Shangri-La Matsutake

Shangri-La Matsutake

Shangri-La Matsutake is a protected geographical indication product.

　　Matsutake (Tricholoma Matsutake) gets its name from growing in pine and oak forests, with its young fruiting bodies resembling deer antlers during the bud stage. Also known as pine mushroom, fir mushroom, composite mushroom, Taiwan mushroom, or pine bolete, it is a second-class nationally protected species. It is a mycorrhizal fungus that symbiotically grows with the roots of pine, oak, and fir trees, and has very strict environmental requirements. It typically grows at altitudes between 2,000 and 4,000 meters in Yunnan pine, alpine pine, grayback oak, yellowback oak, longspike alpine oak, or mixed pine-oak forests, with its fruiting season occurring from June to October. Matsutake is rich in vitamins B1 and B2, contains various amino acids, and essential trace elements such as zinc and magnesium required by the human body. With low crude fat content, it offers multiple physiological benefits, enhances the immune system, invigorates vitality, regulates qi and resolves phlegm, delays aging, helps prevent and treat cancer, and aids in managing diabetes. Not only does it have high nutritional value, but it also provides significant dietary therapy and health benefits, making it a rare and precious edible mushroom. Historically, it was one of the tribute items in Japan, a renowned delicacy in high-end banquets, and deeply loved by the Japanese, who take pride in eating matsutake. It has been reported that after the atomic bombing of Hiroshima in 1945, matsutake was the only organism able to survive, which further reinforced the Japanese fascination with it.

　　Matsutake grows in only a few countries around the world, but in terms of frequency of occurrence, population differentiation, and distribution range, the hinterland of the Hengduan Mountains in Yunnan, Sichuan, and Tibet is considered the center of matsutake diversity and is recognized as the modern distribution hub of matsutake populations. Research indicates that this region may be the origin center of matsutake found in other areas, with its vast quantity, wide variety, and complex ecology unmatched by other matsutake-producing regions.

　　Diqing Prefecture is a center of origin, differentiation, and modern distribution for many plants, as well as a gathering place for flora and fauna. In terms of socio-economic development and current population, Diqing has a sparse population (approximately 13 people per square kilometer), and its traditional culture emphasizes the philosophy of harmonious coexistence between humans and nature. As a result, there is minimal damage to the natural environment, with no heavily polluting industrial or mining enterprises within the region, and the ecosystem remains largely pristine. In recent years, the implementation of projects such as the “Natural Forest Conservation Program” and the “Grain for Green Program” has helped restore locally damaged ecological environments, further improving the regional ecological conditions. Matsutake production has also shown a year-on-year increase, making Diqing Shangri-La Matsutake a truly green and environmentally friendly food product. It is renowned both domestically and internationally for its “large, plump mushrooms, tender flesh, long-lasting fragrance, and excellent color.”

　　Since its development began in 1985, Diqing Shangri-La Matsutake has become the prefecture’s primary export product. Its annual natural yield exceeds 1,000 tons, with a harvest volume of 500–900 tons. Additionally, due to Diqing’s location at the junction of Yunnan, Sichuan, and Tibet, and its proximity to 12 counties in neighboring Tibetan areas, nearly 500 tons of matsutake are transited through Diqing for export each year. This brings the annual trade volume of Diqing matsutake to 1,000–1,300 tons, accounting for over 65% of Yunnan Province’s fresh matsutake exports. As a result, Diqing has become the “hometown of matsutake” not only for Yunnan but also for China.

　　Currently, the main products of Diqing Shangri-La Matsutake fall into two categories: fresh matsutake and processed products. Processed products include canned in clear broth, frozen matsutake, salted matsutake, and others, each available in different grades and specifications. Enterprises operating fresh matsutake in Diqing mainly include Shangri-La Shengbao Food Import & Export Co., Ltd., while those handling processed products include Shangri-La Wild Food Import & Export Co., Ltd., Shangri-La Zhiyuan Matsutake Processing Factory, Shangri-La Xianghe Food Co., Ltd., and Diqing Prefecture Foreign Trade Company. In 2005, local enterprises exported 69.8 tons of fresh matsutake and 135 tons of processed products, generating export earnings of $4.37 million. In addition, they supplied over 500 tons to businesses within and outside the province, with an output value of nearly 70 million yuan, bringing the total output value of both to 108 million yuan. Matsutake is the only major export commodity in Diqing Prefecture and a key economic source helping farmers of all ethnic groups in Diqing achieve prosperity. Therefore, optimizing the matsutake business model, expanding its consumer market, and increasing its exports play a particularly significant role in the economic and social development of Diqing.