There's something new in the Republic of China's mushrooming mushroom industry. They call it the flammulina. The industry has long concentrated on the production of such edible fungi as Shii-take, oyster and "common" mushrooms. The new attraction, the flammulina mushroom, is something quite different. It has a long stalk (about 4 cm). The cap is very small (less than 1 cm in diameter). When fried or boiled, this mushroom's taste is described as unique and delicious. It originally was grown in Japan and was regarded as good for the health. Flammulina mushrooms contain protein, fat, soluble non-nitrogen compounds and vitamins B2, C and D2. The spawn was introduced to Taiwan ten years ago. After a decade of successful cultivation, it now can compete with Japan's production in quality.
The flammulina mushroom can grow only in relatively low temperature conditions. Growers customarily use air-conditioning to obtain the right temperatures. More than 30growers in central Taiwan now produce about 150 tons of flammulina mushrooms per month. One third is exported fresh to Japan. Another third goes to the domestic markets. The balance is canned for export and sale in domestic markets. The compost for cultivating flammulina mushrooms includes sawdust, rice bran, lime, organic fertilizers and a small amount of water. The compost is stirred, then put into plastic containers. After cooling, it is inoculated with the spawn of flammulina mushrooms. The containers are placed in a cultivating room at a low temperature of about 44°Ｆ for 55 days or so before the mushrooms are ready to be picked. The Republic of China is now a leading nation in the techniques of cultivating flammulina mushrooms. Bright prospects for exports have encouraged growers to raise the total production goal to more than 2,200 tons for next year. The estimated value will be US$6,570,000. The growers have organized the "Taiwan Flammulina Mushroom Corporation" to develop the export trade with foreign markets.
