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Rubcoat from the Netherlands is a worldwide leader in the field
of the right for every climate.
RUBCOAT CONSERVATION, PROTECTION, TREATMENT
An appropriate solution to every problem.
Rubcoat B.V. specialise in the conservation, protection and treatment of climate rooms which require special treatment. We have over 20 years of experience in this specific field and are at the forefront of the various techniques used. We can thus confidently say that we can provide an effective solution to each and every problem.
At home in compost tunnels, mushroom cells and cold stores.
In many industries it is very important that the humidity and air conditions in certain work areas comply with specific requirements.
For this reason Rubcoat B.V. use a vapour- and moisture-tight coating in compost tunnels, mushroom cells and cold stores. This is our own product, "Rubcoat". This coating retains its elasticity, withstands high and low temperatures, is free from harmful substances and resistant to mould.
Present at the Mushroom Days 2016
We are proud to report that Rubcoat B.V. is used by all the major compost companies in the Netherlands, such as CNC, Walkro and Primechamp. Beyond the Netherlands, our clientele includes numerous compost firms worldwide.
Thanks to our knowledge and expertise, companies active in mushroom cultivation, composting and fruit storage approach us for advice about our product.
We offer you a specific solution for each climate room and for each application. Because we are well aware of the importance of correct and efficient working procedures, we have, for many years, been committed to only manufacturing products of the very highest quality.
We only settle for the best.
Rubcoat GP contains no solvents. Once hardened, it remains permanently elastic and temperature resistant. Rubcoat GP is resistant to a large number of acids and chemicals. Rubcoat GP is extremely elastic, possesses excellent adhesion and is virtually maintenance-free.
Elastic sealant for a gas and vapour-proof finish on walls and ceilings as well as sealing expansion gaps and joints between insulation panels. Rubcoat GP is supplied in 25 kg buckets.
The product has a shelf life of 2 years of the package is unopened and the storage temperature is between 5 °C and 25 °C.
Rubcoat polyester fabric is used in places where there are tensions resulting from expansion or shrinkage. Rubcoat polyester fabric is easy to apply as an inlay in Rubcoat Coating.
Rubcoat polyester fabric is supplied in 100 metre rolls with standard 10 cm, 15 cm en 100 cm.
Rubcoat contains no solvents. Once hardened, it remains permanently elastic and temperature resistant.
Rubcoat VP is resistant to a large number of acids and chemicals. Rubcoat VP is extremely elastic, possesses excellent adhesion and is virtually maintenance-free. Elastic sealant for a gas and vapour-proof finish on walls and ceilings in mushroom cells and climate rooms.
Rubcoat VP is supplied in 25 kg buckets. The product has a shelf life of 2 years of the package is unopened and the storage temperature is between 5 °C and 25 °C.
Rubcoat VPX contains no solvents. Once hardened, it remains permanently elastic and temperature resistant.
Rubcoat VPX is resistant to ammonia and a large number of acids and chemicals. Rubcoat VPX is extremely elastic, possesses excellent adhesion and is virtually maintenance-free.
Elastic sealant for a gas and vapour-proof finish on walls and ceilings in compost tunnels. Rubcoat VPX is supplied in 25 kg buckets. The product has a shelf life of 2 years of the package is unopened and the storage temperature is between 5 °C and 25 °C.
Permanent protection against water, chemical and corrosive products, such as acids and oil. Wear resistant. Washable.
Dirt repellent. Decorative, smooth and glossy. As a finish and wear-resistant layer in compost tunnels on Rubcoat treated walls and floors etc. Rubcoat WP is supplied in 20 litre metal containers.
The product has a shelf life of 1 year if the package is unopened and the storage temperature is between 5 °C a 20 °C.
Rubcoat B.V. specialise in the conservation, protection and treatment of climate rooms, more....
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May 31 celebrates ChampFood Int. 25 year anniversary!
Jan Baltussen (Director), father in law Toon Donkers
and Gerard Krol started with the product
ChampFood in 1991.
Office and production Molenweg 13 Vierlingsbeek, The Netherlands
Office and production 1999
ChampFood International is headquartered in Vierlingsbeek, The Netherlands. We produce ChampFood, a worldwide available natural and organic supplement for growing mushrooms.
Our company was established in 1991 and has ever since served the mushroom industry as a manufacturer, supplier and distributor of ChampFood. By permanently applying the latest technology in the area of absorption-requirements of mushrooms, oysters and shii-takes, ChampFood has become an industry-leading product. Our company provides a wide range of ChampFood products all over the world.
Although some available compost products are described as high-quality, those often lack the appropriate amounts and types of proteins (amino acids), vitamins, minerals and trace elements to achieve maximum mushroom growth and quality.
ChampFood positively distinguishes itself because:
Results from using ChampFood
Optimal nutritional balance and the extended release of nutrients (energy, proteins and minerals) will result in:
Using ChampFood products will increase your mushroom yield by 10- 30%.
ChampFood is a natural and organic compost supplement that improves mushroom
quality and results in higher yields and improved quality. ChampFood products
can be characterized as:
Most ChampFood products are composed of denatured soybean meal, other protein
sources, lipids and minerals. During the production process, the protein in the raw materials is protected with a coating to provide a delayed nutrient release. This coating also prevents competitive molds from using easily available nutrients.
ChampFood International provides a wide range of supplements with a variety of protein and mineral levels. Even rich compost does not contain the amounts and types of protein (amino acids) needed for a maximum production, ChampFood products optimize the protein level, while minerals are a requirement to establish mycelium growth and fruit body formation.
While choosing our products it is important to separate supplementation at spawning and supplementation at casing. In all cases using ChampFood products will result in excellent yield increase combined with outstanding quality of the final product.
We gladly visit you at your farm to provide you with in depth information on how to manage and improve your mushroom operation. ChampFood International can help you to benchmark your business.
Our international staff is just a phone call away. For technical assistance ChampFood International can be reached between 8:00am to 5:00pm CET. Don’t hesitate to call us with any question you might have on supplements, release time of nutrients, safety, mixing systems, application rates or any other technical assistance you are looking for.
