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Shiitake cultivation on logs
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"HOME
Natural
Log Shiitake Mushroom Production, Processing and Marketing
Shiitake,
comes from the Japanese
Shii , which means oak and take
which means mushroom, it is the second largest cultivated mushroom species in
the world, second only to the white button mushroom or champignon ( Agaricus bisporus ). This mushroom has been cultivated in China and
Japan for hundreds of years,
a major upswing in
production occurred in the late 1940's after the development of modern
cultivation techniques by the Japanese. The shiitake market in both fresh and
dried format has grown to be a world wide multi-billion dollar industry, the
bulk of which is still centered in the Orient with Japan and China being the
largest producers and consumers. Shiitake, and other mushrooms, are a much more
common staple in oriental households. The average consumer there is more aware
of the excellent nutritional and medicinal properties of mushrooms and they are
incorporated almost daily in their diets. North Americans on the other hand know
little about mushrooms, in many cases have a slight fear of them or often hold
the misconception that they have little or no nutritional value.
North America got a late start in shiitake mushroom cultivation mainly
because of a mistake by the US Department of Agriculture. For a long period the
USDA was under the mistaken belief that shiitake, or in Latin Lentinu la
edodes, was
a fungus that attacked railway ties ......, so they banned importation of the
live cultures into the USA. In 1972 the mistake was realized and restrictions
were lifted, since then production in the USA and Canada has steadily risen,
shiitake are now fairly common on supermarket shelves of big cities and along
with increased good press on exotic mushrooms, consumption of this food item is
likely to steadily increase.
"
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