In the global context of combating climate change, carbon neutrality has become a key goal for the development of various industries. The edible mushroom industry, with its unique biological characteristics and low-carbon production model, has demonstrated significant advantages in carbon neutrality. These advantages permeate every link from production to the supply chain, providing new ideas and pathways for sustainable development.
Firstly, the cultivation process of edible mushrooms itself has significant low-carbon attributes. According to data from the Food and Agriculture Organization of the United Nations (FAO), the carbon emissions from the production of each kilogram of edible mushrooms are only 0.5-1.2 kilograms of CO₂ equivalent, a figure far lower than that of livestock farming (beef production has carbon emissions of 15-30 kilograms of CO₂ equivalent). The low-carbon characteristics of edible mushrooms mainly stem from the following aspects:
The recycling of raw materials is an important manifestation of the low-carbon attributes of the edible mushroom industry. The cultivation of edible mushrooms typically uses agricultural waste (such as straw and bran) as the growth medium. These wastes are often burned in traditional disposal methods, generating large amounts of methane and other greenhouse gas emissions. By converting them into growth media for edible mushrooms, not only are the carbon emissions from waste burning reduced, but resource recycling is also achieved. For example, in some agricultural areas, farmers use discarded crop straw for the cultivation of edible mushrooms, which not only reduces production costs but also reduces environmental pollution.
Low-energy production is also a major advantage of the edible mushroom industry. Compared with traditional crops, edible mushrooms have a shorter growth cycle and higher yield per unit area. This means that within the same land resources and time frame, edible mushrooms can produce more products with lower energy consumption. Studies have shown that the energy consumption of edible mushrooms can be reduced by more than 40% compared with traditional crops. For example, the growth cycle of shiitake mushrooms is usually 3-4 months, while the growth cycle of crops like wheat takes more than half a year. In addition, the cultivation environment of edible mushrooms is relatively controllable. Through modern greenhouse and mushroom house technologies, the growth conditions can be further optimized to reduce energy consumption.
Carbon sequestration potential is another highlight of the edible mushroom industry. Mycelium can fix organic carbon in the soil during its growth process, thereby reducing carbon emissions. Some varieties of edible mushrooms, such as Ganoderma lucidum (Reishi), can also promote the ecological restoration of forest land during their cultivation process. The growth of Reishi requires certain tree shading and soil moisture. Its cultivation process can improve soil structure, increase soil organic matter content, and thereby enhance the soil's carbon sequestration capacity. This ecological restoration function not only helps to reduce carbon emissions but also improves the ecological environment, achieving a win-win situation for ecological and economic benefits.
As the world's largest producer of edible mushrooms, with an annual output of over 40 million tons, China's industrial upgrading is of great significance to global emission reduction. In recent years, various regions in China have actively explored low-carbon development models for the edible mushroom industry and have achieved significant results. For example, Gutian County in Fujian Province has realized an annual carbon sequestration increase of 120,000 tons in farmland by promoting the "mushroom-rice rotation" model. This model not only improves land utilization but also reduces the use of chemical fertilizers and pesticides through the organic combination of edible mushroom cultivation and rice planting, further reducing carbon emissions. In addition, Gutian County has further enhanced the low-carbon level of the edible mushroom industry by optimizing cultivation techniques and promoting energy-saving equipment.
From the perspective of the supply chain, the low-carbon advantages of the edible mushroom industry are equally significant. In the processing stage, the use of modern processing methods such as low-temperature freeze-drying technology can not only reduce energy consumption but also maximize the retention of the nutritional components of edible mushrooms. In the transportation stage, by optimizing cold chain transportation plans, energy consumption and carbon emissions during transportation can be reduced. For example, the low-carbon cold chain transportation plan for Yunnan matsutake mushrooms, through the use of efficient refrigeration equipment and optimized transportation routes, has significantly reduced carbon emissions during transportation.
As global attention to climate change continues to rise, international buyers' demand for low-carbon agricultural products is also increasing rapidly. The pilot implementation of the European Union's Carbon Border Adjustment Mechanism (CBAM) has further boosted the market competitiveness of low-carbon agricultural products. Against this backdrop, the edible mushroom industry, with its low-carbon characteristics, has gradually become a popular category in international trade.
The implementation of the EU's Carbon Border Adjustment Mechanism (CBAM) has provided new market opportunities for low-carbon agricultural products. According to CBAM regulations, imported products to the EU that have a lower carbon footprint than similar products will receive tariff preferences. This policy has incentivized agricultural producers worldwide to actively reduce carbon emissions to enhance their products' competitiveness in the EU market. Edible mushroom processed products, with their lower carbon footprint, have gained a significant advantage in the EU market. For example, some edible mushroom cans and dried shiitake products that have been certified as low-carbon, due to their lower carbon footprint compared with similar vegetable products, have received tariff exemptions, thereby becoming more competitive in terms of price.
At international trade fairs, low-carbon mushroom products have become the focus of exhibitions. These products include circular economy-based growth media, energy-saving cultivation equipment, and carbon-labeled products. Circular economy-based growth media are developed from industrial by-products such as coffee grounds and sugarcane bagasse. These media not only reduce production costs but also reduce the emissions of industrial waste. For example, a Dutch company has developed a growth medium using coffee grounds, which not only provides a high-quality growth substrate for mushroom cultivation but also reduces the disposal costs and environmental pressure of coffee grounds.
