WHOLE MUSHROOM IN BRINE IN DRUMS LOADED TO ALGERIA

Quality indicators: including sensory indicators (such as color, shape, smell, etc.), requiring mushrooms to have natural color, complete shape, and no odor; physical and chemical indicators (such as salt content, pH value, etc.), the salt content is generally controlled at 18% - 25%, and the pH value is between 5 - 7; microbial indicators must comply with relevant food safety standards and limit the number of microorganisms such as bacteria, molds, and yeasts.
International standards: Different countries and regions have different import standards for saltwater mushrooms. For example, the EU has strict requirements on indicators such as pesticide residues and heavy metal content; the United States has clear regulations on labeling, additive use, etc. Enterprises must strictly abide by these standards to ensure that their products can enter the international market smoothly.

Sustainable development: As consumers pay more attention to environmental protection and sustainable development, the saltwater mushroom industry will pay more attention to green production. From reducing the use of fertilizers and pesticides in the raw material planting stage to energy conservation and emission reduction in the processing process, the sustainable development of the entire industry chain will be achieved.
Product innovation: To meet the diverse needs of consumers, companies will develop more special saltwater mushroom products, such as low-salt, ready-to-eat products, and innovative products with different flavors and seasonings to expand market space.