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Why has this little mushroom become a star on dinner tables around the world? What's the amazing story behind it?
Agaricus bisporus, commonly known as cultivated mushroom, is a mimetic fruit native to the grasslands of Eurasia and North America. Today, this mushroom is cultivated in more than 70 countries around the world and is one of the most common and consumed mushrooms in the world. Whether in its white or brown state, this mushroom goes by many names, including pearl mushroom, port mushroom, and paris mushroom, and the story behind it is surprising.
Mushrooms come in a variety of colors and names, demonstrating the wonder and diversity of nature.
Cultivation history and evolution
Before 1946, the history of mushroom cultivation was not smooth. Early mushroom cultivators would wait patiently for a good harvest to better observe the growth state, and propagate these delicious ingredients by transplanting mycelium. French botanist Sauvet Joseph first documented sightings of commercial cultivation of Agaricus bisporus in 1707. At that time, the process of cultivating mushrooms was often accompanied by pathogenic infections, resulting in unstable harvests, and many farmers would even risk replanting because of guessing about the growth.
The discovery of sterilizing culture media in 1893 by the Institut Pasteur in Paris completely changed the industry. This technology makes the quality of cultivated mushrooms more stable, ultimately promoting the rapid development of the entire industry. In 1925, the Kirsten Mushroom Farm in Pennsylvania, USA accidentally discovered a white mutated mushroom, which caused a huge change in the market of cultivated mushrooms. Since then, these milky white edible mushrooms that we often see in supermarkets began to enter the family dining table.
In the history of commercial development in the early 20th century, the transformation of cultivated mushrooms was undoubtedly a major achievement in agriculture.
Nutritional value
According to research, every 100 grams of white mushrooms provide about 22 kcal and are excellent in the supply of vitamin B. These mushrooms are an excellent source of vitamins B2, B3 and B5. In addition, for the intake of minerals that modern people are particularly concerned about, white mushrooms can also provide part of what the human body needs, especially phosphorus and potassium. Although raw white mushrooms contain only trace amounts of vitamin D, after ultraviolet irradiation, the content of these little vitamin D increases significantly, reaching 446 IU.
With the deepening of medical research, more and more people are beginning to realize the importance of mushrooms in their diet.
Origin of cultivation and current production status
Today, Agaricus bisporus is cultivated in more than 70 countries. In global mushroom production in 2022, with China taking the lead, the industry's total output reached 48 million tons. China accounts for 94% of total production, while Japan and the United States play minor producer roles in the industry.
The good production capacity and demand for this vegetable are sparking new competition and innovation in the future market. In the pursuit of more efficient cultivation techniques and environmentally friendly measures, the globalization of mushrooms has become a new natural law for the food industry.
How to achieve the best balance between mushroom production and consumption in the context of sustainability and globalization?
From its initial discovery to today, this little mushroom has not only occupied dining tables around the world, but has also become a symbol of nutrition and deliciousness. So, while enjoying these delicacies, can we rethink the relationship between nature and humans and find a more sustainable way of eating?
