In this study, research trends in mushroom science were examined using North Korean journal articles published in 1978–2023. Researchers in each field reviewed 450 papers and finally selected 429 papers, excluding 21 papers classified in different fields. The number of researchers was 872, and the number of authors per paper was 2.03. Kim Cheol-Hak published the most academic papers in the field of mushroom science in North Korea, with 12 papers. The number of research articles increased annually, from 7 in 1985, 12 in 1998, 11 in 2008, and 27 in 2020, and has especially increased rapidly since the mid- 2010s. The study by mushroom type was as follows: 42 pine mushrooms (17.8 %), 25 oyster mushrooms (10.6 %), 23 Ganoderma sp. (9.8 %), 19 shiitake mushrooms (8.1 %), 17 button mushrooms (7.2 %), and 16 manna lichens (6.8 %). This study is considered meaningful in reviewing the research status and technology level in North Korea through analyzing North Korean academic journals in the field of mushroom science for the first time.

This study addresses the current demand of the Korean mushroom export industry to establish an export strategy and governing policies.The enoki mushroom exports increased by 89% in 2009 and 23% in 2010, resulting in the largest export volume (17,163 tons) and export value ($26,292,000) being recorded in 2010. In contrast, exports in 2020 yielded only $18,525,000, which was 29% lower than that in 2010. In case of king oyster mushrooms, exports increased by 10% in 2012, 13% in 2013, and 2% in 2014, maintaining a moderate-growth trend. Moreover, Korea’s mushroom exports are focused on a few specific countries. Enoki mushrooms accounted for more than 50% of the total exports to North America and Vietnam from 2012 to 2022, whereas king oyster mushrooms accounted for more than 50% of the total exports to Europe and North America (USA and Canada) from 2009 to 2022. Another characteristic trend in Korean mushroom exports is the diversification of export markets. The number of countries importing enoki mushrooms and king oyster mushrooms from Korea is increasing.

The total mushroom production in Korea in 2015 comprised about 200,000 ton with a value of about 700 billion won (one trillion won if mushroom factory products are included, 1 $=1,128 won). This is almost equal to the amounts generated by flowers and medicinal crops. Even though the cultivation area and the number of farms have been decreased since 2006, the scale of the farms is increasing. Also mushroom productivity and consumption (4.9 ㎏ / person in 2015) are steadily increasing. Major cultivated species are Flammulina velutipes, Pleurotus ostreatus, Pleurotus eryngii, Lentinula edodes and Agaricus bisporus, which cover 90% of the total production. Shelves, logs, plastic bags or plastic bottles are mostly used for cultivation depending on the kind of mushroom. Mushroom export estimated about 43 million $ in 2016. Major exported mushrooms are Flammulina velutipes, Pleurotus eryngii, Lentinula edodes, Pleurotus ostreatus, Tricholoma matsutake and Agaricus bisporus that are destined for the U.S., the Netherlands, Australia, Canada, Hong Kong, Japan and several other countries. Mushroom research in the RDA started in 1967. In the beginning, development of cultivation methods using rice straw was studied together with distribution of improved strains of the button mushroom. The costs of button mushroom production strongly increased due the improving national economy, shortage of workers, increase of wages and the oil crisis in the nation. This caused a weak competitive position for button mushroom export and resulted in reduction of the button mushroom cultivation area. After development of a cotton waste cultivation method for the oyster mushroom (Pleurotus ostreastus), this mushroom was popularized and mainly studied. Development of automated plastic bottle cultivation systems in the 1990s changed shelf cultivation to mass production. The bottle system was applied to the oyster mushroom but also to F. velutipes and P. eryngii. Mushroom research in the RDA nowadays focuses on analysis of mushroom genetics in combination with development of new mushroom varieties, mushroom physiology and cultivation. Further studied are environmental factors for cultivation, disease control, development and utilization of mushroom substrate resources, post-harvest management and improvement of marketable traits. Finally, the RDA manages the collection, classification, identification and preservation of mushroom resources.

