With the improvement of emphasis on health by people, green and pollution-free foods are chased by consumers. Because edible mushrooms are green, healthy and delicious, they are widely concerned in the market by consumers in recent years. But because at present our country’s edible mushroom industry is dominated with traditional cultivation mode, in distribution link supervision loopholes are easy to happen and quality security events have happened, such as “add hormone in Enoki mushroom”, “fumigate White fungus with sulphur”,”use prohibited medicine on Shiitake” and “add bleaching powder in Button mushroom”, in one way cause harm of consumers’ health, in another way consumers’ public trust on edible mushroom products declines, which affects marketing of the products. At present in the market there are industrialized mushrooms, because they are standardized production in the whole process their qualities are more guaranteed. Compared with traditional cultivation mode, in the links of breeding, material choosing, harvest, storage and sale for industrialized mushrooms are more strict in quality safety management.
1. Culture is pollution-free
In industrialized production liquid cultures are mostly chosen, and the cultures are stored in aseptic conditions, therefore cultures pollution is prevented; inoculations are completed entirely by machine for industrialized production, which could effectively reduce infection rate of infectious microbes, at the same time work efficiency could be improved, the air during inoculation could reach 100 grade of national air purification, therefore ensure inoculation link pollution-free.
2. Materials choosing is high standard
Substrate materials are “the soil” of edible mushroom cultivation. For industrialized production quality is paid much attention from the source of materials supply, not only raw materials supplier’s qualification is inspected strictly, but substrate raw materials such as sawdust, rice bran, corncob, cottonseed hull and barley husk are purchased according to definite standard indexes within the industry, PH value, water content, ash content, protein and fiber of raw materials are tested with instruments and flat panels to ensure the quality of raw materials confirm with production requirement. Afterwards use transit mixer to conduct three-level well-distributed mixing of substrate, then sterilize the substrate with high-pressure sterilization stove to avoid residue of germs and infectious microbes.
3. Harvest and storage are professionalized
For harvest harvesting workers should receive specialized training and assessment to ensure professionalized harvest; for storage automatic vacuum packaging equipments are used for fresh mushrooms, physical fresh-keeping measures such as vacuum and low-temperature are used to ensure the products safe, innocuous and extend refreshing time of edible mushrooms.
4. Reduce sale links
Industrialized enterprises usually set up direct-sale stores in whole-sale market of agriculture products in various regions, the products are distributed to second level dealers through direct-sale stores, or business model of “agriculture supermarket” and “agriculture commerce” are directly adopted, the products directly face consumers, therefore reduce intermediate links and better facilitate ensuring products quality.
In recent years with the increase of industrialized enterprises quantity and their capacity of edible mushrooms, the varieties of industrialized mushrooms are increasing, the output is also increasing, recognition degree on industrialized brand mushrooms by consumers is also improving, industrialized brand mushrooms such as “Yihuang”, “Ruyiqing”, “Fengke” and “Xuerong” are favored by many consumers in national market, and industrialized production is the development trend of the industry. But we should also see that in the future the competition between mushroom enterprises is mainly on product quality, the enterprises which products quality is better will dominate the market. So for industrialized enterprises of edible mushrooms, lowering production cost and improving product quality become the key of development.
5. Perfect traceable system of edible mushroom production process
Traceable system of edible mushroom production process should be continually set up and perfected, two-dimension code should be set up on products, and consumers could know product related information such as product origin, growth process and various nutritional indexes by screening the code, so as to let consumers rest assured of buying and eat comfortably.
6. Cautious use of industrialized machines
In each link of industrialized production of edible mushrooms mechanical equipment are used, the production is completed through people’s operation, which greatly save labors and improve production efficiency. But we should also see that in some environment mechanical equipment will be oxidized and affected with damp, which easily breed infectious microbes and pollute the products, bring potential damage to the products, therefore enterprises should maintain mechanical equipment irregularly to cut off source of infection, reduce or prevent the happening of infectious microbes during production.
Quality is more important than output, don’t get big blindly. From long run and height, edible mushroom industry of our country is changing from quantity expanding to quality improving, and dietary habits of consumers are changing from how to eat one’s fill to how to eat better, so edible mushroom enterprises should make efforts on products quality, and produce green and high added value products to fulfill market demand and improve living standard of consumers.(writer: Wang Yixiu)
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