symbiotic relationship between oak roots, and the truffle fungus. Is there a temperature range that is conducive to the growth of the fungus? Does the fungus get bigger year after year, or does it die seasonally, only to erupt into a fruit the size of a potato? Does the oak tree receive any benefit from the presence of the fungus, or is the fungus more properly described as a parasite? 216.99.219.101 (talk) 08:12, 1 October 2009 (UTC)[reply]

Truffle Biology?

The article mainly focuses on the culinary/cultural/financial aspects of the fungus, but there isn't much about the biology. From what I gather, the truffle is a fungus which exists symbiotically with tree roots, and has evolved a chemical way to attract burrowing animals through attractive aromas, to dig them up and eat them when mature, so that they will distribute it's spores. This probably accounts for it's compelling flavor for humans as well.Landroo (talk) 16:18, 16 December 2009 (UTC)[reply]

There is a fascinating article in the (current) April 2010 issue of Scientific American about truffles. I came to Wikipedia because I wanted to learn more about species of truffles that evolved independently in the southern hemisphere. If you read this article you wouldn't even know that there are truffles that are native to Australia. In my opinion, this article needs a major rewrite. Thomas144 (talk) 21:29, 25 March 2010 (UTC)[reply]

Truffle Genetics

http://www.telegraph.co.uk/science/science-news/7541788/Scientists-decode-DNA-of-black-diamond-truffle.html —Preceding unsigned comment added by DogFaceGears (talk • contribs) 13:11, 1 April 2010 (UTC)[reply]

Parasitic fungus.

The truffle seems to have adapted itself so that Pigs find them irresistible. Much in the same vein as many trees utilize ants as seed carriers.

Certain fungus' also have a history of altering the behaviour patterns of creatures which are affected by their spores.

What kind of research has been done into the long term and short term health consequences of eating this parasitic fungus. What is the nutritional content and information for the typical truffle?

Not to sound obvious, but I would expect this kind of encyclopaedic information from an encyclopaedia, if I wanted to know what a truffle was I would read a dictionary. —Preceding unsigned comment added by 86.11.153.79 (talk) 01:40, 2 January 2011 (UTC)[reply]

Why isn't this the main truffle article?

(please discuss on Talk:Truffle)

Currently, Truffle is a disambiguation page and this article, on truffles, is Truffle (fungus). That seems strange. I think the history is that at some point, Truffle was moved to Tuber (the truffle genus), and Truffle became a dab page. I would think it would make more sense for Truffle to be the main article, and to have a Truffle (disambiguation) page. Maybe also a hatnote for chocolate truffles, if that's a common confusion. --Macrakis (talk) 16:27, 28 February 2012 (UTC)[reply]

A few stats in support of the proposal:

  • traffic: the Truffle (fungus) article has gotten >3x as many page hits as the Truffle page, and almost 6x as many as the Chocolate truffle page. (based on past 3 months at http://stats.grok.se/ -- removing outlier)
  • inlinks: 400 for fungus, 91 for dab, 87 for chocolate.
  • Web search: Google and Bing search give fungus as the #1 result for the fungus[truffle].

Seems like all indicators show that the fungus article should be the main article. --Macrakis (talk) 16:57, 28 February 2012 (UTC)[reply]

Requested move

The following discussion is an archived discussion of a requested move. Please do not modify it. Subsequent comments should be made in a new section on the talk page. No further edits should be made to this section.

The result of the move request was: page moved per WP:SNOW and to address the WP:MALPLACED disambiguation page listed when the base name redirected to the disambiguation page. -- JHunterJ (talk) 11:27, 19 March 2012 (UTC)[reply]

Truffle (fungus) → Truffle – Moving Truffle->Truffle (disambiguation) and Truffle (fungus) -> Truffle. Rationale: Truffle (fungus) gets >3x as many page hits as Truffle, and almost 6x as many as Chocolate truffle (see http://stats.grok.se/); Truffle (fungus) has more inlinks: 400 for fungus, 91 for dab, 87 for chocolate; Web search: Google and Bing search give fungus as the #1 result for the search 'truffle'. I proposed the move on Talk:Truffle and Talk:Truffle (fungus) two weeks ago, and there has been no controversy. I have already moved the dab page and will add hatnotes as soon as the move happens. --Macrakis (talk) 18:34, 13 March 2012 (UTC)[reply]

The above discussion is preserved as an archive of a requested move. Please do not modify it. Subsequent comments should be made in a new section on this talk page. No further edits should be made to this section.

What a mess.

There are so many problems with this article, from the snobbish, overly technical tone to the non-uniformity of the currency and omission of weight conversion templates. What's the worst, though, are the contradictions. I mean in one paragraph we have:

"Giancarlo Zigante and his dog Diana found one of the largest truffles in the world near Buje, Croatia. The truffle weighed 1.31 kilograms (2 lb 14 oz) and has entered the Guinness Book of Records."

While in the next, we have:

"The record price paid for a single white truffle was set in December 2007, when Macau casino owner Stanley Ho paid 330,000 USD (£165,000) for a specimen weighing 1.5 kilograms (3.3 lb), discovered by Luciano Savini and his dog Rocco. One of the largest truffles found in decades, it was unearthed near Pisa and sold at an auction held simultaneously in Macau, Hong Kong and Florence."

First: what is this, a dick measuring contest? Secondly, the 2nd truffle clearly breaks the record, doesn't it? Finally, it being "one of the largest found in decades" would imply that there have been prior truffles that weighed more, making both of these mentions meaningless.

This article is a prime example of why we will never be able to use Wikipedia for any official education purposes. - Sweet Nightmares 03:35, 31 March 2012 (UTC)[reply]

Yes, the article needs a complete overhaul from top to bottom. So many crappy articles, so little time ... please check back in 3 months and give your opinion then. Sasata (talk) 04:39, 31 March 2012 (UTC)[reply]

I recommend the creation of a new section entitled In popular culture. I also recommend adding the following entry:

  • In the episode The French Connection Job (Season 5, Episode 4), of TNT's television drama series Leverage, the Leverage team infiltrates a culinary institute run by an old friend of Eliot's and whose new owner is involved in smuggling truffles.

Please see Wikipedia:POPCULTURE for additional information. Crice88 (talk) 03:11, 4 December 2013 (UTC)[reply]


First time I ever do something in Wikipedia. Sorry if I'm doing something wrong. — Preceding unsigned comment added by 186.4.8.125 (talk) 21:16, 15 August 2014 (UTC)[reply]

Contradictory cultivation information

This article says that truffles need "hot, dry weather" to grow. However, it also describes truffles being cultivated in a variety of places not known for dry, hot weather, including the U.S. Pacific Northwest, Great Britain and Sweden. Later the article describes a company as moving cultivation into "colder regions" of countries. All this appears to be a contradiction as well as confusion between "weather" and "climate." Clarification would be good. Jtcarpet (talk) 05:32, 27 December 2013 (UTC)[reply]

In New Zealand and Australia

The section "In New Zealand and Australia" needs updating. The Wine and Truffle Company is now The Truffle & Wine Co. We are now the single largest producer of black truffles in the world. Would appreciate the text being updated to: "A Western Australian venture, The Truffle & Wine Co. had its first harvest in 2004, and in 2005 they unearthed a 1-kg (2.2-lb) truffle. In 2008, an estimated 600 kilograms (1,300 lb) of truffles were removed from the rich ground of Manjimup. The Truffle & Wine Co. has expanded its production year on year and is now the single largest producer of black truffles (Tuber melanosporum) in the world (Ref http://truffleandwine.com.au/the-farm.html). ~~CMcCredden 22 Aug 2014~~

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