the production capacities, meaning that many mushrooms have been produced with little guarantee of selling them.” At the same time however, according to Szudyga, the people in charge of the producers group did their job really well, searching intensively for new mar- kets (Serbia, Turkey, Marocco) and encouraging the mushroom processing industry to increase their capacities. Also the raw material industry in Poland has tried to follow the mushroom price fluctuations trying to assure the minimum profitability production. One thing is certain in the opinion of this branch expert – ‘those who want to survive the crisis must offer best quality and low price mushrooms’.
Meet and eat
The list of exhibitors amounted to 69 com- panies, and the event was accompanied by a number of lectures and discussion panels as well as sport and culinary events. The exhibitors used these two days for showing their newest developments and initiatives, as well as meeting in a nice atmosphere with their clients and contacts. Both the exhibitors and the visiting guests took part in the lecture panel followed by a discussion on Thursday, the 19th June and the day after in ‘Agora of Piec- zarkalia’, a new initiative and sort of meeting between companies and potential customers dedicated to the presentation of new products and technologies. One of these was the French spawn producer Euromycel, another was a new company in the branch, Aril, offering supple- ments for the phase III compost. On the second exhibition day, the participants could also hear an interesting presentation of a survey conducted among mushroom cooperatives,
Wojciech Kania (second from left) talking with customers in the Kania stand.
concerning the current situation and perspec- tives of the mushroom branch in Poland done by the independent research institute Market +. Pieczarkalia was as always accompanied by culinary events. This year we could admire a live cooking show with a famous Polish chef Marcin Budynek, who tried to convince the consumers to experiment with Portobello and brown mushrooms. On the exhibition stand of the company Sylvan there was another culinary celebrity, Spanish chef Jorge Calvo (see also the HLP report) and all visitors could try a delicious mushroom cream there. Not less popularity enjoyed the historic mobile icecream parlor on the Spyra stand converted into a mobile café.
‘Many mushrooms have been
produced with
little guarantee of selling them.’
The General Manager of Sylvan Polska, Sławomir Jutkiewicz, talking to a visitor in the Sylvan stand.
The mobile ice cream parlor in the Spyra stand was a success! MUSHROOM BUSINESS 9
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