Dried oyster mushrooms.
Dried mushrooms.
Dried oyster mushrooms.
Dry oyster mushrooms.
Dry oyster mushroom.Manufacturer
Dried mushrooms.Transportation
Dried Pleurotus, Oyster Mushroom. Origined from hungarian mushroom farm. Contact us for availability, capacity and prices.
Dried Agaricus, dried Champignon. Origined from hungarian mushroom farm. For availability, quantity and prices please, contact us.
EKOFUNGI is originally organic champignon producer, one of the very rare in Europe.We produce fresh, organic Champignon and Oyster mushrooms. Then we dehydrate them at temperature of 35 - 40 °C. This way nutritive value as well as the authentic taste is preserved.All our products are salt free, EU organically certified, suitable for vegans, all ages and health conditions. Shelf life of our products is up to 2 year, as an additional value for our customers and buyers, since it doesn't need temperature controlled shipment and handling. Rich in vitamins B and D, proteins, fibers. certification: EU and Swiss organic certification, HACCP Product type: Dried mushrooms. Type: Organic Champignons Place of Origin: Serbia Weight(kg): 10
Product Type: Dried mushrooms. Part: whole, cut off the stem. Diameter: 3-4cm up. Style: Dried Type: shiitake. Moisture: 12% max. Drying Process: AD. Shelf Life: 24 months. Place of Origin: Vietnam. Product Type: Mushrooms Type: Shiitake Color: Black Source: Cultivated Processing Type: Raw Shelf Life: 12 months Weight (kg): 10 Certification: GAP, ISO Place of Origin: Vietnam Brand Name: Vietdelta Moisture: 12%max Supply Ability Supply Ability: 1000 Kilogram/Kilograms per Week Packaging & Delivery Packaging: 25-50 kgs per PE Bag Port: CAT LAI *****************************************************
Dry oyster mushrooms and powder.Transportation
Dried oyster mushrooms.
Dried mushroom.Export
Dried oyster mushrooms.
Dried oyster mushrooms.
Dry oyster mushroom.
Fresh organic oyster mushrooms, dry oyster mushrooms.
Wild mushrooms, frozen, fresh, dried, brine.
Dry oyster mushroom.
Dried oyster mushrooms.
