60 percent of the Hungarian mushrooms are exported

The most significant cultivated mushroom species in Hungary are csiperke and laska. The mushrooms are very healthy, but the mushroom consumption per person is very low in Hungary, 1-1.5 kilograms a year – the National Chamber of Commerce’s panorama reveals.

Domestic mushroom production has increased in the last decade, from 18,000 tonnes in 2008 to nearly 30,000 tonnes in 2016, and in the last one or two years, the consumption of mushroom is showing a slow increase. 90 percent of the mushrooms produced are csiperke, 7-8 percent are laska, nearly 60 percent of them are exported. 75 percent of the marketed csiperke is fresh product, 25 percent is canned.