As the only species known as the "Chinese Mushroom" in the international market, the straw mushroom stands out as a key representative of North China's fungal diversity. It is highly valued for its rich amino acid content, with a total of 23% and 37% being essential amino acids, which contributes to its unique and delicious flavor. In addition to its amino acid profile, the straw mushroom is also packed with vitamins. Per 100 grams of fresh mushrooms, it contains 1.2 mg of B1, 3.3 mg of B2, an impressive 9.2 mg of B5 (niacin), and 21 mg of vitamin C—far exceeding many other mushroom varieties. Notably, the niacin content is more than 20 times that of regular mushrooms and over seven times higher than that of oyster mushrooms. The mineral composition of straw mushrooms accounts for 14% of the dry weight, including phosphorus, silicon, iron, calcium, and even a notable amount of selenium, which helps delay aging, boost immunity, and reduce the risk of tumors, heart disease, and stroke.
Despite its high nutritional value, the straw mushroom has limited commercial potential due to its short shelf life. Fresh mushrooms are rarely sold, and when they are, they typically last only two to three hours before the caps open, significantly reducing their value. As a result, they often cannot be sold in supermarkets or exported. However, with advancements in cultivation techniques, production has increased, leading to a drop in prices. In western Shandong, the price for fresh straw mushrooms ranges between 4 to 6 yuan per kilogram, while salted products are priced around 5,000 to 6,000 yuan per ton—still not ideal. Internal factors such as inconsistent quality, mixed grading, and lack of standardized sales contribute to this issue, while external factors include large-scale cultivation without strong leadership, limited processing channels, and unstable pricing by middlemen. Based on its characteristics, yield, and international market status, the salted straw mushroom should ideally be priced at about 8,000 yuan per ton, equivalent to the value of fresh mushrooms at 4 yuan per kilogram or higher.
The cultivation of straw mushrooms relies heavily on agricultural byproducts like wheat and rice straw. A standard formula includes 225 kg of straw, 25 kg of wheat bran, 8 kg of superphosphate, 1.5 kg of urea, 12 kg of lime powder, 4 kg of gypsum, 5 bags of mushroom disease control agents, and 1 bag of three-dimensional nutrition essence. On average, about 20 kg of mushrooms can be harvested per square meter, with a biological efficiency of approximately 30%.
To improve yields and quality, several key cultivation practices are recommended: first, adopting new technologies to enhance management and ensure safe bacterial growth while using local materials. Second, increasing water usage to maintain moisture in the substrate, which supports fruiting body development and helps regulate temperature. Third, using locally sourced soil for covering the beds, which can cut costs by up to 80%, and properly treating the soil with fungicides before application. Fourth, harvesting at the right time—preferably when the mushrooms are still tender rather than mature. Fifth, focusing on prevention of pests and diseases, ensuring immediate action if any issues arise to avoid long-term damage.
This variety is one of the main summer crops and holds significant market potential. With proper training and timing, especially from June to August, it's an excellent opportunity to scale up production. If possible, further processing could greatly increase the product’s value and improve overall efficiency. Popular strains include V23 and Nongke 42, which are widely used for their high yield and quality.
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