Chongqing - After a tranquil June rain in Hufeng Mountain Village, the air is thick with the rich scent of mushrooms drifting through the mist that blankets the mountains and forests. In Zengjia Town, part of Western (Chongqing) Science City, villagers embrace innovative agriculture to revitalize their rural community.

Morchella is wildcrafted in Hufeng Mountain. (Photo/Western (Chongqing) Science City)

Hufeng Mountain Village, at 500 meters altitude, has an average annual temperature of 18°C, abundant sunshine, and ample rainfall, making it perfect for an under-forest economy.

Aerial photo of Hufeng Mountain. (Photo/Western (Chongqing) Science City)

Villagers focused on forest planting Morchella, one of the world's top four wild mushrooms, and this venture generated 4.8 million yuan (about USD 660 thousand) in the town's collective income last year.

These successes began on April 1, 2023, when Guan Zhongju, village secretary of Hufeng Mountain Village, and Zhang Chaoxian, village secretary from the neighboring Fulai Village, decided to cultivate high-value Morchella. Their initiative was strongly supported by mushroom cultivation expert Chai Zhengmeng.

With encouragement from Tao Famin, deputy mayor of Zengjia Township, a collaborative investment plan involving Fulai Village's collective economy, Hufeng Mountain Village's land, and Chai's technical expertise was formed.

Wildcrafting is key to enhancing Morchella's value, raising its price from 80 to 220 yuan per jin. Strategic cultivation began on April 20, 2023, with 10 mu of experimental fields. By midsummer, the successful test planting boosted the team's confidence.

Despite initial skepticism about the high investment in Morchella, Guan's team gradually convinced many villagers through persistent outreach, offering free seeds and technical support.

By the end of 2023, Morchella had spread across 230 acres, producing over 15 tons and generating nearly 5 million yuan. The initiative also created jobs for about 40 people, significantly boosting their income.

Knowing that intermediaries often take the lion's share of profits, Guan and the community aimed to extend the industry chain to retain more value within the village.

They boosted ecotourism by allowing visitors to pick mushrooms freely and adopted a dual-product strategy, selling both fresh and dried mushrooms. This transformed the Hufeng Mountain brand into a high-quality organic label. Parking lot revenue alone increased by over 50% in the first half of this year.

A visitor is picking mushrooms. (Photo/Yang Xi)

Meanwhile, Chai's cultivation of seeds in a sterile, constant-temperature environment reduced costs, improved quality, and leveraged Hufeng Mountain's ecological advantages to yield over 500 jins per mu, surpassing traditional greenhouse methods.

Visitors are buying dried mushroom gift boxes. (Photo/Yang Xi)

A robust industrial chain is emerging on Hufeng Mountain, where local production and value-added processing are leading bed and breakfasts to introduce new mushroom dishes, attracting food enthusiasts regularly.

Among these creations, a standout dish by Liu Lijian, the owner of Hufeng Mountain Stone Yard, is his signature broth. Made with spring water, chicken, ginger, scallions, and morel mushrooms, it has become a culinary sensation, capturing the region's unique flavors.

Tao stated, "By focusing on specialty products tailored to market demands, we can enhance agricultural efficiency, boost incomes, and revitalize our rural area."

As Hufeng Mountain Village continues to innovate and develop its agricultural potential, the future appears promising. The community is well on its way to sustainable prosperity, all while surrounded by the enticing aroma of wild mushrooms.