With its anti-tumor components, pleasant chewiness, and high storability, shimeji mushroom is enjoying a growing popularity around the world. Korea’s exports of this sought-after mushroom are rapidly increasing. Ever Green Mushroom Farm has been exporting shimeji mushrooms to Canada, Malaysia, the US, and Vietnam since 2010. The high quality of the farm’s mushrooms in terms of taste, nutrition, and functionality receives the recognition of overseas buyers.
Pleasantly Chewy Mushroom Can Be Stored for Two Months in a Refrigerator
Shimeji mushrooms produced by Ever Green Mushroom Farm boast dense and firm tissue which gives an excellent mouthfeel. If kept refrigerated, the mushrooms maintain their original scent and flavor for up to two months. Park Jae-seok, CEO of Ever Green Mushroom Farm, said, “Our mushrooms are popular both at home and abroad. Many overseas consumers who have tasted the shimeji mushroom appreciate its chewiness, abundant nutrition, and low caloric value, so they want to use it as a diet food.
As a result, we have many repeat orders from foreign buyers.” He believes that the key to success in exporting mushrooms to the global market is in having good cultivation skills and selecting the varieties that match the tastes of overseas consumers.
As more consumers became familiar with the advantages of shimeji mushrooms as a healthy functional food, Ever Green Mushroom Farm has been able to expand its markets. The export amount has increased from US$ 143,000 in 2015 to an estimated US$ 233,500 this year.
Raising the Export Competitiveness with High-Yield Farming Technology
Shimeji mushroom is a perfect variety for export thanks to its ability to remain fresh for two months at 1℃. However, one drawback is that cultivation takes twice as long as for ordinary king oyster mushroom. To make up for the long production time, Park strives to manage the production line-up—from producing the culture medium, bottling, cultivating, and managing growth to packaging, sales distribution, and sales—with maximum efficiency and to increase productivity. He has succeeded in raising the yield from 150g to 180g per bottle of culture medium.
In Korea, shimeji mushrooms are not very common in supermarkets as only three farms in the country are engaged in their cultivation and most of the produce is exported overseas. In fact, shimeji mushrooms have won the hearts of many foreign consumers with their ability to stay firm in the cooking process. Besides, they are known to promote the discharge of cholesterol, contain plenty of minerals, and even help to fight tumors. They enjoy popularity in over twenty countries including Australia, the US, Canada, Taiwan, and countries of Southeast Asia.
Increasing Exports by Improving the Variety
According to Park, the farm has completed its work on improving the variety of shimeji mushrooms designed to further enhance their flavor. Exports of the new variety will start early next year. He says, “We have reinforced the merits of shimeji mushrooms, and we expect our export volume to increase two-fold if not more.”
The worldwide trend for healthy living styles has also contributed to its rising sales. With more orders coming from other countries, Ever Green Mushroom Farm is expanding its production facilities to meet the rising demand.
At the same time, the company is upgrading its product packaging. It now offers individually packed shimeji mushrooms to ensure that overseas customers can enjoy the product easily and conveniently over an extended period of time. Ever Green Mushroom Farm plans to continue its research of consumer preferences in foreign markets through regular meetings with buyers and will do its best to address their demands in the shortest possible time.
Ever Green Mushroom Farm
·Tel: +82-54-372-7234, +82-10-2000-6550 (Park Jae-seok, CEO)
·Fax : +82-303-3130-6550
Lee Young Ju firstname.lastname@example.org
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