Fangxian Black Fungus

Fangxian Black Fungus

Fangxian Black Fungus is a Geographical Indication Protected Product.

Fangxian Black Fungus is a Geographical Indication Certified Trademark.

Fangxian Black Fungus is an Agricultural Geographical Indication Product.

　　Fangxian County in Hubei Province is a nationally renowned production base for black fungus and is widely celebrated as the "Hometown of Black Fungus." In the international trade market, it has earned the prestigious title of "Fang Ear" due to its bright color, thick flesh, large size, superior quality, and rich nutrition. The black fungus here is described as "shaped like a swallow and resembling flight," also known as Yan Ear, and is hailed as the "King of Mountain Delicacies." Since the 1950s, Fangxian black fungus has maintained steady popularity in the international market, being exported to 37 countries and regions including the United States, Western Europe, Japan, and Singapore, with each ton generating foreign exchange earnings of $18,000.

　　Fangxian is located in a transitional climate zone between north and south, enjoying abundant rainfall and a mild climate. Coupled with its undulating mountains and dense forests, the area provides highly favorable conditions for black fungus production. As a result, the black fungus produced here boasts excellent color, attractive appearance, rich flesh, superior texture, and authentic flavor. As early as the 1965 national black fungus quality competition, Fangxian black fungus stood out by achieving a record of 26 catties of soaked fungus from just one jin (500g) of dried fungus. In 1980, during the National Edible Fungi Work Conference held in Yunnan, Fangxian black fungus ranked among the top for its high nutritional content, low impurity levels, and minimal harmful elements.

　　Fangxian has a long history of black fungus production, with records dating back 2,000 years in the “Rites of Zhou.” During the reign of Emperor Zhongzong of Tang, Fangxian black fungus was designated as a tribute product and gained fame throughout the capital. Generations of locals have cultivated black fungus, accumulating a wealth of experience. Since the reform and opening up, Fangxian has implemented an economic development strategy of "prospering the mountains and enriching the people," vigorously developing black fungus bases. In recent years, with advancements in science and technology, the quality of black fungus has continued to improve, and yields have risen steadily. Currently, the county has 2 million mu of black fungus forest bases, with an annual production of 600,000 kilograms, peaking at 10 kilograms per shelf. The county’s black fungus output accounts for one-third of Hubei Province’s total and one-eighth of the national total.

　　Today, Fangxian County in Hubei Province has become a key distribution hub for black fungus in the tri-provincial region of Sichuan, Shaanxi, and Hubei, with nearly 10,000 local and non-local merchants engaged in this trade. Black fungus is a nutrient-rich edible fungus, often referred to as the "meat among vegetables." It not only holds high culinary value but also serves as a medicinal tonic. With its sweet taste and neutral nature, black fungus is believed to promote longevity, aid digestion, regulate nerves, enrich blood and qi, nourish lungs, and stop bleeding. It is particularly effective for hypertension and arteriosclerosis, and may also help prevent cancer, boost immunity, and offer significant medical benefits. Li Shizhen, the renowned Ming Dynasty physician, noted in his “Compendium of Materia Medica” that black fungus strengthens the body, prolongs life, and treats conditions such as hemorrhoids and dysentery. The gelatinous texture of black fungus has strong adsorption properties, helping to clear dust and impurities from the digestive and respiratory systems, making it an essential health food for miners, chemical workers, and textile laborers.

　　Geographic Scope

　　Fangxian black fungus is produced in 19 townships across Fangxian County, Hubei Province, including Chengguan Town, Qingfeng Town, Damu Town, Menggu Town, JunDian Town, Hualong Town, Tucheng Town, Hongta Township, Langkou Township, Shahe Township, Wanyuh River Township, Qiaoshang Township, YaoHuai Township, Shangkan Township, Jiudao Township, Zhongba Township, Baihe Township, Wutaishan Forestry General Farm, and Yaoping Township. Fangxian is located in northwestern Hubei, nestled between the Daba Mountains and the Wudang Mountains. Its geographical coordinates are 110°02′–111°15′ east longitude and 31°34′–32°31′ north latitude, with elevations ranging from 180 to 2,485.6 meters. It borders Yun County and Danjiangkou City to the north, neighbors the Shennongjia Forest District to the south, shares boundaries with Baokang and Gucheng counties to the east, and connects to Zhushan County to the west. The production area spans 33,700 hectares, with an annual yield of 700 tons.

　　Natural Ecological Environment and Humanistic Historical Factors

　　(1) Soil and Topography: Fangxian features diverse soil types, including yellow-brown soil, mountain brown soil, limestone soil, fluvo-aquic soil, purple soil, and paddy soil, categorized into 6 major types, 15 subtypes, 44 soil genera, 146 soil species, and 201 variants, covering a total area of 66.28 million mu. The county’s soil is generally neutral to slightly alkaline, commonly deficient in nitrogen, severely lacking in phosphorus, mostly deficient in potassium, with low organic matter content, and some soils exhibiting poor physical properties. Fangxian’s topography consists of three major elevation zones: northern, central, and southern. The overall terrain slopes from west to east, steep in the south and gentle in the north, with a river valley plain in the center. The land is higher in the north and south, lower in the middle, surrounded by high mountains, sloping inward from both sides toward the center, forming a basin-like structure.

