Specialty mushrooms are perishable, seasonal and often wild-harvested, so a supply agreement needs more detail than most produce. These are the points we ask every new wholesale customer to settle.
1. The species, by Latin name
“Chestnut mushroom” means Pholiota adiposa in an Asian market and a brown Agaricus bisporus in a UK supermarket. Put the scientific name on the order.
2. The form
Fresh, frozen, dried, powder, extract, canned or packed: each has its own price, shelf life and import rules.
3. Grade and size
Truffles are graded Extra, I and II; matsutake by how open the cap is; porcini slices Extra, A and B. Agree the grade in writing.
4. Shelf life on arrival
King oyster keeps two to three weeks chilled; straw mushrooms one or two days. Plan delivery frequency around the species.
5. Documents
Phytosanitary certificate, certificate of origin and, for ingredients, a certificate of analysis per lot.
6. Food-safety handling
Enoki must be cooked; US Listeria outbreaks from 2020 onward were linked to enoki eaten raw. Morels and shiitake should be cooked too. Make sure kitchen and retail staff know.
7. Volume and frequency
A standing weekly order gets a better price per kg than one-off buys, and lets the supplier reserve stock in a short season.
8. Price per kg, and what it includes
Check whether the price is ex-works, delivered, or delivered and duty paid.
Browse the cultivated, wild and functional ranges, or ask for a wholesale price list.
Information on this site describes our products for trade and culinary use. It is not medical advice, and we make no health claims for any product.