Our Products – Truffles

Truffle Quality Standards

To the best of our ability, we follow UN standards on truffle classes, pursuant to UNECE Standard FFV-53, “Truffles”, 2023 edition. Our goal in adopting these standards is to ensure chefs and individuals have choices over what they order, know exactly what to expect when they order, and are completely satisfied with each order. If you have any questions on these standards, please reach out! Official standards can be viewed/downloaded here: UN Standards, FFV-53, Truffles

We aim for our truffles to meet or exceed the following UN Grading Standards:

(i) “Extra” Class
Truffles in this class must be of superior quality. They must be characteristic of the species.
They must have a rounded shape, more or less regular and lobed.
They must be free from defects, with the exception of very slight superficial defects as well
as very slight defects in appearance, shape and colour, provided these do not affect the general
appearance of the produce, the quality, the keeping quality and presentation in the package.

(ii) Class I (a.k.a. First Class)
Truffles in this class must be of good quality. They must be characteristic of the species.
The following slight defects, however, may be allowed, provided these do not affect the
general appearance of the produce, the quality, the keeping quality and presentation in the
package:
• a slight defect in shape
• a slight defect in development
• slight defects in colouring
• slight superficial bruising.

(iii) Class II (a.k.a. Second Class)
This class includes truffles that do not qualify for inclusion in the higher classes but satisfy
the minimum requirements specified above.
The following defects may be allowed, provided the truffles retain their essential
characteristics as regards the quality, the keeping quality and presentation:
• defects in shape
• defects in development
• defects in colouring
• superficial bruising
• slight superficial damage caused by pests, provided they are not developing

Provisions Concerning the Size of Truffles

The weight of the smallest truffle determines size.
The minimum weight shall be:
• 20 g for Extra Class +/- 10% weight (per UNECE FFV-53)
• 10 g for Class I +/-10% weight (per UNECE FFV-53)
• 5 g for Class II +/- 10% weight (per UNECE FFV-53)

Quality Tolerances
(i) “Extra” Class
A total tolerance of 2 per cent, by weight, of truffles not satisfying the requirements of the
class but meeting those of Class I is allowed. Within this tolerance, not more than 0.5 per
cent in total may consist of produce satisfying the requirements of Class II quality.

(ii) Class I (a.k.a. First Class)
A total tolerance of 5 per cent, by weight, of truffles not satisfying the requirements of the
class but meeting those of Class II is allowed. Within this tolerance, not more than 1 per cent
in total may consist of produce satisfying neither the requirements of Class II quality nor the
minimum requirements, or of produce affected by decay.

(iii) Class II (a.k.a. Second Class)
A total tolerance of 10 per cent, by weight, of truffles satisfying neither the requirements of
the class nor the minimum requirements is allowed. Within this tolerance, not more than 2 per
cent in total may consist of produce affected by decay.

*Truffles are perishable, ground-living fungi harvested by dogs. It is important to understand that small, but inherent health risks exist in consuming raw or undercooked truffles. As such, like shellfish, undercooked meats, eggs, and raw vegetables (e.g., lettuce, carrots, beets, etc.), chefs and brokers are encouraged and advised to include this information when offering our truffles to patrons, restaurants, or any other class of buyer.