In Madiran, a territory well known for its vineyards, another production has discreetly but firmly established itself in the agricultural landscape: mushrooms. Relaunched at the beginning of the 2010s within ESAT ASEI Saint-Raphaël, this activity is part of both a local tradition and a resolutely modern approach, combining organic farming, short circuits and professional inclusion.
The mushroom farm was designed as an agricultural workshop in its own right, linked to the history of the territory. Cultivation, now carried out in adapted rooms and no longer in caves, ensures better working conditions and safety, while remaining faithful to quality requirements. The choice of organic was obvious from the start, giving birth to a brown, firm and fragrant mushroom, harvested by hand and appreciated for its taste qualities.
Every week, around twenty workers with disabilities accompanied by four workshop instructors participate in all stages: from cultivating and picking to preparing the trays, from direct sales to delivery. Production reaches around 1.2 tonnes per week, with a clearly assumed orientation towards quality rather than quantity. This requirement has made it possible to build the loyalty of a regular customer base, made up of specialized businesses, restaurateurs and lovers of local products.
Beyond the agricultural aspect, the mushroom farm has a strong social dimension within the framework of its ESAT as a social and solidarity enterprise. It offers people with disabilities a structuring work environment, promoting autonomy and the development of skills. The positions are organized in such a way as to vary the tasks, allowing everyone to find their place in the production chain. This organization helps to promote the work accomplished and to strengthen the confidence of the teams.
Madiran mushrooms are mainly marketed in the short circuit. They can be found on the sector’s markets, notably under the Marcadieu hall in Tarbes on Thursday mornings and in Vic-en-Bigorre on Saturdays, but also in organic stores, local grocery stores or for sale directly from the farm.
Part of the production is also available in processed products, notably in the form of dehydrated mushrooms, powder or even soup.
In a department rich in identity productions, from Bigorre black pork to Tarbais beans, the Madiran mushroom asserts itself as a specialty in its own right.
Through him, a whole model is emerging: local agriculture, attentive to quality, and deeply anchored in a human and supportive approach.
