Method for cultivating shiitake mushrooms

First, the cultivation of mushrooms covered with natural color, open and mushroom, large wet and dry, wet and dry alternating water management techniques, can make mushroom mushroom body, thick meat, mushrooms and more. The second is that the output can be increased by 30% to 40% compared to conventional methods. The third is that the bacteria sticks can turn naturally after removing the bag and cover soil, and it is not easy to infect. The fourth is that the fungus bar can fully utilize and absorb the water and nutrients in the soil after covering the soil, thus eliminating the cumbersome procedure of replenishing the water with the mushroom bar after each tide mushroom. The specific method is as follows:

80 to 100 centimeters wide, 20 centimeters deep, and unlimited in length. Cover soil with 80% dichlorvos EC 0.75 g, 50% phoxim EC 10 g, potassium permanganate 1.7 g per kg, formaldehyde 5 grams mixed spray-time, cover film fumigation 24 hours insecticidal bactericidal stand-by. The mycelium is brought to a physiologically mature bacterial rod desquamating bag, and is placed on the inside of the pot, and the cover is covered with wheat (rice) grass and sprayed wet. After 7-10 days, the surface cover soil was removed, the surface of the bacteria bar was exposed, and the water was poured-heavy water, followed by alternating wet and dry water management. After a large number of mushroom buds are formed, they are poured again and then flooded to make the soil absorb water, and no water is sprayed afterwards. After harvesting a tidal mushroom, the fungus rod is turned over and the soil is managed again as described above. 

Our company sells dried shiitake mushrooms, shiitake mushroom sauces, dried  and preserved fruit, fruit snacks and food ingredients etc.