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Recently, a wild mushroom called boletus has attracted widespread attention in the market. According to experts, boletus is a high-protein, low-fat, nutritious edible fungus, and is known as the "king of fungi". Boletus grows in alpine forests above 1,500 meters above sea level, and the picking season is generally in autumn. Due to the difficulty in collecting, the price of boletus has remained high. However, with people's emphasis on healthy eating and their love for wild ingredients, porcini mushrooms have gradually become the darling of high-end restaurants and family tables. It is reported that boletus is not only delicious, but also has a variety of effects. It is rich in protein, amino acid, polysaccharide, vitamins and trace elements, which can enhance human immunity, promote metabolism, anti-aging and so on. In addition, boletus also has the effects of lowering blood sugar, lowering blood fat, protecting liver and kidney, etc., and is known as "natural health food". Although the price of boletus is relatively high, experts remind consumers to choose regular channels to avoid buying fake and inferior products. At the same time, we should also pay attention to the cooking method to avoid destroying its nutritional content. In short, the emergence of boletus provides people with a healthy and delicious food choice, and also shows the rich diversity of wild food in our country. I hope everyone can better protect the natural environment while tasting, and jointly promote sustainable development.

Bamboo Fungus, a highly sought after ingredient in Chinese cuisine, is facing a shortage due to over-harvesting and climate change. Bamboo Fungus, also known as bamboo shoots or bamboo pith, is a type of edible mushroom that grows on the bamboo plant. It is prized for its delicate texture and subtle flavor, and is often used in soups, stir-fries, and other dishes in Chinese cuisine. However, in recent years, the demand for Bamboo Fungus has skyrocketed, leading to over-harvesting and a shortage of the prized ingredient. Additionally, climate change has made it more difficult for the fungus to grow, as it requires specific environmental conditions to thrive. As a result, many chefs and food enthusiasts are turning to alternative ingredients or imported Bamboo Fungus from other countries, which can be expensive and of lower quality. To combat the shortage, some farmers are experimenting with new techniques to cultivate Bamboo Fungus, such as growing it indoors or in controlled environments. Others are advocating for more sustainable harvesting practices and regulations to protect the fungus from over-harvesting.

Recently, Guangyun Agricultural Biotechnology (Jiangsu) Co., Ltd. Haogulin announced that it will launch a series of new varieties of edible fungi in the next few months to meet consumers' demand for more healthy and delicious ingredients. Haogulin is a company that focuses on the cultivation and sales of edible fungi. The edible fungi it grows are favored by consumers for their high-quality, natural and pollution-free characteristics. In order to continue to innovate, Haogulin has been developing new varieties to meet consumers' needs for more types of edible fungi. It is understood that the new varieties that Haogulin will launch include Flammulina velutipes, Pleurotus eryngii, Ganoderma lucidum, Tremella and other varieties. These edible fungi are not only rich in nutrients, but also have an excellent taste, which can meet the taste needs of different consumers. The person in charge of Haogulin said that the launch of this series of new varieties is a manifestation of the company's continuous innovation and pursuit of excellence, and it is also to better meet the needs of consumers. In the future, Haogulin will continue to strengthen research and development and technological innovation to bring more and better edible mushroom products to consumers. It is reported that the new varieties of Haogulin will be listed in major supermarkets, shopping malls and other sales channels one after another, and consumers can go to buy them. At the same time, Haogulin will also provide more knowledge about edible mushrooms and healthy diet suggestions on the official website to help consumers better understand and use edible mushroom products.

It is understood that this batch of boletus was discovered under the leadership of a local picker. The picker said he was walking in the mountains and noticed something strange on a piece of dirt, which on closer inspection turned out to be a batch of porcini mushrooms. He then took the batch of boletus home for cleaning and processing, and sent some of them to the local food testing agency for testing. After testing, the quality of this batch of boletus is very good, and the nutritional value is also very high. According to the test results, these boletus are rich in protein, vitamins and minerals, which are very beneficial to human health. In addition, the taste of this batch of porcini mushrooms is also very good, with fresh and tender meat and delicate taste, known as the "king of mushrooms". It is understood that this batch of boletus has been sent to local restaurants and supermarkets for sale, and is favored by consumers. At the same time, many pickers went to the mountains to look for this precious ingredient, hoping to find out. The local government also attaches great importance to the discovery of this batch of boletus. They said that they will strengthen the protection and management of this precious ingredient, and at the same time actively promote this ingredient so that more people can understand and taste this delicious food. In short, the discovery of this batch of boletus is undoubtedly an important event. It not only enriches people's dining tables, but also brings new opportunities for local economic development. I believe that in the days to come, this precious ingredient will become more and more popular and sought after by people.

