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Shiitake Mushroom Market Size, Growth Trends & Forecast 2032

  • Writer: Pallavi Garudkar
    Pallavi Garudkar
  • 2 hours ago
  • 3 min read
Shiitake Mushroom Market
Shiitake Mushroom Market

The global shiitake mushroom market size was valued at USD 7.34 billion in 2024. The market is projected to grow from USD 8.01 billion in 2025 to USD 15.42 billion by 2032, exhibiting a growth at a CAGR of 9.82% during the forecast period. Shiitake mushrooms (Lentinula edodes) are edible, saprotrophic fungi that typically grow on hardwoods such as chestnut, beech, and oak. While they were first cultivated in China, their use became widely popular across Korea, Japan, and other East Asian regions. Known for their firm, meaty texture and rich umami taste, shiitake mushrooms are valued as a versatile ingredient in gourmet cuisine. Nutritionally, they are low in calories and packed with essential vitamins (B2, B3, and B5), minerals, and dietary fiber.

Key Market Drivers:

  • Rise of Plant-Based Diets: Growing global preference for plant-based foods is driving higher consumption of mushrooms, including shiitake, due to their nutritional value and savory, meat-like taste.

  • Functional & Medicinal Benefits: Shiitake contains bioactive components such as lentinan and eritadenine, which support immunity, cardiovascular health, and overall wellness. This increases its adoption in supplements and pharmaceutical uses.

  • Increasing Demand for Organic Foods: Organic shiitake mushrooms are gaining prominence due to rising health consciousness and awareness of clean-label, chemical-free food products.

  • Advancements in Cultivation: Innovations in indoor farming, controlled-environment agriculture, improved substrates, and sustainable farming techniques are boosting yield and production efficiency.

Market Restraints:

  • Insufficient Infrastructure: Poor logistics, limited cold storage, and weak electricity networks in developing regions hinder efficient transport and distribution.

  • Low Consumer Awareness in Emerging Markets: In several developing countries, consumers are still unfamiliar with shiitake’s culinary uses and health benefits, slowing market penetration.

  • High Perishability: Shiitake mushrooms have a short shelf life, resulting in post-harvest losses and higher costs for cold-chain maintenance.

  • Competition from Other Mushroom Varieties: Button and oyster mushrooms often compete with shiitake due to wider availability and lower prices.

Market Segmentation:

By Nature

  • Conventional: Majority share due to cost-effective production and higher yields.

  • Organic: Fastest-growing segment, driven by rising preference for clean-label and chemical-free foods.

By Form

  • Powder: Largest share; widely used in supplements, beverages, skincare, and processed foods.

  • Liquid: Niche segment, primarily used for extracts and specialized formulations.

By Application

  • Pharmaceuticals: Leading segment due to medicinal properties and use in immune-boost products.

  • Food & Beverages: Strong demand from gourmet cooking, plant-based foods, and Asian cuisines.

  • Dietary Supplements: Rapid growth driven by immune health and functional nutrition.

  • Personal Care & Cosmetics: Increasing adoption in serums, creams, and wellness products.

Regional Insights:

  • Asia Pacific Holds the largest share (over 50%) due to traditional consumption, extensive production capability, and established processing facilities. China, Japan, and South Korea are key producers and consumers.

  • North America: Strong growth driven by rising demand for plant-based diets, gourmet food trends, and high adoption of supplements and skincare products. The U.S. is the fastest-growing consumer market.

  • Europe: Increasing vegan population and preference for organic, sustainable foods contribute to market expansion. Growing use of mushroom extracts in cosmetics and natural supplements.

  • Latin America, Middle East, and Africa: Emerging demand due to improving retail infrastructure, rising health awareness, and growing consumption of functional foods.

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