Any feast must be accompanied by a "highlight" so that the meeting is remembered. Most often, the owner seeks to surprise guests invited by a delicacy, exquisite Kushan with high taste qualities. Sometimes a delicacy can be a product used not within the season, such as strawberries or watermelon on the New Year’s table. True, thanks to the efforts of agricultural science and biotechnology, the development of strawberry transport in the midst of winter is no longer considered by us as something unusual. And it, and many other vegetables, fruits can be imported from southern countries.
The overwhelming majority of delicacies became all-season, but there are also such that scientists and practitioners "defeat" failed. In Japan, these mushrooms Matsuta, Delicates, who persistently retain its seasonality, despite the efforts of scientists to establish its artificial cultivation or distribution in other regions of the world.
This mushroom is most often found in wild mountain forests on red pine rhizomes. It is appreciated, naturally, for his taste, but also because it is difficult to find. A year in Japan, it is collected from 500 to 800 tons. This is clearly not enough, demand is not satisfied and growing imports, especially since imported mushrooms from Korea and China are inferior to Japanese to taste and aroma. From time to time, the press appears reports that scientists have developed the technology of growing these mushrooms, but in fact it is only the first steps in the rayster of Matsutakte secrets.
For more than 15 years, since the early 1990s, the University of Jamagat University, led by Suiti Aono, has worked on the technology of cultivation of Matsutaka Matsutak. There were many attempts to transplant laboratory mushrooms on the roots of a red pine in the mountains, the composition of the soil, the method of trial and errors was investigated by the influence of various fertilizers and feeding, but all attempts of transplanting the mushrooms were unsuccessful and commercial success did not succe. Only a few years ago, a ray of hope appeared when the fungouncing in the laboratory began to grow on the soil taken from pine and treated according to special technology. Two years after the transplantation of laboratory mushrooms, Aono received on his plantation about fifty "Golden Mushrooms". In the Japanese market, every such mushroom has up to 10 thousand. yen (80 dollars). The technology was patented.
None of the competitors could boast of such a result. It was assumed that such a crop of mushrooms in a particular place – a simple accident. However, independent studies have shown that mushrooms are really grown from harvested mushrooms. Since 2005, queries from the patented technology of cultivation of Matsutakte from Japan and foreign countries began to receive. There are already several hundred orders. However, the prices for Golden Mushroom in Japan remain high, apparently, you need time to make a concrete result.
On another way, the President of Takara Bio (Takara Bio) Ikosin Kato decided to go. Refusing the usual method of "samples and mistakes" in the development of technology for growing new types of crops, he began to decipher genomes, in particular, with his employees, he has already successfully comprised Matsuta Gena Card.
Kato – 45 years experience in the field of biotechnology. Previously, he successfully deciphered the genome of the artificially grown mushroom simedie (champignon), and now adopted a call to capricious matzacy, because in case of good luck, work can bring a large commercial success.
However, the decoding of the genome is only the first step on a very big way. It is important to determine which parts of the genome are responsible for the smell and taste of the fungus, what kind of germination and development. But while science is impossible to ensure the year-round presence of MatsuTakte on the tables.