Before we talk about innovation, technology, or new applications, we talk about the product. About observing. About learning. About understanding what makes each variety special and what it needs to reach its full potential.
And from the tradition of the first family-run mushroom farms in La
Rioja to new projects linked to gastronomy, retail, industry, and functional innovation.
That’s how we’ve grown.
We develop different brands to cater to various markets, consumption patterns, and different ways of working with the product.
The flagship brand. It is the foundation and the umbrella under which we grow, cultivate, and market most of our mushrooms, both domestically and internationally.
Mycena is our brand of assorted and blended mushrooms selected for culinary use.
A versatile and practical offering that brings together different varieties in formats designed to simplify preparation and expand culinary possibilities.
Vallondo BIO encompasses our production of mushrooms grown under organic certification, with a special focus on sustainability, process control, and respect for the environment.
Quality is not a stage in the process. It is the process itself.
It begins at the source. In the selection process. In quality control. And in all those small decisions that help a product reach its full potential. Quality is cultivated from the very beginning.
International standard for the certification of good agricultural, livestock, and aquaculture practices.
IFS Food
An international standard that recognizes the safety, quality, and authenticity of food manufacturing and packaging processes
Certified Organic Agriculture for our organic white button mushrooms, organic portobello mushrooms, organic shiitake mushrooms, organic yellow oyster mushrooms, organic lion’s mane mushrooms, and organic maitake mushrooms.
Some of our products, such as the organic mushroom grow kit, have won major awards for food innovation: