Species snapshot
Nicknamed “Oyster-King” and “Veg Scallop”, King Oyster develops thick, ivory stems that stay firm and juicy while the cap delivers a delicate almond aroma and abalone-like bite. Its stalk, denser and crisper than the cap, is 100 % edible, maximising yield for retail and food-service packs.
Selling points
4C intelligent cultivation: fully automated control of temperature, humidity, light and CO₂ guarantees week-to-week uniformity and year-round supply.
40-day chilled shelf life: Japanese vacuum machinery plus one-way breathable film with ozone sterilisation slashes shrink on long domestic or ocean lanes.
Global G.A.P., HACCP & ISO 22000 certified — easy customs clearance and retailer audit readiness.
Industrial scale: three campuses in Guangdong & Sichuan output up to 150t/day of fresh mushrooms, locking in contract volumes and stable pricing.
Flexible presentation: 250g retail pouches, 500g–2.5kg food-service bags, graded 1kg cartons or customised RPCs — private-label artwork and HD assets supplied free.
Nutritional value
King Oyster delivers 25 % plant protein, 18 amino acids, immune-boosting polysaccharides and digestion-friendly oligosaccharides . Low fat and naturally cholesterol-free, it fits clean-label, vegan and high-protein trends.
Commercial usage ideas
Fast stir-fry: slice stems and caps; par-boil 1 min, then wok with pork belly and peppers for a crisp, sweet entrée (recipe sheet available).
Plant-based “steaks”: marinate whole stems, grill or sous-vide, then sear — perfect for ready-meal factories.
IQF or dried extracts: retains texture and umami after thawing or rehydration; ideal for frozen mixes, ramen toppings and nutra-powders.
Related knowledge
How to choose king oyster?
