High-efficient Cultivation Technology of Chicken Mushroom

Author: Guo Heng
Publisher:
Publish Date: 2002-08-01
Features: Chicken feet fungus is a fungus that is both edible and medicinal. Its young fruiting bodies resemble chicken legs, hence the name. It was originally a wild edible mushroom in northern China. In the 1980s, Wang Songliang and others first began to domesticate it. Through the continuous efforts and improvements of numerous scientists and mushroom farmers, the entire technology for commercial production has been developed. Chicken feet fungus is one of the rare edible mushroom varieties successfully developed in recent years and has been widely promoted and cultivated in many provinces and cities in China. Due to its tender, crisp texture, white and delicate appearance, rich nutrition, and fresh taste, it has been well-received by consumers since entering the market. Practice has proven that regular consumption of chicken feet fungus can benefit the spleen and stomach, calm the mind, improve intelligence and lung function, lower blood sugar and blood lipids, and has a significant effect in treating hemorrhoids and diabetes. It is a high-value health food. The Institute of Biotechnology, Henan Academy of Sciences, is one of the earliest institutions in Henan Province to engage in the domestication, breeding, promotion, and production of edible mushrooms. It has a large number of middle and senior researchers working in this field, and has established a state-of-the-art fungal research laboratory and the largest fungal experimental factory in Henan Province. This book is a summary of their research, development, and production techniques for chicken feet fungus in Henan Province. The content is novel, the technology is mature, the process is reliable, and the operation is highly practical. Beginners can successfully cultivate it by following the methods described in the book. This book is intended for edible mushroom workers, specialists, and teaching researchers.