Maitake mushrooms, also known as "hen of the woods," are gaining popularity as a superfood for their numerous health benefits. These mushrooms are native to Japan and North America and have been used in traditional medicine for centuries. Recent studies have shown that maitake mushrooms contain beta-glucans, a type of polysaccharide that has been found to boost the immune system and reduce inflammation. Beta-glucans have also been linked to improved cholesterol levels and lower blood sugar levels. In addition to their health benefits, maitake mushrooms are also prized for their rich and savory flavor. They can be used in a variety of dishes, including soups, stir-fries, and salads. As the demand for maitake mushrooms grows, farmers are starting to cultivate them on a larger scale. This has led to an increase in availability and a decrease in price, making these mushrooms more accessible to consumers. While maitake mushrooms are generally considered safe to consume, it is important to purchase them from a reputable source and cook them thoroughly to avoid any potential foodborne illness. Overall, maitake mushrooms are a nutritious and delicious addition to any diet. With their numerous health benefits and versatility in the kitchen, it's no wonder they are becoming a popular choice among health-conscious consumers.

Recently, a new type of food material-fresh-cut diced white jade mushrooms has attracted widespread attention in the market. It is understood that this ingredient is made from fresh white jade mushrooms through a special cutting process, which has the characteristics of delicate taste and delicious taste. White jade mushroom is a food material with high nutritional value. It is rich in protein, vitamins and minerals. It has the functions of clearing heat and detoxifying, nourishing yin and moistening lungs. The cut fresh-cut diced white jade mushrooms are easier to process and cook, and can be used in the production of various dishes such as stir-fry, stew, and cold dishes. According to some chefs, fresh-cut diced white jade mushrooms are not only delicious, but also have an excellent texture, which is very suitable for making some high-end dishes. At the same time, this ingredient also has the effect of beauty and beauty, which can help maintain the luster and elasticity of the skin. At present, fresh-cut diced white jade mushrooms have been sold in the market and are very popular among consumers. Many people said that this kind of food is not only convenient and fast, but also rich in nutrition. It is a new type of food that is worth promoting. With the improvement of people's living standards and the increasing attention to healthy diet, it is believed that fresh-cut white jade mushroom cubes, a new type of food material, will be more widely used and promoted in the future.

Agaricus Blazei is a precious edible fungus, known as "the king of fungi". Its meat is delicious, delicate in taste, rich in nutrition, rich in protein, vitamins and minerals and other nutrients, and has high medicinal value. It is understood that this batch of Agaricus blazei was carefully cultivated by a well-known Japanese edible fungus plantation enterprise. After strict screening and testing, the quality and safety are ensured. The demand for Agaricus blazei from Chinese consumers is increasing day by day. According to industry insiders' prediction, the Agaricus blazei market will have more room for development in the next few years. The arrival of this batch of Agaricus blazei from Japan will bring more choices and delicacy to Chinese consumers, and will also promote exchanges and cooperation between China and Japan in the field of food. In the coming days, we look forward to more high-quality Agaricus blazei entering the Chinese market, so that more people can taste this delicious food, enjoy healthy food, and at the same time promote the friendly cooperation between China and Japan.

Recently, a new type of edible fungus called morel mushroom has attracted widespread attention in the market. It is understood that this fungus is a precious wild food material with rich nutritional value and unique taste. According to experts, morel mushrooms are rich in protein, amino acids, polysaccharides and other nutrients, and have various health effects such as improving immunity, preventing cardiovascular diseases, and anti-tumor. In addition, morel mushrooms have a fresh, crisp texture and delicious flavor, making them a great ingredient for cooking. At present, morel mushrooms have become the new darling of the catering industry. Many high-end restaurants are starting to add it to their menus, offering a variety of gourmet dishes. At the same time, morel mushrooms have also become the new favorite of many home cooks, and more and more people are beginning to try to use this ingredient to make delicacies. However, because the morel mushroom is a wild food, it is difficult to pick and the price is relatively high. Therefore, there are some fake and shoddy products on the market. Consumers must choose carefully when purchasing, so as not to be deceived. In general, morel mushrooms, as a new type of food material, have great potential for development. I believe that in the days to come, it will become more and more popular among people and become a new star in the food industry.

Morchella is quite nutritious. According to measurements, Morchella contains 20% crude protein, 26% crude fat, 38.1% carbohydrates, and also contains a variety of amino acids, especially glutamic acid content as high as 1.76%. Therefore, some people think it is a "very good source of protein" and has the laudatory title of "meat among vegetarians". The protein in the human body is composed of 20 kinds of amino acids, and the morel contains 18 kinds, of which 8 kinds of amino acids cannot be produced by the human body, but they are particularly important in human nutrition, so they are called " must In addition, it has been determined that morels contain at least 8 kinds of vitamins: vitamin B1, vitamin B2, vitamin B12, niacin, pantothenic acid, pyridoxine, biotin, folic acid, etc. The nutrients of morels can be compared with Milk, meat and fish meal are equivalent. Therefore, it is often called one of the "healthy foods" in the world. Morchella contains polysaccharides that inhibit tumors, antibacterial and antiviral active ingredients, and has the ability to enhance the body's immune system. Anti-immune, anti-fatigue, anti-virus, anti-tumor and other functions; Japanese scientists found that the morel extract contains aminoacidase inhibitors, which can effectively inhibit the formation of lipofuscin. Morchella is rich in human erythrocyte glutathione peroxidase, which can transport a large amount of oxygen molecules to inhibit malignant tumors and inactivate cancer cells; on the other hand, it can strengthen the antioxidant effect of vitamins. The antioxidant effect of selenium can change the generation direction of carcinogens and detoxify through combination, thereby reducing or eliminating the risk of carcinogenicity.

