Mushroom cultivation in Spain is in a critical situation. According to FleshPlaza, the industry is struggling with rising costs and challenging weather conditions. The price of straw has shot up, and the spread of pests and diseases has become a bigger problem due to fewer treatment options available under strict European policies. These issues, combined with lower yields, are creating major difficulties for mushroom producers. Aitor Sanzol, assistant general manager of Ayecue (operating under the brand The Real Green Food), shared that the company closed in 2024 with approximately 13 million kilos of mushrooms, mainly sold in Spain.
One of the biggest problems is increase in the price of straw, which is the main ingredient for making mushroom compost. For the past three years, the situation has gotten worse. The war in Ukraine, a drought, and the rising cost of straw have all added pressure. “Last year’s drought hit us hard, forcing us to buy straw from France and other Central European countries at very high prices, including transport costs,” says Aitor.
Sanzol hopes the straw shortage is temporary, but he also sees signs that it could be a bigger issue. “The way things are going, it looks like we’re facing the effects of climate change. Every year seems to be hotter and drier, and the weather conditions are making it harder to grow mushrooms, affecting both the quantity and quality of the harvests,” he explains.
Another problem is the ban on certain treatments for pests and diseases, which has led to even lower yields. “With yields so low, costs are even higher, and we’re searching for other ways to fight diseases,” Sanzol adds. The situation is bad not only for fresh mushrooms but also for the canned mushroom market.
This has motivated the creation, with the participation of public administrations, of the Mushroom Board, which is meant as a tool to combat the difficulties faced by the sector, but according to Aitor Sanzol, “more long-term solutions are needed because the situation is really tough,” he says. “Let’s not forget either that while this is a generalized problem in agriculture, there’s an extremely high need for labor in mushroom cultivation, especially during harvesting, as it is a very intensive crop. There is a lack of skilled labor, too much employee turnover, and high rates of absenteeism.
In 2025, the trend is not likely to improve after such a tough 2024, with generational changeover also at a critical point. “Young people do not see mushrooms as an attractive and profitable option and many producers are growing old. Fortunately, we are part of a major food group, TRGF, with highly trained professionals and experts in different areas, including management. So, despite the difficulties, we are managing to keep going, while other smaller companies that lack this specialization and professionalization are doomed to disappear if things don’t change.
Recently, The Real Green Food’s mushrooms have won Spain’s Flavor of the Year 2025 award for the second year in a row, an award based on consumer ratings. It gives us hope to see that mushrooms are a well-liked product, also by the new generations, given their9999 versatility as a perfect accompaniment to any dish, as well as their convenience. However, I think we still have a long way to go and there is still plenty of room for consumption to continue to increase, especially if we are able to come up with more ready-to-eat solutions.”
Article published in FleshPlaza. All rights reserved to the authors.
