When the deep mountain rod meets smart temperature control, and as the leading expert in traditional mushroom farmer dialogue, chong chong is celebrating an industrial revolution that ranges from “food by heaven” to “technology empowerment”. Recently, a symposium on the development of high-quality food and culture industries was held in the mountains of chongqing city on the occasion of an industry event on the theme “technology and enabling industry — building mountain city bacillus”, which not only dumped hard core products such as fungi research and development, digital marketing and so forth, but also provided a new picture of the rural revitalization of the small mushrooms, which have helped to boost the industry。
From "together-based mushrooms" to "digital fungi"
At the site of the production of the edible fungi professional cooperative and the raw edible fungi company, standardized smart mushroom-producing workshops, while not in the production season, outline the bones of digital agriculture with hardware matrices such as metal-cubling stereos, pre-layed temperature-control lines, etc. The participants touched the weighting structure of the food-grade stainless steel frame, observed the display of the smart cultivation process manual on the wall, and visualized how technology had recast the traditional “food by heaven” cultivation as a pre-set, manageable digital bacterial system。
The director of the centre for the advancement of modern agricultural development in the mountain region, ho ping, described the smartness of the facility, which had stabilized the annual production of mushrooms in the mountain region at 7 million bags, generating an average annual increase of 32,000 yuan for more than 500 farmers. "industrial chain extension increases the value added by more than three times per kilogram of mushroom." he pointed to fungus soup packs and sugary health products in the product display area, saying, “intellectual workshops are not just a place to grow mushrooms, but also a hub for the whole chain of `plant-process-care'”
Zheng yong, secretary-general of chongqing, revealed the logic behind it: “chongqing has developed a pattern of production in the wrong season of `low-hill mushrooms, summer mushrooms', and the value of smart facilities is to break the seasonal limits and make technology a non-suspensive `groom housekeeper'.” this “digital bacteriary” model is transforming the chongqing mountain water advantage into an industrial triumph. As the country's 35 biodiversity conservation priority areas, more than 20 varieties have been domesticated locally, with smart workshops providing standardized testing sites for the development of wild seed quality resources。
"don't let mushrooms be the next meal, and let them be the birthplace." researcher at the institute of agricultural resources and zoneing of the chinese academy of agricultural sciences and chief scientist of the national system of technology for the eating of bacillus industry, huang sun, addressed the industrial pains. In his report entitled “status and trends in the domestic and foreign consumption industry”, he used detailed data to reveal the direction of change in the industry: global consumption of edible bacteria is escalating from “good primary demand” to “the ultimate goal of nutritional health”, with 45 per cent of mushrooms in japan, europe and america, compared to 12 per cent in our country。
“the drop-down is the key, and businesses have to let mushrooms live in an air-conditioning room!” the morning sun emphasizes that factory-based and intelligent production is not a choice but an answer. For example, a company in fujian has reduced the pollution rate of almonds and mushrooms from 15 per cent to 3 per cent through smart temperature control and the cost of single-ton production by $800. His alpine mushroom base had just invested $500,000 to transform the temperature control system, and production had increased by 20 per cent。
Chongqing's team of teachers at chongqing teacher training university made chongqing a national focus. She disclosed that the team had discovered 13 yellow sheep belly species in the chongqing mountains, including 2 new species and 3 new described species, of which “six sister sheep belly” and “hundred sheep belly” had been artificially cultivated. “these wild seed resources, like `special forces', provide a strategic reserve for breed selection.” the wrinkled structure of the new sheep’breed is clearly visible in the microscope photographs shown by tu xie, which contains 18 per cent more amino acid than the normal species。
From “experience first” to “technology empowerment”
“the main plant varieties are more than three years old and new products must be tested every year!” zhou min says the owner of the bacterium plant in banan. She compared the degradation of the fungus to a mobile phone, carton, whose “two- to three-year renewal cycle” kept the prevalence of mushrooms above 95 per cent. This breeding philosophy is the key to decrypting industrial homogenization。
The “nature mushrooms theory” of the tsang river, which is the technologist and director of the fungus industry, has given rise to much debate. He has demonstrated, through extensive experiments, that the birch is demanding the growing environment, and that “silent” cultivation patterns — that is, reducing human disturbance and maintaining environmental stability — can increase yields by more than 30 per cent. This theory subverts traditional cultivation and provides an innovative direction for high-end edible bacteria cultivation。
Wang gin, the general manager of the konobacteria industry in yunyang county, moved the lab into the factory, and his original “natural mushrooming pattern” caused the sheep's belly to burst. In his production workshop, the temperature and humidity sensors record data every 10 minutes, and the computer automatically regulates the ventilation system based on algorithms, a combination of “production studies” that has left the traditional mushroom farmers indifferent。
In the digital economy battleground, the “triple one” model of min xiao min, a small farmer in the maustro area, is called a textbook: sub-line pick-up experience, live live live feed on the line, spending more than $5 million a year. "don't broadcast it on tv, let the online client climb under!" her secret is to grow the whole process with a short video display of the buffalo, and to lock up the precise client with the mushrooms experience. What is more noteworthy is hoover from rockstone county, where she carries a team carrying the red legs of a million-degree network like “photo with fai”, playing the “small video + live + business” iron triangle, which puts the deep goat’s belly on a digital economy rocket。
From "relationships in the market" to "new treats in convenience stores."
"the mushrooms aren't low end, we didn't make high end value!" ho chi than, a breeder, woke people up at the anti-groom symposium. This brainstorm, which focused on the theme “low-end varieties, low-end varieties, low-end species”, directly hit the pains of the chongqing mushroom industry: scattered operations, lack of technical protocols, deep processing gaps。
"the mountains above 800 metres above sea level are our natural advantage." the experience of the mushroom farmer huangji in namgawa has resonated. The monolithic climate in the chongqing hill hills makes it possible to plant on the hills and on the hills in seasons, and price volatility can be reduced by 40 per cent if supply is achieved throughout the year. There was consensus among participants to improve the quality rate, establish grading standards, develop ready-to-eat products, and transform mushrooms from a “frequent market” to a “fruit shop”。
The chongqing association of fulfilling baccalaureats has a forward-looking proposal: “inspire from this draft.” he is building a chain of centipulum-concentrating industries where mushroom sugar is extracted for health purposes. This leap in value is the central tenet of “low-end high-end”. The association has planned to organize a team of experts to develop quality standards for the cultivation of alpine mushrooms that are “full of leaves, bright in colour and thick in flesh”。
The workshop concluded with the award of three “mixed” firms, whose “three axes” were the key to industrial breakthroughs: innovation in varieties, upgrading of quality, and branding. The call from the head of the company "don't make low-priced internal rolls, roll technology and quality!" the presentation showed that the content of active ingredients was 2. 3 times higher than in traditional processes through deep fermentation techniques。
This whole chain of events, from technology to the market, is pushing chongqing to the c place of the “mountain moction”. When mushrooms learn how to play science, broadcast live and spell quality, the rural rejuvenated path of wealth becomes a vivid note. As an old mushroom farmer exclaimed in front of an intelligent workshop: "the mushrooms have grown for the rest of their lives, and i didn't expect to see the temperature on the screen right now
