Mushroom Cultivation in South Korea

Authors

  • Mustafa Kemal Soylu Atatürk Bahçe Kültürleri Merkez Araştırma Enstitüsü
  • Mingu Kang Gyeongsangbuk-Do Agricultural Research and Extension Services, Daegu-Korea

DOI:

https://doi.org/10.24925/turjaf.v4i3.225-229.624

Keywords:

South Korea, Mushroom, Cultivation, Production, Export

Abstract

Mushroom cultivation in South Korea is increasing fast last decades. Mushroom cultivation of South Korea is 173577 tones and South Korea gains 800 million dollars income annually. Different kind of mushroom species are cultivated and 31% enoki mushroom (Flammulina velutipes), 26% king oyster (Pleurotus eryngii), 26% oyster mushroom (Pleurotus ostreatus), 13% white buton mushroom (Agaricus bisporus) and 4% rest of the total mushroom Lentinula edodes, Ganoderma lucidum, Phellinus vb. are produced in Korea. 764 ha mushroom growing area was used for mushroom cultivation. 31% of total growing area is oyster mushroom (Pleurotus ostreatus) and 14% king oyster (Pleurotus eryngii), 6% winter mushroom (Flummulina velutipes), 16% white button mushroom (Agaricus bisporus), 3% Phellinus, 3% reishii (Ganoderma lucidum) and 27% other mushrooms. Mushroom is consumed frequently in Korea and mushroom consumption per person is 4.2 kg. Growing on log culture (oak mushroom, reishi and Phellinus), growing on shelves (Agaricus bisporus and Pleurotus ostreatus) and bottle culture (Flummulina velutipes, Pleurotus ostreatus, Pleurotus eryngii) are commonly used growing systems.

Author Biographies

Mustafa Kemal Soylu, Atatürk Bahçe Kültürleri Merkez Araştırma Enstitüsü

Çukurova Üniversitesi mezunu, halen Ege Üniversitesinde doktora yapmakta. 2006 yılından bu yana Araştırma enstitüsünde mantarcılık birim sorumlusu olarak çalışmaktadır.

Mingu Kang, Gyeongsangbuk-Do Agricultural Research and Extension Services, Daegu-Korea

Mantarcılık bölümünde mühendis, halen doktora yapmakta

Published

31.03.2016

How to Cite

Soylu, M. K., & Kang, M. (2016). Mushroom Cultivation in South Korea. Turkish Journal of Agriculture - Food Science and Technology, 4(3), 225–229. https://doi.org/10.24925/turjaf.v4i3.225-229.624