Tips for Buying Chaga Mushrooms
I have been an avid wild foods forager (you have no choice when trying to feed a family of 15 in those days) since 1960, a mushroom hunter since 1987, and a professional hunter and buying agent for larger mushroom companies on the Pacific north coast since 1997, right up until my return home here to New Brunswick, Canada in 2006 where I established Fiddlehead Heaven Forest Products. We were the first company in North America to harvest and offer Chaga in it's natural form on the web to Canada & the USA at that time.
As a mushroom buyer and harvester in some of the very most remote areas of North America, I have seen all the nasty tricks that some of the most unscrupulous people will try to get away with, when it comes to selling their mushrooms and other wild harvested products.
I have a saying that goes like this:
I know everything I need to know about a harvester just by looking in his or her basket of mushrooms or other wild harvested products they bring to me. What they bring will tell me one of three things about that person:
- One: This person has never done this before and requires some training!
- Two: This person has done this before and their pride & intergrity for quality shows in how clean and perfect their product is. (in which case, I will favor their future harvests)
- Three, and the worst kind of harvester: This person is experienced and knows how to do it right, but just doesn't care at all about quality, how their product looks, or what they pick. They do it for the money only. Although they would never feed their product to their own family, they would and will try to sell it to my family and yours just for the money.
I hate to say this folks, but this is also true for some Chaga harvesters I have come across here and in other parts of North America. And this is where a buyer of wild mushrooms has to be on their toes.
Mushroom harvesters are almost always paid by weight, and here are some of the things that people have done to add more weight to their mushrooms:
- Inject the Chaga with water using a large syringe (the water used for this tactic is usually from a pond or swamp on their way out of the bush)
- Try to cram rocks or sand into crevices or holes in the Chaga
- Dip the Chaga or mushrooms in a creek or pond (this poses a risk of the Chaga becoming contaminated with bad bacteria from standing water. I had to destroy over 500 lbs. of dried Chaga two years ago after sending samples to a lab for testing. The results came back with the detection of a bacteria called "Aeromonas sobria" which is an aqua born bacteria that comes from dead or standing water such as beaver ponds and swamps. So to protect myself and my customers, I burned everything that I had picked myself and had purchased dry from other harvesters in my area that fall!
Even though that cost me thousands of dollars, I am the second kind of harvester I talk about above, not the third kind
- Cut the trees down to get the Chaga they can not reach (unless you own the land, this practice is illegal on private or public lands)
The most important thing for us all to remember, is that Chaga is symbiotic to living trees, not dead trees! So Dead Tree, Dead Chaga!!
Look to living trees.... for that black charcoal-like outer layer and once knocked off the tree, look for the rich golden brown color of the inner part of the Chaga.
And again folks I hate to say this, but make sure you know and trust the person or company you are buying from. It really is okay to ask the company or harvester for references, including us! For those who would like some background on me here is a good place to start. This link opens the "Canadian Society For Social Development"
There is another mushroom that grows on dead Birch tree called Tinder Conk and although it looks nothing like Chaga on the outside, the inside (after dried) looks very much like Chaga after it is ground up into powder. So just beware that there are people out there mixing this mushroom with the Chaga as a filler. And as if that isn't bad enough, there are also companies adding bark (not the paper) from the Birch tree as a filler.
That's why we prefer to offer our Chaga in it's raw form so people can see, feel and smell it, in its' natural state.
Have they taken a food safety course, or have a Food Safety program in place. Are they using Food Grade tools for harvesting and are they processing in food grade bins & tubs and process and package on food grade surfaces?
If you deserve the best, then we have what you deserve!
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A Division of On The Trail Adventures Inc.