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Latets Global News:
Latest update 16-08-2016
Next update: 30-08-2016
Mushroom trends lead to strong growth, tight supplies.
By Melissa Shipman
Mushroom sales are on the rise.
“For the 52-week period ending May 15, total U.S. dollar sales for fresh mushrooms at retail grew 6.3%,” said Kathleen Preis, marketing manager for the San Jose, Calif.-based Mushroom Council.
Kevin Donovan, national sales manager for Kennett Square, Pa.-based Phillips Mushroom Farms, said growth is across the board.
“You’ve got your traditional white mushroom consumption still going up, but people are also moving toward the brown mushrooms,” Donovan said.
Brian Kiniry, vice president of Oakshire Mushrooms, says the company has seen shortages of white and crimini mushrooms in the past year. Photo by Oakshire Mushrooms
He lists baby portabella mushrooms and shiitake as two varieties seeing a lot of growth. Mike O’Brien, vice president of sales and marketing, Monterey Mushrooms, Watsonville, Calif., said brown mushrooms are driving category growth. “The conversion from white button mushrooms to brown mushrooms continues,” he said. However, white mushrooms are still doing well.
O’Brien said the Mushroom Council numbers show white mushrooms were up 11% in June.
He credits that growth to “blend” promotions featuring chopped mushrooms and ground meat, as well as well as other summer mushroom recipes like kabobs. When it comes to products, Donovan also said fresh and dried, as well as frozen, are seeing increased interest. “Many restaurant chains use frozen mushrooms, but we’re seeing more and more frozen mushroom products going into retail, too,” he said.
Growers are ramping up production to keep up with this growth.
For the most part, supply is keeping up with the growth of the category, St. John said. “Demand is still increasing and production is being added by several growers. Mushroom supply is typically tight at the fall holiday peaks, but that is expected of most any agricultural commodity,” he said. Donovan said the past few months were tight, but supplies have evened out for the summer. “I see supplies tightening up again come fall,” he said. However, in some cases, mushroom growers are having a hard time keeping up.
“We have seen shortages of white and crimini mushrooms at times during the year that the industry has not seen in years past. I see prices starting to rise as supply tightens and higher growing costs continue to affect the mushroom farms,” said Brian Kiniry, vice president of Kennett Square-based Oakshire Mushrooms. Organic mushrooms, in particular, could be in short supply if demand continues to rapidly increase.
“The awareness of organics has also spiked a dire need for more production, seeing major industry leaders paving the way for more organic production,” said Denis Vidmar, spokesman for The Mushroom Hub, a mushroom deli in Windsor, Ontario.
Kiniry agreed organic mushrooms are a topic to discuss in the coming years. Retailers and suppliers need to work together to ensure good supply with the proper pricing for the consumer and the mushroom grower. As an industry, we need to be cognizant of trends like organic in the market, but be smart about not reacting without a well-thought-out plan in order to drive consumer satisfaction,” Kiniry said.
Mushroom trends lead to strong growth, tight supplies 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
FOR REPORTS CLICK HERE
CONTROL THE WEIGHT OF HARVESTED FRUITING BODIES
Each having mushrooms had to deal with the situations, when the number of fruiting bodies and their size during picking was the same and yields varied significantly between each other.
Fruiting bodies of the same size have different weight. These differences are easily observed by comparing the volume of the mushrooms between the boxes with the same weight. The difference can be 5-30%. These differences is most easily observed in the course of the first-line picking by comparing the weight of the leaf from the first, the second of a set of fruiting bodies collected in the fourth the fifth day.
What causes these differences?
The cause of this difference is the water content of the fruiting bodies. Fruiting bodies of the heavier contain more water and lighter less. This difference is formed by the growth of them evapotranspiration by decreasing the water content in the casing. If in a casing is less water and is transpiring within and it evaporates faster, the fruiting bodies are lighter
How to minimize the loss of weight?
You must complete two actions:
1. First enter the system observe weight changes of individual fruiting body. You need to control the weight of the fruiting body of a typical for your growing. The most common is the cup with a diameter of 4.5 cm.
Can be two space controls. In the course of picking by the scoop with weight. In this situation, they should weigh 10 common fruiting bodies, every hour and inform the person controlling a collection of. After harvesting likewise person weighing fruiting bodies in delaying fruits during the replenishment of their weight.
2. Control the evapotranspiration during the harvest to fruiting bodies was as long as the heaviest. The greatest weight losses in the second half of the first picking, when growing in the substrate temperature.
Current activities consist of raising the temperature in the air with increasing temperature and limited by an increase in evaporation relative humidity. If the temperature is too high then the next crops you put more attention on substrate behavior in the period since the casing to aeration.