ChampFood International is able to customize any supplement with orders of 2 ton or more. We will add extra vitamins, minerals or trace elements, change release times, add a special ingredient or increase protein upon your request. By using the latest balancing program technology, our nutritionist can reduce your supplement expenses at short notice.
Flexibility in delivery
Champfood supplements are available in 50lbs or 25kg paper bags, bulk bags from 800 to 1250kg, or bulk-truck. Our paper bags are provided with a plastic liner in order to protect the contents from moisture. We moreover shrink-wrap our bags to improve security during transport. ChampFood International can accommodate your preferred form of shipping, whether it’s a personal pick-up, shipped common-carrier or shipped around the world. Our Customer Service can assist you in choosing the most cost-efficient way.
To eliminate confusion, our bags are color-coded, enabling you to always know which bag contains which supplement. Our bags are moreover marked with a product and identification number enabling ChampFood International to track-and-trace from raw material to final product.
ChampFood conducts in-house supplement research in our own micro growing-tray laboratory.
Following the micro-tests, products are tested on a 320m² shelf system at a commercial mushroom farm. By growing mushrooms in two rooms on a weekly basis, this farm provides the opportunity to test all our standard and experimental products. Every detailed observation is recorded accurately and as such provides reliable information for the development of new ChampFood products.
ChampFood International works with global research institutes and consultancy companies. Combined with our long-term expertise this enables us to answer all your questions and provide you with substantiated advice.
When using ChampFood it is important that the product is mixed with the compost as even and homogeneously as possible to ensure optimum results. Our supplement hopper was designed in-house to achieve this proper mixing. Contact your ChampFood representative or email email@example.com to learn more about the technical aspects or about mixing systems that fits your requirements.
Supplies by providers
All ChampFood ingredients provided by our suppliers are subject to basic quality-control testing. Our suppliers are well aware of our testing-practices and therefore provide us with ingredients that comply with our specifications.
In order to avoid contamination, we manage the transportation of our supplies ourselves by using our own trucks most of the time. Our drivers conduct an organoleptic test at arrival to establish structure, color and contamination of the raw ingredients. On arrival at our plant we will analyze levels of protein, moisture and residue in our own lab.
All ingredients are stored in separate silos until applied to our supplements in order to avoid cross-contamination. Our products are manufactured in a dedicated plant which eliminates contamination with unwanted ingredients. Between batches, the silos are thoroughly cleaned to eliminate build-up and mold-growth.
Our manufacturing process can be fully tracked and traced. Every bag is marked with a unique identification number, making your ChampFood product traceable from raw ingredient to the end-products. Our manufacturing process is fully automated and involves only the minimum of human interception, resulting in lower costs for labor and better savings for you.
ChampFood International produces mushroom supplements in its own dedicated plant, located in Vierlingsbeek the Netherlands. The ChampFood International plant solely produces ChampFood mushroom supplements. Our plant receives ingredients for the production of ChampFood mushroom supplements only and therefore we do not have to compromise between multi-purpose ingredients. Our dedicated facility enables us to produce a uniform, free-flowing, non-dusty product in a time-efficient way. It also enables us to produce small tailor-made blends.
ChampFood is participating in the Mushroom Days 2016.ChampFood would like to welcome you and personally shake hands in standnumber 23.
Sales & Support Worldwide
Jan Baltussen ChampFood International Jan@champfood.com
ChampFood International Eric@champfood.com
ChampFood Int. celebrates 25th anniversary! more....
EU agricultural market continues to incur losses due to food embargoes RF
Economy and Business January 27
According to European Commissioner for Agriculture, to overcome the effects of the embargo should apply dual approach
BRUSSELS, January 26. / Correspondent. Asya Harutyunyan TASS /. EU agricultural market continues to incur losses in connection with the food embargo Russia. This was stated by the European Commissioner for Agriculture Phil Hogan on the basis of the EU Council at the level of Ministers of Agriculture and Fisheries of the community.
"Three agricultural sector of the market continue to suffer as a result of the food embargo RF: fruits and vegetables, dairy products and pork. There are support measures, but they do not always solve the problem," - he said.
According to European Commissioner, to overcome the effects of the embargo should be applied two-pronged approach. "It is both packages and emergency access to new global markets," - said Hogan.
Russia imposed a 7 August 2014 package response to the sanctions the US, Australia, Canada, the European Union and Norway, introduced them in times of crisis in Ukraine. Countermeasures are prohibited for one year on imports to Russia from these countries, fruits, vegetables, dairy and meat products. Under the restriction does not hit some types of finished products made of meat (except sausage) and fish.
The Government of the Russian Federation on August 20 excluded from the list of products concentrates of vegetable and animal protein, sports nutrition, lactose-free milk, dietary supplements and vitamins and minerals. Also lifted the ban on the supply of seed potatoes smolts (fry for aquaculture), onion sets, hybrid corn and sugar peas for sowing.
EC, starting from August 17, contributed 33 million euros to support the market for peaches and nectarines, 125 million euros to help the producers of perishable fruits and vegetables, targeted support to agricultural producers to store oil, powdered milk and cheeses, as well as EUR 30 million for programs to promote the European agricultural products.
In this Sept. 10 has been suspended payments on vegetables and fruits, and on September 24 - Compensation for producers of dairy products and cheeses. One reason - the funds were almost completely used up, despite the fact that only a small number of manufacturers (estimated agricultural associations EU - less than 5%), affected by the Russian embargo, have been able to get them.
However, in December, the European Commission announced that up to June 2015 will provide emergency aid to fruit and vegetable producers who suffered from Russian countermeasures. Support will focus in particular on the withdrawal from the market of fruits and vegetables in certain EU countries, so they do not put pressure on prices throughout the community, said the EC.
It is estimated that the Russian embargo has affected 4.2% of total exports 28 EU countries for a total amount of 5 billion euros.
Links Growers association's sites:
Links Mushroom Growers Association's sites: more....
Directory of special companies: (click)
New Machinery – Shelving – Climate - Engineering
Custom Build and Turnkey Solutions
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We are certified to ISO 22000
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With SuperChamp food supplements, you are ensured optimal mushroom quality and a yield increase.
Mushroom cultivation's facilities Compost preparation - Plants design
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Read in your own language:
Picture impression "MushroomDays 2016"
62 - 62
Mushroom Days 2016 was a great success !!
