This project aims to complete the data collection and inventory analysis of the carbon footprint for domestically produced dried shiitake mushrooms. The plan involves assisting agricultural business entities (including agri-enterprises, production cooperatives, and professional farmers) to use an e-system to record activity data inputs, complemented by on-site interviews to gather other relevant energy and resource input data. The primary goal is to identify the carbon emission hotspots within the life cycle of domestic dried shiitake mushrooms. This information will serve as a basis for providing recommended adjustments to the cultivation system for future carbon reduction assessments, offering a communication tool between the industry and consumers, and ultimately strengthening green agricultural production and consumption to promote sustainable development and future net-zero transition. The functional unit for this inventory is one retail package, totaling 350 g, which includes 300 g of 'Heizao' variety dried shiitake mushrooms, 30 g of plastic packaging, and 20 g of desiccant. The carbon emission for each package is calculated to be 29.83  kgCO2e. The Raw Material Acquisition and Manufacturing phases collectively account for over 99% of the total carbon emissions , specifically with the Raw Material Acquisition phase at 78.31% and the Manufacturing phase at 21.36%. The Distribution/Sales, Consumer Use, and End-of-Life stages each account for less than 1%. A preliminary analysis of the high carbon emissions in the Raw Material Acquisition phase suggests that while the 'Heizao' variety offers the best fragrance and appearance among domestic dried shiitake mushrooms ,the progressively higher temperatures during the later stage of the inventory period led to noticeably weak growth and low yields compared to other varieties. This factor caused a significant increase in the carbon footprint contribution from the mushroom growing substrate blocks in the Raw Material Acquisition stage. The operator will preliminarily evaluate the introduction of more suitable varieties or the adjustment of the production schedule to reduce the product's carbon footprint.

▲Figure. Major Carbon Dioxide Emission Sources of Dried Shiitake Mushrooms (300g Package) (kgCO2e)