How ShunDi Grows Premium Mushrooms Year-Round with Innovation and Sustainability
In the heart of Shanghai’s Jinshan District, within the Langxia Modern Agricultural Park, 64 state-of-the-art factory buildings stand. Here, there are no changing seasons—only a continuous cycle of mushroom cultivation, operating year-round. This is the ShunDi Agaricus bisporus (white button mushroom) cultivation base. On January 15, 2025, the base achieve equivalence recognition against the Sustainable Agriculture Initiative (SAI) Platform’s Farm Sustainability Assessment (FSA).
The Rebirth of Agricultural Waste
At the mushroom base, agricultural by-products such as straw, wheat stalks, and livestock manure undergo a transformation through a three-stage fermentation process. These discarded materials are converted into high-quality, pollutant-free growing substrates through saccharification, high-temperature sterilization, and precise inoculation of mushroom spores. Once the growing cycle is complete, the spent substrate is not discarded as waste. Instead, it is processed into organic biofertilizer and returned to farmlands, enriching the soil for future crops. This closed-loop recycling model—from straw to mushrooms and back to fertilizer—demonstrates the harmony between modern agriculture and ecological sustainability.
A Tech-Driven Greenhouse
Stepping inside the controlled environment of the mushroom cultivation rooms feels like entering a futuristic laboratory. The base utilizes advanced Dutch automated control systems, which monitor and regulate key parameters such as temperature, humidity, and light intensity in real time. This high-tech approach accelerates mushroom growth significantly compared to traditional methods.
In terms of pest control, the base employs a negative pressure ventilation system combined with double-layer insect-proof netting, effectively preventing even the smallest fruit fly from entering. Additionally, steam sterilization replaces chemical pesticides, eliminating the risk of pesticide residues from the source.
The result is a superior-quality mushroom: firm, nutrient-dense, and rich in protein, calcium, iron, and other essential micronutrients. Compared to conventional fruits and vegetables, these mushrooms boast a more comprehensive nutritional profile.
From Farm to Table
Every mushroom harvested at ShunDi undergoes a meticulous processing journey before becoming a natural, nutrient-rich dried mushroom product. This includes multiple standardized steps such as washing, manual selection, and gradient dehydration.
ShunDi has also established a comprehensive quality control system, conducting hundreds of tests on growing substrates, processing environments, and final products. These tests cover crucial factors such as pesticide residues and heavy metals, ensuring that the mushrooms not only meet domestic safety standards but also comply with the stringent regulations of international markets, including the EU, the USA, and Japan.
At ShunDi’s Agaricus bisporus cultivation base, what we see is more than just mushroom farming—it is the embodiment of modern agriculture’s future. By harnessing technology to optimize natural resources and embracing circular sustainability, ShunDi is setting a new benchmark for China’s agricultural products on the global stage.