Turn waste into treasure - grow mushrooms on sawdust!

Turn waste into treasure - grow mushrooms on sawdust!

In some places sawdust wood chips piled up, putting a lot of pressure on the environment. In fact, sawdust is a very good resource, and the correct use can multiply the added value. Sawdust can be used as a good substrate for mushrooms after fermentation. Sawdust contains about 58.4% carbon (C), nitrogen 0.26% (N), hydrogen (H) 0.08%, ash content 2.6% (C), high carbon-nitrogen ratio (C/N), which is difficult for general biological starter Against organic matter (natural fermentation is more difficult, it usually takes a year or two). For example, using a biotap can greatly accelerate the fermentation process. But pay attention to the correct operation, especially the adjustment of carbon/nitrogen ratio is one of the key links. Sawdust fermentation must add appropriate amount of nitrogen source (nitrogen fertilizer or poultry manure), adjust the appropriate carbon-nitrogen ratio, in order to obtain a better fermentation effect. Operation method:

1, preparation. 2 m3 of sawdust, 1 bag of microbial fermentation agent, 2 kg of urea (or 50-100 kg of poultry excrement), and 5 kg of rice bran.

2, moisture. The water content of the sawdust must be determined before the amount of water can be determined. The water content of the sawdust to be fermented is adjusted to 60-65% (usually by hand, the fingers cannot fall off the water as a rough standard), and the water content is too high. Or too low are not conducive to fermentation. Then, 2 kilograms of urea were mixed with the appropriate amount of water to make a urea water reserve.

3, the material. Because it is too inconvenient to spread the material evenly, one bag of jinbao biofermenting agent should be evenly mixed in about 5 kilograms of rice bran, so that the mixture of the fermented microbial agent and rice bran can be increased to 6 kg. It is easy to spread it evenly into the pile of sawdust to be fermented.

4, sprinkle the material. The above-prepared fermented microbial inoculant and rice bran mixture are evenly mixed in the sawdust, then, the prepared urea water is sprinkled on the sawdust after being planted, and the sawdust is piled into a pile, and the rear lid is piled up. Upper breathable cover can be.

5, overturn. After the sawdust is piled up for 7-10 days, the fermentation temperature reaches about 60°C. It can be turned once at a high temperature of about 60°C for 24-36 hours, and then waits until the temperature reaches 60°C. The second time it turns, the second time After turning, naturally leave it for 5-7 days. The fermentation temperature is stable below 40°C to complete the fermentation. Fermentation can be completed 25-30 days under normal conditions (post cooked can be extended to 30-45 days).

Best Goji procuct is in China,China is the origen of Goji Berry.Goji is  a traditional,typical food in China.The majority of commercially produced goji comes from Ningxia and Xinjiang in Northwestern China, where they are grown on plantations totaling 200,000 acres.[self-published source] In Zhongning County, Ningxia, wolfberry plantations typically range between 40 and 400 hectares (100–1000 acres or 500–6000 mu) in area. As of 2005, over 10 million mu have been planted with goji in Ningxia.

Ningxia goji has been cultivated along the fertile floodplains of the Yellow River for more than 700 years and have earned a reputation throughout Asia for premium quality sometimes described commercially as "red diamonds". Government releases of annual wolfberry production, premium fruit grades, and export are based on yields from Ningxia, the region recognized with-the largest annual harvest in China, accounting for 45% of the nation's total yield of wolfberries (50,000 tons, 2013);
formation of an industrial association of growers, processors, marketers, and scholars of wolfberry cultivation to promote the berry's commercial and export potential;[16]
the nation's only source of superior grade wolfberries used by practitioners of traditional Chinese medicine.

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