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The cool autumn is coming after the hot summer. This is the season to purchase BOLETUS EDULIS and Cantharellus Cibarius. Our factory has sent employees to all parts of China to purchase fresh products of high quality. To better control product quality, a series of links are all completed by the factory from fresh product acquisition, acceptance, rinsing, greening, and pickling, and each link will be specifically recorded, which we can easily trace and check by ourselves.

As the New Year approaches, all employees of Yihong Agricultural Products Co., Ltd. gathered together, filled with joy and enthusiasm

In July 2025, Yihong Agricultural Products Co., Ltd. organized a special training on food safety knowledge in order to strengthen the food safety awareness of all employees, standardize the production process of food processing, and ensure the health and food safety of customers.

China Shiitake In Brine Market Size Continues to Expand by 2025 With the improvement of living standards and changes in consumption habits of the population, there is an increasing demand for pickled food from consumers.

In the food processing industry, boletus mushrooms have long been regarded as a mushroom ingredient with distinctive flavor and high application value. However, for food processing plants and reprocessing companies, fresh boletus mushrooms present clear limitations when used at scale, including strong seasonality, high loss rates, and significant differences between batches.

In recent years, global supermarket chains have been quietly adjusting their sourcing strategies for preserved vegetables and mushroom products. Among these shifts, Shiitake In Brine has emerged as a reliable raw ingredient for retailers looking to balance product consistency, supply stability, and operational efficiency.

China’s export of brine-preserved mushrooms to Southeast Asia has demonstrated a steady and robust increase in recent years. According to CEIC data from the General Administration of Customs, exports under HS code “Other Mushrooms and Truffles in brine” reached RMB 26.51 million in October 2024, the highest point on record, before moderating to RMB 14.89 million in November 2024. From January 2015 through November 2024, monthly figures averaged RMB 9.34 million, indicating a growing export profile in this category.

The global health food market has been experiencing tremendous growth in recent years, driven by increasing consumer awareness about the importance of healthy eating and the growing demand for natural, nutrient-dense foods. As more people embrace healthy lifestyles and seek out alternatives to processed foods, the mushroom industry, particularly salted Nameko mushrooms, is seeing a surge in demand. These mushrooms, known for their unique flavor and numerous health benefits, have become a key player in the health food market.

Shiitake In Brine the export performance of salted shiitake mushrooms is strong in the international market, especially with significant demand growth in Southeast Asia and other regions. This article analyzes the export trade trends, market changes, and inquiry dynamics of salted shiitake mushrooms, and combines this with the company's supply advantages to provide practical insights for B2B procurement decisions.

Not all frozen mushrooms are created equal. Learn how to evaluate IQF Chanterelle quality, understand grading specs, and choose the right supplier for your food business. Avoid common sourcing pitfalls.

Stop losing money on fresh mushroom spoilage and labor. Our deep dive analyzes the ROI of switching to IQF Chanterelles for restaurants and food manufacturers. Discover how to stabilize menu costs year-round.

In the competitive world of preserved vegetables and fungi, Brined Nameko Mushrooms (Pholiota nameko) stand out for their unique nutty flavor and signature gelatinous coating. For food manufacturers, canneries, and wholesale distributors, sourcing the right salted nameko is not just about price—it's about finding a product that retains its texture and integrity after processing.

Chanterelle mushrooms, often called “golden mushrooms,” are known for their distinctive flavor. This unique taste not only delights the palate but also adds depth and refinement to food products. Below, we explore how the flavor characteristics of frozen chanterelles​ can elevate overall food quality.

Chanterelle mushrooms are a valuable edible mushroom, and freezing is one of the most common ways to preserve them. However, quick freezing and traditional freezing differ significantly in both processing methods and how well they maintain product quality. Below, we compare these two freezing methods and share practical tips to help you choose high-quality frozen chanterelles.