The company has set an ambitious goal: to reach 3 million kilograms of mushrooms per year by 2030. This roadmap includes the construction of a composting plant with unprecedented technology in Argentina, which will allow 100% recycling of exhausted substrate and reduce the use of peat, aligning with a sustainable production model that meets the demands of increasingly demanding consumers. In the last decade, the company jumped from a yield of 7 to 27 kilograms per square meter, also doubling the harvesting speed thanks to new shelving systems. But the bet does not stop there. The result is impressive: more than 2 million kilograms per year leave these rooms for the country's supermarkets and greengrocers. The secret of cultivation: technology and artisanal labor The production process combines biotechnology with almost artisanal care. It all begins with the preparation of the substrate through the composting of organic material, where the spores are sown. After an incubation period, the key moment arrives: the harvest is carried out entirely manually to preserve the texture and freshness that no machine could guarantee. The company Hongos del Pilar, a leader in the sector with more than 40 years of history, allowed an inside look at how local mushrooms and portobellos are produced, which today star in everything from gourmet risottos to veggie burgers. Million-dollar investment for 2030 The boom in this food goes hand in hand with record production efficiency. In a premises where silence and darkness play a fundamental role, one of the most significant food phenomena for Argentines' tables is gestating. According to what was learned by the Argentine News Agency, the 13,500 m² plant located in the northern area of Greater Buenos Aires operates under strict temperature and humidity controls to recreate the 'ideal environment' that these mushrooms require. The company is executing an expansion plan started in 2019 that involves a total investment of over USD 7 million.
