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Video: Spanish mushroom market is not similar to others in Europe


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This video features an interview with Mario Rodriguez Gandia, the owner of Champi Graja, a farm situated in Spain that produces white mushrooms. Mario, along with his two brothers, produces around 50-52 tons of mushrooms, and their main market is the fresh market in Spain.

Maksym Yenchenko, the representative of Amycel and Director of UMDIS asks Mario about the size of his farm, and he responds that it is larger than the average farm in Spain, which typically produces 15-18 tons per week. Mario explains that the Spanish market for mushrooms is growing rapidly, with demand increasing exponentially each year. He believes that the reason for his farm’s success is the quality and preparation of their products, as Spanish customers are very demanding when it comes to the format, marketing, and quality of the product. Finally, Mario notes that the champignon mushroom always maintains a very linear price, making it a staple in people’s shopping baskets as it is relatively cheap compared to other products in the store.

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