On November 27, the China Shiitake Mushroom Whole Industry Chain High Quality Development Conference and New Variety and New Technology Conference was held in Wuhan. Domestic experts in the mushroom industry focused on mushroom breeding research, intensive processing, international trade, etc. to analyze the situation, discuss countermeasures, release new mushroom varieties and new planting technologies, discuss the high-quality development path of the entire mushroom industry chain, help the construction of modern agricultural port in Suizhou, and lead China Transformation and upgrading of the food fungus industry. Gao Maolin, President of China Edible Mushroom Association, Tan Qi, Vice President of Shanghai Academy of Agricultural Sciences, Chief Scientist of National Edible Mushroom Industry Technology System, and other experts and professors from domestic scientific research institutes and universities attended the event. , trade and other enterprise representatives and heads of relevant government departments attended the meeting. Lin Changlun, deputy secretary of the Municipal Party Committee, said in his speech that Suizhou is the largest mushroom trading and distribution center in central China, a regional production and supply base for mushrooms, and a national-level export edible mushroom quality and safety demonstration area. Recruit talents and talents, join hands to create a new chapter of technological innovation and industrial upgrading and development of mushrooms, and make new and greater contributions to the construction of a strong agricultural province. At the forum, Song Chunyan, deputy director of the Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, gave a lecture entitled "Mushroom Germplasm Resources Innovation and Breeding Research Progress", and introduced "Shenxiang 1513", "Shenxiang 215" and "Huxiang F2" The application and promotion of some varieties of strains; Chen Junchen, researcher of the Institute of Food Science and Engineering, Fujian Academy of Agricultural Sciences, and Zhang Junbiao, deputy dean of the School of Economics and Management of Huazhong Agricultural University, respectively, entitled "The Development Status of the Mushroom Deep Processing Industry and the Development of Innovative Products" " Special interpretation of the current situation and trend of international trade in the mushroom industry"; Bian Yinbing, president of Hubei Edible Mushroom Association and director of the Institute of Applied Mycology of Huazhong Agricultural University, gave a lecture titled "Development Status and Trend of my country's Mushroom Industry", and Release new technologies in mushroom cultivation and production. This summit forum is a grand event for exchanges, promotion and win-win cooperation. The participants said that the expert lecture combined detailed data with the actual situation of the industry, analyzed the current situation and gave countermeasures, which triggered deeper and more perspectives on the development of the mushroom industry. To become bigger and stronger, to polish the golden signboard of Suizhou "Hometown of Mushrooms in China".

Shandong: On-site training meeting of morels (early mushrooms) in Licheng District, Jinan City was successfully held Release time: 2022-01-20 Source: China Edible Fungus Business Network In order to promote the high-quality development of the morel mushroom industry and help the rural revitalization, on January 20, 2022, Licheng District, Jinan City held an on-site observation and training meeting for morel mushrooms (early mushrooms) in the whole region, from major edible mushroom growers in the region More than 30 people attended the training session. During the observation, the students visited the winter warm greenhouses for fruiting and multi-span greenhouses. The technicians explained in detail the technical points of the management of morel mushrooms in different growth periods, and answered the problems encountered by the mushroom farmers during the planting process. Through field observation, the trainees understood the key points of morel cultivation, enhanced their confidence in the development of morels, and laid a foundation for promoting the morels industry in Licheng District to help rural revitalization and development. Since the beginning of this year, Licheng District has implemented the rural revitalization strategy in depth. Focusing on the goal of increasing agricultural efficiency and farmers` income, it has actively explored the efficient rotation and high-quality development model of strawberry and edible mushroom industries. The production area of bacteria is more than 400 mu. At present, the growth of the fungus stage is good, the first batch has entered the stage of fruiting, the growth is gratifying, and the goal of "double high" of the province's production scale and unit yield level can be expected, and the edible fungus industry in the region will develop millions of "three Step by step" strategic plan was steadily advanced. It is reported that this training meeting was sponsored by Licheng District Agriculture and Rural Bureau and District Edible Fungus Association, and invited leaders from Shandong Agricultural Technology Center, Provincial Edible Fungi Association, Jinan Agricultural Technology Center, and Dongjia Street and Tangwang Street in Licheng District. Leaders, as well as provincial, municipal, district TV stations and other media participated.

