In the clean room, the bags fi lled with substrate are inoculated and sealed with an air-permeable fi lter cap.
“I want to take total production of all operations to 625 tons of King Oyster every day”
king oyster mushrooms as a complete amateur with no experience at all. “I often asked myself what on earth had possessed me”, says the owner of the farm, “but at a certain point there was no way back. But now, of course, I wouldn’t change a thing..” Xu was surprised to discover that year-round production of a crop was possible in China, a country with huge differen- ces between the summer and winter climates. That aspect appealed to him. “I didn’t know anything about the king oyster mushroom, so I recruited the services of a grower from another farm to my new company. He turned out to know a lot about growing shimeji, but not a lot about pleurotus erengyi. Luckily, I am keen to learn new skills. So we both rolled up our sleeves and got to work. And we ultimately succeeded.”
From 1 to 80 tons a day
In 2010 Xiangru Xu started with a modest farm, where he filled 5400 bags with substrate every day. “That might sound like it was a sizeable operation, but I didn’t think it was. At the time, I visited all the farms in China that were involved in any way at all with this special mushroom. There is a particularly high concentration in the Zhangzhou region. There is always something to be learned from other growers. I have a special
All the
mushrooms are sold fresh on the domestic market – which is still growing.
MUSHROOM BUSINESS 29
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