It should be noted whether doses of water are not too small, the temperature in the air too high and air movement too small.
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.
CONTROL THE WEIGHT OF HARVESTED FRUITING BODIES more....
Use the evaporimeter Pich’a in cultivation
In cultivation of Pleurotus observed wide variations in weight, colouring and growth rate of caps and the intervals between flushes. The main cause is the unstable climate and mainly variable (from the lack of the excessive) transpiration of water from the surface of cups and pines. Recent attempts to use for measuring the evaporation evaporimeter Peach are confirmed.
In cultivation of Pleurotus definitely is easier to control the evaporation of water; transpiration, in comparison to the mushrooms as evaporation takes place only with cups and pines, if we have a dry floor. Evaporation is equal to transpiration, as the blocks are covert film and there are no other sources. In mushroom transpiration is further disturbed by the diverse casing with the degree.
On the basis of the checks of a microclimate and preserve fungi to grow on the basis of the relative humidity we assume only the likely evaporation and not actual.
Using the evaporimeter Pich’a we can determine them the level of evaporation that best accomplishes our expectations in relation to the behaviour of the oyster in the course of cultivation, for example, keeping evaporation at 3 g per day. Be sure to maintain constant air movement (the growing room with more room and a smaller amount of blokes the easier) and efficient air conditioning system for the expected level of humidity and air temperature. Observation of evaporation also allows much more efficient to manually control the microclimate. The maintenance of transpiration basically solves the problem of bacterize.
Evaporimeter Peach is a cheap and very useful device.
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 degree of colonization of compost and yield of mushrooms
Nikodem Sakson (Poland)
Use the evaporimeter Pich’a in cultivation
of Pleurotus Click
US consumers unaware of mushroom health benefits
A new national survey conducted by University of Florida Institute of Food and Agricultural Sciences researchers, reveals that relatively few people are aware of the health benefits of mushrooms.
Only 18.5 percent of survey respondents said they knew the health benefits of mushrooms, according to the online survey of 674 consumers. "Potentially, increasing knowledge about health benefits would be useful to the mushroom industry," said Lisa House, a UF/IFAS professor of food and resource economics and an investigator for the study.
Sue Percival, a UF/IFAS professor and chair of the department of food science and human nutrition and principal investigator for the study, published a study last year that documented how shiitake mushrooms can boost immunity. They're also low in calories, fat-free, cholesterol-free, low in sodium, and they're the leading source of the antioxidant selenium in the produce aisle, according to the National Mushroom Council.
The study, to be presented at a national conference next week, revealed many other clues about consumers' mushroom-buying habits. For instance, consumers prefer fresh mushrooms over processed ones, but their choice to buy and eat mushrooms may also be a matter of taste, texture, price and nutritive values, said Yuan Jiang, a food and resource economics doctoral student who conducted the survey.
Jiang and her colleagues found about 20 percent of respondents said they had never bought fresh mushrooms, while 32 percent had never purchased processed mushrooms. Among the non-consumers of mushrooms, 62.7 percent cited taste as one of the most important reasons, while 55.8 percent said they didn't buy mushrooms because of its texture, and 40 percent said price deterred them.
"They thought the mushrooms were tough and chewy," said Jiang, who will present the paper at the 2016 Agricultural & Applied Economics Association Annual Meeting in Boston. For fresh mushroom consumers, the difference-makers were taste, convenience and health benefits. Those buying processed mushrooms eat them mostly because they're less expensive and they taste good. The study also showed that income level is related to fresh mushroom consumption.
With 16 percent of world output, the United States is second only to China in global mushroom production, according to the study. In 2014-2015, the United States produced 862 million pounds of fresh mushrooms and 90 million pounds of processed mushrooms. The U.S. exported 105 million pounds of fresh mushrooms and 263 pounds of processed mushrooms that year.
In fact, mushroom consumption has quadrupled in the U.S. since 1965, while consumption of processed - or canned - mushrooms, has steadily declined, the study says.
Source: University of Florida Institute of Food and Agricultural Sciences
US consumers unaware of mushroom health benefits more....
Why Polish mushrooms are considered the best?
Because there are still picked by hand
Why Polish mushrooms are considered the best? Because there are still picked by handMarket mushrooms in Poland is worth more than 1 billion Polish mushroom market is worth more than 1 billion zł. Every third imported mushroom in the world comes from our country. Why are these we are considered the best? Because there are still picked by hand - he writes "Gazeta Wyborcza".
