We collect the wild mushrooms around the mountains in China and cultivate the mushroom in area without any poisonous and fertilizers;we pick all the mushrooms and concentrate them into the workshop for processing them with style of frozen, dried, and brined, tinns, jars;after the nearly 10 years of experiences and long terms studying from Japan and the west Europe, we built ourselves lines and many stable clients who help us best;every year we begin the hard work from April to November for organizing nearly 1000MT brined,100MT frozen,50MT dried, and 600MT tins and jars;we sincerely wish that our clients could find from our introduction what they want and build our ties tightly between us, we insist on one word: Only the satisfaction of the buyers could make us success.
1. morels: (morchella escullenta, conica)
Dried: Extra grade: Cap 2-6cm on height, without stem, no sand, no foreign matters, broken percentage <2pct,
Special grade: Cap 2-6cm on height, stem below 2cm, no sand, no foreign matters, broken percentage <2pct,
Frozen: Extra grade and special grade same as dried;
2. boletus edulis(cepes, porcini),
Brined: Without any worm and clean the worm passage ;
Grade A whole size, natural stem cutted the old root, cleaned the black part and mud.
A1 cap 2-4cm, A2 CAP 4-6cm, A3 cap 6-8cm
B stem only cutted:
B1 cutted half, hard without passage of worm, B2 cutted half cleaned the worm passage, B3 cutted quarter,
C cap whole, C1 from 2-4cmC2 from 4-6cm C3 from 6-8cm
D cap cross cut, D1 hard cap cross cut D2 soft cap cross cut
E skin only
Brined slice: Cutted into 5mm-7mm slice, A whole size, B stem only C cap only
Frozen: Grade A whole size B stem only C cap only D cube stem with cap,2x2cm
Dried, sun dried and with oven: AA, A, B, C, D, E
In Tinns,500g size to 3000g size
3, cantharillus cibarius:
Brined: Cap 2-4cm and 4-6cm, stem natural cleaned the old root and mud;
Frozen: Same as brined
4. Armillaria mellea in brine: Cap below 5cm, broken 20pct below, stem below 4cm, without black root,
5. Nameko (PHOLIOTA MUTABILIS)in brine:
AA grade, A, cap close, B half opened C cap whole opened stem below 3cm
Nameko in frozen:
S cap 0.8-1.2cm M cap 1.2-1.8cm L cap 1.8-2.2cm, stem below 3cm
In tinns, glass jars,
6. Pleurotus ostreatus:
In brine: Cap 2-5cm,5-8cm, stem below 2cm or stem below 1cm
In frozen: With the whole size depond on the size of cap or cube 2x2cm
In dried: Whole size and cube size
7. Shiitake:
In brine, frozen and dried, cap 2-5cm,5-8cm, stem below 1cm
8. Tricoloma terrreum: Brine, mixed grade, broken percentage 10pct below
9. Suillus granulatus(yellow): In brine, cap 2-5cm,5-8cm, stem below 3.5cm or 4 cm
In dried, mixed grade
10. Suillus lutus(white): Normal grade in brine
11. Champignons(button mushroom): In brine, vinegar, frozen and dried, in tinns and glass jars;
And other eatable fungus.
Others foods:
Frozen strawberry: Exporting standard
Pinenut kernels: Package in tin 12.5kgs nw per tin and two tins per carton
Artichokes carciofo in brine, in tinns, in glass jars and frozen: The heart, quarter, half size and bottom; OEM Service:
No. of R&D Staff:
Estimated Annual Sales (USD): Below US$1 Million
Export Percentage:
Quality Control:
Legal Representative/CEO:
Factory Size (Sq.meters):
Factory Location:
Corporate Status:

Business Type: Main Markets: Year Established: 1968 Number of Employees: Legal Representative / CEO: KEVIN Website: Certificate: Brands: Main Customers: Export Percentage: Trade Shows: Factory Size (Sq.meters): Factory Location: QA/QC: Number of Production Lines: Number of R&D Staff: Contract Manufacturing: