From gourmet ingredient to mass consumption food

Within the framework of Mushroom Daythis white mushroom celebrates its transformation from an exclusive restaurant product to everyday food in Argentine homes. The change responds to new consumer trends, the rise of healthy eating and searching for food low environmental impactwhich have positioned the mushroom as a versatile and nutritious ingredient.

Consumption in Argentina registers a sustained growth of more than 6% annuallyin line with the global trend. This food gains space on shelves and family tables due to its nutritional profile: provides proteins, minerals, fiber and promotes the immune system, in addition to its versatility in the kitchen.

Hongos del Pilar: 40 years of history and innovation

One of the protagonists of this evolution was Pillar Mushroomsa family business founded in 1982 by Gustavo Calderón. Under the leadership of his son Marcos, the company was consolidated as reference in local production of mushrooms and portobellos, combining family tradition with technological innovation.

«40 years ago mushrooms were consumed almost exclusively in restaurants. Today, they are part of the daily diet and are present on the tables of thousands of Argentine families,» he explains. Marcos Calderongeneral manager of Hongos del Pilar. Their work made it possible to bring this food closer to more homes and accompany the sustained growth of consumption.

Technology and sustainability: the keys to growth

Behind the mushroom boom there is a constant innovation work in cultivation techniques. New technologies allow fungi to reach fresherin less time and with a lower environmental impact regarding other foods.

“Mushrooms represent an example of how technology and environmental awareness can coexist to offer more sustainable foods,” adds Calderón. Producers combine science, planning and sustainable practices to grow crops under fully controlled conditions, without agrochemicals and making the most of natural resources.

A food with a future on the Argentine table

The mushroom celebrates its day by reaffirming its place as one of the most versatile, nutritious and sustainable of the present. Its transformation from gourmet product to everyday ingredient reflects a broader change in the eating habits of Argentines, who increasingly value quality, nutrition and origin of what they consume.

With a growth potential yet to be explored and the support of local producers who have professionalized the sector, the mushroom is consolidated as a food with a familiar past and a promising future in Argentine gastronomy.