There’s a video of the Hartley Grading Workshop to replace the stills.
Grading
Before a new grower can grade a truffle for sale. they need to have experience of what a good or unripe or rotten truffle is like. Visiting truffle sellers at Farmers Markets, attending truffle hunts and asking lots of questions, eating them at good restaurants are all ways to bring your knowledge up to speed. The ATGA run truffle grading workshops for members, (see below) where the ATGA (Australian Black Truffle Grading Standard(PDF) is explained and demonstrated. Grading has been the subject of discussion inside and outside the Truffle Growers Conferences since it was formulated in 2014. Grading in WA is based on a modified version of the European UNEC Grading Standard (2010). This is as a result of their direct marketing into EU markets (but there is still variability in the names of various grades.
And this was the active discussion that followed Peter’s presentation (YouTube)
Harvested truffles are thoroughly washed and may require scrubbing under the tap with a small brush to remove all dirt. Large producers may utilise a modified vegetable washing assembly to speed up the process. Once truffles are washed and dried they are then individually graded. Sometimes its a matter of both hand and machine washing, as this video from Manjimup’s Australian Truffle Traders shows.
The aromas of healthy ripe truffles vary markedly, even in truffles harvested from the same orchard. Nonetheless, damaged truffles will emit very unattractive odours, while unripe truffles will lack any appreciable aromas. Grading involves assessment of the aroma and then the shape and health of the truffle. Each truffle is smelled by an experienced grader to detect any off-notes that may indicate a sub-standard truffle or internal damage. The truffle is then visually assessed and weighed.
There is no ‘uniform’ agreed standard but there is agreement about truffle quality.
Hartley truffle grading workshop
A mixed bag of early truffle from around the NSW region set a challenge for the organisers at Richard and Jane Austen’s property ‘Karingal’, at the foot of the Blue Mountains in NSW. The Hartley Grazing Company’s meat room was the ideal location as Col Roberts lead the group through the obligations of growers in marketing their produce. The session was followed by a very expansive lunch presented by Jane with help from Sue Roberts and the group.