The stands (81) enjoyed a continuous stream of international (22.851)visitors.
As well on the ISMS Congress and the Mushroom Days 2016 Mark of the ancients has been be able to present new book entitled "Signals, a practical guide to optimal mushroom growing"
Ambassador of the Mushroom Industry Award for:
Henk van den Top
"Van den Top Machine"
His company goes back to 1972. Since 1978, Henk van den Top started as a mechanical engineer for the cultivation of mushrooms.
In the intervening period he has among other smart developed conveyors, harvesters for canning market (which harvests 15 tons per hour) and a new picking bridge conceived and developed advanced methods to automate fresh market.
His innovative thinking is striking.
Just like his mentality of always going and his own continue to head. "There is interest in the company from the whole world.
Also Roel Dreve of Mushroom Business was awarded the Award.
Received from the hands of Chairman Piet Lempens, (right)
Mr. Hein Deprez (in the middle)
now Executive Chairman Greenyard Foods, once an independent mushroom grower.
During this evening Mr. Deprez will share his experience and knowledge with us under the title: ‘What I have learned as a mushroom grower, formed the basis for Greenyard Foods’.
Mr Deprez gave a lecture on:
‘The short shelf life of fresh mushrooms.’
‘The balance between supply and demand’
‘Good substrates leads to tops crops in quality and quantity’
Picture impression "MushroomDays 2016" more....
Partner sites more:
Mark Your Calendar for the 31st Annual
In Kennett Square, Pennsylvania
- The Mushroom Capital of the World -
September 10 and 11, 2016
11TH MASTERCLASS MUSHROOM OFFICE, HORST, NETHERLANDS
UPCOMING EVENTS more....
with cultivation tips
Every week new movie
Placement promo contact
Thailand, RSTDC : Visiting King Oyster Mushroom Factory in Korea
Our website has been updated
Methods on reducing disease and pests of mushroom
1. Keep clean of mushroom house : mushroom house should be thoroughly cleaned up before using, people should spray with the solution of 800 times of DDVP. When cultivating mushroom outdoors, people should pull out surrounding weeds of cultivation field and use 250 times of Trichlorfon solution to spray on soil and field.
2. Prevent adult pests: when conducting indoor cultivation, people should use thin gauze element to nail on windows, doors and air holes to prevent adult pests. People can also trap and kill them by putting DCVP solution in the light.
3. Trap and kill adult pests: mushroom flies and mosquitoes possess phototaxis, people can set black light lamp or daylight lamp and put DDVP solution in the light.
4. Pharmic fumigating: for indoor cultivation of mushroom, in airtight condition, people can use 2 or 3 pieces of Aluminium phosphide in each cubic metre to fumigate and kill indoor pests.
5. Dispose compost: people can use 15ml of Dicofol for each 50kg and add 10kg of water, evenly spray on material, then heap up for 3 days, this method can kill all pests. People can also mix 40%, 500 times of Octyl mercaptan or 2.5%, 1000 times of Dicis, which have good effects on pest-killing.
6. Spray drug to kill pests: when finding pests before fruiting, people can spray 500 times of Dipterex, 1000 times of Dicis or 800 times of DDVP to kill pests.
Methods on reducing disease and pests of mushroom more....
For visitors to our site will Dr. Behari Lal Dhar, from India vision / tips etc
give. Also ask Dr. Behari Lal Dhar please email us. (click here)
The growers wanting to put up their own mushroom spawn production facility, here are slides showing the process in brief. The grower will be able to produce his spawn with practically zero contamination. The slides are arranged in chronological order and are self explanatory.
Each slide is self explanatory and will be labelled with small details if you desire. In my next communication I will show growers about culture maintenance method that I have perfected.
Slides in chronological order
Short introduction about:
Dr. Behari Lal Dhar - Date of Birth: 23-02-1947 - Nationality: Indian
Ph.D in Mycology and Plant Pathology (Thesis on Mushroom) from Post Graduate School, IARI, (Pusa), New Delhi in 1988.
M.Sc. in Mycology and Plant Pathology (Thesis on Mushroom) from College of Agri, Solan, HP University in 1976.
B.Sc.(Agri.) in Entomology Major from College of Agriculture, Sopore, J&K University in 1964.
More then 40 years in Agri. Res. and Development and more than 30 years in mushroom R&D alone.
Dr. Behari Lal Dhar
Latets Global News:
Latest update 03-10-2016
Mushroom magazines and books:
NEW: book ‘Mushroom Signals, a practical guide to optimal mushroom growing’
Mark den Ouden
author: Peter Oei
Availlable at Amazon Europe
Biology and Cultivation of Edible Mushrooms, TN Kaul and BL Dhar
Mushroom magazines and books more:
10 -11th november 2016 LANGFANG INTERNATIONALE CONFERENTIE and Exhibition Center - China
Click for more information
Mushrooming innovation India
Nagpur: Innovation, experimentation and hard work go hand in hand at the Thangavel farm on Hingna Road. In the past four years or so, the family has taken up innovative farming of dates, strawberries and quails, along with conventional agriculture. Next on their menu are oyster mushrooms.
Oyster milky mushroom, that the Thangavels are growing, is one of the easiest to grow. It requires minimal investment and the profit is at least three fold. Oyster mushrooms have a very high nutritive value, especially the protein content.
The only extra effort a farmer has to make in growing mushrooms is getting the seed or the spawn from Pune. But this, too, has become very simple. You have to just order with the firm and have the spawn delivered in Nagpur.
Nagpur: Innovation, experimentation and hard work go hand in hand at the Thangavel farm on Hingna Road. In the past four years or so, the family has taken up innovative farming of dates, strawberries and quails, along with conventional agriculture. Next on their menu are oyster mushrooms.
Oyster milky mushroom, that the Thangavels are growing, is one of the easiest to grow. It requires minimal investment and the profit is at least three fold. Oyster mushrooms have a very high nutritive value, especially the protein content. The only extra effort a farmer has to make in growing mushrooms is getting the seed or the spawn from Pune. But this, too, has become very simple. You have to just order with the firm and have the spawn delivered in Nagpur.
