history of the origin of mushrooms

hello, my dear friend today, I will tell you about the history of mushrooms that I know of. Friends of my weku mushroom began to be known as food since 3,000 years ago. At that time, mushrooms were used as a popular dish for kings in Egypt. The general public at that time was prohibited from consuming mushrooms because their availability was still limited

Thanks to its delicacy, oyster mushrooms are immortalized in the form of reliefs in one part of the Prague Castle church in Saint Vitus Cathedral in Prague. This relief made in 925 BC, tells the story of the first queen who embraced Christianity. The royal family celebrates by enjoying the delicacy of the oyster mushroom dish.

Mushrooms are also consumed for herbal treatments for kings and nobles in China during the Shu Dynasty or around 2,400 years ago. The fungus used at that time was ling zhi mushroom. Besides ling zhi mushrooms, ear mushrooms have also been used as herbal medicinal ingredients

Some nations in the world such as Greece, Russia and Mexico believe that eating mushrooms can provide superhuman strength. The mushrooms they consume are generally obtained from weathered wood during the changing seasons.

The Chinese community since 200-300 years ago was the pioneer of medicinal mushroom cultivation and medicinal mushrooms. Mushroom cultivation then developed into Korea, Myanmar, Japan, Taiwan, Vietnam, Indonesia and Malaysia. Cultivation of straw mushrooms in China began before the 18th century. The mushroom was introduced to the Philippines, Malaysia, and other Southeast Asian countries by Chinese traders around 1932-1935.
France became the pioneer of champignon cultivation in the early 20th century using the latest technology, followed by China, Taiwan, Vietnam and the Philippines. At that time the cultivation of oyster mushrooms was popular in China, even though the products produced were not in large quantities. Oyster mushroom cultivation also developed in Japan, the Philippines, Taiwan, Malaysia and Singapore.

Shiitake mushrooms are a type of mushroom that is very popular in China. This mushroom began to be cultivated since the time of the Ming Dynasty (1368-1616 BC). At that time, the fungus was believed to be a food that can reduce blood sugar and cholesterol levels, and inhibit the growth of cancer cells.

That is why shiitake is processed into pills, capsules, and powder. The shiitake part which is considered the most efficacious is the hood and base of the stem. Mass production of shiitake mushrooms was first carried out in Japan in the 1940s

According to Chinese history, Ling Zhi mushrooms were discovered by a farmer named Seng Nong, who was nicknamed a holy farmer. Seng Nong stated, the superior criteria of a medicinal plant, which does not cause side effects even if consumed in the long term. During the Shu Dynasty or around 2,400 years ago, Ling Zhi was only consumed for the treatment of kings and nobles in China. At that time, the Ling Zhi mushroom population was still rare. Emperor Shih Huang Ti, founder of the Great Wall of China, also uses Ling zhi mushrooms as
medicine for eternal life. Since 1971 a researcher from Kyoto University, Yukio Naoi, began cultivating Ling Zhi. Through his experiments, he managed to find a way to cultivate Ling Zhi using agricultural waste and weathered wood

Initially meeting community needs for mushroom consumption only relied on natural availability. In this way, the amount of mushrooms obtained is very limited and is only available in certain seasons. In tropical countries like Indonesia, fungi only grow naturally during the rainy season. The initiative to cultivate consumption mushrooms arises when people realize the need for mushrooms is increasing, but supplies in nature are increasingly limited.
Mushroom mushroom as one of the consumption mushrooms began to be cultivated in Indonesia in 1955. The new champignon mushroom began to be cultivated commercially in Indonesia around 1970. This activity was carried out by PT Mantrust who opened a mushroom plantation in the Dieng plateau, Central Java. Initially mushroom seeds were imported from the United States, Japan, Korea and Taiwan.

At that time, most of the results of cultivation were exported abroad in canned forms. After champignon mushrooms, then in 1990 ear mushrooms and crowded shiitake mushrooms were cultivated as high-value commodities
In Indonesia, the cultivation of oyster mushrooms began to be pioneered and introduced to farmers in 1988, especially to farmers in Cisarua, West Java. At that time there were very few farmers and oyster mushroom entrepreneurs. Around 1995, flower farmers, chicken farmers, and cattle farmers began to turn into oyster mushroom farmers even though they were still on a household scale. In its development, several household scale industries joined to form a CV and have a legal entity. Indonesia itself is one of the countries known as the "mushroom storehouse" in the world.
Of the many types of food mushrooms, one of the most cultivated mushrooms is farmers. The reason is because it is easier to cultivate and the life cycle is shorter, which is only one month. According to data from the Indonesian Mushroom Agribusiness Society (MAJI) that mushroom production dominates 55-60% of the total national mushroom production. The mushrooms are widely cultivated in rice planting centers such as in Karawang, West Java, because these mushrooms use the remaining rice harvest as a growing medium.
In the 1980s, mushroom production in the Bekasi and Karawang regions had developed quite well. Unfortunately, at that time the production and marketing system had not been well developed so that in the 1990s production had declined