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Achieving such a level of production is not something that can be done in a day. It requires years of patience, consistent practice, and dedication—impulsiveness has no place here. The head oyster mushroom, which refers to the packaged product without any mushroom horns, young mushrooms, or dead ones that have no commercial value, can yield an average of 8.3 pounds per bag (dry weight).
Factory-based cultivation involves refrigeration systems, making the production cost relatively high. As a result, second flushes are generally not produced. The bags used for the first harvest not only clear the mushroom house but also ensure quality control.
This factory employs 11 people, including guards and cleaners. Each worker’s income is directly tied to the final output, so there's no need for constant supervision. Everyone is highly motivated and takes their responsibilities seriously. They work in different stages—bagging, sterilization, mushrooming, and bacteriostasis—and they monitor each other because they all benefit from the overall success. This mutual oversight ensures quality without the need for direct management, allowing the boss to focus on technology development and market expansion.
It can be said that this Pleurotus eryngii cultivation model is one of the most successful examples. The equipment used is not highly advanced; it's all domestically made. The facility is simple, covering about 50 square meters. With three-dimensional bag placement, each workshop can hold around 5,000 bags. Practical experience shows that small-to-medium scale industrialized, automated cultivation of Pleurotus eryngii is highly efficient, with an annual net profit of approximately 1 million yuan. Total investment, including equipment and the workshop, didn’t exceed 500,000 yuan.
This kind of small-to-medium scale industrialized phlox mushroom production is well-suited for China’s conditions. Since the 1990s, we started cultivating edible fungi in Shijiazhuang, Hebei, and Liaocheng, Shandong, using cold storage facilities previously used for fruits. Our experience shows that it's not easy to achieve stable, high-yield annual production in cold storage. It takes years of accumulated knowledge and effort to reach good results.
For example, when growing white needle mushrooms in cold storage, the output was always unstable. Similarly, in semi-underground plastic greenhouses, the yield of white velvety mushrooms was low. After investigation, we found the problem was related to humidity and primordium formation. When the humidity was properly controlled, many primordia developed into mushrooms, leading to a significant increase in output.
The head oyster mushroom can be exported at 8 bottles per bag. However, in factory cultivation, the first year’s output might not be high, and if you give up early, you’ll never see good results. Although temperature, humidity, light, and ventilation can be artificially controlled in cold-room cultivation, the technical difficulty is much higher than greenhouse methods. All environmental factors must be carefully coordinated—focusing on just one condition isn’t enough. Ventilation, in particular, is critical, as it directly affects temperature and humidity in the mushroom room.
Industrialized edible fungus cultivation in China is still in its early stages. It has just begun, as the market offers better economic returns throughout the year. To adapt to new trends in domestic and international edible fungus production, China’s future will definitely move toward factory-based and mechanized systems. This is the only way forward after China joined the WTO, enabling the country to gradually align with global standards.
However, developing this path involves specific issues like technology, techniques, investment, and equipment. But the most important factors are capital, technology, and market demand. In China, several varieties show great potential for industrial cultivation, including Pleurotus citrinopileus, Pleurotus eryngii, Coprinus comatus, Pleurotus citrinopileatus, Grifola frondosa, and others.
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