Qingping Town, Wusheng County, Sichuan Province: Planting Morchella to expand rural revitalization road In recent years, Linshan Village, Qingping Town, Wusheng County, Guang'an City, Sichuan Province has continuously adjusted the structure of its agricultural industry, and developed morel mushroom cultivation according to local conditions. new way. In winter, the cold is getting stronger and it is the time for morels to grow. In the morel cultivation base in Linshan Village, Qingping Town, the greenhouses are neat and tidy, with complete facilities. Morel is known as the "King of Mushrooms". It was once in short supply due to harsh planting conditions and low success rate of artificial cultivation. After the cultivation of morel mushrooms was introduced into Linshan Village, Qingping Town, the owner Li Jian devoted himself to researching the planting technology. After two years of exploration, the small morel mushrooms have now become one of the emerging industries that help local farmers and increase their income. In the process of consolidating and expanding the achievements of poverty alleviation and the effective connection of rural revitalization, Linshan Village, Qingping Town closely focuses on the development idea of industrial optimization and transformation, makes full use of local advantageous resources, vigorously develops characteristic industries, expands channels for increasing income, and comprehensively strengthens the village's collective economy. A good way to help the development of the agricultural industry and farmers to become rich and healthy.

Release time: 2021-06-07 Source: freshplaza "With the continuous advancement of vaccination work, recently, the Dutch new crown pneumonia epidemic lifting measures will take effect, and restaurants, bars and other places are expected to limit flow. As the epidemic situation begins to improve, the current demand for edible fungi in the Netherlands is starting to pick up, especially Wholesale demand and sales are progressing smoothly, but they have not yet reached the level expected in the past." At the moment, the relevant person in charge of the Dutch Champoord edible fungus company introduced the bisporus mushroom while packaging. [In November last year, the average price of edible fungi in the Dutch market was around 1.6 Euros. The current price of Agaricus bisporus is between 1.60-1.70 Euros. We mainly conduct edible fungi wholesale transactions with local hotels and catering industries. In the same period last year, the edible fungi wholesale market was almost at Stagnation. Fortunately, the company's sales are gradually picking up." The relevant person in charge of Champoord introduced. It is understood that the current supply of edible fungi such as Agaricus bisporus, Pleurotus ostreatus, and Pleurotus ostreatus is sufficient and the export scope is wide. For the Dutch fungus industry, the biggest competitor is Poland. "We can see Polish edible fungi products everywhere in the Netherlands and the export market. It is difficult to compete with them because the cost of production of edible fungi in the Netherlands is low. Polish edible fungi producers have modern cultivation facilities, and the European Union is also promoting them in this regard. Large investment. Compared with Polish mushrooms, the advantages of the Dutch edible fungi industry are faster, fresher, more flexible (multiple varieties) and definable packaging." A related person said. (1 Euro = 7.6531 RMB; Translation/China Edible Fungus Business Network)

