Fresh Mushrooms from Xindanghu

Fresh Mushrooms from Xindanghu

　　Fresh Mushrooms from Xindanghu

　　The cultivation of mushrooms in Pinghu City began in 1979, when the area served as a production base for canned mushroom raw materials for Shanghai’s state-owned foreign trade export enterprises. In recent years, the industrialization level of mushroom farming has continuously improved, achieving leapfrog development. In 1998, Pinghu Agricultural and Sideline Products Comprehensive Wholesale Market Co., Ltd. registered the Xindanghu Fresh Mushrooms trademark, which was then adopted by the city’s Edible Fungi Technology Association and Edible Fungi Professional Cooperative for the sale of fresh mushrooms from base farmers. By 2002, the mushroom cultivation area in Pinghu reached 6.24 million square feet, with a total output of 8,165 tons, selling well in the vegetable markets of Shanghai, Zhejiang, and Jiangsu. Between 2001 and 2002, Xindanghu-branded fresh mushrooms won five provincial agricultural exposition quality awards, quality product awards at the Jiaxing Agricultural Expo, the Pinghu High-Quality Agricultural Product Brand Award, and were recommended by the Consumers’ Association.

　　Xindanghu Fresh Mushrooms are cultivated using the mother strain闽AS2796 and the standardized production technology of Xindanghu Fresh Mushrooms in Pinghu City. Through pollution-free cultivation, the commercial mushrooms feature snow-white color, firm texture, round shape, and tender taste. They are rich in essential amino acids such as lysine, protein, various minerals, vitamins, unsaturated fatty acids, and polysaccharides, offering high nutritional value as an ideal health food and anti-cancer product.