Short-stemmed wood clinker cultivation is an innovative technique for growing *Ganoderma lucidum*, which has gained significant popularity in recent years. This method offers impressive yields, with an average dry weight of over 20 kg per cubic meter of wood, and high-yield varieties can reach up to 30 kg or more—20% higher than traditional methods. The resulting *Ganoderma* is firm, glossy, and contains higher levels of acid compounds compared to those grown in bags. More than 90% of the products meet international export standards, making it a highly competitive option for commercial growers.
During the cultivation season, *Ganoderma lucidum* thrives as a medium-to-high temperature fungus. Its yield depends on factors such as the type of log used, the timing of inoculation, and the overall cultivation techniques. Inoculation can be scheduled from late October to December or from early February to early March. Under optimal conditions, the fungus can produce 2-3 batches of fruit bodies. If inoculated before mid-December, the first harvest typically occurs in March of the following year, contributing more than 70% of the total annual yield. A second batch harvested in April accounts for around 55% of the total output.
For raw materials, broad-leaved hardwoods are ideal for cultivating *Ganoderma*. Hardwoods like eucalyptus and rice husk are particularly effective, yielding both high quantity and quality. Logs with diameters between 8–20 cm are preferred. The cutting should be done 3–5 weeks before inoculation, with final trimming completed about one week prior. The moisture content should be maintained at 38%–45%. The cultivated material usually consists of wood chips mixed with additives such as wheat bran and gypsum. Plastic bags made from low-density polyethylene, with a thickness of 0.45–0.6 cm, are used. These bags have mouth diameters of 14, 15, or 20 cm and are approximately 45–55 cm long.
The production process involves several key steps: preparing the logs by felling and cutting them into sections, bagging, sealing, sterilizing, inoculating, cultivating mycelium, laying the logs on the ground, managing the beds, and finally harvesting the mushrooms.
In the bagging stage, the logs are cut into 30 cm sections, placed in bags, and sealed with wooden bottoms. Wood chips are added on top before closing the bag. Sterilization is carried out at atmospheric pressure at 100°C for 12–14 hours.
Inoculation takes place in a sterile environment after sterilization. Each cubic meter of wood typically requires 90–130 bottles of spawn. Using an adequate amount helps speed up mycelium colonization and reduces contamination risks.
During mycelial culture, the logs are placed in a disinfected room and stacked in a "well" formation. The temperature is kept between 20°C and 25°C, with daily ventilation at noon. As the mycelium develops, the frequency of ventilation increases. After about 60–70 days, the mycelium is fully developed, and the logs are ready to be planted in the soil.
For bed preparation, a well-drained, sunny, and ventilated area is selected. Before planting, the site is cleared of weeds and pests, and the ground is exposed to sunlight for a few days. Raised beds (100–120 cm wide and 20 cm deep) are created, with walkways in between. The soil is disinfected and treated with anti-microbial agents. The logs are then buried in the beds at a temperature range of 16°C–22°C.
Once the logs are in the bed, consistent moisture is essential. The temperature inside the shed should be maintained at 26°C–30°C, and the first buds usually appear within 15–20 days. Relative humidity must be kept at 85%–90%, and proper ventilation, temperature control, and lighting are crucial for cap development. Managing these three elements is the key to successful cultivation.
Harvesting occurs when the edge of the cap loses its yellow-white ring, the color becomes darker, and the cap thickens. At this stage, the mushroom releases a large number of red-brown spores. Just before harvesting, water spraying should be stopped to ensure the mushrooms are dry and of high quality.
Ginger Powder
Dried ginger powder is a concentrated spice crafted from grinding dried ginger root into a fine, potent powder. This culinary gem offers a powerful punch of ginger's distinct flavor and warmth.
The drying process intensifies the ginger's taste, resulting in a potent spice that adds depth and character to dishes. Its fine texture allows it to dissolve easily in liquids, making it a preferred choice for teas, beverages, and cooking.
Renowned for its versatility, dried ginger powder is a culinary powerhouse, commonly used in baking, spice blends, curries, and savory dishes. It effortlessly infuses recipes with a robust gingery essence, elevating the taste profile with its zesty and slightly peppery notes.
With its concentrated flavor and ease of incorporation into diverse recipes, dried ginger powder stands as an indispensable spice, enhancing both sweet and savory dishes with its unmistakable warmth and aromatic charm.
Ginger powder is a common seasoning, pungent and aromatic flavour, can remove the fishy smell of food, enhance the body's appetite, promote digestion and absorption of food, but also to relieve the symptoms of cold stomach and vomiting. In addition, ginger powder has the effect of warming the middle and returning to the Yang, for Yang failure and desire to get rid of, lung cold cough has a certain effect on regulating!
Ginger Powder, Ginger Ground, Yellow Ginger powder
Henan Sunny Foodstuff Co.,Ltd. , https://www.hnsunnyfood.com