The Vegetarian
Steak, Grown
with Wisdom
We grow premium brown mushrooms — Portabella, Beef mushroom and Cremini — in computer-controlled growing rooms, on Phase III compost, from Sylvan spawn. No pesticides. Year-round harvest. Exported fresh, dried and processed.
One species, three commercial grades
All Agaricus bisporus, harvested at different maturity — from the everyday Cremini to the one-in-a-thousand Big Brown.
Big Brown Mushroom
The flagship of the family. Only one Big Brown is selected from every kilogram harvested. Deep chestnut cap, fully opened veils, and a mellow, long-lasting aroma built for premium retail and high-level business dining.
Beef Mushroom
Juicy and fragrant — eats like beef. The favourite of Western restaurants for grilled "portabella steaks", burgers and specialty soups. Rich juice, firm bite, outstanding on the grill.
Cremini Mushroom
Fresh, smooth and mild-sweet with a coffee-brown cap and a tight, cute body. Ideal for sautéing, soups, ready meals and retail packs — the everyday workhorse of the brown family.
A Dutch-engineered ecosystem, rooted in Henan
Since 2007 we have imported and mastered the most advanced mushroom technology from the Netherlands — composting tunnels, air-handling units, and computer control systems that execute a fully standardized organic growing process.
Our own composting plant converts wheat straw and farm by-products into Phase III substrate. Spent compost returns to the land as organic fertilizer. Nothing is wasted; every input is traceable.
See How We Grow
Plant-based demand is rewriting the mushroom trade
Retail-pack portobello is a USD 1.1+ billion market growing ~7% a year. Global fresh Agaricus imports reached USD 2.45 billion in 2024 — and China is the fastest-scaling quality origin.