The first commercial sale of edible fungi in New Zealand was in the 1870s, when Taranaki merchant Chew Chong sent bags of dried wood-ear fungus (Auricularia cornea) to his homeland, China. The fungus was in demand for the crunchy, chewy texture it added to food.
Wood ear fungus grows naturally on dead trees in lowland forest. Tonnes were harvested as settlers cleared forest for farming, and exports to China continued until the 1950shttp://www.teara.govt.nz/en/mushrooms-and-other-cultivated-fungi/2
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