Energy-saving cultivation equipment is also a highlight of the exhibition. The application of modern equipment such as Internet of Things (IoT) temperature control systems can significantly reduce the energy consumption of mushroom houses. By precisely controlling temperature, humidity, and ventilation conditions, these devices can optimize the growth environment of edible mushrooms and reduce energy waste. For example, an IoT temperature control system developed by a Chinese company can reduce the energy consumption of mushroom houses by more than 30%, while also improving the yield and quality of edible mushrooms.
Carbon-labeled products are an important trend in international trade. As consumers' attention to low-carbon products continues to increase, the carbon label has become an important identifier for products. Dried shiitake mushrooms and canned white jelly mushrooms that have been certified under ISO 14067, with their clear carbon footprint declarations, are favored in the international market. According to the "2024 Global Edible Mushroom Trade Report," the export unit price of mushroom products with carbon footprint declarations has increased by an average of 15%, with annual purchase volume growth rates of 25% in European and East Asian markets. This indicates that low-carbon certification not only enhances the added value of products but also brings higher economic benefits to producers.
With the continuous progress of technology and changes in market demand, the industrial chain innovation of the edible mushroom industry is accelerating. From the commercialization of rare varieties to emission reductions in processing, and the construction of cross-border green channels, the innovation of the edible mushroom industry not only enhances the competitiveness of the industry but also provides new ideas for sustainable development.
The commercialization of rare varieties is one of the important directions for innovation in the edible mushroom industry. Taking morel mushrooms as an example, this rare edible mushroom is in high demand due to its unique taste and nutritional value. However, traditional morel cultivation relies on forest resources, which puts certain pressure on the ecological environment. In recent years, with the breakthrough of factory cultivation technology, the commercial cultivation of morels has become possible. Factory cultivation not only increases the yield and quality of morels but also reduces the dependence on forest resources, achieving a win-win situation for ecological protection and industrial development.
Emission reductions in the processing stage are also a key focus of innovation in the edible mushroom industry. The application of low-temperature freeze-drying technology not only reduces energy consumption but also maximizes the retention of the nutritional components of edible mushrooms. Compared with traditional hot-air drying technology, low-temperature freeze-drying technology can reduce energy consumption by more than 30%. In addition, low-temperature freeze-drying technology can effectively extend the shelf life of edible mushrooms and reduce losses during transportation and storage. For example, a Japanese company's dried shiitake mushrooms produced using low-temperature freeze-drying technology not only retain the nutritional components of shiitake mushrooms but also extend their shelf life, which is widely welcomed in the international market.
The construction of cross-border green channels has provided new opportunities for the international trade of the edible mushroom industry. With the continuous development of global trade, the importance of cold chain logistics in the transportation of edible mushrooms is increasingly prominent. The surging demand for Yunnan matsutake mushrooms in Southeast Asian markets has driven the development of low-carbon cold chain transportation plans. By optimizing cold chain transportation equipment and routes, the transportation costs and carbon emissions of Yunnan matsutake mushrooms have been significantly reduced. For example, a low-carbon cold chain transportation plan developed by a Chinese company, through the use of efficient refrigeration equipment and optimized transportation routes, has reduced the transportation costs of Yunnan matsutake mushrooms by 20% and carbon emissions by 30%.
The 2025 Xiamen Edible Mushroom Expo will showcase the cutting-edge innovative achievements of the edible mushroom industry. The "Carbon Neutrality and Edible Mushroom Industry Summit" held concurrently with the expo will release the "White Paper on Carbon Emission Reduction in China's Edible Mushroom Industry" and invite purchasing delegations from the Netherlands, Canada, and other countries to connect with low-carbon suppliers. This not only provides a platform for cooperation and exchange between producers and buyers in the edible mushroom industry but also offers important guidance and support for the sustainable development of the industry.
In the context of the accelerated global push for carbon neutrality, the low-carbon development of the edible mushroom industry is not only about environmental responsibility but also a key to unlocking high-end markets. For B2B companies, early layout of low-carbon supply chains and participation in industry standard-setting will be crucial for future competition.
The carbon neutrality practices of the edible mushroom industry, from the recycling of raw materials and low-energy production at the production end to low-carbon processing and transportation in the supply chain, have demonstrated significant environmental and economic benefits. Through green certification and the application of low-carbon technologies, the competitiveness of edible mushroom products in international trade continues to rise. The growing demand from B2B buyers for low-carbon edible mushroom products provides a broad market space for the industry's development.
For companies, early layout of low-carbon supply chains is an important strategy to seize the opportunity in green trade. By optimizing production processes, adopting low-carbon technologies, and participating in industry standard-setting, companies can not only reduce carbon emissions but also enhance the added value and market competitiveness of their products. For example, some companies have achieved significant economic and environmental benefits by collaborating with research institutions to develop new low-carbon cultivation and processing technologies.
At the same time, participating in industry standard-setting is also an important way for companies to enhance their competitiveness. By participating in standard-setting, companies can better grasp market trends and enhance their influence in the industry. For example, some industry-leading companies have not only standardized the development of the industry but also won more market opportunities for their products by participating in the formulation of carbon footprint standards for edible mushrooms.
In summary, the carbon neutrality practices of the edible mushroom industry provide new ideas and pathways for global sustainable development. Through technological innovation, business model innovation, and supply chain optimization, the edible mushroom industry can not only achieve low-carbon development but also seize the opportunity in green trade.
