According to LI Yu, Chinese Academy of Engineering, China in 2015 produced over 34 million tons of edible fungi in about 600 factories, with a value of some 3 billion USD. Top varieties are Flammulina velutipes (Enokitake), Pleurotus eryngii (king trumpet mushroom) and Hypsizygus tessellatus (crab mushroom). While China is among the world’s earliest countries to recognize and use edible fungi, as documented in Shen Nong’s Herbal Classic” and the “Book of Rites”, most of industrially produced fungal species have been imported, mostly from Japan, and have not been bred in China.”

China Bio news release, June 26, 2017