But Mass knows that he is not respected, after discovering how to take advantage of a local climate that resembles the regions of Japan that have long produced the calamity. The reason for importing the authentic product is that it is very difficult to grow outside its original environment without producing a bitter taste. In fact, most of what is sold as a cosabi for us is a sushi eaters is a radish -based alternative, Mass said.
Jeff Roller, who runs Half Moon Bay Wasabi, is about 30 miles south of San Francisco, that high prices can make specialized agriculture attractive.
“They see the brands of the dollar,” said about potential farmers, but the creation of consumers and chefs for uncommon components can be as much as far as cultivated.
Matthew Rindin, Baldor Pecurity Foods, the main restaurant distributor in the northeast, is optimistic about these local alternatives, which exceed expensive air charging costs and can sometimes be cheaper than import.
He said: “If we can offer chefs, we have the same quality, flavor and consistency for an element, and its growth in California, then I prefer to give chefs this product for something 8000 miles.”
Rendine works with many small farms that have diversified their crops by adding specialized products to the squad. But while these elements can be profitable for dedicated farmers, many farmers and amateurs are struggling.
He warned a lot of cultivation. “Everyone failed in certain things.”
Megan Chanley has obtained her share of successes and failures. She seized the Moro Bay, California, the family farm from her father, who tried countless specialized crops. After the berries and organic figs were a bust, it moved to the lemon.
Australian fruits are called “Citrus Caviar” for small pearls inside. Outside high-end restaurants and her son’s school stadium-Caneli said that children grew to love them-the finger of finger is not wide Winning column.
“If you take off the finger and earn what we can win, I cannot stay away from it at this stage,” said Chanley.
Pat Martin said patience is the key. The truffle farm began at Rixeyville, Virginia, in 2007, which did not produce the first ripe truffle until 2018.
She said, “We are reaping, so this is good, but we are not in full harvest so far.” “It is definitely not a profit.”
more 75 % of American truffle imports It comes from Italy, which is worth about $ 16.4 million in 2022, according to data from Cepii, the French government economy. By selling black truffles at $ 85 an ounce, Martin said its prices are generally competing with Italian farmers. It is a major reason she said she saw strong interest from restaurants, but she did not produce enough to prepare you with a steady saving.
She said: “The demand for truffles is high, and I think it will take us a long time, if any, to flood the market.”
Sierra Reese started a small farm in Rockford, Michigan, in 2023, which grows Lavender, which is rare like truffle or filling in the finger. The American lavender He achieved more than 16 million dollars in US sales In 2019, federal data appears. But REECE grows a variety of cooking, which is less common and comes mainly than France and Bulgaria.
After investing in 6000 factories across acres, Reese said that she is now dreaming of a profit, emitting the smell of victory after years of brushing the skeptics.
“This was a kind of competition”: “Let me prove that you are wrong.”
