Recently, a kind of new mushroom variety, Big Clitocybe mushroom domesticated by staffs working in Agricultural Scientific Institute of Putian City, Fujian Province of China, achieves fruitful results on its trial cultivation.
As the mushroom variety which has been newly developed in recent years in China, Big Clitocybe mushroom holds tender flavor and abundant nutrition, the variety is as crisp as bamboo shoots and it tastes like pig tripe.
Big Clitocybe mushroom shows large volume, diameter of cap reaches to a range of 4-25cm, single weight attains 300-500g while the output in each square meter comes to over 40 kg.
Big Clitocybe mushroom cares for summer cultivation in high-temperature season, now, in China, its marker price is at 24 CNY per kg, products are always in short supply and show bright development prospect.

The 14th National Mushroom Supplies Expo & Mushroom Factory Development Meeting co-sponsored by China Township Enterprise Association of Mushroom Branch, China Edible Mushroom Business Net and People’s Government of Qingfeng County will be ceremoniously held on 21st-23rd, October of 2018 in Culture and Sports Exhibition Center of Qingfeng County, Puyang City, Henan Province of China.
This time of expo plans nearly 300 international-standard booths and special booths, gross exhibition area totals 10,000 square meters. In addition to thousands of superior mushroom supplies and equipment, “2017-2018 Authoritative Mushroom Factory Research Report” will be issued.
China Mushroom Supplies Expo began to make the scene in 2005, by now, it has been successfully held for over 13 times. After 10 years of endeavour, exhibiting products has been broadened to raw and auxiliary materials, mushroom strain (spawn), supplies, nutritional agents, mechanical equipment and so on while the expo has been received as the famous brand expo in domestic and oversea mushroom industry.
In order to comprehensively lift the level of expo, ensure the quality of products, organizing committees have formulated the access conditions to all exhibitors, making sure that all the technology and equipment which appear on the expo scene pass national patent for technological invention and are protected by property rights while products are organic, green and nuisance-free. Besides, during the course, attendees will be leaded to pay a visit to a factory-mode mushroom workshop and base which cover mushroom varieties such as Seafood mushroom, Brown Shimeji mushroom (Crab mushroom), Enoki mushroom, King oyster mushroom, White beech mushroom, Collybia albuminosa, Yellow Enoki mushroom and Pleurotus nebrodensis.
As the host place of this time of expo, Qingfeng County is one of the main counties for mushroom production in Henan Province of China, over years of hard work, it has successively introduced over 12 industrialized mushroom enterprises and built 31 normalized mushroom bases. Now, area for mushroom cultivation reaches 8 million square meters, annual output on fresh mushroom comes to over 90,000 tons while comprehensive output value hits nearly 800 million CNY within Qingfeng County.
We sincerely invite mushroom growers, researchers, marketers, distributors and gathers coming from all over the world to meet in Qingfeng County at the appointed time, if you are interested, please enroll in at This email address is being protected from spambots. You need JavaScript enabled to view it. or This email address is being protected from spambots. You need JavaScript enabled to view it.

REGISTRATION FEE: 200USD/Person (Including expo materials, brochure on International Department of CEMBN, E-magazine MUSHROOM TIMES and base visiting)
Board and lodging fee: 120USD/Day/Person (Three Meals)

Before The 14th National Mushroom Supplies Expo & Mushroom Factory Development Meeting is held, we will also organize “China Training Course of Artificial Morel Mushroom Cultivation (International Business Class)” from 15th to 20th, October in Mianyang City, Sichuan Province of China.

The training will be divided into Theoretical Learning and Field Operation, including Preparation, Slant Placement and Storage of PDA Medium, Breeding, Isolation and Storage of Mother Culture, Preparation of Master Culture and Production Spawn, Management and Harvest Work in Field Cultivation, Factory Visit and Knowledge Consolidation.

With the most professional mushroom cultivation technology and the most thoughtful service, CEMBN also aims for showing you a different trip to China, if you are enthusiastic about exploring mushroom cultivation technology, please do consider us.

