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Cultivated champignon mushroom in SO2 in drums

Cultivated champignon mushroom in SO2 in drums

Factory cultivated champignon mushroom in SO2 in drums Factory-cultivated champignon mushroom in SO₂ in drums represent a dependable industrial raw material for the global food sector. Grown under controlled factory conditions, these mushrooms are uniform in size, high in quality, and harvested a...

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Factory cultivated champignon mushroom in SO2 in drums

Factory-cultivated champignon mushroom in SO₂ in drums represent a dependable industrial raw material for the global food sector. Grown under controlled factory conditions, these mushrooms are uniform in size, high in quality, and harvested at their optimal stage of maturity. Immediately after picking, they are processed and preserved in a sulfur dioxide (SO₂) solution, which effectively protects the mushrooms from browning, microbial growth, and quality deterioration during storage and transportation.

Packed in large food-grade drums, cultivated champignon mushroom in SO2 in drums are an efficient solution for food manufacturers. They ensure year-round supply stability, cost efficiency in bulk handling, and flexibility for diverse applications such as canning, freezing, sauces, and ready-made meals.

The combination of modern cultivation methods and SO₂ preservation technology guarantees that processors receive mushrooms with excellent whiteness, firm texture, and reliable processing performance—making them an ideal choice for large-scale food production and international trade.

Technical Specification Sheet

Factory-Cultivated Champignon Mushroom in SO₂ in Drums

Product Name:
Factory-Cultivated Champignon Mushroom in SO₂ in drums

Scientific Name:
Agaricus bisporus

Form:
Whole / Sliced Champignon Mushrooms

Crop Year:
2025 (new crop)

Preservation Method:
SO₂ (Sulfur Dioxide Solution)

SO₂ Content:
As per international food safety standards (customizable on request)

Color:
Natural white, well-preserved without browning

Texture:
Firm, uniform, and suitable for further processing

Flavor:
Neutral, fresh mushroom taste (semi-processed, not ready to eat)

Features of cultivated champignon mushroom in SO2 in drums

Controlled Cultivation – grown in factory-managed conditions for consistency in size and quality.

SO₂ Preservation – maintains natural whiteness, firm structure, and microbial safety.

Bulk Drums – packed in large, food-grade drums for industrial efficiency.

Processing Friendly – cultivated champignon mushroom in SO2 in drums is suitable for canning, freezing, and repacking with minimal quality loss.

Stable Supply – year-round availability of the cultivated champignon mushroom in SO2 in drums ensures steady raw material for processors.

Cost-Effective Logistics – bulk drum packaging reduces handling and shipping costs.

Packing Details

Drum Type: Food-grade plastic drums

Net Weight per Drum: drained weight 43kgs/drum for whole mushroom, 42kgs/drum for slice mushroom

Gross Weight per Drum: Approx. 63 kgs/drum

Sealing: Tight-sealed lids with secure lining

Labeling: Includes product name, preservation method, crop year, net weight, production date, expiration date etc.

Delivery & Logistics

Load Capacity: Usually, it is just available for 20’ FCL, and if takes 370 drums

Lead Time: 2–3 weeks after order confirmation and prepayment, mainly depends on the item size and quantity you want

Transport: Standard by sea freight only.

Export Documents: Commercial invoice, packing list, health certificate, certificate of origin, physanitary certificate etc.

Applications

Canning industry (whole/sliced mushrooms in cans)

Frozen mushroom production (IQF mushrooms)

Mushroom-based sauces, soups, and gravies

Ready meals and convenience food products

Raw material for repacking and re-export

Shelf Life & Storage

Shelf Life: around 3 years under proper storage conditions

Storage: Keep in a cool, dry, well-ventilated warehouse; avoid direct sunlight and high heat

Handling Note: Product is semi-processed and must be soaked/washed before final processing or consumption

FAQ

Q1: Why use SO₂ for champignon mushrooms?
A1: SO₂ prevents browning and spoilage, keeping the mushrooms in good condition until reprocessing.

Q2: Can these cultivated champignon mushroom in SO2 in drums be eaten directly?
A2: No, they are semi-processed raw materials and must be soaked, washed, and reprocessed before consumption.

Q3: What type of packaging is used for these cultivated champignon mushroom in SO2 in drums?
A3: Food-grade plastic drums, each typically holding 42-43 kg net.

Q4: How long is the shelf life for the cultivated champignon mushroom in SO2 in drums?
A4: around 3 years under cool, dry storage conditions.

Q5: Who are the main buyers of cultivated champignon mushroom in SO2 in drums?
A5: Canneries, frozen food manufacturers, sauce and soup producers, and repacking factories.