About Our Production

The first steps in the cultivation of many types of mushrooms were made by the Chinese two thousand years ago. But this technology was not seriously developed at that time. The first successful attempts to cultivate mushrooms in Europe were made in XVI century in France. French peasants noticed the active growth of champignons in places where a sufficient amount of horse manure, subsequently covered with peat soil, fell into pits and cavities. This gave a reason for the first experiments in mushroom cultivation. Even the caves that abound in some French regions were used for this purpose: they naturally provided a suitable microclimate and yielded higher yields.

Originally, mushroom dishes were considered delicacies that only the wealthy could afford. Until recently, in Europe, mushrooms were considered a gourmet and even exotic dish on a par with lobster and crayfish.

Initially, mushroom dishes were considered delicacies that only wealthy people could afford. Until recently, in Europe, mushrooms were considered exquisite and even exotic dishes on a par with lobsters and crayfish.

Since the second half of the 20th century, the Netherlands has been the recognized leader of mushroom cultivation in Europe. Many improvements in the process were made here, which are still used today: the use of tiered racks, blast chilling of mushrooms before sending them to the customer, disinfection of spent raw materials using hot steam.

Since the beginning of the 21st century, Poland has gradually become the largest producer of mushrooms in Europe: the high share of agricultural production, the presence of a large number of small farms, and a sufficient amount of raw materials have allowed Poland to take the first positions in the world in terms of mushroom exports. Adapted Dutch technology of growing mushrooms is implemented at our company.

Such popularity of mushrooms is not surprising, because it is difficult to find a more balanced vegetable product than mushrooms: protein with even less amount than in meat (2-4%), but with almost the same set of amino acids. These mushrooms also contain vitamins B, D, E, PP, as well as some minerals: potassium, calcium, zinc, selenium, copper, manganese and iron.

Unlike wild mushrooms, artificially grown mushrooms are safer, despite popular belief. Mushrooms easily take in heavy or radioactive metals, which, unfortunately, are often present even in forest soils, but are absent in artificially produced fertilizer.


Unfortunately, mushrooms are poorly digested in the gastrointestinal tract because of their high content of chitin, which is very difficult for the body to process. Therefore, mushrooms are considered a heavy food, and you should not eat them immediately in large quantities.

However, according to some studies, regular consumption of mushrooms reduces the risk of cancer, protect organs from the development of diabetes, reduces cholesterol and has immunomodulatory, anti-allergic and antimicrobial effects.

Thus, moderate regular consumption of mushrooms in food is not only tasty, but also healthy.

The products of BONSHE JLLC are recognized as The Best Goods of the Republic of Belarus in 2019 in the Groceries nomination.