From forest to your business — fully traceable

Six checkpoints between the forest and your door

1. OriginHarvesters and growers are approved individually. We record region, harvest window and handling for every lot.
2. IdentitySpecies identity is confirmed by trained graders; high-value and research lots are DNA-authenticated.
3. GradingSize, colour, moisture, breakage and foreign matter are measured against published grade specs.
4. Lab testingExtracts and powders are tested by independent labs for actives, heavy metals, pesticides and microbiology.
5. PackingFood-grade liners, light-proof pouches and temperature-controlled packing for fresh product.
6. DeliveryInsured, tracked shipping with commercial invoice, certificate of origin and phytosanitary certificate.

Harvest rules we hold every partner to

Wild mushrooms are only a resource if the forest stays healthy. These rules are part of every supply agreement.

• Harvest only mature fruiting bodies; leave young specimens to spore.
• Rotate picking grounds and respect local quotas and seasons.
• Cut, don’t uproot — protecting the mycelium underneath.
• Chaga only from living birch, leaving enough to regrow.
• Prefer cultivated sources where wild populations are under pressure.
• Recyclable or compostable packaging wherever food safety allows.