【市場分析】

一、食用菌行業發展現狀

　　近年來，隨著居民生活水平提高，對健康食品的要求越來越高，加之當今人們各種疾病率逐年增加,素有“山中之珍”的食用菌營養豐富、綠色有機、味道鮮美，能預防和治療多種疾病，兼具食用和藥療保健的獨特優點，符合當下人們的飲食要求和趨勢，具有巨大的市場潛力。

　　世界糧農組織推薦每日健康食譜為“一葷一菌一素”，可見食用菌作為未來國際主流營養食品，發展空間很大。隨著經濟的發展，具有天然、保健、營養等使用特點的食用菌越來越受廣大消費者喜愛。

　　我國食用菌的年產量占全球總量的 75.00%以上，是全球最大的食用菌生產和出口國。其總產值在我國種植業中的排名僅次于糧、棉、油、菜、果，位居第六。我國食用菌的栽培種類有 70—80 種，形成商品的有 50 種，具有一定生產規模的有 20 種以上。隨著科技的發展，食用菌品種不斷增加，目前整個食用菌產業已經形成了很大的市場規模。

二、食用菌行業所處生命周期

　　行業的生命發展周期主要包括四個發展階段：初創期，成長期，成熟期，衰退期。 近年來，我國食用菌產量持續增長，其中藥用食用菌增長速度較快，大眾化品種增長較為平穩，部分小品種產量有所下降，產業鏈條進一步延伸，產品附加值不斷增加，整個食用菌產業發展勢頭良好。這一時期食用菌行業的市場增長率很高，市場需求高速增長，技術漸趨定型，產品品種及競爭者數量增多，食用菌行業整體處于生命周期的成長期。

三、食用菌行業市場規模

　　1、世界食用菌產業市場分析

　　全球食用菌市場一直持續增長，歐美國家的工廠化食用菌產業從 1900 年初開始起步，主要以雙孢蘑菇栽培為主。1960 年初，日本開始了金針菇工廠化栽培技術研究，1970-1980 年間已成為可商業應用的成熟技術，接下來又相繼開發了杏鮑菇、真姬菇等多種適合亞洲人飲食習慣的食用菌工廠化栽培技術，成為食用菌工廠化技術領先的國家。
　　全球主要的食用菌種包括雙孢蘑菇、香菇和平菇，主要生產國包括中國、美國、波蘭、荷蘭和意大利等，其中，雙孢蘑菇系歐美國家主栽品種，而香菇則在亞洲國家占主導地位。人工栽培的雙孢蘑菇、香菇以及部分野生菌及其制品是全球食用菌貿易的主要產品，我國在國際市場上占主導優勢的食用菌產品是食用菌罐頭（蘑菇罐頭和珍稀菇罐頭）、香菇、木耳、銀耳等。傳統食用菌栽培屬于勞動密集型行業，工廠化栽培食用菌則更倚重于資本和技術的投入。在世界范圍內，隨著工業化程度的提高，各國均出現了工廠化栽培對傳統農戶栽培的替代。在歐美、日韓以及我國臺灣地區，工廠化栽培已經基本完成對傳統模式的替代，而中國、印度等國正處于工廠化栽培快速替代傳統模式的時期。

　　2、我國食用菌整體規模分析

　　中國食用菌產量由 2008 年的約 1827 萬噸增長至 2014 年的約3169.7 萬噸，2008 至 2014 年平均年增長率為 10.50%。預計到 2020 年，我國食用菌產量和產值將達到 5,089.81 萬噸和 3,240.31 億元。

　　我國食用菌產業發展歷史悠久，一直以傳統人工栽培為主。直到進入 2000年以后，食用菌工廠化生產才在上海、福建、廣東、江蘇、山東等東南沿海地區得以快速發展。在經歷了近幾年成本上漲、市場波動、利潤下滑的激烈競爭后，目前我國食用菌工廠化產業進入了一個相對調整期，生產企業規模和產量基本穩定，多元化產品供給得到結構性調整，中西部以及東北地區食用菌設施化、工廠化取得較快發展，產業布局進一步趨于合理。

