A West Australian truffle farmer is ramping up deliveries to the world’s best restaurants, taking advantage of increased flights to Hong Kong where the market for the earthy delicacies is robust enough to support fresh exports.
Truffles lose 2 to 3 per cent of their weight every day they sit in storage, making them less valuable the longer they are stockpiled as they are priced by the gram.
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Ayesha de Kretser is a senior reporter with The Australian Financial Review covering the aviation and tourism sectors. She has previously reported on banking, mining and commodity markets. Connect with Ayesha on Twitter. Email Ayesha at ayesha.dekretser@afr.com.au
