Huma Black Fungus

Huma Black Fungus

Huma Black Fungus is a geographical indication agricultural product.

　　Huma County in the Greater Khingan Mountains is a renowned hometown of black fungus. The black fungus produced here is famous nationwide and sells well both domestically and internationally, thanks to its high quality, thickness, purity, crisp tenderness, pollution-free nature, and status as a purely natural green food.

　　The development of black fungus in Huma County can be divided into three stages: initially, it mainly involved the manual collection of wild black fungus from the mountains; from the 1980s onward, production shifted to artificial cultivation using "oak log segments," reaching a peak annual output of over 2 million kilograms of black fungus, generating an annual output value of 80 million yuan. Entering the 21st century, as the forested areas implemented ecological strategies and the "Natural Forest Protection Project," the production of black fungus using oak log segments—once a dominant industry—was restricted. Based on Huma County’s years of experience in black fungus production, along with its cool climate (with large day-night temperature variations) suitable for black fungus growth, and abundant forest residue resources (such as sawdust, tree tops, and branches), the area possessed unique advantages for producing high-quality black fungus. After investigation and research, and drawing on the experience of edible fungus production from other regions, the method transitioned from oak log segments to bag cultivation of black fungus. Through experimentation and promotion, the new method was ultimately successful. By 2005, the county had achieved 21 million bags of bag-cultivated black fungus, yielding 700,000 kilograms.

　　Huma Black Fungus

　　Geographical Scope

　　The geographical indication protection area for Huma Black Fungus includes 54 administrative villages across eight towns: Huma Town, Sanka Township, Beijiang Township, Jinshan Township, Xinghua Township, Baiyinnuo Township, Oupu Township, and Hanjiayuan Town. The geographical coordinates span between 50°49′20″–52°53′59″ north latitude and 125°03′20″–127°01′30″ east longitude. The protected area covers 1,433,500 hectares, with a production area of 400 hectares and an annual yield of 1,400 tons.

　　Product Quality Characteristics

　　1. Product Features: The cold climate of the Huma region features long daylight hours, large day-night temperature differences, low temperatures, and slow growth. Huma black fungus is produced using broadleaf sawdust such as oak and birch, aligning with the natural attributes of wood-decay fungi and resulting in dense fiber growth. As a result, compared to products from other regions, dried Huma black fungus is thicker, darker, and more nutritious; when soaked, it becomes elastic, has excellent rehydration properties, and a glossy appearance; when consumed, it is smooth, delicate, and has an exceptionally good texture, along with a unique fragrant aroma and no off-flavors. 2. External Sensory Characteristics: Fresh Huma black fungus is gelatinous, semi-transparent, dark brown, and elastic. When dried, it contracts into a hard, coarse, shiny, lacquered black ventral surface and a gray-black dorsal surface with short downy hairs. It can regain its original shape after absorbing water, remaining elastic with good rehydration properties and glossiness; when consumed, it is smooth, delicate, and has an excellent texture. 3. Internal Quality Indicators: Huma black fungus is highly nutritious, containing protein, fat, carbohydrates, calcium, phosphorus, iron, carotene, fiber, potassium, magnesium, sodium, and more. Specifically, its protein content is ≥10.5%, crude fiber content is ≥9%, total sugar content is ≥46%, dry-wet ratio is within 1:18, calcium content is ≥2280 mg/kg, and iron content is ≥215 mg/kg. Compared to other regions, it has higher levels of total sugar and iron. 4. Safety Requirements: Huma black fungus is strictly produced and managed according to the "Pollution-Free Black Fungus Standardized Production Technical Regulations." The product meets the standard requirements of NY5095-2006 upon testing, the origin environmental conditions comply with NY5010-2002 standards, and the raw materials used in black fungus production meet the standards of NY/T393 and NY/T394. The production strictly adheres to the relevant provisions of the "Agricultural Product Quality and Safety Law."