"I see mushrooms as a viable and profitable venture for farmers who have no extra source of income in case of failure of their conventional crop. I wish every small farmer takes it up. Why should a farmer ever think of suicide? There are so many such options of alternative crops," says 61-year-old Savi Thangavel, the family head.
Savi's wife Kanaklata, a retired nursing teacher, has taken upon herself the task of ensuring good health for the crop as well. "While my husband keeps busy with demonstrating the cultivation technology to farmers who visit us round the clock, my daughter Shona and I see that the temperature (25-30degrees) and a humidity of 65-70% is maintained. All we need to do is just keep moist gunny bags to create a room-like structure. Oyster mushrooms do not need intensive efforts at all," says Kanaklata.
Shona, who also assists her father in answering the visitors' queries, says that she can give a ready-to-harvest pack for anyone interested in growing mushrooms at home. All you has to do is hang it from the roof in your kitchen. "Ours is 100% organic cultivation. We use just wheat straw as food substrate to grow mushrooms. The straw is soaked in water and boiled to decontaminate it. The straw is packed into a plastic bag and the spawn is introduced in each bag. The creamy, oyster shaped mushrooms begin to pop out from all over the bag in about 24 days of the hanging basket. One such basket can give three crops of the mushrooms," explains Shona.
Thangavel's son Swaran and daughter-in-law Vandana too have a role to play in the mushroom cultivation. They have to harvest the crop, weigh it and pack it. "We have never been engaged in any formal marketing plan. Luckily, our farm is well placed. All Nagpurians visiting Bor sanctuary or on a drive around the city just drop in for curiosity sake first time and end up buying a lot of our produce," says a proud Swaran.
Those who are not aware of the nutritive value of mushrooms or have not developed a taste for them as yet can approach Vandana who not just sells the mushrooms to you but also shares the recipes. With the crop that goes unsold, the Thangavels dry the mushrooms, powder them and preserve them for use in soups or other dishes. The family just puts in Rs10 /kg of investment as seed in addition to the straw and sells the mushrooms at about Rs250/kg.
Anurag Goyal, a young entrepreneur from the city, also grows mushrooms, but, as compared to the Thangavels, the cultivation method for button mushrooms is very high-tech. It not only requires a lot of care but also huge investment and space. Since these mushrooms are susceptible to various diseases, they need to be grown in a very hygienic environment.
"I don't engage in retail marketing. Even otherwise, only 6% of our produce is sold in the city. I have appointed dealers in the city as well as across the country. Metros like Mumbai, Bangalore, and Kolkata are my biggest markets. Bhopal and Indore too give good business," says Goyal. However, he refrains from sharing details about the cultivation technology, profit margins, investments etc not just from customers but also media. He was reluctant to give photographs of the mushroom. He believes that it draws unnecessary enquiries and creates uncalled for problems.
Anurag's father Sanjan started the business in 2008. Being a biotechnology graduate, Anurag took over the project within a year. The Goyals now produce about 3 tonne/day of button mushrooms in their Gumthala unit in Kamptee tehsil. "Since button mushroom cultivation is technology intensive, I took specialized training in Himachal Pradesh where it is grown at large scale," said Anurag.
Rishi Goyal, second son of Sanjan Goyal, says that button mushrooms have a variety of nutrients. Besides they are also known to slow down the process of cancer cell formation. "Above all it is great weight loss food with 80-90% water content and high fibre, an excellent source of potassium and heart healthy copper," he said.
By Snehlata Shrivastav
Mushrooming innovation India
Mushrooms enriched with vitamin D to help keep you healthy during the darker winter months
Brits will soon have an easy and delicious way to heed the advice of health experts and meet their recommended daily amount of vitamin D during the winter months. This week Tesco will exclusively launch the UK’s first ever range of mushrooms which are grown in extra light to naturally enhance their vitamin D levels similar to wild outdoor grown varieties.
Mushrooms contain a substance called ergosterol which allows them to naturally make vitamin D when they are exposed to light. The launch of the new range includes Chestnut, Baby Chestnut and Portobello mushrooms. It follows a recent report by health experts who are concerned that people do not get enough vitamin D – needed to keep bones, teeth and muscles healthy – during the darker winter months.
Tesco mushroom expert Marek Kutera said: “As we head into the winter months, we know it can be increasingly difficult to meet the daily recommendations for Vitamin D from a natural source. “These delicious mushrooms will make it easier than ever for shoppers to get all of their allowance from a key cooking staple.
“Just one portion- around four Chestnut or one to two Portobello mushrooms – in your Spaghetti Bolognese is all it takes.”
Vitamin D, which helps to control the amount of calcium and phosphate in our bodies, is found naturally in a small number of foods including oily fish, red meat, egg yolks and mushrooms. It is also naturally created in our bodies when exposed to sunshine.
Updated advice from Public Health England in July said that ‘in spring and summer, the majority of the population get enough vitamin D through sunlight on the skin and a healthy, balanced diet. During autumn and winter, everyone will need to rely on dietary sources of vitamin D.’
The mushrooms are grown exclusively for Tesco by Monaghan Mushrooms who are based in the Republic of Ireland. Vicki Psarias, founder of Honest Mum, an award-winning parenting and lifestyle online magazine said: “Knowing that I don’t have to rely on the British weather over the winter months for my family to get their vitamin D, is fantastic news.
“It’s even better that we’re able to get the vitamin from something as simple as fresh mushrooms, which is something that we eat every week.”
Note to editors
The mushrooms are clearly marked with a sticker that they are enriched with vitamin D.
The new Tesco range will include the following chestnut mushroom varieties –
Vitamin D Chestnut mushrooms – 250g pack
Vitamin D Portobello mushrooms – 150g pack
Vitamin D Baby Chestnut mushrooms – 150g pack
A 100g portion is on average four to five Chestnut mushrooms,14 Baby Button mushrooms or one to two Portobello mushrooms.
In 1923 American scientist Harry Steenbock discovered that by giving UV light to some foods and organic materials it could cure rickets in those who ate the food. The process became well known for milk at this time during the 1920s. However, it was never explored for use with mushrooms until the 1990s when Finnish university researchers started to look at it.
In 2010 Monaghan Mushrooms started to develop a commercial process for giving mushrooms 100 per cent of the daily vitamin D need in only one serving.
