Champignon
Agaricus Bisporus
The Champignon cultivation can be traced back to the times of King Louis XIV of France. It was first cultivated in the catacombs of Paris, ideal for temperature and humidity. For this reason the White button mushroom is also called the “mushroom of Paris.”
It has a firm and white body, which tends to darken when cooked. It is very versatile and appreciated in the kitchen; it joined several recipes and, if combined with dairy products and fruit, can be the basis of a vegetarian diet. In these mushrooms are present carbohydrates, proteins, minerals (iron, copper, manganese, phosphorus) and Vitamin C. Low in fat and calories.
Cream champignon
- tray of any weight
- 1 kg - small try
- variable weight - 30x50 box
White champignon
- tray of any weight
White champignon stemmed
- tray of any weight
- 1 kg - small try
- fixed weight of 2 kg. - 30x40 box
- variable weight - 30x50 box
White champignon berigard
- Variable weight
- Fixed weight of 300 g.
Loose white champignon
- Variable weight - 30x50 box
- Variable weight - 30x40 box
- fixed weight of 2 kg. - 30x40 box
Certifications
GLOBALG.A.P.
It certifies the entire chain of production and processing, from the greenhouse to the sale.
FUNGO ITALIANO
It certifies that the entire supply chain and the final product are italian origin.
IFS/BRC FOOD
They certify the environments and the procedures for production, packaging, storage and distribution of the product.
QV (Verified Quality)
It certifies the compliance of the rules in force to the use of plant protection products, with a 30% utilization lower than allowed.