Picking mushrooms in winter。
Fresh mushrooms to be put on the market。
In the cold winter, the mushroom shed in ma shan village in ma shan town is a warm, warm and lively scene. A plentiful pair of mushrooms has come out of the ground, thick steak mushrooms are saturated with chromosome beds, and the grower zhang sang-kun is busy picking, sorting, packing and sending fresh mushrooms overnight to haigsung's wholesale market in liuzhou city。
The living mushroom shed carries the three generations of planting history in ma shan village. In the 1980s, this was a well-known mushroom-growing village, with mushroom sheds set up behind the front house of the family home, where the skills of planting, fermenting and mushrooming were passed on to the villagers. Zhang sangkun, who has been growing mushrooms since he was a child, knows the way of “earth art”. In 2015, he travelled to fujian to study lessons, introduce high-quality strains, build standardized plantations in his home areas and regenerate old crafts。
"fushroom cultivation, fermentation is the key." zhang sang-quin pointed to a well-cooked pile of nutrients in the shed. The best time for growing mushrooms is when the sun falls after the national holiday. A full month of fermentation is required from seeding to mushrooming: the first seven days require a daily flipping of nutrients to ensure ventilation, followed by heating through a fire that will bring temperature to 55 degrees celsius in the shed and complete a secondary fermentation, each of which will be impenetrable. Today, his three huts have a total area of 900 square metres, using the “twice mushrooms + steak mushrooms” combined cultivation model, produce 25 kilograms of mushrooms per square metre, produce approximately 22,500 pounds of mushrooms per year, and collect from new year's day until the end of march, for a period of four months, with an annual sale of approximately $90,000。
"the wholesale price of the double mushroom market is stable at $6 per pound, up to $7 or $8 per pound, and the steak mushroom market at $6 per pound, with a short growth cycle, can pick up one in five days." zhang sangqun explained that during the harvest period, he and his wife entered the shed early in the morning and were busy all day with headlights; during the peak period, local villagers were hired to help and the mushrooms were sent to the wholesale market through a freezer that night. "the fungus is straight from fujian, and the technology is passed on by the ancestors, so the money can be made in front of the house." when it comes to earnings, he smiles。
A herbs of mushrooms, one linked to market demand and one linked to increased farm incomes. With his hard-working hands, zhang sang-qun made the little mushrooms a “rich mushroom” that boosted the harvest, both to sustain his own “money bag” and to inject little activity into rural renewal. Through this unique industry, field life and hope are being transformed into a solid force for rural development。