Release time: 2021-12-31 Source: Yifuyuan Morel cultivation has significant benefits. In recent years, in order to increase production, some growers have adopted greenhouses for planting. Because the microclimate environment in the greenhouse is different from that in the open field, the planting technology is different from that in the open field, and the technical requirements for morel greenhouse cultivation are higher. 1. The advantages of growing morel mushrooms in greenhouses 1. Less new investment Morel needs to be planted under shading conditions, and only a certain amount of scattered light is needed during the entire growth and development process. Building a shade shed is one of the necessary measures for morel cultivation. Building shading nets on the original greenhouses can save materials such as columns and tie rods, which not only saves material costs, but also saves labor costs for construction. 2. It is convenient to artificially regulate the growth environment of morels Growing morel in the open field will affect the soil moisture by rainfall and snowfall. If the rainfall is long, it is easy to produce water in the soil, which is unfavorable to the growth and development of morel. For the cultivation of morels in greenhouses, the humidity can be adjusted artificially to meet the growth and development requirements of morels in various stages of the growth and development of the air and soil. 3. Strong resistance to adversity The output of morels is greatly affected by the external environment. The morels cultivated in open fields have poor resistance to snow disasters and strong winds, and cannot withstand extreme low temperatures. The use of greenhouses to grow morels can effectively resist natural disasters such as wind damage, snow disasters, and extreme low temperatures, and significantly improve the stable production of morels. 4. Good moisturizing effect The top film of the greenhouse has a significant effect on maintaining the humidity in the shed, especially at night, it can maintain a higher air humidity, which is extremely beneficial to the differentiation of morel fruit bodies, promotes the neat fruiting of morel, and the development of the mushroom body can reach ahead The effect of listing. 2. Difficulties of growing morels in greenhouses One is that high temperature is easy to produce at noon, and it is easy to cause the fruit body to rot under high temperature and high humidity conditions, especially in the late growth and development period of Morel, which is more harmful; Second, the existence of the top film reduces the vertical air convection, and the problem of insufficient oxygen will occur in the middle of the shed. This problem is particularly prominent in the long shed. Three, morel mushroom greenhouse cultivation technology points 1. Selection of varieties Liumei Morel has strong adaptability and relatively high temperature resistance, so it is more suitable for planting in greenhouses. The fruiting body of Morchella typhimurium is extremely sensitive to appropriate low temperature during the fruiting body differentiation stage. If the low temperature and the temperature difference are not enough during the fruiting body differentiation stage, it is difficult for the fruiting body to complete the differentiation. 2. Choose the right planting period It is difficult to grow morels in greenhouses at the same time to take into account the temperature during sowing and the differentiation of fruit bodies and the temperature during the growth period. During the whole growth period, the late high temperature has the greatest impact on the differentiation and growth of the fruit body. The high temperature encountered during the fruiting period not only affects the growth of the fruit body, but also affects the differentiation of the fruit body primordium in the soil layer, causing the unearthed mushroom body to decay or rot prematurely. , Reducing the number of fruiting mushrooms, seriously affecting the production of morels. Relatively speaking, the appropriate high temperature during the sowing period has little effect on the yield of morels. Therefore, planting morels in greenhouses should be planted as early as possible. Generally, the seeds are sown when the temperature in the shed reaches about 25 degrees to create a longer period of low temperature for the differentiation and growth of the later fruit bodies, which can increase the number of mushrooms and the weight of the individual. 3. Reasonably build sunshade nets The sunshade net cannot be directly laid on the shed film, because the black sunshade net has strong heat absorption and will obviously increase the temperature in the shed. For single sheds, columns should be added to the sides of the shed. The height of the columns should be the same as the height of the roof. The shading net should be built into a flat shed. The built-up shading net only touches the roof of the shed. Multiple single sheds fix the sunshade net on the roof of each shed to make it into a whole, which can significantly reduce the temperature in the shed, and at the same time, the side and end films are rolled up to facilitate ventilation. 4. Do a good job in the regulation and control of the environmental conditions in the shed 4.1 Temperature control According to the adaptability to temperature in different growth and development stages of morels, the highest surface temperature should be controlled below 28℃ before fruiting, and after fruiting, the highest surface temperature should be controlled below 25℃. If extreme low temperature occurs, keep the shed for heat preservation. In case of extreme high temperature, take timely cooling measures inside and outside the shed. 4.2 Water control The soil moisture content in the growth stage of Morchella hyphae is controlled between 45% and 60%, and the air humidity during the growth stage of fruit bodies is controlled between 70% and 90%. When adding humidity, pay attention to promoting nutrient absorption. Mycelium grows vigorously, fruiting more, fruit bodies develop well, and yield is high. 4.3 Gas control The growth stage of Morchella hyphae has no obvious requirements for air, but the fruit body is very sensitive to air during the differentiation and growth stage of the fruit body. When the carbon dioxide concentration exceeds 0.3%, the fruit body is thin, deformed, and even decayed. Therefore, ventilation should be strengthened in the stage of fruit body formation and growth. 5. Pest control The main diseases of Morchella are physiological diseases caused by unsuitable environmental conditions. Infectious diseases are generally not prone to occur. Therefore, the focus of prevention and control is to control the environmental conditions in the shed. The main pests are slugs, thrips, and yellow striped beetle. Among them, thrips and yellow striped beetle are less harmful. The key to pest control is to trap and kill slugs. Slugs mainly harm the unearthed fruit bodies. Since it usually takes only 10 to 15 days from fruiting to harvesting, spraying on the mushroom bodies can easily cause pesticide poisoning to consumers. According to the hazard characteristics of slugs during the day and night, the trapping method is used to prevent and control. Put a vegetable leaf on the soil surface every 2 meters, and place the acetaldehyde granules on the vegetable leaves to attract the slugs to feed. During this period, stop watering. Water for 1 to 2 days. 6. Establish cooling facilities outside the shed The establishment of cooling facilities outside the shed can effectively solve the problem of high temperature at noon during the fruiting period of morels. According to the water pressure and the size of the nozzles, high nozzles are installed at certain intervals, and intermittent spraying is performed when the temperature in the shed is high at noon, which has a significant effect on cooling the shed.