Miroslaw Jachimowicz of Wierzbna (approx. 70 km from Warsaw), one of the largest producers of these fungi produce 18 tons a day of mushrooms a day. Today's mushroom farm are two huge halls divided into 48 smaller halls cultivation. That starts construction of a new building, a total of 60 halls cultivation will be.
Everything works like clockwork, in a six-week cycle. The increase in mushrooms lasts four weeks, then three throws and three sets. In the first few halls substrate was placed two days ago. In the following - which laid the ground the week before - as if land or mold. It slowly visible mycelium. In the following halls you can already see buds mushrooms. And so, hall after hall can be traced all the phases of mushroom growth. With this system mushrooms harvested in the round. After the third set of hall for 12 hours sterilized with superheated steam. And everything starts from the beginning - we read in the "GW".
Mushrooms collect almost exclusively women, because - as explained Jachimowicz - a job that requires precision and patience. - We could collect them mechanically, but these mushrooms are suitable only for industrial processing, on slices - writes "Gazeta Wyborcza".
The mushroom works approx. 200 people. The crew is made exclusively from the surrounding area. Jachimowicz swears that this is one of the few establishments in the region that has not yet employ Ukrainians.
Why Polish mushrooms are considered the best? Because there are still picked by hand more....
Mushrooms in Ghana Project plans spawn laboratory
Small-scale mushroom production is a proven way out of poverty in developing economies. While the number of farmers is growing in Ghana, the seed material, spawn, is in short supply. Douglass and Dr. Sandra Williams of Mushrooms in Ghana Project are working to build a spawn lab there.
“Farmers can support and feed their families and communities in Ghana and in other countries by growing mushrooms. Mushroom farming is a viable source of economic stability, especially for women, working alone or in cooperatives,” according to Dr. Sandra Williams of Lost Creek Mushroom Farm and Director of Mushrooms for Well Being Foundation, Mushrooms in Ghana Project.
Sandra Williams packing composted sawdust into oyster mushrooms bags with Doris and Richard at BemCom Youth Enterprises/Association in Ghana, West Africa.
Oyster mushrooms grow on almost all types of agricultural wastes, which are readily available, plentiful, and free. Farmers can grow their mushrooms cheaply; but they can’t get the spawn. Bemcom can make spawn in small quantities. However, conditions are difficult to control and contamination rates can reach more than 35%.
“High-quality spawn in sufficient supply is not available in Ghana. Farmers who are already growing successfully can’t meet their increasing customer demand. Those who are willing and able to enter mushroom farming can’t get started because the spawn is not readily available. This is true for many areas in Africa.”
Dr. Williams and her husband Douglass Williams serve as volunteer mushroom consultants in Ghana through the auspices of ACDI/VOCA Farmer to Farmer program. They have worked with Bemcom Youth Enterprises Association (BYEA), an alternative agriculture training and resource center in Techiman, Brong-Ahafo Region, that trains and supports oyster mushroom farmers. Bemcom makes bags of sterilized composted sawdust, inoculates them with spawn, and cultivates the bags until they are ready to grow mushrooms. 100 to 3,000 bags may be delivered to a farmer, who opens the bags and waters them. Within 72-96 hours, she or he can be selling mushrooms.
“Bemcom is a successful nonprofit mushroom training center,” Dr. Williams said. “In the nine years since we first volunteered there, weekly mushroom compost bag production has increased from 1,200 to 8,000-9,000 bags. The number of West African farmers Bemcom serves has grown from 165 to over 750, and Ghana’s national mushroom farmer population has increased from 5,000 to over 12,000. Bemcom has 45,000-50,000 bags in production at all times."
The Williams’ created Mushrooms in Ghana Project to collaborate with Bempah and his vision to secure and expand the mushroom industry in Ghana and West Africa. That vision includes (1) shiitake production research at Bemcom so the farmers can diversify their crops and (2) build a spawn lab. The new facility will be called Bemcom-Williams West African Mushroom Spawn Laboratory.
The projected cost of the Bemcom-Williams West African Spawn Laboratory is $100,00 US.
For more information, please visit www.mushroomsinghana.org.
Mushrooms in Ghana Project plans spawn laboratory more....
Know all about mushrooms (Exotics)
Oyster mushrooms: This common edible wild mushroom, now grown commercially across the world, was first cultivated in Germany during World War I as a means of subsistence.
It got its name because of its broad fan or oyster shaped cap. It also has a bittersweet aroma, which some believe, has a faint resemblance to the flavour of oysters. The colour of this gilled mushroom varies from white, grey, tan and reddish brown. This variety — known for its tender flesh, velvety texture and mild flavour — is used for salads, soups, sautes, grills and toasts.
