Production steps

Step 1: Sterilising

The substrate ( Brown Rice) and media ( Nutritional Broth) are filled in food-grade bottles and are sterilised at a high temperature to kill any unwanted microbes.

Step 2 : Inoculation

Once the substrate is sterilised, a small quantity of Cordyceps Liquid Spawn is introduced in it, and the bottle is sealed, with just as small airway of gas exchange.

Step 3 : Incubation

After inoculation, the bottle is kept in a dark place at very low temperatures for the mycelium (root structures) to form and spread.

Step 4 : Lighting 

Once the mycelium is spread throughout the substrate, the bottle is exposed to light at a specific wavelength for the formation of fruiting bodies, rich with bio-active components.

Step 5 : Harvest and Dehydration

At the end of 60 days, the mushrooms are ready to be harvested. Immediately after harvest, they are dehydrated at low heat, to increase their shelf life, but at the same time, not to lose any bio-active components.