Release time: 2021-12-31 Source: Handheld Qingyuan Tan Qi, Vice President of Shanghai Academy of Agricultural Sciences, Director of National Edible Fungus Engineering Technology Research Center, Chief Scientist of National Edible Fungus Industry Technology System. As one of the leaders in the edible fungi industry and disciplines, Tan Qi has worked in the field of genetic breeding and cultivation of mushrooms and other edible fungi for 36 years, presided over the establishment of the largest mushroom germplasm resource bank and multi-level evaluation system in China; for the first time proved the existence of the leading nucleus of mushrooms. The creation of the "asymmetric hybrid breeding" theory provides a new and efficient breeding method for edible fungi; the breeding of "Shenxiang" and "Huxiang" series varieties meets the diversified needs of the industry and covers the main producing areas of mushrooms in my country; the first "facility system" The "Boom Ecological Mushroom Fruiting" model leads the transformation and upgrading of shiitake mushroom production and has become an important starting point for targeted poverty alleviation; it has built China's first modern enterprise of real shimeji mushroom and has become the source of domestic factory development. As an expert in promoting shiitake mushrooms to become the largest cultivated mushroom species, what is the indissoluble bond between Tan Qi and Zhejiang Qingyuan shiitake mushrooms? From Wu San Gong`s semi-artificial cultivation to fully artificial cultivation Strictly speaking, the flower-cutting method invented by Wu Sangong of Qingyuan more than 800 years ago belongs to semi-natural and semi-artificial cultivation, because it relies on the self-germination of natural spores to produce shiitake mushrooms. The relationship between the Institute of Edible Fungi of the Shanghai Academy of Agricultural Sciences and Qingyuan also originated from this. Mr. Chen Meipeng, the first director of the Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, cultivated pure mushroom species in 1957. The following year, the mother and original species of lentinus edodes were formally produced. Inoculation and cultivation of lentinus edodes was successful in real sense. The artificial cultivation of shiitake mushrooms has been realized. In the 1950s and 1960s, Mr. Chen Meipeng came to Longqingjing to promote the technique of inoculation and cultivation of shiitake mushrooms in Duanmu. "After the reform and opening up, our institute has also had very good cooperation with Qingyuan and Master Wu Kedian." Tan Qi introduced that at that time the Qingyuan Mushroom Seed Factory of the Institute of Edible Fungi of the Shanghai Academy of Agricultural Sciences was established in Qingyuan. Two technicians went to Qingyuan to guide the construction of a strain plant and help the development of Qingyuan mushrooms. "Wu Kedian is my master" "As soon as I stepped into the field of shiitake mushrooms, I was the first one to reach Qingyuan." Recalling his experience in Qingyuan, Tan Qi said with a smile. Tan Qi has been engaged in mushroom research since 1995. He is the third generation of mushroom researcher at the Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences. And the edible mushroom researcher Wu Kedian whom Tan Qi came into contact with Qingyuan also became her guide, "Master Wu Kedian, I always call him master, and he is also my master." Wu Kedian is the only edible fungus expert in Qingyuan who has won the National Science and Technology Progress Award. He has made significant contributions to the edible fungus industry and the economic development of Qingyuan County, and is honored by the people as "Contemporary Wu Sangong". Flower mushrooms are the top grade of shiitake mushrooms. In 1996, Tan Qi followed Master Wu Kedian to study and research the technology of substituting flowering mushrooms. He completed two sets of new techniques for indoor and outdoor substituting cultivation of flowering mushrooms on high-shelf racks, and selected Qingyuan suitable for substituting cultivation of flowering mushrooms. 9015 (939), 135 and other excellent strains. Nowadays, the technology of cultivating flower mushrooms with substitute materials has been used in the production areas of shiitake mushrooms across the country, which has produced huge economic and social benefits. 25 years, for Tan Qi; 60 years, for the Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, "So we have a deep relationship, and my feelings for Qingyuan are also very deep." Tan Qi said. Not only that, Tan Qi has also in-depth cooperation with Qingyuan on the research of edible fungi. In 2008, the "Establishment of New Mushroom Breeding Technology and Selection of New Varieties" jointly conducted by the two parties won the second prize of the National Science and Technology Progress Award. Why is Wu Kedian her master, Tan Qi preached, "He showed me a way." In the long-term cooperation, they jointly won the 2018-2019 Shennong China Agricultural Science and Technology Award with "Lentid Mushroom Germplasm Innovation and High-quality New Variety Cultivation and Industrial Application". "This year I also won the first prize of Shanghai Science and Technology Progress. These are inseparable from Qingyuan's support." Tan Qi said. Give full play to the role of Qingyuan edible fungi in promoting common prosperity Qingyuan has developed the shiitake mushroom industry for more than 800 years. From the traditional cutting of flowers and wood to the current substitute method, in the process of substitute cultivation, from water mushrooms, thick mushrooms to flower mushrooms, Qingyuan has made a lot of efforts. Great contribution. There is also a national-oriented, Qingyuan shiitake mushroom market has made a significant contribution to the stability of the national shiitake mushroom industry. During the development of edible fungi in recent years, the edible fungus industry in various regions has been developing continuously. Shiitake mushroom is a labor-intensive industry, and now Qingyuan mushroom farmers are too old, how to liberate labor? "I think Qingyuan may still have to make a transformation and upgrade in the entire production and cultivation model in the future." Tan Qi gave her advice. The common people are engaged in the production of the entire industrial chain from material preparation to bagging, sterilization, inoculation, cultivation, fruiting, drying and final sales. "Now we suggest to divide it into segments, and let the company bring together the most labor-intensive front-end, involving the highest technical content, and the people only need to be responsible for the fruiting link." Tan Qi introduced that Qingyuan mainly uses the form of dried mushrooms. Centralized drying can be carried out to liberate the labor force of the common people. "The county now has this awareness and hopes that it can be strongly promoted during the '14th Five-Year Plan' period to support some enterprises in the specialized production of fungus sticks. This industry can still develop forever and develop better." Tan Qi also hopes to play an important role in Qingyuan's common prosperity. Make full use of the germplasm resources of edible fungi in the development of biotechnology industry "I think that in the process of developing biotechnology, Qingyuan takes the edible fungus industry as an example. It can focus on resources and extensively collect some germplasm resources for collection, preservation and evaluation. Resources, only when they are used, can they have their value and be fully utilized. It has its due role. I think your mushroom industry can still play a lot of role in the development of biotechnology." For the development of Qingyuan's edible mushroom technology, Tan Qi suggested. Tan Qi said that Qingyuan has always paid attention to the development of science and technology and also has an edible fungus scientific research center. It is necessary to do a good job in ensuring the quality of strains, do a good job in the early stage, and then carry out the selection and breeding of some new varieties. In the future, Qingyuan`s cultivation model will be transformed and upgraded, and the facility-based fungus rods may be different from those required by the common people`s traditional production mode. Therefore, this requires the emergence of some new varieties suitable for new cultivation models in order to allow the industry to Develop steadily.