　　(2) Hydrology: Fangxian boasts vast territory with crisscrossing rivers and streams, primarily part of two major water systems: the Du River (originating from YinYu River in Shennongjia Forest District) and the Nan River (originating from WenShui River in Shennongjia Forest District). The area enjoys abundant rainfall, with an average annual precipitation of 914 mm, an average annual runoff depth of 465 mm, a total runoff volume of 2.046 billion m³, and annual rainfall-generated water volume of 4.657 billion m³, along with 1.637 billion m³ of transit water capacity. As a water source area for the South-to-North Water Diversion Project, Fangxian has no large-scale factories, no "three wastes" emissions or air pollution, no history of heavy metal contamination in its soil, and its surface water meets China’s Class II water quality standards for surface water environments according to environmental monitoring data. The water is clear, colorless, odorless, transparent, with a pH between 5.5–7.5, and key indicators such as arsenic ≤0.05, cadmium ≤0.005, and lead ≤0.05 comply with both Chinese and WHO drinking water quality guidelines.

　　(3) Climate: Fangxian has a northern subtropical monsoon climate, featuring distinct seasons, an average daily temperature of 10–15°C, and noticeable diurnal temperature variations. The annual average relative humidity is 75%, with 1,700–2,000 hours of sunshine annually and a frost-free period of 223 days. Rainfall distribution is relatively even across the county, though slightly higher in southern high-altitude areas and slightly lower in northern lowlands. The average annual rainfall ranges from 750–1,160 mm, concentrated between April and October, accounting for 85% of the yearly total. Seasonal distribution is as follows: March–May averages 235.9 mm (26%), June–August averages 406.2 mm (44%), September–November averages 226.8 mm (25%), and December–February averages 45.1 mm (5%). The county experiences 100–140 rainy days per year, averaging 117 days, with rainfall days increasing gradually from north to south.

　　(4) Humanistic and Historical Factors: Since ancient times, the people of Fangxian have cultivated the habit of growing black fungus, accumulating extensive experience. The Tang Dynasty’s Su Gong mentioned artificial cultivation methods for Fangxian black fungus in his “Annotations on the Tang Materia Medica”: “Mulberry, locust, oak, elm, and willow—these are the five woods for fungus... Boil porridge, place it on the wood, cover with grass, and it will grow.” Historical records indicate that after Emperor Zhongzong of Tang (Li Xian, also known as Prince of Luling) was exiled to Fangxian and returned to the capital, Fangxian black fungus became a tribute product, leading to a prosperous era where “commoners grew fungus and officials collected it.” By the Qing Dynasty, the mountainous regions of northwestern Hubei had developed into a major black fungus production hub in China, with slopes lined with fungus poles and Fangxian fungus accounting for 90% of Yunxian’s total output, highlighting the deep historical roots of Fangxian black fungus cultivation. The Fangxian County Party Committee and government place great emphasis on black fungus production, consistently prioritizing it as a leading industry. Policies such as the “Fangxian Edible Fungi Industrialization Implementation Plan” have been introduced, leading to continuous expansion of production scale, optimization of cultivation models, improvement in technical standards, and broadening of sales channels. Black fungus production has become a vital industry for boosting agricultural and rural economic development and a primary means of income growth for mountain farmers. Fangxian black fungus has won numerous national and provincial awards, including being designated as a national key production county for black fungus by the Ministry of Commerce in 1986, and obtaining national green food and organic food certifications in 2006. Fangxian has grown into the largest black fungus distribution hub in northwestern Hubei.

　　Production Technical Requirements

　　(1) Origin Selection and Special Provisions: Fangxian black fungus bases are located in 19 townships, including Chengguan Town, Qingfeng Town, Damu Town, Menggu Town, JunDian Town, Hualong Town, Tucheng Town, Hongta Township, Langkou Township, Shahe Township, Wanyuh River Township, Qiaoshang Township, YaoHuai Township, Shangkan Township, Jiudao Township, Zhongba Township, Baihe Township, Wutaishan Forestry General Farm, and Yaoping Township. The origin environment must meet the requirements of the “Technical Conditions for Green Food Origin Environment” (NT/T391-2000).

　　(2) Variety Selection and Specific Requirements: Select tree species such as cork oak, sawtooth oak, and Quercus glauca from the Fagaceae family as logs; choose non-GMO, high-quality fungus strains suitable for local environmental conditions, compliant with NY5098-2002 standards.

