Biological Cycle

To produce its valuable fruiting body, the truffle must live in symbiosis with plants—primarily trees and shrubs. Nutrient exchange between the two symbionts (the truffle and the plant) occurs at the root level, through a specialized structure known as mycorrhiza, which varies by species. The mycorrhiza is a stalk-like mass composed of several layers of silky threads called hyphae. These threads wrap around the tips of the plant’s roots and merge into a network called the reticulum. The reticulum is a mesh-like structure that allows the plant to supply the fungus with various nutrients, while receiving water and mineral salts in return.

From the reticulum, a dense network of hyphae—collectively known as mycelium—spreads outward into the soil in search of nutrients. When environmental conditions are favourable, some of these hyphae fuse to form a fruiting body, within which the gleba develops and begins the process of spore differentiation. These spores later germinate to form new mycelium, which connects with fresh root tips to form new mycorrhizae.

Unlike above-ground fungi that disperse spores via air currents, underground fungi cannot rely on the wind. Instead, nature has endowed them with a powerful aroma that becomes noticeable only during spore maturation. This distinctive scent attracts insects and mammals, which feed on the truffle and, in doing so, help spread its spores—thus supporting reproduction.