When searching for “Cordyceps” in Vietnamese on Google, the search engine returns over 2,700,000 results in just 0.54 seconds. In English, the results are significantly lower, with around 160,000 entries.
Cordyceps has long been utilized for its health benefits, enhancing human wellness. The effects of Cordyceps on health are evident and cannot be denied, recognized in both Eastern and Western medicine. However, Western medicine has explored Cordyceps later than Eastern medicine, resulting in fewer scientific documents in English regarding this fungus.
Within the search results, there is a mix of information, ranging from dried Cordyceps, fresh Cordyceps, premium Cordyceps, to “Cordyceps” itself… Customers may be confused about which type to select, including the scientific names, origins, and distinctions between natural and cultivated Cordyceps. How do these varieties differ in terms of species and cultivation methods?
If not well-informed, customers risk purchasing products priced excessively high compared to their true value and origin. Some Cordyceps products cultivated in regions like Tibet and Bhutan resemble natural Cordyceps fruiting bodies, making it challenging for those without expertise in Cordyceps to distinguish between natural and cultivated products.
Types of Cordyceps Fruiting Bodies
The natural Cordyceps fruiting bodies come in various types, with the most common being the species known scientifically in English as Cordyceps sinensis. It’s worth noting that some English literature distinguishes between Ophiocordyceps sinensis and Cordyceps sinensis based on the classification level within the biodiversity taxonomy of Cordyceps, although some sources do not make this distinction. Additionally, there is Cordyceps militaris.
Cordyceps sinensis (or Ophiocordyceps sinensis) typically grows at altitudes above 3,000 meters in Tibet and the Himalayas, where it parasitizes the remains of dead insects, referred to in Sino-Vietnamese as Đông trùng hạ thảo.
The scientific name in English is Ophiocordyceps sinensis (also referred to as Cordyceps sinensis), while Cordyceps militaris is often translated into Sino-Vietnamese as Đông trùng hạ thảo.
This translation has led to misunderstandings, with some believing that Cordyceps is a species that is “half insect – half plant, being an insect in winter and a plant in summer.” Scientifically, no such species exists.
Ophiocordyceps sinensis, primarily found in Tibet, Bhutan, and the high cold regions of the Himalayas, uses the insect remains merely as a medium for the Cordyceps fungus to live parasitically, extracting nutrients from the decomposition of the dead insect and surrounding organic materials to grow. There is no actual “insect” referred to as “Cordyceps” or any species that is “half insect – half plant,” contrary to the misconception held by some regarding Cordyceps.
Recognizing market demand, some cultivated Cordyceps products from Tibet and Bhutan are sold at high prices; however, it’s crucial to distinguish between cultivated and naturally sourced products, as natural products are rare and have almost been depleted.
Meanwhile, cultivated Cordyceps products in Vietnam, China, and South Korea primarily consist of Cordyceps militaris in fruiting body form.
Vietnamese Cordyceps is mainly in the form of Cordyceps militaris.
In summary, whether naturally occurring or scientifically cultivated in a clean environment, Cordyceps fruiting bodies are beneficial to health. However, the varying environments, development levels, types of fungi, and cultivation technologies lead to differences in the active compounds and effects.
Counterfeit Cordyceps products, activated or cultivated using chemical substances, can not only be ineffective for health but also pose risks of adverse health effects when consumed. Therefore, customers should educate themselves about Cordyceps and choose the right product based on their needs, ensuring alignment with the product’s quality and price.
Identifying Medicinal and Edible Mushrooms
Dr. Pham Van Nha from the Vietnam Institute of Medicinal Herbs states that the current market for Cordyceps is quite diverse, with high consumer demand. Unfortunately, there are instances where Cordyceps produced for culinary purposes (with nutritional value similar to edible mushrooms) are mixed and sold as medicinal mushrooms (which have higher active compounds). Although both types share the same scientific name, Cordyceps militaris, they belong to different categories.
For edible mushrooms, the cultivation conditions are not stringent, yielding high productivity and a short harvest cycle of only 35-40 days. In contrast, medicinal mushrooms require very strict cultivation conditions, are completely sterile, have lower yields, and take about 90 days to harvest.
Cordyceps can be cultivated in various conditions.
To cultivate medicinal mushrooms, investment in clean, sterile facilities is essential, with temperatures maintained between 17-19 degrees Celsius. Complete cleanliness is crucial, as microbial contamination can easily spoil cultivated Cordyceps. The care regime must be fully automated, equipped with modern air filtration systems to prevent external air from entering the cultivation area.
“Unfortunately, in many cases, individuals involved in Cordyceps cultivation lack experience with microorganisms. Even businesses from mechanical or real estate backgrounds are entering the mushroom farming sector. Due to their lack of knowledge and experience, these cultivated mushrooms contain minimal Cordycepin and are only valuable as food products. Some high-end hotpot restaurants often include Cordyceps in their menus, which are actually edible mushrooms, priced at around 1 million VND per kg,” Dr. Pham Van Nha reported.
To differentiate between these two types of mushrooms, Dr. Pham Van Nha suggests looking at morphological characteristics. Edible mushrooms have a bulbous, rounded cap, whereas medicinal mushrooms feature a sharper cap. The medicinal variety exhibits a dark orange hue, while the edible type is light yellow.
Color clearly indicates the Cordycepin content in each type of mushroom. However, distinguishing the two remains challenging for consumers as most do not have access to reference products. Furthermore, few individuals purchase mushrooms to test their active compounds.
For medicinal varieties, some producers employ “tricks” to harvest mushrooms earlier, resulting in sharper caps that resemble medicinal mushrooms. However, the color of the mushrooms cannot be faked. The price difference between these two types is significant. Medicinal mushrooms cost around 7,000,000-8,000,000 VND for 100 grams of fresh mushrooms, while edible varieties are priced at about 1,000,000 VND per kg.
This mixing of mushrooms significantly impacts consumers. Regrettably, according to Dr. Pham Van Nha, even some Cordyceps production facilities are unaware of this issue and continue to produce and sell in the market. Notably, Dr. Nha estimates that businesses cultivating in this manner account for two-thirds of the Cordyceps sold on the market.
