My name is Hayk, and I’m 44 years old.The idea of cultivating mushrooms and transforming them into innovative products first came to me three years ago. To me, an idea is the most contagious force in the world—once it takes root in your mind, it won’t let you sleep, not by day or by night. I had the idea, and I had the drive. But I knew nothing about mushrooms. In fact, I wasn’t even sure if they were plants or animals.
As it turns out, mushrooms belong to an entirely separate kingdom of life. The deeper I ventured into the world of fungi, the more I discovered: beyond their infamous toxic varieties, many species play an essential role in sustaining ecosystems. They are not only vital to both flora and fauna, but also among the oldest life forms on Earth—and increasingly important in modern medicine.
Although we are still newcomers in the field, we’ve already accumulated a great deal of scientific and practical experience. The product we’re offering is entirely new to our local market, though widely recognized around the world. What sets us apart is our use of mushroom species that have never been employed before in this type of fermentation. After years of experimentation, we’ve found that the lactic and amino acids produced through fermentation provide far greater health benefits than artificial additives or preservatives. We harness the raw power of nature—and elevate it to culinary excellence.
For a long time, the idea lived only in my mind, until the moment came to act. Yet I had no idea where to begin. I spent three months immersed in the study of mushroom cultivation. The theory was straightforward—but the practice was pure chaos. Over the next year and a half, I invested around $100,000 in experiments and fixed assets. Was it wasted? Absolutely not. It paid off. I gained irreplaceable experience—though I lost time, money, and even some friends and family who thought I’d gone mad.
I came to understand that producing a high-quality product meant overseeing every step personally:
- First, I needed a laboratory to propagate the mushroom “seed”—or mycelium—because mushrooms are living organisms.
- Second, I had to develop the right substrate to ensure a rich yield. After three experimental cycles, I created a natural blend of oak wood chips, biohumus, eggshells, and green compost. Each batch is sterilized at 110°C for no less than eight hours, then packed into containers with biofilters and inoculated with the mushroom mycelium.
And from there, the magic begins. Under carefully controlled conditions of light, temperature, and humidity, you can actually watch the fungi colonize their substrate. Within 20 to 25 days, the results become visible.
Yet fresh mushrooms spoil quickly—they lose both their flavor and visual appeal. So I experimented with preservation methods. Marinating proved to be the most effective. Not only do marinated mushrooms retain their texture and taste, but fermentation enhances their nutritional value, enriching them with amino acids and vitamins. Using natural preservatives like salt, vinegar, garlic, and spices, we can extend their shelf life for decades.
We hosted a tasting event for 100 people—and the response was overwhelmingly positive. Some even wanted to purchase in bulk. Then came the difficult task of documentation and regulatory approval, but we succeeded.
Today, we are proud to introduce our product: crafted with precision, jar by jar, like the work of a jeweler. Every mushroom is hand-harvested. Every jar is sterilized, packed, and sealed by hand. Even the packaging is assembled manually. It is with great pride that we now present the result of our hard work and dedication.welcome customers to your store, say a bit about your brand, or share news and seasonal promotions.