　　食用菌具有天然、保健、營養等使用特點，培育過程綠色環保，附屬產品多樣且符合消費者要求，食用菌行業進入快速發展時期。隨著食用菌的傳統生產模式轉變為適應現代化市場經濟的工業化、規?；?、集約化、標準化、連續化和周年化的工廠化生產模式，大大提高了食用菌的投入產出比例。該行業未來發展空間十分廣闊。

四、食用菌行業產業鏈

　　食用菌產業鏈具有生產、加工、運銷三大基本環節，這些環節涵蓋食用菌產前、產中及產后多個部門。在物流、信息流的作用下，食用菌產業鏈中各環節密切配合，保障了產業正常發展。

　　行業的上游是農作物種植行業。食用菌的種植和栽培是在適合的培養基質中完成，基質原料主要有玉米芯、雜木屑、甘蔗渣、米糠、豆粕、麩皮和秸稈等農作物輔助材料。以糧食作物為例，我國糧食總產量從 1131.80 億公斤提升至 2016 年 6162.40 億公斤（國家統計局《國家統計局關于 2016 年糧食產量的報告》）。上游農作物產業的快速發展為食用菌培育提供了豐富的秸稈資源。

　　食用菌行業的下游行業主要指餐飲業以及居民食品消費。食用菌富含蛋白質，氨基酸組成比較全面，含有人體所需要的八種氨基酸，含多種維生素和多種具有生理活性的礦物元素。近 60-70 年，食用菌消費呈現出全球性的穩定增長，年遞增約 7.00%-16.00%。目前，我國食用菌消費主要集中于餐館酒樓和家庭消費等大眾消費場所，家庭消費的穩定增長成為拉動食用菌產業持續發展的重要動力。我國食用菌下游的消費結構分類主要為：菜肴鮮品約 70.00%，鹽漬品、罐頭制品和速凍食品約占 15.00%，干品約占 10.00%，保健品、深加工菌類食品約占 5.00%，人們消費食用菌的主要方式是菜肴鮮品。

1. Development status of edible fungus industry

　　In recent years, with residents living standards improve, more and more high to the requirement of health food, combined with the current various disease rate is increasing year by year, known as Jane in the "mountain" of edible fungus rich nutrition, green organic, taste delicious, can prevent and treat various diseases, the particular advantages of both food and medication care can meet the demands of the people's diet and trend, has a huge market potential.

　　The world food and agriculture organization (fao) recommends a healthy diet of "one meat course, one bacteria, one vegetable", which shows that edible fungi, as the international mainstream nutritional food in the future, have great development space. With the development of economy, edible fungi with the characteristics of natural, health care and nutrition are more and more popular among consumers.

　　China's annual output of edible fungi accounts for more than 75.00% of the global total, and is the world's largest edible fungi production and export country. Its total output value ranks second only to grain, cotton, oil, vegetables and fruits in China's planting industry, ranking sixth. There are 70-80 cultivated species of edible fungi in China, 50 of which are commercial, and more than 20 of which have a certain production scale. With the development of science and technology, the varieties of edible fungi have been increasing.

２. the life cycle of edible fungus industry

　　The life development cycle of the industry mainly includes four stages: initial stage, growth stage, mature stage and decline stage. In recent years, China's edible fungus production has been growing continuously, among which the medicinal edible fungus growth rate is relatively fast, the popular variety growth is relatively stable, the output of some small varieties has decreased, the industrial chain is further extended, the added value of products is increasing, and the whole edible fungus industry has a good momentum of development. During this period, the growth rate of the edible fungus industry was very high, the market demand increased rapidly, the technology was gradually finalized, the number of product varieties and competitors increased, and the whole edible fungus industry was in the growth period of the life cycle.