　　(3) Production Process Management: The production process of Fangxian black fungus must follow the “Fangxian Black Fungus Production Technical Regulations” (Q/FXME-002). To ensure the unique quality characteristics of Fangxian black fungus, particular attention must be paid to the following steps: ① Log felling. Select trees aged 8–15 years with diameters of 5–15 cm, felled during dormancy (best during the lunar months of February and March), using the “crow beak” method—cutting on both sides and leaving 8–10 cm of stump to facilitate regrowth. ② Disinfection. Expose logs to intense sunlight to kill surface mold spores with UV rays. ③ Pest and disease control follows the principle of “prevention first, integrated management,” employing agricultural, physical, and biological methods. Depending on pest types, low-toxicity, residue-free pesticides permitted for pollution-free food may be used, or economical, effective, residue-free traditional pesticides such as pyrethrum, euphorbia, marsdenia root, tripterygium, and lycoris. Pesticide use must comply with GB4285-1989 safety standards.

　　(4) Product Harvesting and Post-Harvest Processing: The harvesting and post-harvest processing of Fangxian black fungus must adhere to the “Fangxian Black Fungus Processing Technical Procedures” (Q/FXME-003). ① Harvesting. Mature black fungus should be harvested promptly and carefully to ensure high yield and quality. Mature fungus exhibits soft, expanded fronds, curled edges, reduced base, contracted stems, lighter color, or spore powder on the ventral side, and should be harvested along with the stem. Spring and autumn fungus should prioritize larger pieces while leaving smaller ones; summer fungus should be harvested earlier, with all sizes collected together. Bamboo baskets are used for harvesting. After picking, fungus poles should be inverted. Freshly harvested fungus must be processed immediately. ② Graded packing in bamboo baskets or crates, then promptly transported to processing workshops. Physical properties such as grade, color, shape, and impurities are inspected upon arrival. Qualified raw materials are sun-dried on bamboo mats until about two-thirds of moisture is lost (fronds shrink but remain intact, slightly prickly to touch), then proceed to drying. ③ Screening. Before entering the dryer, manual removal of impurities such as wood chips and insects is conducted, and materials are evenly arranged on baking trays according to grading standards. ④ Drying. Initial drying temperature is 30°C,

　　increased by 5°C every 3 hours, with a maximum drying temperature of 45°C. Fungus must not be turned during drying to prevent deformation into “clenched fist” shapes. Dried black fungus moisture content is <13%.

　　(5) Production Record Requirements: The entire production process of Fangxian black fungus requires detailed, accurate, legible, and complete production records, properly preserved for future reference.

　　Typical Quality Characteristics and Product Safety Standards

　　(1) External Sensory Features: Fangxian black fungus resembles a flying swallow, with short, sparse dark gray fuzz on the back; the front is dark brown, smooth, and glossy. It features bright color, thick flesh (frond thickness ~1.7 mm), and large size (diameter typically 10–12 mm).

　　(2) Internal Quality Indicators: Fangxian black fungus offers excellent elasticity, smooth texture, rich nutrition, and unique flavor. Per 100g dry product: crude protein ≥7g, fat ≥0.4g, total sugar (as invert sugar) ≥22g, crude fiber 3–6g, ash 3–6g.

　　(3) Safety Requirements: Fangxian black fungus production complies with the “Pollution-Free Food Black Fungus” standard NY5098-2002.

　　(2) Internal quality indicators: Fangxian black fungus has good elasticity, a smooth texture, is rich in nutrients, and has a unique flavor. Per 100g of dried product, it contains ≥7g crude protein, ≥0.4g fat, ≥22g total sugar (calculated as invert sugar), 3–6g crude fiber, and 3–6g ash.

　　(3) Safety requirements: The production process of Fangxian black fungus complies with the NY5098-2002 standard "Pollution-Free Food—Black Fungus."

　　Relevant regulations on packaging and labeling

　　(1) Grading: Fangxian black fungus is graded into first grade, second grade, and third grade in accordance with the "Fangxian Black Fungus Grading Standards."

　　(2) Packaging: The packaging materials must comply with the "Administrative Measures for the Packaging and Labeling of Agricultural Products" and other relevant regulations. The packaging bags shall indicate the batch number of the product and be marked with the words “Fangxian Black Fungus.”

　　(3) Labeling: Fangxian black fungus for sale shall be labeled or otherwise marked on the packaging to indicate the product name, place of origin, producer or seller’s name, production date, product quality grade, and shelf life.

　　The text used for the labeling of Fangxian black fungus shall be in standard Chinese (except for exports). The content of the labeling shall be accurate, clear, prominent, complete, and durable.

　　(4) Storage: Packaged products shall be stored in dedicated warehouses, with attention to mold prevention and insect control.

　　(5) Transportation: During transportation, handle with care to avoid exposure to sunlight and rain. Transport vehicles must be clean and hygienic, free from pollutants or foreign objects, and must not be mixed or transported with toxic or hazardous materials.