This mushroom is one of the few known carnivorous mushroom. Yes, it kills and digests parasites to obtain nitrogen! Also, the health benefits are numerous. They are very high in protein, fiber, vitamins B1 and B2, iron and anti-oxidants, and low on fat. They are also known to prevent cancer, high cholesterol and inflammation and high blood pressure. They are also known as tree oyster, straw mushroom, hiratake and tamogitake.
Shiitake mushrooms: This edible mushroom is mostly consumed in East Asia, as it grows in warm and moist climate. It is typically cultivated on dead and decaying logs of deciduous trees such as chestnut, oak, maple, beech, ironwood, mulberry and is also known as sawtooth oak mushroom, black forest mushroom, black mushroom, golden oak mushroom and oakwood mushroom.
This variety has 10 times the flavour of common white button mushrooms. Known for its pungent, woodsy flavour and meaty texture, shiitake is used in East Asian cuisines. In Japan it is used in soups, steamed and simmered dishes, while in China they are sauteed in vegetarian dishes.
In Thailand, they are fried or steamed. In Russia, it is mostly picked. This variety of mushroom is generally dried (to get rid of the umami flavour) and sold as preserved food. Shiitake is high protein, potassium, vitamin B, calcium, magnesium and phosphorus. They also have anti-viral and immunity boosting properties. It is prescribed to fight virus, lower cholesterol and regulate blood pressure.
Shimeji mushrooms: This variety is native to East Asia, but is also found in Northern Europe. They are often called beech mushrooms as they grown on dead beech trees.
They have a white base and cracked, speckled brown caps. It has a rich Umami flavour. This variety is always cooked as it is bitter when raw and also lacks the nutritional value that it has when cooked. Once cooked, it has a pleasant, firm, spongy, slightly crunchy and nutty flavour. It is mostly used in stir-fried food and soups, stews and sauces. It can also be sauteed as a whole, including stem and stalk.
They are also the perfect accompaniment to noodles. But yes, it is so difficult to grow that its cultivation method has been patented. Because of its petit size and delicate nature, they are harvested in bouquets to protect their vulnerable structure.
Portobello mushrooms: Native to grasslands in Europe and North America, these mushrooms are one of the most widely consumed mushrooms in the world. When immature and white, is known as common mushroom, button mushroom, white mushroom, table mushroom and champignon mushroom.
When immature and brown, it is known as Swiss brown mushroom, Roman brown mushroom, Italian mushroom and Cremini mushroom. When fully grown, Portobellos are fairly big in size and have a tender meaty texture and earthy flavour. It has a large, light tan cap. Cooking helps unlock the more subtle flavours of this variety.
This variety of mushrooms cooks very quickly in high heat. Hence, it is turned, moved and stirred constantly. Portobellos pair well with most food. Also, these rot quickly when wet. So if you are using water to clean it, cook immediately to minimize wastage. These are an excellent source of copper, phosphorous, vitamin B, potassium, zinc and manganese.
Enoki mushrooms: Unlike most mushrooms, Enoki has a mild and delicate — almost fruity flavour — with a slight, crunchy texture. They can be eaten both raw and cooked and are used for salads, soups, sandwiches and pasta sauces.
Heat makes them tough, hence, when cooked, they are added at last. They are also known as golden needle or lily mushroom. Enoki mushrooms come in two distinct varieties — wild and cultivated. While the wild variety, grown on mulberry and similar trees, are dark brown in colour and has a shorter and thicker stem, cultivated mushrooms have long, slender white stems with tiny, firm caps.
This variety of mushrooms have significant amount of anti-oxidants and protein, apart from vitamin D and B-complex.
Know all about mushrooms (Exotics) more....
Preliminary list of participants of the conference, which will take place in Odessa on October 6-8, 2016.
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)
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.
1. Mushroom Cultivation in India is turning into a huge agricultural activity involving entrepreneurs / growers from all walks of life in almost all regions in India which is mostly sub tropical.
The mushrooms are grown as a seasonal crop and under controlled climate conditions..The present edible mushroom production could be in the vicinity of 400-500 thousand tons per annum: Button mushroom Agaricus bisporus forming most of the bulk followed by Oysters Pleurotus sajor-caju, P ostreatus, others and milky mushroom Calocybe indica.
Some quantity of king oyster Pleurotus eryngii and Volvariella volvacea is also grown. While button is grown mostly in climate controlled growing houses with good yield but also as a seasonal crop in hills / North Western Plains of India in winter months. There are numerous Spawn Laboratories, both in government and private sector, supplying spawn to these growers.
Milky mushrooms for fresh market.
Milky mushroom Calocybe indica crop grown in cropping rooms under tropical climate with good yield.
