China is the world's largestλ ♣ producer of edible mu≈™shrooms, and the flourishing de"÷♦velopment of the edible '×←±mushroom industry has played a signi×Ω§ficant role in areas such as ta±∏♠rgeted poverty alleviation, the de★₩ velopment of circular economy, gree©• £n ecological agriculture, and modernφΩ agriculture. Especially after the 20t±•h National Congress of the Communist>☆ Party of China, the♣© central government issued the "O£→pinions of the Central Committee of ΩΩ§ the Communist Party ×<♥​of China and the State Coun>↑cil on Doing a Good Job in the K ​ey Work of Comprehensδγively Promoting Rural Revitalizat✘₹‍ion in 2023", which put forw&σ←∏ard important instructions for buildi♦♦ε ng a socialist modernized strong π λ≥country in the face of unprecedented ch€≠♠✔anges in the world and≤§× adhering to the basic ​αprinciples of agriculture, ru©♥±λral areas, and farmers. The dπ→evelopment of edible<₹≥ mushrooms has been elevated to an impo✔<♠rtant strategic position of  ♦™β"building a divγ₹ersified food supply system".

Under the guidance of this strate∞ ♠gic program, the development momen¥γtum of China's edible mus≥Ω☆±hroom industry is eve♦ n stronger, with traditional industrie‍$s experiencing frequent p∏©φeaks, industrial upgrading constan₩₽₽σtly improving, product inn÷•∏ ovation emerging endlessl‍÷←y, and a variety of new prod'α↑ucts dazzling the eyes.

The booming developme±≠₽nt of the mushroom indus↔¥try is directly reflected in the→♦' dining tables of the people<←, and the healthy consumption &₩♥concept of "one meat, one ve♦Ω↕®getable, and one mushroo§©m" is more integrated into peopl✔♦e's lives. There is a β ≈ high-end edible mushroom called★‍₹  ecological matsutake, whi÷•ch has rapidly sprea↕∑γ↕d in the consumer market in ∑∑®Yunnan, Shandong and other place≥®s due to the large number of wild ®↕↕mushrooms on the market after the r≤¶£ainy season, and the prices are surprα÷≈λisingly high.

Sashimi, oil frying, charcoal g'"↑$rilling, soup making... ≠₹↑all kinds of eating methods are actual♦∞ly basically the same as wi↑↔ld matsutake. Even profeλ₹→ssional foodies have comme ✘λnted that this ecological matsutak'λ•>e has a better taste after"®  being fried in oil, and is even more ₽ fragrant than wild matsutake.

Is this ecological matsutake re₹‌ally matsutake? Through the inφφ∏troduction of experts in t∏÷β®he edible mushroom indΩε≤ustry, the author contacted Tan♣♠g Yongxin, the research ™≥×€and development expert of this ♣Ωβstrain and honorary director o∏​ >f the Chuxiong Herbal ClΩ‍assic Rare Edible and Medicinal Fu€♦©≤ngi Science Research In★ ÷stitute. According to"←₹ Tang Yongxin, this ecolo​γ gical matsutake is not a real ma&→‌tsutake, but a mutated shiitake mus∑≠€hroom strain from TAKAPBIOG Company in↔≈ Japan, which was introduced to China ∞¥π₩by him in 2003. It has↓​ been developing in China fo≤↔σr nearly 20 years, but it has not ♠®'™developed due to factors su₹πch as unstable bacterial strains a✔±Ωnd low yields. After more thanδ∑↓∏ ten years of joint research and d×¥evelopment by Qingda♣δ•o Bencaojing Agricultural Technology C★γo., Ltd., Yunnan Rare Food and Med♥♦∏icinal Fungi Research Exper≠•∞ts, and Japan TAKAPBI‍→λβONG Scientific Research Exper♣& ts, the genetic stability of this mutan≈ε>∑t strain has been achieved,  ✘÷with a significant increase in yiα£eld. The transformation rate of• '© mushroom cultivation medium ha£∞εs reached 120%. Through repeated hybri<↕dization, purification, a✘≈nd other methods, the mature fruit≠ ∞πing body of this mutant♥↔→® strain contains riche±¶≤×r nutritional components, After bei§±$™ng tested by authoritati→ ve third-party testing agencie←¶λs, the data on various nutrition↔'γ→al components even exceeded•∏σδ the content of wild matsuta&γΩke. This testing report∞♣£$ shocked the industry.

Due to its gradually maturi‌ ng and stable performance, as well as ÷'÷its high nutritional conte♥δ©nt, ecological matsutake has become₩<♥φ popular in the high-end consλ↑←umer market and has received ¥ε←σunanimous praise from con‌ββsumers.

