UMDIS attended the recent International Mushroom Days 2025 in Xiamen, China (April 14–16). After the event, we had the opportunity to speak with Douglas Zhao, Vice President of the China Chamber of Commerce of Foodstuffs and Native Produce, CNFA. Zhao shared insights into the current state of mushroom production in China, the country’s consumption habits, and the challenges and opportunities the industry is facing.
According to Zhao, China produced around 44 million tons of mushrooms in 2023. With a national population of 1.4 billion people, this puts the annual per capita mushroom consumption at approximately 29.4 kilograms per person—almost ten times higher than the European average, which is just under 3 kilograms per person per year. “In China, people are eating more mushrooms because they want to stay healthy,” Zhao said. “Mushrooms are easy to cook, delicious, and they fit into our goal for better health after COVID-19.”
China’s mushroom output includes both exotic and common varieties. Among them are shiitake, enoki, king oyster, oyster, and button mushrooms. Zhao pointed out that although China leads the world in total mushroom production, the industry is not yet as strong as it could be. “It’s big, but not strong,” he said. “That’s because mushrooms are not yet a necessary food like rice, meat, or vegetables. Many people still do not eat mushrooms every day.”
Still, consumption is clearly rising. Zhao explained that while exotic mushrooms like shiitake and enoki are common and popular in China, button mushrooms—more familiar to Western consumers—are gradually carving out a stronger place in the market. “Button mushrooms are more stable in price,” he said. “But they are difficult to grow here because of higher costs and the need for more advanced technology. However, they have a good future in China.”
The Chinese market is also undergoing structural changes. While there are millions of mushroom farmers across the country, Zhao said these farms generally fall into two categories: large, industrial farms that use advanced technologies and modern equipment, and smaller, lower-tech operations often run by individuals or families. Over time, the shift is clearly toward fewer but larger farms—a trend that mirrors agriculture in many other parts of the world.
UMDIS asked Zhao about exports and China’s role in the global market. “China is definitely the number one exporter of exotic mushrooms,” he said. “In fact, we produce ten times more mushrooms than all the rest of the world combined.” Despite this massive output, Zhao said the main focus remains on the domestic market. “If we can convince more Chinese people to eat mushrooms regularly, we won’t need to rely so much on exports,” he said. “We want to serve the world—except America,” he joked.
Zhao also noted that the growth in mushroom consumption is closely tied to rising living standards. “In the last 20 years, China’s economy has grown rapidly. People became richer, and when they have more money, they care more about health. That’s why they eat more mushrooms,” he said.
Beyond fresh produce, the Chinese mushroom industry is diversifying its product offerings. Mushrooms are now being processed into dried, frozen, pickled, and even health-focused products like pills and drinks. “We are turning mushrooms into health foods,” Zhao said. “People like that they are tasty and also good for the body.”
The China Chamber of Commerce of Foodstuffs and Native Produce, where Zhao serves as Vice President, plays a key role in supporting the industry. He told UMDIS that CNFA offers end-to-end services across the mushroom supply chain, including support for growers, equipment companies, processors, and others involved in the industry. “Whatever they need, we offer,” he said. “We want to improve the whole Chinese mushroom industry.”
With 44 million tons of production, 29.4 kg of consumption per person, and millions of growers, China remains the undisputed leader in global mushroom production. Yet, as Zhao emphasized, the goal is not just to be the biggest but to make the industry stronger, more modern, and more health-driven.
Watch the complete interview in the video below.
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