TRAINING FEE: 1850 USD per Person (Including: Training material and book in english version, accommodation and translation during the training days, giving of 2 pcs test-tube Morel strain which could be taken abroad for FREE, follow-up technical service fee after the training, visit of Sightseeing Agricultural Park in Mianyang City, Sichuan Province of China)
Appointed hotel: Mianyang CANFITEZ Hotel (Breakfast included)

This month its "National Mushroom Month". Therefore has "The Mushroom Council" spotlights five inspiring bowls nationwide.

Redwood Shores, CA (Aug. 14, 2018) – Convenient, filling, food bowls are trending on menus, even at royal weddings. Chefs agree: the best bowls have one ingredient in common, the mighty mushroom.

Mushrooms’ umami give bowls a meaty, satisfying flavor – not to mention they are a nutritional powerhouse – making them a must-have addition to any bowl. To celebrate Mushroom Month (September), the Mushroom Council spotlights five creative mushroom-centric bowls on menus at restaurants nationwide.

ediBOL’s Ginger Sesame Bowl | Los Angeles, CA

Located in the Arts District of Los Angeles, ediBOL is more than just another restaurant. Owner Andrea Uyeda explains her inspiration behind the eatery comes from her “deep, true desire to create something special with others who also want to share, connect, and live their passions.” Growing up in the same area, Uyeda recalls a bowl of Japanese rice being an essential part to each night’s family dinner during her childhood, driving her passion to share the symbolism and deliciousness of a bowl today.

ediBOL’s menu stems from Uyeda’s favorite way of eating – “out of a bowl and filled with fresh ingredients, hand-crafted flavors and various textures and temperatures.” The Ginger Sesame Bowl features a combination of sweet peppers, scallions, pickled shiitake mushrooms, red cabbage, baby greens, spiced caramelized almonds, and ginger sesame dressing – topped with crispy togarashi rice sticks. Uyeda explains that the pickled, marinated mushrooms are the star of this savory bowl – once customers get a taste, they can’t get enough.

Radio Room’s Barley Buddha Bowl | Portland, OR

In the heart of Portland’s Alberta Arts District, Radio Room, a remodeled art deco-style Texaco station, is known for an expansive menu of American grub, including the Barley Buddha Bowl. A popular lunch item, the Barley Buddha Bowl is a mix of seasoned barley, sautéed kale, shiitake, crimini and portabella mushrooms, topped with sliced radish, avocado, pickled red onions, sesame vinaigrette and curry chickpeas.

The unique Portland population provided inspiration to Radio Room’s Executive Chef Leah Nichelson. “With an ever-growing vegan population in PDX, we wanted a dish that could be enjoyed by both vegans and carnivores alike,” she said. “The mix of savory and tart flavors, crunchy and soft textures, and beautiful colors make this dish enjoyable for everyone.”

For more information and more recipies of bowls, visit the Mushroom Council’s “Build a Better Bowl with Mushrooms” online feature.

About The Mushroom Council:
The Mushroom Council is composed of fresh market producers or importers who average more than 500,000 pounds of mushrooms produced or imported annually. The mushroom program is authorized by the Mushroom Promotion, Research and Consumer Information Act of 1990 and is administered by the Mushroom Council under the supervision of the Agricultural Marketing Service. Research and promotion programs help to expand, maintain and develop markets for individual agricultural commodities in the United States and abroad. These industry self-help programs are requested and funded by the industry groups that they serve. For more information, visit mushroomcouncil.com.

On September 5, in one of mushroom bases in Taiqian County, Puyang City, Henan Province of China, Button mushrooms are revealing desirable growth trend, and marketing time is upcoming.

“Button mushrooms are hailed as “The King Ingredient in Vegetarian Diet” by virtues of high nutritional value and good taste. In 2018, gross cultivation area on Button mushroom reaches 200,000 square meters in Taiqian County,” introduces principal of the base friendly, going on that now,

Button mushrooms produced in the base hold the market price of 6-8 CNY per kg, in accordance with the present production status, the estimated gross output on fresh Button mushroom could reach 2.5 million kg.

On September 4, Morel mushrooms cultivated in Chongqing Puzhuo Agricultural Development Co., LTD are showing good growth tendency while staffs are orderly engaged with the picking and drying work. “With the investment of over 4 million CNY, our company is building a processing factory that occupies 1200 square meters and the estimated completion time is in late October,” introduces Mr. Zeng Fanping, general manager of Puzhuo Company warmly.