３. Market size of edible fungus industry

　　1. Market analysis of edible fungus industry in the world

The global edible fungus market has been growing continuously. The industrial edible fungus industry in European and American countries started from the beginning of 1900, mainly focusing on the cultivation of mushroom bisporus. At the beginning of 1960, Japan began to study the industrial cultivation technology of flammulina mushroom, which has become a mature technology for commercial application in the period from 1970 to 1980. Then, it successively developed a variety of edible mushroom factory cultivation technologies suitable for Asian people, such as pleurotus ostreatus and zhenji mushroom, becoming a leading country of edible mushroom factory technology.
The major edible mushroom species in the world include agaricus bisporus, lentinus edodes and pleurotus ostreatus. The major producing countries include China, the United States, Poland, the Netherlands and Italy. Among them, agaricus bisporus is the main cultivated species in European and American countries, while lentinus edodes is the dominant species in Asian countries. The cultivated mushroom, mushroom and some wild mushroom and their products are the main products of the global edible mushroom trade. The edible mushroom products that our country dominates in the international market are canned mushroom (canned mushroom and rare mushroom), mushroom, agaric, tremella and so on. Traditional cultivation of edible fungi belongs to labor-intensive industry, while industrial cultivation of edible fungi relies more on investment of capital and technology. In the world, with the improvement of the degree of industrialization, industrial cultivation has replaced traditional farmer cultivation in all countries. In Europe, America, Japan and South Korea as well as Taiwan, factory cultivation has basically completed the replacement of the traditional mode, and China, India and other countries are in the rapid replacement of the traditional mode of factory cultivation period.

　　2. Overall scale analysis of edible fungi in China

　　The output of edible fungi in China increased from about 18.27 million tons in 2008 to about 31.697 million tons in 2014, with an average annual growth rate of 10.50% from 2008 to 2014. It is estimated that by 2020, the output and output value of edible fungi in China will reach 58.0881 million tons and 324.031 billion yuan.

　　China's edible fungus industry has a long history of development, has been based on traditional artificial cultivation. It was not until 2000 that the industrial production of edible fungi developed rapidly in the southeast coastal areas such as Shanghai, fujian, guangdong, jiangsu and shandong. After rising costs in recent years, the fierce competition in the market volatility, falling profits, at present, China's edible fungus factory industry has entered a relatively adjustment, production enterprise scale and basically stable, diversified products supply structural adjustment, the Midwest and northeast SheShiHua edible, factory made rapid development, further more reasonable industrial layout.

　　Edible fungus has natural, health care, nutrition and other use characteristics, the cultivation process is green and environmental protection, ancillary products are diverse and meet consumer requirements, edible fungus industry has entered a period of rapid development. With the transformation of the traditional production mode of edible fungi into the industrial production mode of industrialization, scale, intensification, standardization, continuity and anniversaries that adapt to the modern market economy, the input-output ratio of edible fungi has been greatly increased. The future development space of this industry is very broad.

4. Edible fungus industrial chain

　　Edible fungus industry chain has three basic links: production, processing, transportation and marketing. These links cover various departments of edible fungus before, during and after production. Under the function of logistics and information flow, all links in the edible fungus industry chain cooperate closely to ensure the normal development of the industry.

　　The upstream of the industry is crop farming. The cultivation and cultivation of edible fungi are completed in the suitable culture substrate, and the substrate raw materials mainly include corn cob, sawdust, bagasse, rice bran, soybean meal, bran, straw and other auxiliary crop materials. Take grain crops for example, China's total grain output rose from 113.180 billion kg to 616.240 billion kg in 2016 (the national bureau of statistics' report on grain output in 2016). The rapid development of the upstream crop industry provides abundant straw resources for the cultivation of edible fungi.

　　The downstream industry of edible fungus industry mainly refers to catering industry and residents' food consumption. Edible fungus is rich in protein, the amino acid composition is quite comprehensive, contains the human body needs eight kinds of amino acids, contains a variety of vitamins and a variety of mineral elements with physiological activity. In the past 60-70 years, the consumption of edible fungi has shown a steady global growth, increasing by about 7.00% to 16.00% annually. At present, the consumption of edible fungi in China is mainly concentrated in restaurants, restaurants, family consumption and other public consumption places, and the steady growth of family consumption has become an important driving force for the sustainable development of edible fungi industry. The consumption structure of edible fungi downstream in China is mainly classified as follows: fresh food of dishes accounts for about 70.00%, salted, canned and frozen food accounts for about 15.00%, dry food accounts for about 10.00%, health care products and deep-processed fungus food accounts for about 5.00%, and the main way for people to consume edible fungi is fresh food of dishes.