Release time: 2021-12-25 Source: Jiaxing Online Recently, the rare edible fungus development base project, located in the National Rural Industrial Integration Development Demonstration Park in Jiaxing Port District, Pinghu City, Jiaxing City, Zhejiang Province, was officially completed and put into production. The first batch of edible fungi has been bred and planted. The Rare Edible Fungus Development Base project covers an area of more than 15 acres. The project will build a 4,000 square meter greenhouse for cultivation of bacteria, a 1,000 square meter of room for breeding and cultivation facilities, and supporting related bacteria production equipment. The project uses scientific and technological power to create a highland for the fungus industry. It mainly focuses on the breeding and production and cultivation of rare edible fungi as the core of the industry. The whole industry chain model formed by brand building and so on. Focus on the cultivation of morel and other high-end edible fungus original seeds and cultivated species, as well as the sales and technical promotion of strains, so as to build a high-end edible fungus production, marketing and research integrated industrial base. The project invites Dr. Zhao Qi, a strain cultivation tutor from the Kunming Institute of Botany, Chinese Academy of Sciences, to participate in the guidance. It will use technology to empower the local agricultural industry to effectively promote the transformation and upgrading of the local agricultural industry. The highland of the seedling industry promotes the high-quality development of agriculture in the port area, and assists in the establishment of the port area`s national rural industrial integration development demonstration park.

Release time: 2022-01-04 Source: Chaoyang Daily At noon in the cold winter, the data monitoring system in the phone of a busy technician suddenly reminded that the humidity in the morel greenhouse was slightly lower. He lightly tapped the "Humidification" option, and the humidification equipment in the shed received a remote control instruction and immediately sprayed water mist until the morel growth environment reached the best condition before stopping operation. This intelligent control mode has become a daily routine for morel production in Boluochi Town, Chaoyang County, Liaoning Province. It is understood that Boluochi Town is committed to building a larger domestic morel facility production base, adopting an intelligent environmental control system, which can remotely obtain environmental data, control environmental adjustments, and realize the Internet of Things, artificial intelligence, cloud platform and morel The perfect combination of production. On the basis of the successful experiment in cultivating morel mushrooms last year, Boluochi Town has put into production another 100 greenhouses this year. The profit is expected to be three times that of traditional crops such as tomatoes. This will drive the employment of 300 neighboring farmers and become the consolidation of poverty alleviation and the realization of the village. One of the most stable projects to revitalize. At the same time, the Bacterial Seed Breeding Center of Boluochi Town was also put into operation in October this year. The center is a modern edible fungus seed production enterprise invested and constructed by Liaoning Tianzhiyi Edible Fungus Technology Co., Ltd., which integrates the breeding of new edible fungi varieties, the development of seed production technology and production equipment. The core technical team is composed of 19 masters led by professors and PhDs who have studied in Europe, America and Japan. Relying on the "double academicians" of Academician Li Tianlai of Shenyang Agricultural University and Academician Li Yu of Jilin Agricultural University, it is mainly engaged in morel, hydrangea and other rare food medicines. New strains of bacteria are used for breeding, production, sales, quality inspection technology research and development, and safety production technology innovation. It can produce more than 2.4 million packs of various strains and an output value of more than 60 million yuan.

