The traditional greenhouse mushroom cultivation, Xiuzhen mushroom only has a fruiting period of 5 months (June to October) a year. There are about 7 crops of mushrooms produced from one mushroom stick. The mushroom cover becomes thinner as it goes on, and the quality of each "stubble" decreases. On average, each stick can only produce about 8 taels of mushrooms per year.
The new type of mushroom cultivation, although each stick can only produce one crop of mushrooms, but each stick can produce 4 taels of mushrooms, and more importantly, the new technology can produce mushrooms in 365 days. Mushroom cultivation in traditional greenhouses can produce more than 500 tons of fresh mushrooms per year on 100 acres of land; intelligent production can produce more than 1,400 tons of fresh mushrooms per year on more than 10 acres of land.
Under the control of a fully intelligent environment, the intelligent fruiting room is equipped with suitable temperature, humidity, carbon dioxide concentration and light control, so that the mushroom can grow in the best state all year round.
After the mushroom sticks are cultivated and put on the shelves, they can produce mushrooms in about 6 days, and they can be taken off the shelves after 2 days. Nutrients in the mushroom sticks can be fully supplied in a short time, so that the quality and taste of the "explosive" growth of Shiitake mushrooms are better.
In addition to the double improvement of output and quality, the industrialized and intelligent production of the mushroom sticks from production to entering the mushroom house also improves the efficiency and reduces labor costs for the "early preparation" of Xiuzhen mushroom cultivation.
Sawdust, bran, corncobs... The raw materials of mushroom sticks are quickly produced from the stick making machine at an efficiency of 2,000 sticks per hour, and then sent to the high-pressure sterilization stove by a forklift in batches for sterilization. The processed bacteria sticks are automatically inoculated by the automatic liquid strain inoculation equipment at a rate of 6000 sticks/hour, and then sent to the bacteria culture room equipped with constant temperature and fresh air equipment to cultivate mycelia. When the hyphae are mature, the mushroom sticks can be sent to the intelligent fruiting room for fruiting.
The operation of the intelligent workshop saves nearly 80% of labor costs, the price of mushrooms has increased, and the output has increased. All in all, the annual output value has more than doubled!