Yao Cordyceps, cultivate their mushrooms on Grain Substrates (GSM) in laboratories.
This growing method produces a product that is far superior to the Tibetian Cordyceps harvested from the wild. Because, now with modern technology, research, enhanced nutrition and processing techniques, we have been able to produce a product that is optimised in its growing conditions and far exceeds the very best Tibetian Cordyceps in its active constituents and health benefits.
Also due to its limited availability and high price, these growing regions have been plundered, and lower quality and diluted products are now on the market. The possibility of certifying their quality and contamination levels is not available.
Yao Cordyceps are much higher quality than most of the other cultivated Cordyceps sold on the world market today as most of the other products are produced by Liquid Culture Fermentation (LFM) method, taking only about five days to grow and harvest. About 90% of the beneficial enzymes and nutrients are in the liquid is thrown away when the Cordyceps are picked.
Yao Cordyceps use a superior Solid-Substrate method (GSM) which takes 45 days and allows the Cordyceps to mature and retain the beneficial enzymes and nutrients in the product. All these enzymes and nutrients are captured and provided to the consumer.
This is verified by research and analyses.