Gourmet Mushrooms’ specialty varieties lead way in sales growth

With mushroom demand steadily increasingly, major producers such as Gourmet Mushrooms Inc., headquartered in Sebastopol, CA, are leading the way in providing specialty mushrooms that satisfy the pallets of consumers and give restaurants, specialty food wholesalers and gourmet grocers a unique edge.

The company, a pioneer in specialty mushroom cultivation, grows “MYCOPIA” brand mushrooms. Meg Hill, director of sales and marketing, said its mushrooms are certified organic and sustainably farmed.

asty: Hokto Malaysia currently imports a tonne of Maitake mushrooms a month.
asty: Hokto Malaysia currently imports a tonne of Maitake mushrooms a month.

“These specialty mushrooms are no longer wild mushrooms, but they are far from tame,” said Hill. “Pioppini, Nebrodini and Nameko lead the charge in Gourmet Mushrooms’ retail combinations. This specialty trio is available in an eight-ounce combo pack.”

The Mushroom Council, Hill pointed out, reports 21 percent growth in the specialty mushroom category. Stepping up to meet that growth, Gourmet Mushrooms has doubled its production size in recent times.

“We will again double production with our new growing facility in Scottville, Michigan,” said Hill. “New varieties of mushrooms being introduced, combined with the growth of all traditional mushroom varieties, has resulted in an increased interest by consumers to cut down on animal protein consumption.”

Gourmet Mushrooms has been certified organic for many years. Hill pointed out that the demand for organic products is growing across all food categories today.

“We are on trend with consumers’ changing awareness of the need to know about what they are eating and feeding their families,” said Hill. “And we are seeing this trend on both retail and foodservice levels.”

She added that the company is promoting The Blend and topability initiatives, which is also helping the increased demand.

“Gourmet Mushrooms has incorporated this information into its new Produce Manager’s Handling Guide,” said Hill. “We also add the information to bulletins we send out to customers to pass on to their customers.”

Nutritional specifics are difficult to promote without expensive nutritional testing, so the company talks in general terms about nutrition.

“We plan to be contracted for nutritional tests in the future so that we can provide this information to our customers,” explained Hill. “The Food and Drug Administration’s rules about nutrition are complex and exacting. One has to be careful making claims and must be able to back up the claims with scientific data, which is a good thing. There is far too much bad science being touted as reality without any evidence to prove the claims.”

Gourmet Mushroom will exhibit at the PMA Fresh Summit in October.

“We will be at booth number 674,” said Hill. “We invite all visitors to come on by.”“These specialty mushrooms are no longer wild mushrooms, but they are far from tame,” said Hill. “Pioppini, Nebrodini and Nameko lead the charge in Gourmet Mushrooms’ retail combinations. This specialty trio is available in an eight-ounce combo pack.”

The Mushroom Council, Hill pointed out, reports 21 percent growth in the specialty mushroom category. Stepping up to meet that growth, Gourmet Mushrooms has doubled its production size in recent times.

“We will again double production with our new growing facility in Scottville, Michigan,” said Hill. “New varieties of mushrooms being introduced, combined with the growth of all traditional mushroom varieties, has resulted in an increased interest by consumers to cut down on animal protein consumption.”

Gourmet Mushrooms has been certified organic for many years. Hill pointed out that the demand for organic products is growing across all food categories today.

“We are on trend with consumers’ changing awareness of the need to know about what they are eating and feeding their families,” said Hill. “And we are seeing this trend on both retail and foodservice levels.”

She added that the company is promoting The Blend and topability initiatives, which is also helping the increased demand.

“Gourmet Mushrooms has incorporated this information into its new Produce Manager’s Handling Guide,” said Hill. “We also add the information to bulletins we send out to customers to pass on to their customers.”

Nutritional specifics are difficult to promote without expensive nutritional testing, so the company talks in general terms about nutrition.

“We plan to be contracted for nutritional tests in the future so that we can provide this information to our customers,” explained Hill. “The Food and Drug Administration’s rules about nutrition are complex and exacting. One has to be careful making claims and must be able to back up the claims with scientific data, which is a good thing. There is far too much bad science being touted as reality without any evidence to prove the claims.”

Gourmet Mushroom will exhibit at the PMA Fresh Summit in October.

“We will be at booth number 674,” said Hill. “We invite all visitors to come on by.”

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