Red matsutakes, standing on their white and thick stalks which are covered with a fat red canopy, grow in clusters. The workers were immersed in the joy of harvest.

 

“The red matsutake has beautiful color, tastes crisp and fresh. It is rich in a variety of essential amino acids and vitamins for the human body, which is deeply loved by consumers,” Kuang Jiufu said. They prefer a cool, damp environment and can be grown in both greenhouses and in the open air from 5°C to 25°C.

 

 

Currently, the company adopts the “rice and matsutake rotation” model to grow red matsutakes in the open air, using rice, corn, soybean and other straws as the base for the matsutakes, which can grow even in the cold winter months, and the picking period lasts from December to April of next year. “We usually pick them in two batches, one at seven o’clock in the morning and one at five o’clock in the afternoon, to ensure their freshness.” Kuang Jiufu explained.

 

 

This year, the company developed a demonstration planting base of red matsutakes, covering more than 50 mu (about 3.33 hectares), with an output of more than 1,750 kg per mu (about 0.07 hectares) and an output value of more than 40,000 yuan per mu.

 

“At the busiest time, we need more than 40 workers, so people can not only find jobs nearby, but also learn planting technology,” said Huang Fenglan, a manager of Hunan Chunjintang Biotechnology Development Co., Ltd.

 

 

At present, the company has driven farmers in Yuxi, Jiangshui, Huangsha and other towns in Yizhang County to plant red matsutakes for more than 100 mu (about 6.67 hectares) by providing seeds and technology. In order to reduce the risk of sales, the company also built refrigeration rooms, purchased dryers, and bought back the mushrooms for deep processing before online and offline sales.