Red Tobiko, a unique and highly valued product from China, is known for its rich flavor and high nutritional content. Often referred to as a "mountain treasure," it holds significant economic value, with an export price ranging between $50 to $80 per kilogram of dried product. The cultivation of red tobiko involves specific techniques and management practices that ensure high yield and quality. Here's an overview of the key steps:
1. **Strain Selection and Production**
Currently, there are numerous varieties of red tobiko cultivated through artificial domestication in China. It is recommended to choose high-quality strains that grow quickly, produce mushrooms early, have high yields, and offer excellent dry taste. These strains should be selected carefully, and they can be used for 2 to 3 consecutive years after proper vaccination.
For the original strain and cultivation formulation, the mix includes wood chips or cottonseed husks (76%), oatmeal (20%), sugar (1%), lime powder (2%), superphosphate (0.2%), urea (0.3%), potassium dihydrogen phosphate (0.3%), and magnesium sulfate (0.1%). The water-to-material ratio is 1:1.2, and the pH should be maintained between 5.5 and 6. After mixing, the material is placed into bottles and punched in the center, with each bottle containing 1.5 kg of material. The medium is then sterilized for 2.5 hours. Once cooled to 25°C, it is inoculated with spores and kept at 22–24°C. After 70–80 days, the culture can be expanded and further cultivated in a dark chamber.
2. **Cultivation Season and Site Selection**
Red tobiko thrives in a partially shaded and moist environment. Ideal cultivation areas are located between 500 and 1000 meters above sea level. The best growing seasons are from February to May and September to November, with the optimal temperature range being 20–26°C.
Indoor cultivation can be done using either underground or scaffolding methods. Cultivation racks should have 2–3 layers, each about 60 cm high and 1.3 m wide. For outdoor cultivation, a shaded, semi-sunny area is preferred, with fertile, slightly sandy, and acidic soil. Sandy soil should be avoided, but humus-rich or sandy soils can be covered with appropriate materials. A shaded shed, approximately 2 meters high, should be installed to provide nearly full or partial shade.
3. **Preparation of Cultivation Materials**
Improper processing of raw materials can lead to nutrient loss in the broth, resulting in poor growth or even death of the culture. Therefore, it is essential to use fresh and dry materials. Wood should be cut into lengths of 10–12 cm, while bamboo pieces should be cut into 50 cm lengths and split before use. The proportion of bamboo in the mixture should exceed 30%, but bamboo silk or shavings should not be used due to their poor water retention.
Before planting, the bamboo should be soaked in a 5% lime solution for 6–7 days, followed by a 2-day soak in clean water. The pH should be adjusted to 6–6.5 before use. Alternatively, a fermentation method can be applied: the raw materials are soaked in water, piled into a 1.2 m high and 2 m wide fermentation pile, covered with a film, and turned every 7 days when the internal temperature reaches 65°C. Fermentation continues until the material turns brown and no ammonia smell remains, indicating it is ready for use.
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