Mushrooms enriched with vitamin D to help keep you healthy during the darker winter months more....
L.A. school district issues safety alert on wild mushrooms after students fall ill.
The Los Angeles Unified School District’s Office of Environmental Health and Safety is investigating after several elementary school students became ill after eating mushrooms from a community garden, according to the district.
While the district has not said whether the students ate wild mushrooms or ones that had been grown for consumption, the district issued a safety alert Sept. 26 to its schools that cautioned against students and staff eating wild mushrooms.
“Mushrooms often pop up in gardens, planters and lawns and are widely prevalent in the environment,” the notice said. “Wild mushrooms found on district campuses should be immediately removed and disposed in the trash.
“Additional ways to prevent mushroom poisoning away from our campuses include educating people to avoid eating wild mushrooms and closely supervising small children in areas where mushrooms are present,” the notice said. The safety alert instructed recipients to review the information with students and staff members during classes, assemblies or professional development trainings.
The “small number” of students who became sick attend Micheltorena Street Elementary School.
A statement from district superintendent Michelle King referred only to vegetables as the suspected source of the illnesses, but the district confirmed that the students were believed to have eaten mushrooms from the community garden. The garden has been closed pending investigation by the district’s Office of Environmental Health and Safety. Other district gardens will also be inspected for potential hazards, according to King’s statement.
The Los Angeles County Department of Public Health’s Acute Communicable Disease Control Division is also investigating, having received notification of possible foodborne illness, a department spokesperson said in an e-mail.
King said in the released statement that updates on the situation will be provided.
“Our thoughts are with these children and their families as we await more information on their condition,” King said in the release. “The district has closed the garden and our Office of Environmental Health and Safety team is investigating this issue and will provide updates as they become available ... We wish the affected children a speedy recovery and remain dedicated to the safety and well-being of all of our students.”
By Ashley Nickle
L.A. school district issues safety alert on wild mushrooms after students fall ill more....
Nikodem Sakson since the nineties as an advisor in the Mushroom-sector, and would like to give you growing tips. Also if you have any questions, please contact:
Nikodem Sakson, firstname.lastname@example.org
MUSHROOM PRODUCTION CONSULTANT NIKODEM SAKSON
Mushroom Production Consultant Nikodem Sakson has been offering his services since 1994. He actively participates in the transformation of the Polish mushroom growing industry, which has placed Poland in the position of Europe’s largest mushroom producer and the largest exporter of mushrooms to fresh markets throughout the world. As a consultant
I distinguish myself from others through reliable knowledge on Phase I base production using straw and chicken manure under varying climatic conditions, a comprehensive approach to the prevention of losses caused by mushroom diseases and pests, and the design and organization of major mushroom production closed cycle and large area facilities. I am the author of four books (on producing mushrooms, compost, and green moulds) and more than 100 articles and brochures.
I have conducted hundreds of trainings and over 17 years my clients have been or are all of Poland’s major companies in the production and service industries.
I invite you to benefit from the experiences of a country where mushroom production is flourishing based on its own raw materials and production solutions.
For more information: Click here!
Dr. Eng. Nikodem Sakson
Green mould from the Polish perspective
FOR REPORTS CLICK HERE
2007 to 2011 is the period in which the loss in the cultivation of mushrooms caused by green moulds took in Poland of vital importance. They were not in this period, also in other European countries. This situation has caused interest in the problem of green mould in the cultivation of mushrooms from the science. Resulted in this formulation and the realization of the MushTv. His summary of the took place on the last Congress in Amsterdam in the current year. The most important information for me personally was the fact does not declare the presence of Trichoderma aggressivum during the tests.
How you can look at the problem of green mould in the cultivation of mushrooms from the Polish perspective in the current situation?
Observations made over the course of the occurrence of green mould in Poland allows for the following statements:
1. The primary cause of the presence of losses caused by infections the original green mould is the wrong process compost production phase I and, of course, that is not destroyed are; chlamydospore, spores capable to survive even their presence in an environment with temperatures of up to 800 C. A fundamental requirement of production compost which is free from the presence in them of green mould is to stimulate chlamydospore and start their germination at low temperature.
To then annihilate them in temperatures, which caramelize and at high concentration of ammonia in the compost. Personally I believe that periodic severity losses caused by infections the original green mould of Trichoderma is caused by their presence on the straw. It may include rose’s amounts of spores (chlamydospore) in different years and regions depending on weather conditions during ripening and harvesting of straw.
2. In the growing room source of infection in the case where the substrate is free from the presence of green mould, and infections have occurred early, are devices for loading bulk substrates and design. There was no effect of hygiene for secondary infections in successive crops assumptions even if a species of green mould, in previous cultivation behaved aggressively.
3. The transition from growing mushrooms from the ground phase II in blocks to grow on the ground phase III bulk transfers the weight of the interest in the issue of losses caused by green mould from the mushroom to the composting plant.
4. At the tunnels are better conditions for growing mycelium, which limit the development of green mould to keep competitive in comparison to the overgrowth on the shelf.
5. In composting plant is easier to comply with the conditions of hygiene and control the presence of spores and mycelium of green mould than in the mushroom.
6. In the composting plant can lead to infection around the object, if the tunnels were infested compost during mycelium colonisation and air leaks travels between the tunnels.
Currently the compost does not pose significant threats to crop system green mould. For a long period does not meet the situation long periodic production substrate phase III infected green moulds. The infected are usually individual lots of ground. The situation may change in the years in which the straw is collected in bad weather and in part devoid of cuticle.
New source of losses in the cultivation of mushrooms are green mould (Trichoderma), where signs of life appear on casing, mainly in the third flush. The losses caused are the development of spores of green mould on the surface of the skin to form a fruiting body sometimes on brown spots. The first colonies of green mould are observed on the second flush and what can announces a massive growth in the third. This situation is linked to the unstable reactions of when is limited access to the lime sugar sludge.
A separate issue is the answer about the shortcomings of Trichoderma aggressivum in the last period in the cultivation of mushrooms. In my opinion, that you do not have to deal with a new species of Trichoderma aggressivum and only aggressive behave species of Trichoderma. Under favourable conditions of development they are subject to mutation and there are strains on the behaviour of aggressive and in the absence of favourable conditions for them to live these mutations disappear. Hence their lack in nature.
