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Quality, substratum, processing... characteristics of our reishi

The price differences between pure reishi and another reishi vary due to many factors. In MundoReishi we take into account these and other parameters. Here we present some of them, why they are important and how they affect the quality of the product.

QUALITY CONTROLS

qualityIn MundoReishi we carry out four analytical controls for all our batches, for every 40 kg of product:

Microbiological, genetic, chemical (heavy metals: lead and cadmium) and organoleptic analysis. These controls are conducted by 4 external entities. In addition, to verify a correct cultivation and maintenance, we sporadically perform nutritional, allergen, aflatoxin and 27 element... analysis to our suppliers.
This means an increase in the cost of the product but it is the only way to determine the highest quality and safety in such a fragile product that can be altered because of an incorrect storage, sun exposure or isolated cases of air.
We also conduct other internal quality controls: grinding size microscopic analysis (micro ground), species identification (performed before the genetic analysis, just in case we don’t have to proceed with the following analysis), shortly antioxidant and other analysis.

GROWING SUBSTRATUM

reishi-substrateThe reishi we process grows on a substratum that transmits important active trace elements to the fungus, such as germanium, which are transferred from the mushroom to the consumer.

Generic lignocellulosic substratum used for cultivating other reishis lacks many of these minerals and elements and thus the mushrooms produced by the fungus have inferior quality and limited associated properties.
The substratum where our mushrooms grow contains dozens of different plants which have been very well studied, it is manufactured better than the generic substratums, and thus have a higher price. This allows our product to contain more trace elements which are beneficial to the body than other Reishis in the market, a difference worthwhile.

CLEANLINESS IN CULTIVATION

limpiezaThe reishi we bottle is cultivated in such clean conditions that there’s no need to subject it to any subsequent sterilization process.
Such clean cultivation conditions are expensive but allow the product to be much more active. Why? When a crop is not clean, the mushroom must be sterilized to kill the bacteria and the pathogens that may have proliferated therein. The high temperatures reached during the process (110 to 130 ° C) destroy pathogens but also denature immunomodulatory proteins, such as the studied LZ8, so in the end these important active substances of reishi lose functionality. These proteins go from being active to becoming a simple nutrient, just like meat or fish protein.
Maintaining clean and sterility conditions for a cultivated plant greatly increases the maintenance cost, consequently mushrooms produced have a higher cost. However, this allows the product not to be sterilized and keep its active substances intact, without degradation.

PROCESSING

reishi-processingBesides, our product is micro ground. Reaching grinding sizes of micrometers also increases the cost compared to the standard ground reishi. Chopping the mushroom into particles of thousands of a millimeter takes a long time and a lot of power consumption; It is very expensive, but improves the intestinal absorption and, especially, allows our system to access to the inside of the mushroom cells, extracting substances that could not get out otherwise.

The machinery used to process a good reishi must be designed specifically for the mushroom.
These machines are much more expensive, have a higher consumption and need a lot of maintenance: compressors, liquid coolants, etc, but allows the product not to be hot and not to lose properties.
In the market it is easy to find different brands that commercialize pure Reishi which smells too toasted. This is because the drying, triturating or grinding machines, heat the product too much and cause those toasted aromas.

DRYING

Reishi is traditionally dried in the sun, as it happens in many regions of China and India, major producers on the planet. This is extremely cheap but ultraviolet radiation destroys a large number of its molecules. Most of the cheap commercialized Reishis come from this drying, which is logically very cheap, but makes reishi lose much activity. Our reishi is dried at a low temperature in dry air tunnels, which implies a higher drying cost but keeps all the properties of the reishi.

TRANSPORT BY PLANE

planeWe bring our product by plane, not by train, boat or truck, why?

Yes, the price is much higher, but the travel is reduced, it lasts 5 or 6 days instead of one or two months as it usually takes by boat. Thus the reishi comes as if it had just been harvested and we avoid the risk of possible alteration during the travel. This eliminates the possibility that some molds could appear, which would give rise to aflatoxins, harmful substances present in some foods.

To give an idea about how important this is, a dried mushroom waiting to be loaded onto a ship at the seashore, with the heat of the place and the possible moisture that the mushroom may contain (greater than 10% if it’s been sun dried), it can quickly develop molds that contaminate the product with aflatoxins, (produced by Aspergillus spp.). The product will go from being a liver protector, as stated by numerous investigations, to being carcinogenic for the liver. This is also often in nuts, for example; in just 24-48 hours, in poor conditions, they can develop such molds and the product must be removed from the market.