About the products

  The first experience in the cultivation of many types of mushrooms was gained by the Chinese two thousand years ago. But this technology did not advance significantly at that time. The attempts to grow mushrooms in Europe first succeeded in the XVI century in France. French peasants noticed the active growth of mushrooms in locations with a sufficient amount of horse manure falling into pits and potholes, later sprinkled with peat soil. This triggered the first experiments on mushroom cultivation. Even caves, which are abundant in some French regions, were used for this purpose: a suitable microclimate was naturally provided there and a higher yield was obtained.

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 XX century, Holland has become the recognized leader in mushroom cultivation in Europe. A lot of process improvements have been made here, which are still used today: the use of multi-tiered racks, shock cooling of mushrooms before delivery to customers, disinfection of waste raw materials with hot steam.

  Since the early XXI century, Poland has gradually become the largest producer of mushrooms in Europe: a high share of agricultural production, availability of a large number of small farms, a sufficient amount of raw materials allowed Poland to achieve one of the world leadership position in terms of the mushroom exports.

The adapted Dutch technology of growing mushrooms is implemented at our enterprise as well.

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

Contrary to popular belief, cultivated mushrooms are safer than wild ones. The fact remains that mushrooms easily take in heavy or radioactive metals, which, unfortunately, are often found even on forest soils, but are absent in manmade compost.
  Pitifully, mushrooms are difficult to digest in the gastrointestinal tract due to the high content of chitin in them, which is very difficult for the body to process. Therefore, mushrooms are considered heavy food, and you should not eat them immediately in large quantities.
  At the same time, some studies show that regular consumption of mushrooms reduces the risk of cancer, protects against the development of diabetes, lowers cholesterol and has an immunomodulatory, antiallergic and antimicrobial effect.
So, moderate regular consumption of mushrooms is not only delicious, but also useful.

The products of BONSHE JLLC were awarded the «Best product of the Republic of Belarus» in 2019 in the ‘Food products’ category.