Symptoms of green moulds phase II compost
Symptoms of green moulds phase II compost
For more information: www.nikodemsakson.pl in controlling the growing of mushrooms on condition of nutrition 21.01.2016
After a period of weight control in several halls we observe how microclimate conditions and substrate temperature begins to drop weight. This will allow us to its prevention.
Next time: The second and third flush
I'm open to all forms of cooperation with organizations having custom problems in the production of mushrooms and interested in technology and research. I communicate in English and Russian. I attended for 25 years in the development of Polish mushroom business, which currently produces the most in Europe and exports many mushrooms on the market fresh. email@example.com
Nikodem Sakson (Poland)
Green mould from the Polish perspective Click
Highline Produce celebrates 55th anniversary
Canadian mushroom grower-shipper Highline Produce Ltd. is celebrating its 55th anniversary.
Leamington, Ontario-based Highline celebrated the anniversary with employees and community leaders the weekend of Sept. 17-18, according to a news release. “Fifty-five years of continued growth and innovation in agriculture is quite the accomplishment,” Highline’s president and CEO, Glenn Martin, said in the release. “We could not have done it without the dedication to excellence that our employees practice every day.”
The anniversary celebration included a tour of Point Pelee National Park and wine tastings at Ontario vineyards. Among those in attendance were executives from Dublin, Ireland-based Fyffes PLC, a melon and tropical fruit specialist that bought Highline in April.
In the first half of September, Fyffes bought another Canadian mushroom shipper, All Seasons Mushroom Inc.
Highline has five facilities in Ontario and Quebec.
Highline Produce celebrates 55th anniversary more....
10 -11th november 2016 LANGFANG INTERNATIONALE CONFERENTIE and Exhibition Center - China
Symposium on tropical mushrooms México
December 1 and 2, 2016
Mushrooms become more and more important because of their metabolic characteristics and chemical composition. Mushrooms have already an important impact in daily life through food, medicine, biotechnology and other areas of human activity. Among the cultivated mushrooms, a dozen of them have attained the industrial stage, and thus have an economic and social importance.
Tropical mushrooms, instead of their abundance, in general have been poorly studied; yet they have a great potential based on diversity and their particular characteristics. This explains why nowadays there is a trend toward diversification of known species and extension of the cutting edge of science and technology of tropical mushrooms.
In order to review the state of the art and discuss on the importance and potential of tropical mushrooms, El Colegio de la Frontera Sur and the Institute of Ecology of Mexico organize this international symposium to update knowledge and present new concepts on tropical mushroom science and technology. In this symposium, well-known researchers and specialists will meet to share their expertise about fundamental and applied information on tropical mushrooms.
Update and present new knowledge about tropical mushroom science and technology, particularly about but not restricted to biology, genetics, molecular biology, cultivation methods, biotechnological applications, biological control, etc.
An interesting group of keynote lectures given by well-known specialists and scientists is programmed. Among the confirmed scientists will be:
Dr. Daniel Royse (USA) Importance and potential of tropical mushrooms
Dr. Tan Qi (China, President of WSMBMP) Research work on Volvariella volvacea
Diego C. Zied (Brazil) Importance and medicinal aspects of Agaricus subrufescens
Dr. Philippe Callac (France) Tropical species of the genus Agaricus
María del Carmen Bran (Guatemala) Basidiome production of Guatemalan strains of Lepista nuda.
Dr. Gerardo Mata (Mexico) Species of Pleurotus for cultivaton in tropical regions.
José E Sánchez (Mexico) The cultivation of Auricularia fuscosuccinea
Authors are encouraged to present oral and poster papers. The deadline for abstracts submission is September 30, 2016. Download instructions to authors
For more information: www.ecosur.mx
Symposium on tropical mushrooms
Palestinian mushroom farm blighted by Israeli occupation
When Mahmoud Kuhail thinks about why he decided to open his mushroom farm, the first in the West Bank, he remembers as a young child watching his grandmother picking wild mushrooms in Hebron and Jerusalem.
Decades later and his Amoro Agriculture business was growing enough mushrooms to supply 80 per cent of the Palestinian market.
But that was until three months ago when, slow and costly Israeli customs procedures on imports to the occupied West Bank and an unfair advantage given to their Israeli competitors finally took their toll.
As a result, Amoro has been forced to halt its operations and rethink its strategy.
Israeli authorities’ support for their own growers has put Palestinian farmers like himself at a disadvantage, said Mr Kuhail.
The considerable trade deficit between Israel and Palestine — $5.2 billion in 2015 — exacerbates the challenges Palestinian farmers face.
A UN report weighing the effect of Israeli occupation on the Palestinian economy found that “the Gaza Strip and West Bank, including East Jerusalem, remain under Occupation with tight restrictions on the movement of people and goods; systematic erosion and destruction of the productive base; losses of land, water and other natural resources; a fragmented domestic market and separation from international markets”. The UN report also found that the 26 per cent unemployment rate in the West Bank means that 12 per cent of the employed population in Palestine has to work in the Israeli settlements.
Mr Kuhail recounted the experience of a woman picker at Amoro who had previously worked at a settlement near Jericho and paid half of her income to a middleman in exchange for transportation. “We give her 90 shekels (Dh87.50), we respect her, and give her a decent work environment,” said Mr Kuhail, adding that he hopes his employees can return to work once they can get the business going again.
Water shortages from the Israeli occupation of Palestinian Territories pose another major challenge to the West Bank’s agriculture sector. While Amoro is not dependent on large quantities of water, as mushrooms do not require strong irrigation, every farmer he knows is suffering from water shortage. Ezzan Bregit, 58, has been a farmer for 24 years in the small village of 18,000 people near the Palestinian city of Hebron.
Mr Bregit requires 200 cubic meters of water to irrigate his ten dunams of land, BUT he receives only 50 cubic meters from the municipality’s pipeline, controlled by Israel. Mr Bregit tried to build a water storage tank on his property, but was denied permission by Israeli authorities. Farmers who wish to buy more water must pay double or triple the normal price.
