There are two primary methods for producing conventional edible fungi. The first is factory-based production, which requires high-level facilities and typically involves an investment of over ten million yuan. This makes it unsuitable for large-scale adoption due to its high costs and limited scalability. The second method is family-scale production, often conducted in greenhouses, mushroom houses, or other simple structures located in suburban areas. These setups are scattered and lack the infrastructure needed for mass production, with costs exceeding 50,000 yuan per mu for mushroom sheds. As a result, both traditional methods face limitations in expansion and sustainability.
Over time, continuous use of these fixed facilities can lead to environmental degradation, including increased bacterial growth and disease outbreaks, which reduce yields or even result in total crop failure. Additionally, the use of pesticides for disease control may lead to contamination and unsafe chemical levels in the final product.
Beijing has approximately 10 million mu of forest land, with about 1.2 million mu suitable for cultivating edible fungi. Using woodland for this purpose offers significant advantages. First, the abundant forest resources allow for large-scale planting without competing with food crops, helping to ease tensions between agriculture and forestry. Second, the natural conditions of the forest—such as shade, high humidity, and cooler temperatures—create ideal environments for fungal growth, reducing the need for artificial climate control. Third, the clean air and minimal pollution in forests ensure the production of high-quality, pesticide-free mushrooms that are rich in nutrients. Lastly, waste from the cultivation process can be repurposed as organic fertilizer or fuel, supporting sustainable agricultural practices.
Cultivating edible fungi in the forest is a cost-effective and environmentally friendly approach. A single mu of forest land can generate more than 5,000 yuan in income, with some varieties reaching up to 20,000 yuan. This profitability has led to rapid growth in Beijing's suburbs, with 10,000 mu in Tongzhou and over 1,000 mu in Fangshan and Shunyi.
The cultivation process involves selecting fast-growing forest land with at least 70% canopy coverage. If necessary, additional shading measures like nets can be used. Ready-to-use fungus sticks, containing healthy mycelium, are planted in the forest between April and August. Different species have different planting times: Bailing mushrooms in late March to April, oyster mushrooms in mid-April to May, and shiitake mushrooms in early May to June. Some species, like Bailing mushrooms, are buried in the soil, while Others are grown on frames or walls. For example, oyster mushrooms can be placed on walls, and white button mushrooms thrive when grown directly on the ground.
Once the fungus sticks are placed in the forest, careful attention must be given to maintaining optimal temperature and humidity levels. This ensures the best possible conditions for fungal growth and maximizes yield, leading to a successful harvest.
Spices are a general term for spices (sometimes called aromatic ingredients) and essences. In a narrow sense, fragrances are not included.
A spice is a substance that can be smelled or tasted. It may be a "single entity" or a "mixture". According to the production method or raw materials, spices can be divided into "natural flavor" and "synthetic flavor" two categories
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