본 연구는 버섯폐배지와 맥주박을 이용한 섬유질 발효사료의 급여효과를 알아보기 위해 흑염소의 생산성과 영양소 이용율을 조사하였다. 증체조사를 위한 사양 시험은 거세흑염소 20두를 이용하여 처리구당 5두씩 30일간 수행하였고, 소화율 시험은 거세흑염소 12두를 공시하여 처리구당 3두씩 라틴방각법으로 실시하여, 처리구는 대조구(배합사료 및 볏짚 급여구)와 3개의 시험구(버섯폐배지, 맥주박 비율이 각각 15와 25%(T1), 10과 30%(T2) 및 5와 35%(T3))로 각각 배치하였다. 일당증체량은 대조구와 T1구가 T3구 보다 유의하게 높게 나타났다(p<0.05). 1일 두당 건물섭취량과 유기물섭취량은 T1과 T2구가 대조구 보다 유의하게 높은 섭취량을 보였다(p<0.05). 건물소화율과 유기물소화율은 대조구와 T1구가 각각 62.39∼63.39%와 65.02∼65.25%로 T3구의 각각 56.39와 59.01% 보다 유의하게 높게 나타났다(p<0.05). 질소축적량은 T1구가 가장 높게 나타났다(p<0.05). 따라서, 본 연구의 결과 버섯폐배지와 맥주박을 이용한 섬유질 발효사료는 시판사료를 급여한 대조구와 대등한 생산성과 영양소 이용율을 보였다. 그러나 버섯폐배지의 첨가 비율이 높아질수록 흑염소의 생산성 저하가 우려되므로 버섯폐배지 첨가는 25~30% 수준으로 배합하는 것이 필요하다 판단된다.

We used the linteus and oak-mushroom fungus that were a functionality mushroom, and We developed Korean cookies. Study of Korean cookies development used functionality mushroom mycelium culture rice. The optimal Proper water for culture rice were on 4 hours ideal. The optimal temperature for oak-mushroom mycelial growth of 25℃. The grain inoculum-source was the best in the oak-mushroom. And the lipid inoculum-source was the best in the linteus . Crude protein, crude fat, crude fiber appeared high at general component analysis results culture rice. but difference didn’t happen in crude ash. This culture rice of mushroom fungus contained glucose, sucrose in free sugar of the analysis results. Glucoses appeared high 10-50 degree compare with control at culture rice. This culture rice of mushroom fungus contained oxalic acid, tartaric acid, malic acid in total organic acid of the analysis results. Total organic acid appeared high compare with control at culture rice. K was detected highest during mineral element. Total mineral element content appeared high at linteus (411.86mg%) and oak-mushroom(410.10mg%) culture rice than control(220.80mg%). As a result of having measured chromaticity of culture rice, a L value and a(red color) value appeared high except red rice. Also, b(yellow color) value appeared high at linteus black rice than control. Sensuality evaluation results of the Korean cookies which used culture rice showed for the preference that control was higher.

I analysed strength, weakness, opportunities and treats of Korean mushroom industry on the various aspects. There are approximately 30,000 mushroom farmers in Korea. Mushroom production is occupied with 2.3% of agricultural production. Especially mushroom have abundant strength and opportunities as well-being health food than any other agricultural products. I selected 30 kinds of urgent strategic items. Namely, mushroom variety breeding for UPOV, system establishment of spawn supply, diagnosis and clinic, acceleration of mushroom consumption , marketing prior to production, cheap supplements developments, fundamental tariff reduction, information and PR activation, machinery development for labor reduction, recycling of post harvest media, mushroom clinic and diagnosis kit development for popular complaints, functional mushroom developments, demand and supply system development of mushroom, mushroom extension organization establishment, advance of Agaricus bisporus, advance of breeding technic, standard of mushroom quality, establishment of mushroom research institute, PR of mushroom superiority. counter plan of nature disaster, tax exemption application of oil, second grade electric tax application, side effect of government assistance project, mushroom study and training institute establishment, hobby field enlargement of mushroom, diversification of mushroom consumption, competition power enlargement of shelf cultivation farmers, heightening of GAP awareness and harmony of organization groups.

This study was carried out to examine Korean housewives' preference in mushrooms, their nutritional knowledge of mushrooms as a source of Vitamin D, and five characteristics of four mushroom dishes. The data were collected from 713 subjects in various age ranges. The housewives ate mushrooms because of their healthfulness. Frequency of eating mushroom was related to preference of mushrooms. Frequency of eating mushroom was also influenced by intake of balanced diet, healthfulness of current diet, and application of nutritional knowledge. Mushroom dishes were considered nutritious (72.4%), easy to purchase (55.7%), easy to cook (63.7%) and expensive (36.3%). Mushroom was also considered superior to other vegetable in nutrition and taste but evaluated inferior to other vegetable in aspects of high price and limitation of variety. Intake of balanced diet, healthfulness of current diet and application of nutritional knowledge were influenced by the level of nutritional knowledge. Korean housewives liked mushroom but they didn't recognized the value of mushroom as a source of Vitamin D well. Introducing various cooking methods and nutritional informations are suggested to use mushroom diversely.