A sunrise industry with a low threshold and good returns, netting 300,000 a year

Recently someone asked, how is the edible mushroom market doing?

At present, China's edible mushroom output accounts for more than 65% of the world's total output, making it a major producer and exporter, and edible mushroom products have already become a major commodity for China's agricultural and sideline product export earnings. In addition, edible mushroom cultivation equipment is relatively simple, the raw material sources for cultivation substrate are abundant, and production costs account for only about 50% of output value. The scale of edible mushroom cultivation is generally determined by how much capital is available; that is, cultivation can be done with any amount of capital, and the larger the scale, the lower the cost instead.

Today let's learn about a pig farmer in Jiashan County, Zhejiang Province, who switched production, and see what tricks he figured out in developing an edible mushroom project.

I. Spawn cultivation base

Small bottles one after another filled the large room, and inside the small bottles were fuzzy little filaments that could not be seen without careful looking. In Zhang Buchang's eyes, these were all golden nuggets for getting rich.

Zhang Buchang usually concentrates on inoculating mycelium at his spawn cultivation base, and the entire inoculation process is completed in a relatively closed, sterile operating box. Zhang Buchang is skilled in his movements and can inoculate about 20 bottles in less than 5 minutes. Once the mycelium is inoculated, he puts it into a dedicated room for the cultivation process. After inoculation, the key is how to cultivate it so it spawns, and conditions must be created so it spawns normally and meets its requirements.

II. From raising pigs to raising fungi

Although Zhang Buchang now talks about edible mushrooms knowledgeably, his main business in the past was actually raising pigs. From raising pigs to raising fungi, how did such a change come about?

3 years ago, his family still had a pig house of more than 100 sq m, producing about 200 pigs a year. Because the village responded to the call for local green economy development, many pig farms faced the fate of switching production. Zhang Yongchang felt that rather than switching production passively, it would be better to actively seek a new direction for getting rich. But what to do left him worried for a while.

2 years ago, Zhang Buchang demolished the more than 100 sq m pig house at home and began cultivating edible mushroom spawn on a small scale. In order to truly succeed with cultivated edible mushrooms, Zhang Buchang still put in a lot of effort. At the beginning he also got things from books, and later through practice he combined theory with practice.

III. Two great magic weapons of pig farming

A major pig farmer no longer raising pigs, but instead shutting himself in a room and poring over books, made the villagers think Zhang Buchang was just wasting his time. But Zhang Buchang did not think so, and he proved himself with facts.

Soon he expanded from an original annual output of more than 100,000 bottles of spawn to an annual output of 300,000 bottles of spawn, and gradually figured out the tricks of it. Zhang Buchang said he mainly grasped two great magic weapons! One is substrate, and the other is temperature.

IV. Emphasis on substrate

Zhang Buchang's first great magic weapon is emphasizing substrate. This is very important; the formula, pH, nutrients, tightness and so on all play a key role. Through his own exploration, Zhang Buchang used 6-7 kinds of materials before mixing and proportioning the current culture material.

Zhang Buchang: "Now it is mainly based on grain spawn. Generally we use rice here, while others use barley and wheat. Grain spawn has a bit higher protein, the mycelium is vigorous, and for the same unit volume the mycelium density is greater. For adjusting pH and increasing tightness, for example, lime adjusts pH, and rice chaff is used for tightness."

V. Cultivation temperature of mycelium

This alone is not enough. Zhang Buchang mainly cultivates white mushroom spawn. In order for the inoculated mycelium to spawn well, he placed two electric furnaces in the culture room to regulate temperature. The mycelium cultivation time is generally about 45-50 days, and when the bottles are completely filled with white mycelium, it means the spawning is complete. Mycelium needs moisture retention and warmth retention to grow normally. The optimal temperature is 26-28°C, and the humidity is about 60%.

VI. High yield and high sales

Soon, Zhang Buchang became the edible mushroom king in the village. His mycelium cultivation technique was good, and he was careful and responsible; any spawn that failed to meet the standard was directly discarded. Therefore his spawn was favored by farmers, and was not only sold to Yaozhuang but also to other places, such as Pinghu, Haiyan, Shaoxing, Cixi and other areas. "As for spawn, I have been at it for a relatively long time, and it seems I have gained confidence. The technology and all aspects have matured, so I make a little more spawn to help farmers increase production. Of course, good seed makes planting convenient and lays the foundation for high and stable yields."

In order to improve the finished product rate, Zhang Buchang demolished his old sheds and built 4 new greenhouses. Today Zhang Buchang has already achieved some success in edible mushroom cultivation, and annual spawn sales have reached more than 300,000 yuan.

Tips：
1. Do not aim too high while keeping your hands low; focus on practical action.

2. Two magic weapons for raising fungi: substrate and temperature.

3. Focus on studying technology.

4. Ensure quality and brand; absolutely do not earn money that should not be earned.

Intern editor: Cao Shuang

Editor: Zhang Cheng

Responsible editor: Wang Hui

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Author: Toutiao account / ZhiFuBang

Link: http://toutiao.com/i6299307289325076994/

Source: Toutiao account (a creation platform under Jinri Toutiao)

Copyright belongs to the author. For commercial reprinting, please contact the author for authorization. For non-commercial reprinting, please indicate the source.