Canned mushrooms are the main export of edible fungi in China, and other varieties and rare varieties have developed to a certain extent; export volume and export value have increased steadily, and other varieties and rare varieties will be the new bright spot for future export expansion; export markets are spread in more than 100 countries and regions, and the main markets are the United States, Canada, Europe, Japan and Southeast Asia. Asia, other markets have potential for expansion.

Current situation of canned edible fungi industry

For many years, canned food has been the main export processing food in China. Canned edible fungi is an important product in export canned food. According to the statistics of the General Administration of Customs, China exported 17.8864 million tons of canned goods in 2004, with an export value of 1.363 billion US dollars, of which 298.4 million tons of canned edible fungi were exported, accounting for 16.70% and 21.86% respectively. It can be seen that the quantity and status of canned edible mushrooms in China can be exported. In the first half of this year, China exported 187 thousand and 600 tons of edible fungus and exported to US $163 million.

In recent years, China's edible fungi industry has shown a good development trend, and edible fungi products have become the main export products of agricultural products and food products. In 2004, 5817,000 tons of edible fungi products were exported to China, with a foreign exchange of 902 million US dollars, of which canned edible fungi accounted for 51.30% and 33.04% respectively. Therefore, canned edible fungus is also an important product in the export products of edible fungi in China.

In the mid-1960s, large-scale cultivation of Agaricus bisporus (hereinafter referred to as Agaricus bisporus) began to be used in canning. In 1967, 31 tons of canned mushrooms were sold for export. It has gone through nearly 40 spring and autumn years. Since the early 1980s, mushroom canned products have been China's canned products, but also the export of edible fungi products to earn foreign exchange products, mushroom canned trade in the world occupies a pivotal position. After the middle of 80s, the export of canned mushrooms, except canned mushrooms, also had some development. In recent years, some canned rare edible fungi have been exported.

At present, the main varieties of edible fungi cans exported in China are mushrooms, straw mushrooms, slippery mushrooms, mushrooms, Flammulina velutipes, mushrooms, white spirits mushrooms, Boletus, chicken oil mushrooms, Agaricus and two or more kinds of mushrooms mixed "mushrooms" and so on.

Factors restricting the development of canned edible fungi

At present, the development of canned edible fungi in China is facing a situation: the safety of canned edible fungi is more prominent, foreign anti-dumping successive. However, canned edible fungi have the potential for development, the development of rare varieties is more promising, product processing and new product development is expected to promote consumption, open up a broad domestic market prospects.

The continuous growth of mushroom industry in China has promoted the steady development of canned edible fungi. It is estimated that the output of canned edible fungi in China was 350,000 to 380,000 tons in 2004, of which nearly 300,000 tons were exported and 50,000 to 80,000 tons were sold domestically. The product structure is about 75% to 80% of canned mushrooms, and other canned mushrooms account for 20% to 25%.

Nowadays, people's dietary ideas and habits are changing, from eating full, eating well gradually to eating nutrition, eating healthy. People are more and more aware of the nutritional value and health care function of edible fungi, and the "one meat, one vegetarian, one mushroom" dinner structure will also be accepted by consumers. Edible mushroom consumption demand will continue to grow, and mushroom industry will have broad prospects for development. Edible fungi vary in color, shape, flavor and nutrition. However, fresh edible fungi are not tolerant of storage and transportation. Edible fungi processing is an important link to ensure the supply of edible fungi market and the steady development of industry.

Canned food, as a traditional safe, hygienic and nutritious food, is convenient for transportation and storage, suitable for catering, family, tourism, mountain climbing, scientific research, military supplies and disaster relief and other different levels of consumption and consumption needs. Canning processing is an important way to process edible fungi, and is one of the best methods to maintain the nutritional value and product characteristics of edible fungi. Taking mushrooms as an example, mushrooms are the most widely cultivated and consumed edible fungi in the world. They are mainly used for processing canned mushrooms, besides fresh and a small amount of saline mushrooms used for processing frozen mushrooms, dehydrated mushrooms and canned mushrooms. Canned mushrooms are the bulk products of mushroom products trade in the world. Therefore, the development of canned edible fungi processing is of positive significance to adjust the market supply of edible fungi in different regions and seasons, to meet the needs of people's work and life rhythm and leisure entertainment, to meet the requirements of different consumption levels and ways, and to expand the export of edible fungi products.

At present, the main factor affecting the development of edible mushroom canned food is that the safety of edible mushroom canned food is more prominent, foreign anti-dumping on our mushroom canned food one after another, domestic consumer market needs to be developed. We should take strong measures to overcome the current unfavorable situation of the development of canned edible fungi, change resistance into power, change negative factors into positive factors, and promote the healthy and steady development of canned edible fungi.

The safety problem of canned edible fungi is outstanding.

In the past two years, unqualified canned edible fungi found in the market were repeatedly exposed in the media, especially in the mainstream media. The main reasons for unqualified canned edible fungi were sulphur dioxide exceeding the standard, adding preservatives and labels did not meet the requirements. The first two points reflected the safety problems of the products, seriously damaged the canned edible fungi. The reputation of the canned edible fungi, so that consumers talk about the color of canned edible fungi, resulting in questions and concerns about the safety of canned edible fungi.

Canned food is preserved by sealing and sterilizing (or sealing and sterilizing, or aseptic canning) techniques.