date:Oct 19, 2018
tion of the vitamin D mushrooms at one of their production locations in October. From there, the process will be rolled out to the other branches, until all white mushrooms contain the additional vitamin D in principle. Not all parts of the mushrooms are as susceptible to this technique. For example, we have a factory where we make flavour enhancers from the stems of the mushrooms. These stems contain less ergosterol, and therefore have less vitamin D than the caps.
Alex expects that the first