Canned mushrooms are the main export varieties of edible fungi in China, and other varieties and rare varieties have also developed to some extent; The export volume and export volume have increased steadily, and other varieties and rare varieties will be the new highlights of expanding exports in the future; The export market covers more than 100 countries and regions, and the main markets are the United States, Canada, Europe, Japan and Southeast Asia. Other markets have development potential (Han Yucai, 2004).

For many years, canned food has been the main export processed food in China, and canned edible fungi is an important product in canned export. According to the statistics of the General Administration of Customs, in 2004, China exported 65.438+0.7864 million tons of canned food, and the export earned 65.438+0.363 billion US dollars. Among them, 298,400 tons of canned edible fungi were exported, and the export earned 298 million US dollars, accounting for 16.70% and 2 1.86% respectively. This shows the weight and position of canned edible fungi in the export of canned food in China.

In recent years, China's edible fungi industry has shown a good development trend, and edible fungi products have become the main products in export agricultural products and food. In 2004, China exported 5,865,438+700,000 tons of edible fungi products, earning 902 million US dollars. Among them, canned edible fungi accounted for 5 1.30% and 33.04% respectively. Therefore, canned edible fungi is also an important product in China's edible fungi export products.

At present, the main varieties of canned edible fungi exported from China are Agaricus bisporus, Volvariella volvacea, Pleurotus ostreatus, Lentinus edodes, Flammulina velutipes, Pleurotus ostreatus, Pleurotus nebrodensis, Boletus, chanterelle, hypsizygus marmoreus and "Assorted Mushrooms" mixed with two or more kinds of edible fungi.

In 2004, the statistical catalogue of the General Administration of Customs involved three kinds of canned edible mushrooms, namely canned white mushrooms (mushrooms), canned mushrooms and other canned mushrooms. See table 1- 1, table 1-2, table 1-3 for the export volume, export value and average price of canned edible fungi in China from 2000 to 2004.

Table1-1The export volume of canned edible fungi in China from 2000 to 2004 (ten thousand tons)

Table1-2 Export value of canned edible fungi in China from 2000 to 2004 (USD 10,000)

Table1-3 Average export price of canned edible fungi in China from 2000 to 2004 (USD/ton)

Note: "-"This commodity is not listed separately in the current year's customs statistical catalogue.

In 2004, China's canned edible fungi were exported to the world 125 countries and regions. See table 1-4 for the distribution of major markets.

Table1-4 Top countries or regions in export volume and export volume of canned edible fungi in 2004 10.

(2) The development of canned edible fungi in China.

The continuous development of edible fungi industry in China has promoted the steady development of canned edible fungi. In 2004, the output of canned edible fungi in China was 350,000-380,000 tons, of which the export volume was nearly 300,000 tons and the domestic sales volume was 50,000-80,000 tons. The product structure is that canned mushrooms account for about 75% ~ 80%, and other canned edible fungi account for about 20% ~ 25%. At present, the situation facing the development of canned edible fungi in China is that the safety problem of canned edible fungi is very serious, and foreign anti-dumping is one after another. However, canned edible fungi have development potential, and the development of rare varieties is more promising. Product processing and new product development are expected to promote consumption and open up the domestic market, with broad prospects.

1) The safety problem of canned edible fungi is very serious. In the past two years, canned edible fungi found to be unqualified in the market have been exposed by the media many times, especially the mainstream media. The unqualified reasons are mainly sulfur dioxide exceeding the standard, adding preservatives and labels that do not meet the requirements. The first two points reflect the safety of products, which seriously damages the reputation of canned edible fungi and makes consumers talk about the color change of canned edible fungi, thus causing doubts and concerns about the safety of canned edible fungi.

Canned food is preserved by sealing sterilization technology (or sealing before sterilization, that is, aseptic canning technology). Canned food does not need preservatives, and preservatives are not allowed. In addition to canned food, many products on the market, such as ham sausage, Tetra Pak packaged pure milk, bottled and Tetra Pak packaged juice, are also processed and produced by canning technology. In economically developed countries, different grades of shopping malls or supermarkets, food counters or shelves are full of canned food; The more developed the economy, the greater the consumption of canned food. Although there are factors such as consumption level and living habits, there is no doubt that canned food is recognized as a safe, hygienic, nutritious and convenient food in the world.

However, some small canneries that do not have the production facilities, sanitary conditions and personnel quality for processing canned food ignore the safety and health of consumers and violate the technical requirements and regulations for canned food processing. They either use edible mushroom raw materials pickled with preservatives and sulfur dioxide, or use a lot of color fixatives to treat the pickled raw materials with poor quality, or add preservatives to try to enhance the "safety", prevent the cans from bulging and extend the shelf life, thus producing inferior canned edible mushrooms, and deliberately making the products that should be safe unsafe. Although such black sheep are very few, their influence is very bad. The General Administration of Quality Supervision, Inspection and Quarantine listed canned food as the second batch of products that implemented the market access system for food quality and safety. Since 2005, food production license and QS mark management have been implemented, and supervision and inspection have been strengthened. For enterprises that don't have the production hygiene conditions and management requirements, their products are not allowed to enter the market, which will definitely play a positive role in rectifying the quality of canned edible fungi, effectively protect the safety and health of consumers and promote the healthy development of canned edible fungi.

Pesticide residue is another important problem in the safety of canned edible fungi. Especially in the export trade of canned edible fungi, the "green barrier" of importing countries, especially economically developed countries, will become the main factor restricting the export of canned edible fungi in China, and we should actively take effective preventive measures to deal with it.