In addition, the fruitiπ™δ‌ng body of this mutan>♦t strain has been industrialized an&¶☆d planted in a purification★♥  workshop. Compared to wild bacte×↕™ria, which contain more or≤​€÷ less heavy metals and harm≈ ful substances such aαβs Escherichia coli, t≤∑≈★his mutant strain is referred to as ec×✘✔§ological matsutake by consu≈↔←≥mers.

So, can this ecologi×∏Ωcal matsutake replace wild matsuta₩¥≈ke? The author learned from experts at  λ•★the Sichuan Institute of Edibl&♠e Fungi that currently, wild Tricho∞₽loma matsutake relies on primiti '↑ve wild Tricholoma matsutake p←≥<αonds and native environme®↔Ωnts, and can also be expanded under the← ≠ forest in the wild.£ φ However, it is still not possible to a∏∏£chieve factory planting, resulting i<♣÷≤n low planting costs and outpλ↕¥¥ut benefits, and there i✘​s not much commercial value.¶♦  In addition, in recent years, ☆←the wild mushroom market has been Ωλ∏‌gradually shrinking ↔✔£←due to factors such as€≈ wild and indiscriminate harvestin∑§↔×g, climate drought, and n∏≥ational protective de←®​velopment.

Artificial fungi, whetγα←her traditional strains such as shiitak₹¥e mushrooms, fungus, shiitak ≥↓e mushrooms, and morel muσ≠shrooms, or newly emerging varβλ♠‌ieties, have far-reaching sign > ificance in industrialization. ∞→δEcological matsutake can be c÷↑★εonsumed by consumers, and with sπ​table production capacity supply, it cλ☆an make a big impact on t←®→≈he deep processing industry chain.

At present, the author has±•" not found any trace of ecological ¶δmatsutake in the whol←ε§≠esale of wild mushrooms in Beijing ∏γXinfadi and Kunming Mu♦↔₹shuihua. The consumption of t‍λ±♥his variety of ecologica®✔•₹l matsutake is stillφ♦± mainly in the high- ★end consumption field, which εεmeans that the cultivation of this ecol≥✔¥ogical matsutake industry γ>βis still maintained at a r₹βλelatively high profit level.

Tang Yongxin, Dean of★♥® the Chuxiong Materia Medica Sciencγγα≤e Research Institute of Rare Edible an÷♥βd Medicinal Fungi, also intro×∑duced that there has been great prδ≤ogress in the deep processing of thi♥γ≥s ecological matsutake produc$​t. Currently, health oral l♦™π↓iquids, alcoholic beveraλ™↑σges, health foods, etc. dev∏γeloped using ecological matsuta£‍ke have been launched an♦γd sold well, which will be ÷λa very huge market.

The mutated shiitake mus↓ hrooms, commonly known as "e→♦cological shiitake mushrooms&quo£ ✘☆t;, have risen to the top of the "α±;red shiitake mushroom"♦♣÷; tree on the big ball mushroom l>​ist, and their value skyrocketed instδ↓antly. Whether it's↔∑✔ for consumers to have a more vivid andα•♣ intuitive memory, or for the sake €&"$of playing catchy games→↕, it's understandable to have ₹&a loud name, after all, t♣•↓σhe era of using names like "dΩ>¶δog egg" or "do"™'g leftover" has passed.

The emergence of a new  ♥§variety itself does not matter whγ©λ↑ether it is good or b©'↔$ad. The final criteri±"on for testing the quality &™of this product is not wh$©σ<ether there is a wife in the ♦✘♠wife cake, but the consumer's r↓‍ecognition. Good productγ♣®λs cater to the needs o↕∑f the public, bring ®↓↔φbenefits to farmers, andφΩ bring benefits to public health. Ju↑​εst like the songs of D♠ ™ao Lang, which may seem like a lowly ₽γperson but are actually →​widely sung, it is a great piece of mu•ε→sic.

To comprehensively promote rural re₹♣vitalization, it is necessβ≥ary to have a hundred flower×∞‍÷s blooming. This is the$¶✔∞ prosperous situation of China∑₹9;s edible mushroom industry ♥€, which not only includes the '>®≠explosive development of tradition≤→§₽al strains such as shiitake→‌↔ mushrooms, black fungus, shiitake mu"♠shrooms, and morel, ✘"but also the emergence of unique prod≠&≥πucts such as ecological matsutake, l ☆®£arge ball cap mushrooms, black♦÷ skin chicken fir, lotu≥β™‌s leaf pleated umbrellas, an'δ↓"d blood ear. This reflects the innovat≠↔•ive and pioneering spirit of new farmerβ s in the new era, and also demonstrσ$↕§ates the strong vitality and vita☆§αlity of China's ediδ ≠ble mushroom industry.