MARKETING PLAN I. BACKGROUND A. MARKET SITUATION Freshly packed mushroom products‚ Happy Mushroom comes with two varieties -- the fresh mushroom and dried mushroom‚ specifically oyster‚ shitake‚ straw and button mushroom‚ carefully packed every morning. The revolutionary Mushroom contains about 80 to 90 % water and is very low in calories. It is also an excellent source of potassium and somehow reduces breast cancer and prostate cancer. And its re-sealable and biodegradable packaging makes
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Benings mushroom‚ which is a mushroom growing firm that also grows mushrooms and harvests them‚ and sells it to various markets. Benings mushroom considerably has bigger operations than us. They also offer two of the varieties that we offer‚ which are shiitake mushroom and oyster mushrooms. Our firm actually offers more varieties as we also offer black mushrooms‚ or also known as tengang daga. Our revenue streams are also considerably wider as we also sell mushroom fruit bags‚ and mushroom culture to other
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fresh local produce fetches around Rs. 100 – 150 / kg. From the trends of past years‚ the demand and consumption of mushrooms is expected to continue increasing. At present‚ Oyster and Button mushroom are easily available in the market but in future shiitake mushroom will be our favorite menu in Nepal mushroom market. The fertile land of Bhaktapur will be the most suitable land for the mushroom. The cold temperature for the germination of mushroom is another advantage of farming this spice in this region
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1.0 Executive Summary Our cultivation of edible fungus will be located in city‚ Kuala Lumpur so that it saves transportation cost. We are the first and only in Malaysia market that cultivates edible black fungus. Low operation cost for cultivates fungus and can earn high profit. Nowadays‚ mushroom cultivation is growing rapidly in Malaysia because our country weather and environment is suitable. The Wood Ear mushroom have a very short life cycle‚ the first grow is 2 to 5 days then it could have
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Value Chain Analysis of Mushroom Maryam Sohrabi Mery.sohrabii@yahoo.com 2013 Introduction Mushroom is one of the most suitable sources of high quality protein for all age groups and especially for vegetarians. Mushroom industry can be considered as a supreme practice to exploit agrarian residues to produce food‚ feed and fuel. This activity is not only provides individuals a food based nutraceutical but also it is environment friendly (MMRA‚ 2009). By increasing the knowledge among potential
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if they were like confetti. Once I took a bit of the meat‚ it was like heaven. Once the meat went into my mouth‚ it was so juicy and tender that it just melted in my mouth. The shiitakes gave the sauce an earthy taste and a strong mushroom fragrance. We really enjoyed the added flavor and texture of the shiitakes. The potatoes and carrots were sweet and succulent. They were fairly cooked which makes it chewy but not too soggy. They were soaked up in the richness of the sauce that makes it even
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Southville of Foreign University Prepare‚ Cook and Finish Food: Vegetable Dishes A Report Researched to the Faculty of the School Of HospitalityManagement In Partial Fulfillment of the Requirements Submitted to: Mr. Edward Dimaculangan Submitted by: Ramone T Know how to prepare vegetables for basic dishes (20.1.0) A. Description of the characteristics of different vegetables There are different types of vegetables which differ season to season. Vegetables provide nutrients
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Mushroom A mushroom (or toadstool) is the fleshy‚ spore-bearing fruiting body of a fungus‚ typically produced above ground on soil or on its food source. The standard for the name "mushroom" is the cultivated white button mushroom‚ Agaricus bisporus; hence the word "mushroom" is most often applied to those fungi (Basidiomycota‚ Agaricomycetes) that have a stem (stipe)‚ a cap (pileus)‚ and gills (lamellae‚ sing. lamella) or pores on the underside of the cap. "Mushroom" describes a variety of gilled
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Individual items are available at a la carte prices. entrée soup of the day 11.00 main course roast turkey breast with kassler ham baked vegetables‚ sage and onion stuffing chestnut‚ cranberry sauce 31.50 grilled chicken breast with potato purée shiitakes‚ porcini sauce market fresh catch of the day with complementary garnish green and white asparagus risotto truffled pecorino‚ basil foam gippsland striploin (280g) green peppercorn compote emmental baked field mushroom *baked whole pacific flounder
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e Mushroom Fried RiceServings: 4Ingredients: * 1 1/2 cups long-grain rice * 3 tablespoons cooking oil * 1/2 pound straw mushrooms‚ sliced thin * 1/2 pound shiitake mushrooms‚ stems removed‚ caps sliced * 1/2 pound white mushrooms‚ sliced thin * 1/4 teaspoon dried red-pepper flakes * 1 tablespoon grated fresh ginger * 6 scallions including green tops‚ sliced thin * 1/2 teaspoon salt * 1/4 cup soy sauce * 1/2 cup frozen peas * 1 teaspoon Asian sesame
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