Founded in November, 2015, Chongqing Puzhuo Agricultural Development Co., LTD is a modernized agriculture enterprise which sets R&D, cultivation, processing and marketing of Morel mushroom into one. Over the years, Morel mushroom industy has been leading quick development speed in Chongqing City of China, however, unsound drying equipment restricts the further expansion of local Morel mushoom industry.

Now, Puzhuo Company absorbs strain factory of Morel mushroom that occupies 6000 square meters, Morel base that takes up over 1000 mu, of which steel-frame greenhouses cover over 500 mu of area. With the mu fresh output of 150 kg and market price of 200 CNY per kg, sales incomes in each mu attain over 30,000 CNY. Morel mushroom products developed by the company are not only sold well in Guangdong, Fujian, Sichuan Province of China, but also enjoy favorable markets in Europe and other oversea nations.

In recent years, Xiyang County, Shanxi Province of China has been going to great lengths to build itself into The Great Mushroom County, by now, a series of varieties such as Button, Shiitake, Oyster, Chestnut mushroom, Black fungus, Morel mushroom and Agaric Polyporus have been developed within the county.

In Xiyang County, area for Button mushroom growing totals 1.2 million square meters. On August 22, a batch of Button mushroom products were exported to Thailand from the county, which realizes Zero Breakthrough in export and import trade.

In order to ensure the smooth development of mushroom industry, Xiyang County positively pushes the quality and safety supervision, and accelerates the construction of export quality demonstration area. In the meantime of improving the system construction of export quality and safety, the county also seeks cooperation with 66 cooperatives engaging in spawn production and ensures the quality of spawn from the origin. Besides, up to now, Xiyang County has built 71 refrigerators, 30 washing-up sinks, 8 boiling houses and 4 drying factories in a bid to extend the sales time of fresh mushroom and broaden marketing channels.

By now, mushroom growing has been spread to over 11 villages and towns totalling 810 households within Xiyang County, gross area totals 1.02 million square meters. And, annual output on fresh mushroom comes to 15,000 tons, annual output value hits 120 million CNY while over 5000 farmers are leaded to embark on the industry and generate satisfactory revenues.

Eating white button mushrooms can create subtle shifts in the microbial community in the gut, which could improve the regulation of glucose in the liver, according to a team of researchers. They also suggest that better understanding this connection between mushrooms and gut microbes in mice could one day pave the way for new diabetes treatments and prevention strategies for people.

In the study, the researchers showed that feeding white button mushrooms to mice changed the composition of gut microbes -- microbiota -- to produce more short chain fatty acids, specifically propionate from succinate, according to Margherita T. Cantorna, Distinguished Professor of Molecular Immunology in Penn State's College of Agricultural Sciences. Previous research has shown that succinate and propionate can change the expression of genes needed to manage glucose production, she said.

"Managing glucose better has implications for diabetes, as well as other metabolic diseases," said Cantorna.

Normally glucose is provided from the food people eat. Insulin moves glucose out of the blood and into the cells. Diabetes occurs when either there is not enough insulin or the insulin that is made is not effective, resulting in high blood glucose levels.

Diabetes and pre-diabetes contribute to severe life threatening diseases including heart disease and stroke. According to the Centers for Disease Control, 100 million Americans have diabetes or pre-diabetes in 2017.

The researchers, who reported their findings in a recent issue of the Journal of Functional Foods, available online now, used two types of mice in the study. One group of mice had microbiota, the other group did not have microbiota and were germ-free mice.

"You can compare the mice with the microbiota with the germ-free mice to get an idea of the contributions of the microbiota," said Cantorna. "There were big differences in the kinds of metabolites we found in the gastrointestinal tract, as well as in the liver and serum, of the animals fed mushrooms that had microbiota than the ones that didn't."

