Straw Mushroom

At the immature stage, the fruiting body appears egg-shaped or spherical. As the mushroom matures, the outer volva ruptures, allowing the cap to expand into a bell-shaped or umbrella-like form, with a diameter ranging from approximately 2 to 10 centimeters. The color of the fruiting body varies from white and light gray to dark gray and light brown, depending on the maturity stage.

 

Straw mushrooms are highly popular for consumption due to their nutritional value and notable biological properties. They contain various health-beneficial compounds, including antioxidant enzymes, and possess a desirable flavor profile that is well accepted in the food market [Ali, S., 2024].

 

The cultivation of straw mushrooms originated in China approximately 300 years ago and has since become widespread in China and Southeast Asia [Liu, Z., et al., 2024]. Currently, China is the world’s largest producer of straw mushrooms, with an annual production of approximately 330,000 tons, accounting for about 80% of global production [Ali, S., 2024]. In Thailand, according to the Department of Agriculture report in 2021, straw mushrooms represent the largest share of mushroom production, exceeding 80% of total mushroom output, due to their suitability to the local climate and high consumer preference.

 

At the global market level, the straw mushroom market was valued at approximately USD 9.2 billion in 2024 and is projected to grow steadily through 2033, with a compound annual growth rate (CAGR) of about 6.1%. This growth is driven by increasing demand for healthy foods and the rising global popularity of Asian cuisine [DataHorizzon Research].