The edible fungus team led by researcher Liu Yu from the Beijing Academy of Agriculture and Forestry Sciences won the honorary pennant from the Second Affiliated High School of the First Normal University Release time: 2022-01-07 Source: China Edible Fungus Business Network On January 6, 2022, Vice President of China Edible Fungus Association, President of Beijing Edible Fungus Association, Director of Beijing Comprehensive Experimental Station of National Edible Fungus Industry Technology System, Researcher Liu Yu of Beijing Academy of Agriculture and Forestry Sciences Ying Capital Normal University Second Affiliated High School At the invitation of the Beijing Academy of Agriculture and Forestry Sciences, we participated in the launching ceremony of the [double integration, double promotion, dual disciplines, and double reduction" between the school and the Beijing Academy of Agriculture and Forestry Sciences. President Wang Chunkai issued a letter of appointment to Researcher Liu Yu and presented it to the Plant Protection Institute with the honorary banner of "Joining Hands with Eclectic, High and Fine Arts, and Promoting and Facilitating Double Melt and Reduction". Since 2021, the Second Affiliated High School of Capital Normal University has actively responded to the call of the Beijing Municipal Education Commission for double reduction, and has worked closely with the edible fungus team led by researcher Liu Yu from the Institute of Plant Protection of Beijing Academy of Agriculture and Forestry Sciences. Zhenxinzhuang understory compound planting and breeding base" carried out agricultural teaching practice and popular science observation activities. Researcher Liu Yu explained to 296 teachers and students of the school the cultivation technology of understory edible fungus and related scientific knowledge, and taught the practical operation of edible fungus. A warm welcome from school teachers and students. The school also invited researcher Liu Yu to participate in the school`s "Science and Technology Popularization on Campus, Double Fusion and Double Promotion" activity to explain the cultivation techniques and popular science knowledge of edible fungi such as oyster mushrooms to teachers and students on the spot, which aroused the strong scientific knowledge of teachers and students. interest. The Second Affiliated High School of the First Normal University hopes to use the school science platform built by the edible fungus team to bring more science and technology knowledge of the Beijing Academy of Agriculture and Forestry to the campus, and help the school's green campus construction and double reduction activities.

The general meeting of Changsha Edible Fungus Association was successfully completed The general meeting of Changsha Edible Fungus Association was successfully completed. On December 25, 2021, the third general election meeting of Changsha Edible Fungus Association was held in the multifunctional hall on the fourth floor of Kaiyuan Xincheng Hotel in Changsha Economic Development Zone. All the staff of Changsha Edible Fungus Association participated and successfully completed the general election task! The general meeting of Changsha Edible Fungus Association was successfully completed. On December 25, 2021, at the third general election meeting of Changsha Edible Fungus Association, a group of 2 leaders from the Changsha Civil Affairs Bureau came to give guidance and give a speech. The manager, Yu Taosheng, a senior agronomist, made a work report, and the vice president of the council, researcher He Yuelin, made an explanation of financial income and expenditure. The president of the Provincial Edible Fungus Association gave a speech at the meeting. Board members, chairman, secretary-general, vice-chairmen and supervisors of the term.

Release time: 2021-07-01 Source: China Edible Fungus Business Network The heat is getting stronger, and whenever night falls, the street food stalls start to lively. They are like the background color of the smell of a city, soothing people's hearts with the smell of fireworks. However, the taste of summer is more than one side. Some diners approach the food stalls, and some choose to cook a delicate Japanese cuisine with high-end ingredients. The way of "food" is different, and the love of life is the same. Go to a gourmet appointment: char-grilled matsutake For "fruit and vegetable control", making a fruit and vegetable delicacy at home is the best compliment to life. For example, the charcoal-grilled matsutake in Japanese ingredients needs to use freshly unearthed matsutake with earthy flavor. When roasting, if you need to turn it, you must not use chopsticks. You must turn it by hand. Use your hands to feel the heat of the matsutake to ensure that the matsutake is heated. The roasting is just right, reducing the loss of freshness. The roasted matsutake does not require other seasonings, and the natural fragrance is the pure taste pursued by the "fruit and vegetable control". The cooking technique of this dish is very simple, the most rare thing is to maintain the "freshness" of the fresh matsutake. In the face of such high-end ingredients, Toshiba Fogyu Refrigerator has given its own "way of preservation". Constant high moisturizing, Toshiba Fogyu refrigerator's "preservation way" As a century-old brand, Toshiba refrigerators are deeply influenced by the "fresh food culture", with the heart and gratitude for the land, nature, and ingredients, and return people to experience the natural and comfortable quality of life. Toshiba's 2021 "new work" uses a unique atomization preservation technology to create storage conditions such as the original environment, bringing a new preservation solution to the preservation of delicate fruits and vegetables. When high-end ingredients meet Toshiba Fogyu refrigerator, the natural taste of rare ingredients will come unexpectedly. Toshiba Fog Whisper Refrigerator adopts the UNIT moisture permeable membrane imported from Japan, which is moisture-permeable and impermeable to wind. The moisture through the moisture-permeable membrane forms fine water vapor that reaches the surface of fruits and vegetables, realizing the effect of constant humidity preservation. With the foggy refrigerator blessed by the atomization preservation technology, the food storage at home can be thrown away from the plastic bag and wrapped in water mist. The freshness and health are doubled, and the real fruit freedom is realized. The roasted matsutake has an attractive fragrance, and the cherries in the refrigerator are tender and juicy. This is the exquisite cuisine brought by the Toshiba Fogyu refrigerator and a unique interpretation of the love of life.