Most Palestinian businesses, according to Mr Kuhail, do not receive business development services from the Palestinian Authority, which governs the West Bank. “There is no implementation of law or procedures from the Palestinian authorities,” he said. “[Palestinians] don’t know if a product is coming from the settlements or Israel.”
Government negligence such as this has resulted in Israeli mushroom companies packaging and selling their produce with Amoro’s label in the West Bank. “We talked to the border police but nobody is doing anything about it,” said Mr Kuhail. Now, Amoro is looking for new ways to circumvent the challenges by building the first compost yard in the region.
“We can’t take a step back, we have to take two steps forward,” Mr Kuhail said.
Since Amoro was launched, the company has managed to yield 25kg of mushrooms per square metre from the 30kg guarantee yield of the Dutch compost they were previously using. With the new compost yard they are building, scheduled to be operational in December, Mr Kuhail hopes that “step by step we will be able to reach the 30 kilogram target. We may not be able to reach 30kg per square metre the first time, or the second time or the third time, but at the end of the day we will be able to compete,” he said.
Amoro also has the option of importing compost from Israel at a higher price, which would have gone against their principle of boycotting Israeli products in the West Bank. “At the end of the day [this] is a business environment; they don’t have to make it easy for us,” said Mr Kuhail. “They [Israelis] need to make money, we need to be creative.”
Source: The National firstname.lastname@example.org
Palestinian mushroom farm blighted by Israeli occupation more....
Jelly ears, edible mushroom of the year 2017 ( Germany)
The German Mycological Society has chosen the jelly ear as mushroom of the year 2017. Jelly ears are popular as a dish, but often overlooked in the wild.
This mushroom, which looks like an ear is often served in Chinese restaurants and loves wet winter weather. The Jelly ear is the mushroom of the year 2017.
In the announcement, the jelly ear is described as easily recognisable, but it is still not a very well known variety.
Foragers usually collect porcini, chanterelles and bay boletes, but jelly ears (Auricularia auricula-judae) rarely end up in the forager’s basket. Not many know this ear-shaped mushroom, which even the inexperienced forager can recognise.
The jelly ear, with the Chinese name Mu-Err or "Chinese morel" is popular in Chinese cuisine and is often served in Asian restaurants, explained the mycologists. Jelly ears, also known as wood ears or tree ears, used to be named Judas's ear and eventually became Jew's ear. The name Judas's ear refers to the apostle, Judas Iscariot, who allegedly hanged himself from an elder tree, because the mushroom often grows on the more mature trunks and branches of the elder tree. It feeds on the tree and gradually degrades the wood. Scientists still haven’t discovered why the jelly ear prefers elder to maple and beech trees.
The jelly ear is easy to cultivate and and is already commercially cultivated as an ingredient for alternative medicine in Germany. The tan, reddish brown cartilaginous and jelly-like mushroom grows on deciduous trees and has developed an unusual strategy to cope with an irregular water supply. If there isn’t enough water the mushroom dries out, but re-hydrates when the water supply is sufficient.
The mushroom is present all year round, especially during winter when it is wet and cold but with temperatures above freezing. “Basically, when it is wet," states Wolfgang Prüfert, vice president of the German Mycological Society.
It is almost the right time of the season for the amateur foragers. The jelly ear is an ideal mushroom for beginners, states the German Mycological Society, as there are no similar, poisonous, mushrooms that can cause possible confusion.
Jelly ears, edible mushroom of the year 2017 ( Germany) more....
Brexit throws Irish mushroom industry into turmoil
The Irish mushroom industry is “in turmoil”, according to IFA mushroom committee chair Gerry Reilly. At Tuesday 27 September's presentation to the Oireachtas agriculture committee, Reilly said €7m worth of exports and 130 jobs have been lost since the Brexit vote in June.
Currently, Irish growers produce around 70,000t of mushrooms, of which 80%, worth €120m at farm gate (double the value of Irish potatoes), is marketed to UK multiples through a network of marketing agents. Grower numbers are below 60 and these growers employ 3,500 people, with most of these jobs in rural Ireland.
However, since the Brexit vote in June, the Irish mushroom industry has been “thrown into turmoil”, with some €7m worth of mushroom exports and 130 jobs in the industry lost, according to Reilly.
“Since the UK vote to leave the EU, the mushroom industry in Ireland has been thrown into turmoil, and growers are in loss-making territory, resulting from the sudden and significant weakening of sterling,” he said.
Weakening of sterling
The weakening of the sterling is having such a damaging effect because the marketing companies that sell Irish mushrooms negotiate their contracts in sterling. In addition, mushroom prices are forward agreed, generally for contract periods of up to 12 months. As they are fixed contracts, mushroom producers cannot renegotiate the price the receive.
The immediate difficulty is that contracts have been agreed in sterling, when sterling was at a much stronger position against the euro
For the first six months of this year, the average exchange rate was £0.78 to €1. This meant a payment of £1 was worth €1.28 to Irish producers. Today, that same pound is worth only €1.16, sterling having weakened by over 13% since the Brexit vote.
“In summary, the immediate difficulty is that contracts have been agreed in sterling, when sterling was at a much stronger position against the euro,” Reilly explained. “In recent weeks, three mushrooms farms have gone out of business.”
CMP estimates that €10m will be lost on an annual basis across the CMP farms in the Republic of Ireland, translating to an average loss per farm of somewhere between €250,000 and €300,000.
Read more at www.farmersjournal.ie.
Brexit throws Irish mushroom industry into turmoil more....
News from the Mushroom Market Magazine (China), more....
1. What to do when running into poor colouring on fungi tube
2. Injecting nutritive water facilitates achieving high yield
3. The mushroom project will be finished by the end of the year in Shandong Province, China
4. The Shiitake price is falling, the lowest situation came to
4.5 CNY per kg
5.The first batch of fresh mushroom from the base will go
public in October
6. Shiitake sticks were firstly exported to Korea from Shanxi Province, China
7. The county is positively developing mushroom cultivation and driving to generate income
What to do when running into poor colouring on fungi tube
Occurrence reason: low temperature and low humidity during the colouring period of fungi tube
1. During the coloring period, keep the temperature of 18-25 degrees and the relative air humidity of 80%-85%. In high temperature, ventilation should be strictly conducted. In low temperature, water should be sprayed on the ground to increase the inner humidity of greenhouse. It should be highlighted that people could ventilate for 30 minutes in every morning so as to supplement fresh air, prevent spindling spawns and too thick mycoderma. It is also suggested to conduct colouring without taking off the sack in low temperature.
