Champignon Mushrooms in SO2 (Drum Packing) 

Champignon mushrooms in SO2 are freshly harvested white button mushrooms that are lightly preserved in a controlled sulfur dioxide solution to maintain their natural color, firmness, and aroma during long-distance transportation and industrial processing.

Champignon mushrooms in SO2 is widely used by canneries, food processors, and manufacturers requiring high-quality raw materials for further production.

Product Features

• Fresh Raw Material
  Selected A-grade champignon mushrooms, picked at peak maturity to ensure uniform color, texture, and size.

• SO2 Preservation for Stability
  Packed in food-grade drums with an optimized concentration of sulfur dioxide solution, effectively preventing browning and microbial growth.

• Long Shelf Life
  Suitable for storage and transport over long periods without loss of quality.

• Ideal for Processing
  Perfect for further manufacturing such as canned mushrooms, marinated mushrooms, pickled mushrooms, frozen mushroom products, and ready-to-eat mushroom dishes.

Specifications

• Varieties: Whole, Sliced etc.

• Grade Options: Small / Medium / Large

• Packing:

  • 43 kg net per drum for whole mushroom, 42 kg net per drum for slice mushroom

• SO₂ Content: Typically 300–800 ppm (adjustable per customer requirement)

• Color: Natural white

• Moisture: High moisture, fully immersed in SO₂ solution

Packaging & Delivery Details

Packing

43 kg net per drum for whole Champignon mushrooms in SO2, 42 kg net per drum for slice Champignon mushrooms in SO2

SO₂ Concentration

• Typically 300–800 ppm

• Can be customized per buyer requirements or destination regulations.

Filling Medium

• Clean water + controlled SO₂ solution

• Mushrooms are fully submerged to maintain freshness.

Loading Information

• 20’ FCL:

  • 370 drums

Storage Conditions

• Store in a cool, dry warehouse, away from sunlight.

• Drums should remain sealed until use.

Shelf Life

• 12–18 months, depending on SO₂ concentration and storage conditions.

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Application Champignon Mushrooms in SO2 Industries

1) Canning Industry

Champignon mushrooms in SO2 are used for producing canned whole mushrooms, canned sliced mushrooms, and mushroom pieces & stems.

SO₂ treatment ensures mushrooms keep their color during canning.

2) Pickled / Marinated Mushroom Processing

Champignon mushrooms in SO2 are the ideal raw material for pickled mushrooms, oil-marinated mushrooms, Mediterranean style mushrooms, and antipasti mixes.

3) Frozen Mushroom Production

Mushrooms can be washed, reprocessed, then frozen (IQF sliced, whole, or diced).

SO₂ ensures the mushrooms remain white even after thawing.

4) Food Ingredient Manufacturers

Used for soups, sauces, ready-meals, instant noodles topping, and retort foods.

Ensures stable texture and color in final dishes.

5) HoReCa / Catering Pre-Processing

For central kitchens that produce mushroom blends, pizza toppings, and hot-pot ingredients.

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Champignon Mushrooms in SO2  Advantages

1) Excellent Color Retention

SO₂ effectively prevents enzymatic browning, keeping mushrooms bright white.

2) Long Storage Time

Suitable for long-distance shipping and long-term storage (several months).

3) High Raw Material Stability

Mushrooms remain firm and maintain their natural shape throughout processing.

4) Flexible for Further Processing

Can be produced into many end-products (canned, marinated, frozen, dehydrated).

5) Cost-Effective

Lower cost than fresh mushrooms; no spoilage during transport.

6) Wide Range of Sizes & Grades

Whole, sliced, quartered; small to large size available.

FAQ of Champignon Mushrooms in SO₂

Q1: Are these Champignon mushrooms in SO2 edible directly from drums?

A: No. They must be thoroughly washed to remove SO₂ before final processing.

Q2: What SO₂ level remains after washing?

A: After standard washing/blanching, residual SO₂ becomes very low and compliant with food regulations.

Q3: Why choose Champignon mushrooms in SO2 instead of fresh?

A: SO₂ mushrooms maintain color, firmness, and are easier to store and ship over long distances.

Q4: What grade options are available for Champignon mushrooms in SO2?

A: Whole, sliced, quartered; small/medium/large; A/B/C grades.

Q5: How are the Champignon mushrooms in SO2 processed before packing?

A: Fresh mushrooms → sorting → trimming → washing → cutting (if needed) → SO₂ soaking → packed into drums.

Q6: Can the SO₂ concentration be adjusted?

A: Yes, we can adjust between 300–900 ppm based on customer requirements.

Q7: What is the main market for Champignon mushrooms in SO2?

A: Europe, Latin America, Middle East, Russia, Southeast Asia, and food processing factories worldwide.