Cultivation Method

Wild Antrodia cinnamomea contains more than 200 active ingredients and has high value in medicinal applications. More than 30 types of triterpenoids and steroidal saponins have been identified such as polysaccharides, maleic acid derivatives, succinic acid derivatives, ubiquinones, and sesquiterpenes, which contain good physiological functions. In brief, the active ingredients in Antrodia cinnamomea are diverse and exert remarkable effects.

Since the logging of Cinnamomum kanehirae Hayata has been banned, the industry has developed different production methods to produce A. cinnamomea in a controlled manner. For example, basswood cultivation is used for producing A. cinnamomea fruiting body, which has most similar composition with wild one, and solid cultivation is able to produce affordable A. cinnamomea mycelia.

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Active ingredients with high health value

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Ingredients have been independently verified

Comparison of the different cultivation methods of Antrodia cinnamomea

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Source
Wild
Basswood
Dish Culture
Solid Cultivation
Space Bag
Liquid Fermentation
Cultivation Time
Very long, 3-5 yrs
Very long, 1-3 yrs
Long, 90-180 days
Medium, 90-120 days
Medium, approx. 90 days
Very short, 7-14 days
Product
Fruit body
Fruit body
Fruit body/mycelia
Mycelia
Mycelia
Mycelia
Triterpenoids
High
High
High/Med
Med
Low
Trace amounts (mainly polysaccharides)
Production Cost
Expensive
Expensive
High
Affordable
Cheap
Cheap
Features
1. long growth time, prone to bacteria contamination
2. wild growth prone to absorbing heavy metals
3. unstable quality
4. Difficult for mass production
1. nearly identical to wild Antrodia cinnamomea
2. long growth time, prone to bacteria contamination
3. hard to manage quality of basswood, prone to contamination by pesticides and heavy metals
4. challenging technology, unstable mass production
1. Huge impact on retail price depending on fruit body or mycelia cultivation
2. complex operation
3. Need lots of equipment settings
1. design and technology of culture medium impacts cost and quality specifications
2. high quality culture technology
3. complex operation
4. Need lots of equipment settings
1. prone to bacteria contamination
2. Ease of mass produce
1. short fermentation time, allows for fast mass production
2. extremely low amount of triterpenoids
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