The process of farming Cordyceps is complicated and in some instances an extremely volatile mushroom to grow. There are hundreds of types of Cordyceps that grow in the wild. The first step is to choose a variety and acquire the specimens.
Step one: Cultivate the specimen when Farming Cordyceps
Cultivating the specimen to grow; is done in a lab environment to ensure there is no pollution to damage the sample. If done incorrectly the Cordyceps will grow in a disfigured way.
Step two: Add specimen to the medium when Farming Cordyceps
The sample grows in a medium of rice, yeast and other ingredients giving the Cordyceps all the nutrients it needs.
The growing has been known to be done in a plastic bag, but we choose to use a glass bottle to ensure no chemical contamination.
The young median is simulated in the same environment as its natural domain, dark, moist and very cold with an extremely sterile climate.
We do this in a particular build room to keep the ideal environment.
The Cordyceps mushroom will have the highest infection rate at this time. A mould may grow with the mushroom, and there will be a fight, and one will take the lead.
If the Cordyceps wins, it will flourish into a beautiful medicinal mushroom. We now have a high yield due to an experience of the process but lost 50% on our first batch.
Step three: 60-90 days of growth
The jars of Cordyceps are subjected to high spectral light as the sun rises and falls simulating a natural environment.
The Cordyceps will grow to the bottom of the jar and then back up to the top ready for harvest.
Step four: The harvest
Once the Cordyceps are ready, we cut them out of the jars, dry and dehydrated.
The dried flower and base are tested for bacterial, most, heavy metals and active substances in the product, cordycepin, and adenosine.
The products are then sent to be cleaned and rechecked, powdered and packed in vacuum packed bags and stored in a dry, clean and darkroom to preserve the products to make sure they’re a safe and effective product for the general public.
Every batch has a lot number and a vacuum bag with an individual label to identify the date of harvest, manufacture and lab tests.
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