2. Fruiting management cannot be conducted during the poor colouring period of fungi tubes, it is feasible to place tubes on the moist soil horizontally, cover plastic film to stay warm and moisturize. When people find that the side contacting with the soil has coloured, they could exchange the portion and try to realize even colouring.
Injecting nutritive water facilitates achieving high yield
The formula of nutritive water: 5kg water, 100 pieces Vitamin B, 5g Potassium Dihydrogen phosphate, 5g Magnesium sulfate, 1g Glutamic acid.
After people pick the first flush of mushroom, prepare an empty pipe with the length of 40cm and the diameter of 1cm, fix one side on the nozzle of the sprayer, pump it up, insert another side into the fungi sack and make sure that the insertion length accounts for 80% of the sack length, after the inject, pull the pipe out. In general, a hole with the depth of 30cm could inject 200g of nutritive water, which is conductive to extending the fruiting period and increasing 20% of the production.
The mushroom project will be finished by the end of the year in Shandong Province, China
By report, since this year, the local government of Dashu Town, Zhoucheng City, Shandong Province has been taking great pains to develop the construction of major mushroom project to get further economic benefit.
It is understood that the project that was constructed in June owns the total investment of 5 billion CNY and occupies the total building area of 70,000 square meters. After its construction, it could produce 40,000 tons of Enoki mushroom per year and assist more than 500 people to obtain employment. It is revealed that the project will be built and put into operation by the end of the year.
The Shiitake price is falling, the lowest situation came to 4.5 CNY per kg
It is known from Henan Middle Mushroom Company that currently, the national average wholesale price of fresh Shiitake is settled at 10.5 CNY per kg, which is 0.75 CNY per kg lower than the previous situation. According to know, the highest price, 17.5 CNY per kg, appeared in Anyang City, Henan Province while the lowest one, 4.5 CNY per kg, happened in Anshan City, Liaoning Province. It is evident that there exists nearly 4 times of price between them.
“A rain of fall, recently, rainy weather has been showing in many national main producing area of Shiitake, temperature has sustained a downward trend, the highest temperature in many localities has lowered to above 26 degrees and the lowest temperature is mostly in 12 degrees or so,” says relevant principal from the company, adding that when the weather returns fine, the temperature difference will go on increasing and fresh Shiitakes will usher their rosy harvest season.
The first batch of fresh mushroom from the base will go public in October
Currently, the project in mushroom production base of Longquan town, Shandong Province has been formally put into operation, in the middle ten days of October, the fist batch of fresh mushroom will go on sale in China.
It is understood that Longquan Mushroom Base is the local investment promotion project, owns the investment of 20 million CNY, occupies a barren hills area of 150mu, holds the steel structure processing workshops covering the area of 1600 square meters and other lab, inoculation room, cultivation room, greenhouse, air-conditioning fruiting room. The base also collaborates with relevant research institute, mainly researches, develops and produces edible mushrooms such as Black fungus, Oyster mushroom, Enoki mushroom and other rare mushrooms including Monkey head mushroom and Agaricus Blazei, which all come to 1000 tons.
The operation of Longchuan Mushroom Production Base will invariably radiating drive the surrounding villagers to raise income, in the meanwhile, the base utilizes scattered and abandoned land and waste greenhouse to conduct large-scale production, which has increased a new brand for local tourism product and opened new channels for the dream of ending poverty and acquiring wealth.
Shiitake sticks were firstly exported to Korea from Shanxi Province, China
According to know, recently, the first batch of Shiitake sticks got started on the shipment to Korea from Quwo County, Shanxi Province. It is understood that the total weight comes to 19.5 tons and the value reaches 9450 dollars.
It is undoubted that this export reveals another brilliant market after the last local onion exportation.
The county is positively developing mushroom cultivation and driving to generate income
By report, since this year, Hui County, Gansu Province has been taking characteristic industry as the powerful gripper which facilitates boosting precise poverty alleviation, promoting mushroom cultivating in north and south mountains where hold industrial base, exploring to form development patterns including “Company+base+farmers” and “Cooperative+farmers” and has been effectively driving the local masses to generate revenue. According to information, the county covers more than 10 kinds of mushroom variety such as Oyster, Shiitake and Black fungus, more than 10 villages and towns has been leaded to engage in mushroom industry and the most recognizable aspect is that the mushroom production value in this year has reached 22.8 million CNY
Custom Guide Mushroom Market Magazine
Consume Guide Mushroom Market (CN 11-5052/Z;ISSN 672-5719)is the core magazine of Chinese industrial economy, which is sponsored by China National Light Industry Council and issued at the 28th monthly in 17 countries and regions such as China、Japan、USA、Korea、Hong Kong and Taiwan.
Consume Guide Mushroom Market is the leading magazine for the circulation field of mushroom market. It is relying on the advantage of readers and customer resources that are accumulated over the years, we build the best media platform for promoting the enterprise image、knowing the mushroom market quotation、publishing papers and opinions through comprehensive capturing the market dynamic、reflecting the price trend in time、rapid spreading production and trade information and scientific predicting industry development trend.
The main readers are managers、producers、operators、technology promoters and science researchers in the mushroom industry. The main columns are Special Reports、Mushroom Matters Focus、Industry Base、Expert Column、Factory Column、Practical Technology、Pest Prevention、Health Maintenance、New Products、Brand Marketing、Trade Leads、 Industry Elite、The Market、Market Quotation、Reference Data and so on.
Pictures from the Polish Mushroom Days from Sylvan
Mel O Rourke presenting Dr. Szudyga with a bottle of Irish whiskey in recognition of his contribution to the Polish Mushroom Industry
Participants of the "Evaporation & Climate Control Workshop" which was given to a group of Polish growers by Harry Hesen, Sylvan Holland and Adam Polisiakiewicz Sylvan Poland.
The Sylvan team at the Polish Mushroom Days
Pictures from the Polish Mushroom Days from Sylvan more....