For the complete article and source, click here

1. WHITE FUNGUS:
SPORES: Mycelia form at 15-32 degrees Celsius, the optimal range is 22-24 degrees Celsius.
MYCELIA: Environmental Temperature is at 6-34 degrees Celsius and the optimal range is 22-26 degrees Celsius.
SPOROCARPS: Suitable Temperature is 20-24 degrees Celsius. In the case of inoculation, the suitable range of water content on cut-log and bark is respectively 42%-47% and 44%-50%, the preferred range on relative air humidity is 80%-95%.
2. BLACK FUNGUS:
SPORES: They germinate with the fastest speed at 22-28 degrees Celsius, spores refuse to appear at above 36 degrees Celsius.
MYCELIA: Mycelia grow at a temperature range of 4-36 degrees Celsius, the optimal range is 22-30 degrees Celsius. During the growth period of mycelia, water content of substrate and cut-log should be respectively adjusted at a range of 60%-70% and 70%-80%.
SPOROCARPS: Suitable temperature range is 15-32 degrees Celsius, the preferred temperature range is 20-28 degrees Celsius. And, the fit relative humidity is at 90%-95%, sporocarps refuse to form below 70%.
3. MONKEY HEAD MUSHROOM (HERICIUM):
MYCELIA: Temperature range on growth is 12-33 degrees Celsius and the optimal range is 21-25 degrees Celsius.
SPOROCARPS: Temperature range on formation is 12-24 degrees Celsius and the optimal range is 15-22 degrees Celsius. In addition, 10-20 lux of scattered light is required. Water content on substrate should be adjusted at 60% and the preferred relative air humidity is at a range of 85%-95%.
4. BUTTON MUSHROOMS:
MYCELIA: Suitable temperature range is 3-34 degrees Celsius and the optimal range is 24-25 degrees Celsius. After mycelia become fully-grown, 12-16 degrees Celsius is appropriate. Besides, suitable water content on composting materials is 60%-70%, anaerobic fermentation occurs and substrate is blackened, or becomes sticky or stinking when it reaches over 70%. while fruiting white knobs, maintain relative air humidity at 90% and avoid direct sunlight.
5. OYSTER MUSHROOM:
MYCELIA: The optimal temperature for the growth of mycelia is 25 degrees Celsius or so, sporocarps show thick and superior quality at a range of 13-18 degrees Celsius. Most noticeably, when temperature reaches above 40 degrees Celsius for 2-3 hours, mycelia undoubtedly die.
Substrate requires 60%-65% of water content. During the growth period of mycelia, it is best to control relative air humidity below 70%, and lift it to 90% during the formation phase of sporocarp.
SPOROCARPS: Sporocarps lead tardy formation speed when relative air humidity is below 80% while they show low or even rotten quality at above 95%.
6. STRAW MUSHROOM:
MYCELIA: Suitable temperature range is 15-45 degrees Celsius and the optimal condition is 35 degrees Celsius. There is a sharp drop on growth speed when the humidity exceeds 40 degrees Celsius, and mycelia stop the growth below 10 degrees Celsius while they die below 5 degrees Celsius and at above 45 degrees Celsius.
Substrate requires 60%-70% of water content, during the growth period, suitable relative air humidity is 80% and it should be maintained at above 90% during the fruiting phase.
7. NAMEKO: For Low-temperature Type, growers could choose cultivation field in high-mountain and cold area, suitable temperature range during the fruiting phase is 5-10 degrees Celsius. In addition, be sure to adjust the water content of substrate at 65% and relative air humidity at a range of 60%-70%. After the inoculation, 70% of water content is preferred in substrate and 80%-95% of relative air humidity should be kept as well.
8. SHIITAKE: Diurnal temperature difference should be kept at above 10 degrees Celsius. The optimal temperature range during the growth phase is 25-27 degrees Celsius while 90% of relative air humidity is required during the fruiting period.
9. ENOKI MUSHROOM:
MYCELIA: The optimal temperature range during the growth phase is 24-28 degrees Celsius.
SPOROCARPS: 8-10 degrees Celsius is preferred, sporocarps fail to occur when the temperature is higher than 19 degrees Celsius. And, water content of substrate should be kept at 70%-80%, sporocarps lead unfavorable growth status below 60% or above 90%.
10. BLACK OYSTER MUSHROOM:
MYCELIA: In greenhouse, be sure to lay emphasis on light shelter, and maintain the inner temperature at a range of 8-17 degrees Celsius.
SPOROCARPS: Suitable temperature range during the growth period is 20-25 degrees Celsius and the optimal range is 10-15 degrees Celsius. In general, mycelia become fully-grown and sporocarps appear after 1-1.5 months.