Jinzhai Black Fungus

Jinzhai Black Fungus

　　Jinzhai specialty—black fungus—is a renowned mountain delicacy and a traditional health food, often referred to as the “meat among vegetables.” Research by Professor Hester from the University of Minnesota in the United States shows that black fungus can reduce blood clots in humans and has remarkable effects in preventing and treating cardiovascular and cerebrovascular diseases. Studies at George Washington University in the U.S. suggest that polysaccharides in black fungus have a significant inhibitory effect on cancer cells, sparking a “black fungus craze” among the public in Europe and America. Black fungus is the top iron-rich food, containing 1,850 times more iron than milk. It acts as a natural cleanser for the human respiratory and digestive tracts, making it a protective food for workers in textiles, mining, and hairdressing industries. The renowned Chinese medical expert Professor Hong Zhaoguang lists black fungus as one of the essential black foods that humans should consume daily, recommending at least 5 grams per person per day. Based on this calculation, with China’s population of 1.2 billion, the annual demand for black fungus would exceed 2 million tons, while the current annual production in China is only around 60,000 tons.

　　　　Black fungus is cultivated artificially only in China, with no international competition. It is a traditional export commodity for earning foreign exchange in China and has been exported to over 100 countries and regions.