Carbon neutral mushroom production

Centre plate, as a meat substitute or as a secondary ingredient, mushroom's popularity is 'shrooming. Leading chefs to showcase gourmet mushrooms on their menus. And retailers to tap into this soaring trend.

But take Germany, for example, which already imports over 62,200 tonnes of fresh and chilled mushrooms each year. It is building new and expanding existing mushroom farms to increase production capacity by 4% YoY. But is this enough to keep up with demand? Eldad Arnon and Daniel Lock don't think so.

Eldad, ex-Delivery Hero and former Infarm Director, and Daniel, former strategy consultant and ex-VP of Business Development at Kalera, have teamed up and founded Tupu.

The duo is on a mission to disrupt the mushroom industry by applying their knowledge of vertical farming, to scale local gourmet mushrooms. And develop a cost-efficient, modular mushroom farming system. With their localized production, Tupu offers a sustainable, reliable, nutritious food source to help feed growing populations in our cities. They're currently cultivating six varieties of gourmet mushrooms: Shiitake, King Oyster, Yellow Oyster, Grey Oyster, Lion's mane, and Coral Tooth.

At a rate of 2.5 tonnes per month on a 600 sqm farm.


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