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Cultivation/production methods:
The reishi mushroom, produced locally by submerged fermentation biotechnological processes, offers key advantages for the food and cosmetic
industries. This method ensures high solubility, thermostability and preservation of the organoleptic characteristics of the final product, in addition
to improving the bioavailability of its beneficial molecules.

The REISHI Mushroom in Colombia: Species, ingredients and companies
The Colombian reishi mushroom is cultivated under biotechnological processes, without genetic alterations, which provides the natural benefits
of this millenary mushroom, free of toxins and heavy metals.

Supply of reishi mushroom ingredients from Colombia
Ingredient REISHI MUSHROOM

Bioactive ingredients Category BIOACTIVE INGREDIENT
Company that produces it AITIA BIOTECH
INCI name Ganoderma Lucidum Mycellium Fermented Filtrate
Sector Cosmetic and Food
Presentation 1 - 20 kilograms

Increased bioavailability (improves absorption in the body).
Shelf life: 2 years.
Technical information Thermostable and soluble.
No change in taste, texture or color.
Production by submerged fermentation.
It has a technical data sheet, safety data sheet and recommendations for use.
Quality and safety
Standardized production processes.
Certifications/seals Good Manufacturing Practices (GMP).
Regulatory compliance Finished products with INVIMA sanitary registration for food use.