They say money doesn’t grow on trees. But for China’s fungi farmers, especially those in the fertile southwest, money has been growing in the ground. As attitudes toward wild edible mushrooms have evolved along with culinary habits, the families nationwide who plant, harvest and sell them say their lives have been dramatically improved. Yet after the boom, agriculture experts still fear a potential downturn due to poor farming practices…Full Article: China Daily Apr 2015
- According to a Researcher at the Chinese Academy of Sciences’ Kunming Institute of Botany, China has more than 1,000 species of edible mushrooms. Yunnan province is home for ~80% of these edible species and produced 400,000 MTs of edible mushrooms in 2014. In general, mushrooms in China are harvested from July to November.
- High-value edible mushrooms include matsutake, russula virescens (aka green-cracking russula), and truffles. Matstake are harvested from September to December typically.
- According to FAOStat, in 2013, mainland China produced roughly 7 million MTs of edible (both commercial and wild) mushrooms (including Boletus edulis, Agaricus campestris, Morchella spp. Tuber magnatum, and truffles).
- Truffle production in China is centered in the slightly alkaline soils of Sichuan and Yunnan provinces. Harvesting typically occurs during the winter months (November-February).