Dried Shiitake Mushroom Powder Extract

<br>Based on Prebiotics, Pure Benfotiamine Powder, Astragalus Root Extract Powder industry, we closely integrate modern business concepts and ideas with the development of the company. What we rely on is not only the company’s strong technology and research and development strength, but also our sincere and sincere service to customers. The company has two core competencies by continuously strengthening R&D innovation and scientifically optimizing project management. We build a human resource development platform based on competency and improve the incentive and restraint mechanism based on corporate governance. When you cherished this post in addition to you would like to be given details concerning manufacturer of shiitake mushroom extract powder as Raw Material for food kindly pay a visit to the site. Our people-oriented spirit is reflected in the enterprise’s respect and recognition of employees’ labor, and in the enterprise’s love and care for each employee. Shiitake Mushroom Extract Powder has been used in Japan and China for thousands of years. It is not only taken as a kind of food, but also be used as a medicinal plant. Shiitake mushrooms have the effect of enhancing Immunity and remove intestinal parasites. There are enough fat, carbohydrates, protein, fiber, vitamins and minerals in Shiitake mushrooms and the main ingredient in it is polysaccharide called lentinanLentinan is extracted from the mycelium of shiitake mushroom extract powder, which is rich in polysaccharides and lignans. 3.There are also caseic acid oxidase, which is effective for lowering blood pressure. 4.Used for the dietary supplement and cosmetics industries. Since the establishment of our company, we have taken the promotion of national industries as our own responsibility and our goal is to become a leading provider of Dried Shiitake Mushroom Powder Extract in China. We will follow the spirit of loyalty, friendliness, diligence, and enterprising, and wholeheartedly provide quality products and satisfactory services to all walks of life at home and abroad. Dedicated to provide high-quality services to users at home and abroad, we aim at meeting the new demand generated in the new era.<br>
<br>Individual strains vary from one to the other. In some cases, strain variability may be extreme. In a Minnesota research study, it was demonstrated that an eleven-fold difference in yield existed across several shiitake varieties. Many spawn suppliers also sell equipment and supplies related to mushroom growing; product catalogs are often available from them upon request. With respect to the log production of shiitakes, many hobbyists as well as commercial producers use locally sourced logs or other wood material. For instance, the hardwood tree family most recommended in the United States for shiitake cultivation is the oak genus of the beech family. All oak trees can be used with the possible exception of live oak. The thicker bark oaks such as white and chestnut oak are often preferred over the thinner bark oaks such as red, scarlet and pin oak. Beech, birch, chestnut, chink-a-pin, alder, maple, cottonwood, willow, aspen, poplar, elm and hop-hornbeam also may be suitable. As a rule, the thin-bark, low-density species provide relatively quick mushroom production but only for a short time period.<br>
<br>Locust, walnut and all conifers are not suitable for shiitake cultivation. In Ireland, mushroom production is a rapidly expanding new segment of agricultural production that builds on the greenhouse-production model. These new Irish mushroom farms are family-managed units where the production system consists of three to five “polythene tunnels” similar to U.S. The Irish industry is based on a satellite grower system, whereby growers are linked into central compost companies that supply spawned compost. These companies then collect, grade and market the finished product. More than 70 percent of growers have contracts with central marketing groups. Mushroom pastes, pates and creamy sauces are popular in Europe, while mushroom-based snacks, cakes, teas and beverages are often consumed in Asia. Jerky-like meat-flavored snacks, extruded “puffy” snacks, even mushroom jellies and cakes are popular in China. Mushroom wine is common in Korea, as are alcoholic drinks with mushroom extract in Japan. Patented products include mushroom and fish paste, mushroom-flavored coffee and soy sauce flavored with mushroom juice.<br>
<br>Many people are intrigued by mushrooms’ nutritional properties in addition to their culinary appeal. Mushrooms are the only edible non-animal source of vitamin D. In addition, mushrooms contain some unsaturated fatty acids and provide several B vitamins. Some even contain significant vitamin C, as well as potassium, phosphorus, calcium and magnesium. Mushrooms contain many essential amino acids; white agaricus mushrooms, for example, contain more protein than kidney beans. Shiitake mushrooms are less nutritious but are still a good source of protein. Some mushrooms could be a viable and economical source of antioxidants in the diet. Numerous mushroom-based products have been marketed to promote weight loss. Mushrooms have been used to treat or prevent diseases for centuries. Asian traditions maintain that some mushrooms are natural pharmaceuticals and promote good health. Researchers have confirmed that mushrooms contain substances that may reduce the risk of cancer, boost the immune system and reduce the risk of coronary heart disease.<br>
<br>Other therapeutic applications of mushrooms include wound-healing covers, antibacterial mushroom extracts and liver function preparations. At its clinical trials Web site, the National Institutes of Health lists studies involving oyster mushrooms, agaricus mushrooms and shiitake mushrooms. Prices for fresh mushrooms are considerably higher in winter than during the rest of the year. Some growers in temperate regions use greenhouses for winter mushroom production in an attempt to expand into the winter market. In many of the greenhouse production systems, water-soaked logs or flats of wood waste are inoculated with spawn and allowed to decompose and fruit. Following the first harvest, the logs are allowed to continue to incubate (up to three months), and the process is repeated (usually up to five times). Some parts of the country support mushroom-marketing cooperatives. These groups may be an important asset for developing a new business and may purchase wild-harvested mushrooms and those grown by hobbyists and small commercial producers. Marketing of specialty mushrooms in the United States is a relatively new enterprise. For most individuals, growing shiitake mushrooms will be easier than selling them. Many growers invest time and money in production and devote little effort toward marketing. Even though shiitake is becoming more popular throughout the United States, growers must be excellent marketers as well as producers to succeed financially. In recent years, the trend for specialty mushroom sales has been toward the retail market. This trend is driven partly by an increased interest in specialty mushrooms and by the convenience packaged products offered to the consumer. In some retail markets, only 10 percent of the customers buy 90 percent of the specialty types.<br>