It is understood that due to the support of national policies, consumption upgrading, the development of catering industry and other factors, the output of edible fungi in China continues to grow. Statistics show that by 20 16, the total output of edible fungi in China will reach 35.97 million tons, accounting for more than 70% of the world's total output, making China the largest producer of edible fungi in the world. But at the same time, there is also a relative overcapacity. Moreover, oversupply will inevitably lead to a decline in the price of edible fungi products!
Some experts pointed out that in order to ensure the income of the vast number of edible fungi producers and promote the healthy and sustainable development of the entire edible fungi industry, the first thing to do at present is to moderately reduce the production capacity of edible fungi. In the past planned economy era, the state could allocate the planting area of edible fungi by administrative means, control the output of edible fungi, and keep the relationship between supply and demand in the market within a reasonable range. However, now is the era of planned economy, and it seems unrealistic to blindly think about the method of administrative intervention. Then, in the era of market economy, how to reduce the production capacity of edible fungi? With the help of big data early warning, producers can make their own decisions to eliminate backward production capacity.
For example, before the arrival of the annual production season, through big data summary statistics, an early warning of the edible fungi industry was issued to tell producers which varieties of edible fungi were produced last year. Which kinds of edible fungi are too saturated to digest? Which varieties of edible fungi are in short supply? Through the data, let producers understand clearly, let them judge for themselves, which edible fungi varieties should not be cultivated too much, and which edible fungi can be developed in large quantities ... let producers eliminate backward production capacity themselves.
The cultivated varieties of edible fungi need to be adjusted urgently, and there is a relative excess capacity of edible fungi in China. The supply-side structural reform of edible fungi industry is imperative. At present, the unreasonable variety structure of edible fungi cultivation is more prominent, which needs to be adjusted urgently!
It is understood that there are 936 species of edible fungi investigated in China, of which 60 species can be cultivated artificially and 36 species have been commercialized. Although the varieties of edible fungi in China are leading the world, the unreasonable structure of cultivated varieties is also prominent. At present, the proportion of large varieties is too high, accounting for about 80%. From the national level, the proportion of mushrooms such as Lentinus edodes, Pleurotus ostreatus, Flammulina velutipes, Auricularia auricula and Agaricus bisporus is too high.
The proportion of large varieties is high, which is prone to centralized listing and cluster sales. In addition, the current production capacity is relatively surplus, which is more likely to lead to low selling price and poor ability to resist market risks. Therefore, large varieties should be reduced moderately, and the cultivation of rare edible fungi should be expanded appropriately. Rare is relative to bulk, which means that the planting area is relatively small, the supply on the market is relatively small, and the price benefit is relatively good. For example, the trade name of the long-rooted mushroom we have developed in recent years is black chicken fir.
Developing the cultivation of rare edible fungi can, to a certain extent, widen the gap with large varieties and sell them in the wrong market, which is conducive to increasing the income of mushroom farmers. In addition, some new varieties of edible fungi can be developed appropriately, so as to continuously expand the consumption demand and increase the market capacity of edible fungi. For example, Flammulina velutipes, if eaten by the general elderly, can easily lead to tooth blockage. If we can develop a variety of Flammulina velutipes with good quality and taste, we can seize the middle-aged and elderly consumer groups, and the market capacity of Flammulina velutipes will expand at once.
Rare edible fungi are promising! Under the background of relative overcapacity of edible fungi, adjusting the structure of cultivated varieties and properly cultivating some rare edible fungi can be an effective way for mushroom farmers to increase their income. So for our mushroom farmers, what kind of rare varieties should we choose for cultivation? What problems should we pay attention to in training?
In the past, most of the rare edible fungi were wild, and many of them have been cultivated on a large scale and commercially through artificial domestication. In addition, in recent years, people's market demand for rare edible fungi products is growing, which makes them quickly rank among high-grade foods and their market share is expanding.
The price of cherishing mushrooms is very considerable. For example, the long-rooted mushroom we developed in recent years, with the trade name of black chicken fir, is generally between 18-48 yuan per catty, which is much higher than the prices of mushrooms such as Lentinus edodes, Pleurotus ostreatus and Flammulina velutipes.
Compared with bulk varieties, rare edible fungi have relatively high prices because of their small cultivation area and small market supply. It is predicted that in the future, the cultivation of rare edible fungi will be promising. So, what kind of rare varieties should our mushroom farmers choose for cultivation?
Gao Xia, a senior agronomist at Shandong Agricultural Technology Extension Station, said, "One of them is a variety of auricularia auricula, which is white and looks like auricularia auricula. Actually it belongs to auricularia auricula. The price is very good and delicious. It can be cold or cooked. Then there is another tremella variety, which is recognized by everyone in terms of eating; There are two better varieties, I suggest you consider them. One is Pleurotus ostreatus, the price has been relatively stable in the past two years, and the other is Morchella. "
Experts suggest that it is best to have a certain industrial base and develop the cultivation of rare edible fungi. To put it bluntly, I have some management experience in cultivating edible fungi before; Then, try to choose some rare varieties with wide sources of raw materials, low cost and relatively simple technical operation for cultivation. At the same time, some experts pointed out that farmers should not blindly follow the trend when developing rare edible fungi cultivation. Only on the basis of ensuring quality and efficiency can we consider scale and prevent efficiency from seeking by scale!
Zhang Jinsong, director of the National Edible Mushroom Processing Technology Sub-center, said, "You can't expand it indefinitely. Don't say that100000 tons is good this year, 200000 tons next year and 3 million tons the year after. 500,000 tons may be the balance point. If it exceeds 500,000 tons, it will be surplus. If you don't make money, you may make money in front, and you will lose money in the back. "
The "deep" development of edible fungi and reasonable adjustment of cultivated variety structure can differentiate and consume the excess capacity of edible fungi to a certain extent, but the most direct and effective way to consume more capacity is to engage in product processing. If we want to increase the added value while reducing production capacity, our edible fungi will continue to develop "deeply"!
China is a big producer and consumer of edible fungi. At present, most of the edible fungi we produce are used for fresh food, but the development of processed products is relatively backward. Moreover, the varieties of edible fungi are relatively single, mainly primary processed products, such as traditional canned edible fungi, dried products and some mycelium products.
Affected by the mismatch of processing technology and other factors, our deep-processed products are not developed enough, which also leads to insufficient supply of high-end products and oversupply of low-end products. With the continuous improvement and matching of processing technology and the continuous upgrading of consumer demand, traditional food urgently needs to be transformed into a new type of food with nutrition, health and quick personality. Therefore, some experts pointed out that we can take the opportunity to carry out deep processing of edible fungi and move closer to the end products represented by new foods.
Zhang Jinsong, director of the National Edible Mushroom Processing Technology Sub-center, said, "Because our edible mushrooms have many health functions, we have developed some corresponding products. For example, I can develop them from Hericium erinaceus, which is good for my stomach. Then eat regularly every day, without stomach trouble. Is this not good? "
The development of end products of edible fungi should be diversified to meet the different needs of consumers as much as possible. For example, snack food, health food and medicine can all be the focus of deep processing. In addition to the end products, the processing of edible fungi ingredients, mainly edible fungi powder and concentrated pulp, is also a direction of deep processing. Because of its wide application and large dosage, it is still the best way to reduce production capacity. Taking edible fungus powder as an example, it can be used in baking, meat products and other food processing, with rich nutrition and flavor adjustment.
In short, edible fungi processing should be deeply developed. Deep processing of edible fungi can realize differentiated sales, enhance the market competitiveness and price of products, extend the industrial chain of edible fungi, enhance the added value of products, and make the edible fungi market develop healthily.