Morli’s
fresh mushrooms are cultivated in eco-friendly,
organic substrates inside our 4C-automated farms, where
temperature, humidity, light and CO₂ are precisely balanced to maximise flavour,
protein content and
vitamin-rich freshness. Harvested at dawn, each cap is immediately moved into Japanese
vacuum-pack technology that locks in moisture and extends shelf-life to
40 days without preservatives, giving chefs and retailers a
premium, low-calorie super-food that arrives crisp, juicy and ready to cook.
Our production line supplies
up to 150 tonnes of fresh mushrooms every day from fully automated farms in Guangdong and Sichuan, guaranteeing year-round volume and price stability.
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