Hsiang ku literally "fragrant mushroom," is a nutritious delicacy, which in ancient times was regarded as a luxury. Today, however, with the introduction of artificial cultivation, and improvements in the standard of living, hsiang ku is regarded as an essential item in diets among people from a wide cross-section of the community. A rich content of vitamins and enzymes makes hsiang ku an invaluable tonic for the sick.

In the past, the bulk of Taiwan's hsiang ku was imported from Japan or Korea. But since the mushroom was first cultivated artificially at Puli in central Taiwan in 1909, more and more of the products have gone to the local market. The main growing areas today are in Puli in Nantou County, Fuhsing in Taoyuan County, Kukuan in Taichung County, Wulai in Taipei County and Taiping village on top of Meishan in Chiayi County.

At Taiping village, with the assistance of the local farmers' association, about half of the 100 or so households have been raising hsiang ku since 1976. For the past three years, the annual harvest of 9,000 kilograms of mushrooms has earned for the small community an annual revenue of NT$5 million (US$139,000).

To start off the artificial cultivation process, farmers at Taiping purchase maple wood of the pasania cuspidata genus from Pingtung County in southern Taiwan. After being sawn into three-or four-foot pieces, the dried wood is drilled with holes, in which the spore of the mushroom is planted. Then each log is sealed with wax and stored in a place where the temperature ranges from 25 to 27 degrees Centigrade, and with 60 to 70 percent humidity, so that no mildew will form. A shaded and well ventilated spot in a pine forest is regarded as ideal for storing hsiang ku during its growth. After a year, the mushroom is almost full-grown, and the logs are placed under water for a day. After another 10 days, the mushroom is ready for harvesting. Usually, the farmer can reap two to three harvests a year.

Of the two kinds of hsiang ku grown in Taiwan, that harvested in winter is more expensive than the spring or summer variety because it contains more spore.

To preserve the gathered mushrooms, they are dried either by fire which ensures a higher quality and therefore a better price, or in the sun. The best-quality hsiang ku can fetch a price of NT$1,000 (US$28) a kilogram, and NT$600 (US$17) is usually the minimum cost for even low-quality products.

Since farmers can recoup their investments within a year, it does not take them long to start making a handsome profit. The amount of wood available for growing the fungus is limited however, prompting the Council for Agricultural Planning and Development (CAPD) of the Executive Yuan to cooperate with the Department of Civil Affairs of the Taiwan Provincial Government to set up six demonstration areas in the mountains of Taichung, Nantou, Hsinchu, Taitung and Hualien counties to teach aborigines living there to grow the maple trees as well as the hsiang ku itself.

In addition, several farmers have planted the hsiang ku in plastic bags filled with sawdust, and results have been satisfactory. Since it only takes three months for a crop to grow using this method, the prospects for the future of hsiang ku culture in Taiwan are bright.

[Picture Caption]

1. The winter harvest of hsiang ku brings hand-some profits for farmers. 2. After being sawn into three- or four-foot pieces, the dried wood is drilled with holes, in which the spore of the mushroom is planted. 3. Maple wood is particularly suitable for growing of hsiang ku. 4. To preserve the gathered mushrooms, they are dried by fire. 5. A shaded and well-ventilated spot in a pine forest is regarded as ideal for storing hsiang ku.

Left: Some farmers have planted the hsiang ku in plastic bags filled with sawdust, and results have been satisfactory. It only takes three months for the crop to grow, and supplies of sawdust are ample. Right: When the mushroom is almost fully-grown, the logs planted with the crop are placed under water for a day to speed up the maturation process.

The winter harvest of hsiang ku brings hand-some profits for farmers.

After being sawn into three- or four-foot pieces, the dried wood is drilled with holes, in which the spore of the mushroom is planted.

Maple wood is particularly suitable for growing of hsiang ku.

To preserve the gathered mushrooms, they are dried by fire.

A shaded and well-ventilated spot in a pine forest is regarded as ideal for storing hsiang ku.

Some farmers have planted the hsiang ku in plastic bags filled with sawdust, and results have been satisfactory. It only takes three months for the crop to grow, and supplies of sawdust are ample.

When the mushroom is almost fully-grown, the logs planted with the crop are placed under water for a day to speed up the maturation process.