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The history of cultivable mushrooms dates back to antiquity, and the first description of cultivation technology for agaricus bisporus comes from1707. Since then the mushroom has been growing increasingly popular reaching the status of the species cultivated in the largest quantities. Other cultivable mushrooms also have been gaining popularity, like pleurotus or shiitake.

Currently over100 species of cultivable mushrooms are grown around the world.
Poland is the bigger producer and exporter of agaricus bisporus in the UE and significant pleurotus producer.

The presence of many mushroom pickers all across Poland in the autumn period is pretty visible in the forest areas. Some do it for recreational purposes, but the great number practice this to earn money. The most popular forest mushrooms are: Boletus edulis, Chanterelle (golden chanterelle) and Xerocomus.

Forest mushrooms are valuable ingredients of many dishes and preserves, or they may be served as a separate dish.

Mushrooms are mainly valued for their unique aroma. Their nutritional value is rather small, besides containing some quantities of valuable protein, vitamins from group B, dietary fibre and mineral components. Unfortunately, mushrooms may also be indigestible.

Since time immemorial fruits have played an important part in our menu.

Eating fruits is the simplest way, and the most pleasurable for your palate, to deliver diverse nutritive components necessary for proper functioning of the organism.

Vegetables and fruits play a very important role in human nutrition.

Consuming adequate amount of them has protective effect on human organism, prevents development of different disease and supports therapy e.g. in overweight and obesity, slows down ageing of the organism, helps improving body shape, the look of skin completion and hair, as well as it boosts one’s mood.