Canned Mushrooms
Canned mushrooms are the fruiting bodies of Agaricus species that have been cleaned, sliced and sealed in metal containers with a brine or sauce. They are widely used as a convenient ingredient in soups, sauces and ready‑to‑eat meals.
Prices, specifications and international trade for canned mushrooms under HS 200310.
Canned Mushrooms Price
Published reference · Jul 1, 2026
Canned mushrooms is quoted in USD/t at CHN. Historical customs values may differ from the headline reference.
Explore canned mushrooms pricesCanned Mushrooms Suppliers
Find canned mushrooms suppliers and exporters for your specification, buying volume and preferred origin. Explore supplier locations, compare sourcing requirements and request a shortlist.
Explore canned mushrooms suppliersCanned Mushrooms Exports and Imports
Netherlands led reported canned mushrooms exports in 2025, at $237M.
Compare canned mushrooms exporting countriesCanned Mushrooms Specifications and Quality
Canned mushrooms grading factors include Colour, Flavour, and Odour.
Grading Factors
Quality assessment for canned mushrooms considers Colour, Flavour, and Odour.
- Colour
Canned mushrooms must have a normal colour consistent with the type of mushroom and the packing medium used.
- Flavour
The product must exhibit the typical flavour of canned mushrooms without off‑notes.
- Odour
The odour should be characteristic of properly processed canned mushrooms.
- Texture
Canned mushrooms must possess the texture expected for the product, being firm yet tender after rehydration.
Common Defects
Recorded defects for canned mushrooms include Excessive trimming, Foreign material, and Abnormal discoloration.
- Excessive trimming
Trimming defects are considered only for halved or sliced canned mushrooms when the cuts are overly large or gouged.
- Foreign material
Presence of foreign material such as stones, metal fragments, or other extraneous matter is not permitted beyond the limits set in the Codex annexes.
- Abnormal discoloration
Any discoloration that deviates from the normal colour of the mushroom or the packing medium is a defect.
Certifications
Certifications documented for canned mushrooms include Codex Standard CXS 55‑1981 and Code of Hygienic Practice for Low‑Acid Canned Foods (CXC 23‑1979). Their applicability depends on the individual product and shipment.
- Codex Standard CXS 55‑1981
Specifies the hygienic and quality requirements for canned mushrooms, including colour, flavour, odour, texture and defect limits.
- Code of Hygienic Practice for Low‑Acid Canned Foods (CXC 23‑1979)
Provides the hygiene and thermal processing requirements for low‑acid canned foods such as canned mushrooms.
Canned Mushrooms Facts and HS Code
Canned mushrooms belongs to processed produce within produce, nuts, spices and food ingredients. Its customs classification covers HS 200310.
Canned Mushrooms HS Code
| Also known as | mushrooms in brine, processed mushrooms, preserved mushrooms |
|---|---|
| Product type | Finished |
| Position in the chain | Processed |
| Category | Processed produce — Produce, nuts, spices and food ingredients |
| HS codes | 200310 |
| HS6 description | Vegetable preparations; mushrooms of the genus Agaricus, prepared or preserved otherwise than by vinegar or acetic acid |
| Quoted in | USD/t |
| Reference location | CHN |
Production & Handling
Canned mushrooms storage guidance: Ambient dry storage
Production and Storage
| Perishability | Medium |
|---|---|
| Temperature regime | Ambient |
| Storage conditions | Ambient dry storage |
| Production methods | Farmed, Wild capture |
| Processing steps |
|
Packaging
Typical canned mushrooms packaging includes Metal can and Vacuum‑packaged can.
- Metal can
Standard hermetically sealed metal cans, often with a tinplate or aluminium body, are used for commercial sterile packaging.
- Vacuum‑packaged can
When packed under vacuum, the label must include the term “vacuum packaged” in close proximity to the product name.
Uses & Risks
Canned mushrooms is used in Food service and retail and Prepared food products.
End Uses
- Food service and retail
Canned mushrooms are sold to supermarkets, grocery stores, and foodservice distributors for use in home cooking, restaurant dishes, and prepared meals.
- Prepared food products
They are incorporated into ready‑to‑eat meals, soups, sauces, pizza toppings, and other processed food formulations.
Uses and Related Commodities
| Downstream industries | Food manufacturing, Foodservice and catering, Retail grocery |
|---|
Sourcing risks
| Risk | Mitigation |
|---|---|
Botulism risk from improper processing Food safetyHigh Canned mushrooms are low-acid foods and can support Clostridium botulinum growth if under-sterilized. This can lead to toxin formation and serious illness. | Ensure retorting follows validated processes and verify time, temperature and pressure records for each batch. |
Species substitution FraudMedium Cheaper mushroom species or varieties may be substituted for the declared type, affecting flavor, texture and cost. This can mislead buyers and consumers. | Request certificates of analysis or DNA-based testing for species identification, and audit suppliers regularly. |
Can damage and leakage LogisticsMedium Dents, rust or seam failures during transport can compromise the seal, leading to spoilage or contamination. Leaking cans may also cause product loss and safety issues. | Inspect incoming containers for damage, use proper handling equipment, and store cans off the floor to avoid moisture damage. |
Canned Mushrooms Questions
- What are the typical specifications for canned mushrooms regarding moisture and acidity?
- Canned mushrooms are classified as low‑acid canned foods and must have a pH above 4.6. The product is required to be commercially sterile, which involves controlling moisture, water activity, and acidity during processing.
- How is the heat treatment for canned mushrooms determined?
- The heat process for canned mushrooms is established by competent persons using scientific methods that consider microbial load, storage temperature, preservatives, water activity, composition, and container size. This ensures commercial sterility and prevents growth of heat‑resistant pathogens such as Clostridium botulinum.