2) Anti-dumping of canned mushrooms abroad has followed. Since the United States imposed anti-dumping on canned mushrooms exported to the United States from 65438 to 0998, the case has not yet been closed. Since then, Australia has imposed anti-dumping on my canned mushrooms. At present, Mexico is conducting an anti-dumping investigation on my canned mushrooms. Except for the United States, Australia and Mexico are not the main producers of canned mushrooms, which shows that in international trade, trade disputes are more complicated and commercial competition is increasingly fierce.

Canned mushrooms account for a considerable proportion in the export of edible fungi and canned products in China. Once the export of canned mushrooms is blocked, it will not only affect the export of edible fungi and canned products in China, but also affect the interests of mushroom farmers in Qian Qian, the employment of employees in canned processing enterprises and social stability. 1989, the United States automatically detained canned mushrooms exported to the United States on the grounds of "staphylococcal enterotoxin incident in canned mushrooms", which caused unforgettable losses and impacts on the mushroom industry in China. In this regard, relevant industry organizations should actively reflect and call on government departments to give support and coordinate and guide the industry; We should actively respond to the lawsuit and argue for it; At the same time, it is necessary to strengthen enterprise self-discipline and try to avoid such incidents.

3) The domestic canned edible fungi consumption market to be developed is the forerunner of canned edible fungi development and the leading and driving force of the development of edible fungi industry. While consolidating and expanding foreign markets, we should vigorously explore the domestic consumption market of canned edible fungi.

In the international market, canned mushrooms are still the main processed products of mushroom trade and consumption in the future, but the trade and consumption of canned mushrooms are relatively stable. We should actively explore new markets while maintaining and consolidating the existing market share. China is rich in edible mushroom varieties, and some rare edible mushroom varieties have obtained mature artificial cultivation techniques and experience. Actively developing the export of rare canned edible fungi has great growth potential and profit space.

The domestic market is the main market for canned edible fungi in the future, so we should make great efforts to guide, cultivate and develop the domestic market. Judging from the current situation, canned edible fungi in China are basically water (salt water) ingredients. As a product type of cooking dishes in catering and family consumption, it still needs to be developed in the future. However, it is necessary to speed up the development of canned edible fungi, such as seasoning and soup, which are suitable for people's tastes and living habits and are convenient for direct and rapid consumption, and accelerate the development of the domestic market.

4) The key to the development of canned edible fungi lies in enterprises and management. At present, canned edible fungi production enterprises should not only try to seize development opportunities, but also actively face severe challenges. It is imperative to implement traceability management and establish HACCP and QS management systems to effectively ensure the safety of canned edible fungi.

① Improve production facilities and sanitary conditions according to GB 8950- 1988 Hygienic Standard for Canning Factory, Hygienic Standard for Registration of Canning Processing Enterprises Exported by AQSIQ, Market Access for Food Quality and Safety and relevant requirements of industry management.

② Establish and improve GMP (Good Operating Practices), SSOP (Hygienic Standard Operating Procedures), HACCP (Hazard Analysis Critical Control Point) and QS (Food Quality and Safety Market Access) systems.

③ Strengthen the training of food safety, canned production technical regulations and key technical posts, quality system and enterprise management system, and improve the safety and health awareness, production technical quality and quality management level of employees, especially managers.

④ Traceability management should be implemented, raw material bases should be built in various forms, the standardization, standardization and intensive development of edible fungi raw materials should be actively promoted, pesticides should be used in strict accordance with state regulations, the blind use of inputs should be prohibited, environmental pollution should be avoided, the hygiene of water used for edible fungi cultivation should be paid attention to, and the safety of edible fungi raw materials should be effectively guaranteed.

⑤ Fresh edible fungus raw materials should be used to process canned food and put into production in time. It is forbidden to use rotten, deteriorated and other unqualified raw materials.

⑥ There should be relatively stable qualified suppliers for the procurement of auxiliary materials and packaging materials, and the files of qualified suppliers should be established. Accessories and packaging materials should have inspection certificates.

⑦ Use cleaning appliances and vehicles to transport raw and auxiliary materials. The purchased raw and auxiliary materials shall be inspected and recorded according to the standards.

(8) The food additives used in processing shall be of the national standards or the types permitted by the competent authorities of the importing country, and shall be used within the prescribed dosage range.

Pet-name ruby outsourcing empty cans should choose qualified suppliers with good equipment conditions, strong technical force, complete inspection facilities and good product quality. Empty cans should be strictly accepted after entering the factory, and unqualified empty cans should be returned. Enterprises should establish and improve the quality management system, inspection procedures and facilities for empty tank production, and strengthen quality control. Unqualified empty cans shall not be put into production.

Attending to inspect and monitor the sealing structure in accordance with the relevant regulations, and the "three rates" of sealing shall meet the national standards or the requirements of the importing country, and do a good job in sealing quality inspection and school bus records.

Enterprises shall test the heat distribution of sterilizers, adopt the sterilization type formulated by the authority of thermal sterilization, and shall not adopt the empirical sterilization type or copy the sterilization type of other enterprises, and shall not arbitrarily change the sterilization type.

In case of sterilization deviation, the technical director of the enterprise should take appropriate measures according to the actual situation and make records.

Abnormal cans found in commercial aseptic inspection should be further carefully analyzed and traced back. In order to find out the reason and take measures to correct it.

Before packaging, the products should be inspected and visually inspected one by one, and defective cans should be eliminated.

Strictly implement SSOP；; ; Daily health examination should be conducted before or after work; Conduct process hygiene inspection once a week. On the basis of accumulating a large number of experimental data, the process hygiene control index of a product of this enterprise is formulated.

The quality records of an enterprise shall be true, original and complete. The record of the day should be reviewed and signed the next day at the latest. In particular, we should carefully check the sealing quality inspection records, automatic sterilization records and corresponding manual records, and the inspection records of residual chlorine content in cooling discharge water. When problems are found, they should be found and dealt with in time.