King Oyster mushroom packed in plastic punnets covered on top with poly film (for fresh marketing).
Crop of King Oyster mushroom grown organically under controlled climate.
Fresh King Oyster mushroom/ high value gourmet mushroom for the market.
Dr. Behari Lal Dhar
News from the Mushroom Market Magazine (China), more....
1. Monkey head mushrooms take the express of e-commerce
2. Strive to develop industrialized production of mushroom in China
3. Preservation technology for Storage and transportation of Pleurotus nebrodensis
4. Main points on ventilation during the growth process of Pleurotus cornucopiae
5. The control measures of green mold in the cultivation of Shiitake
6. Courtyard Black fungi economy opened up new getting rich road
7. Shuangyashan Ruifeng Mushroom Demonstration Garden formally started to construction
8. The cultivation of Yellow morel is welcomed in Sinkiang, China
Monkey head mushrooms take the express of e-commerce
Now, Monkey head mushrooms in the cooperative of Mofan Village, Heilongjiang Province ushered the harvest time. Members of the cooperative are busying picking and airing Monkey head mushrooms pleasurably,
It is said that the cooperative has been developed for more than 10 years and has become a local modern leading enterprise which takes processing, wholesaling and internet marketing into one. The cooperative is market-oriented, engages in expanding the base construction, broaden marketing channels of fresh mushroom, expressing fresh mushroom to customers and orders are coming in flocks.
Strive to develop industrialized production of mushroom in China
It is understood that Shahe town of Linze county of Gansu took building vegetable industry park of Shahe modern circular agriculture as the overview, built standardization planting base of Button mushroom which covers an area of 300 mu, advocated earlier industrialized production of edible mushroom.
The county adopted powerful measures such as policy support, talent introduction, improving planting mode and production technical level and smoothing sales channels, effectively realized transformation from low technology and low benefit to high tech and high benefit of edible mushroom industry, and formed industry development rudiment which transformed from scattered planting to industrialized operation.
At the end of 2015 the county positively introduced Gansu Wanfeng Agriculture Sci-tech Co., Ltd to settle down in Shahe Modern Circular Agriculture Park, planned total investment is 60 million Yuan, supported and expanded the enterprise to strive to develop industrialized production of edible mushroom which takes Button mushroom as the main, utilized rich crop straw and livestock manure to construct industry park which integrates cultivation production, grading and packaging, precooling, portion baking and processing, the construction is divided into three phases.
At present Wanfeng Button mushroom production base has built two fresh mushroom production greenhouses which are 1500 sq m each and connection battery type, and also has built 6 standardization workshops of edible mushroom cultivation which are 540 sq m each and steel structure, within production cycle daily output is 750kg, production value has realized 2900 thousand Yuan within the year. Economic and social benefit achieved by the company has played better demonstration effect in developing modern agriculture by the town, and laid foundation for starting industrialized development of edible mushroom in the town.
Preservation technology for Storage and transportation of Pleurotus nebrodensis
Pleurotus nebrodensis is a green health food which has the functions of removing food retention, insecticide, relieving cough, diminishing inflammation and preventing gynecological tumor. So commodity value of Pleurotus nebrodensis is higher and it has wide market prospect. In recent years Pleurotus nebrodensis cultivation in our country developed quickly, but preservation technology for its storage and transportation after harvest is still not mature, which restricted the development of Pleurotus nebrodensis industry. After several years research and practice i summed up a set of practical preservation technology for its storage and transportation.
1. Harvest. For harvesting Pleurotus nebrodensis you should abide by the principle of harvesting early the one which is mature early. When harvesting you should pick, hold, fill gently, try to avoid mechanical damage, and get rid of mushrooms which are deformed, damaged and have pest and disease damage.
2. Trimming. Pleurotus nebrodensis needed preservation should be intact of mushroom cap, pure white in color, solid and compact of mushroom meat, 7-15cm of cap diameter, no disease and pest spot, no mechanical damage, cutting levelly of mushroom stem, stem length should not exceed 2cm.
3. Treatment. Rinse the mushrooms for 5-6 minutes with 0.01%-0.02% potassium sorbate or sodium benzoate. When undertaking treatment with preservative you should treat them in time after harvest, later you treat them worse is the effect, and treatment time should not too long and should not exceed 10 minutes. But this method is troublesome for operation and goes against large scale application. Adopting physiology modifier to adjust gas compositions of storage environment and restrain breeding of harmful microorganism and physiological metabolism activity of mushroom body can also achieve better preservation effect.
4. Precooling. After harvest timely trim them, conduct precooling and storage, put fresh mushrooms which has been graded and trimmed in plastic baskets, timely move them into refrigeratory of 0-1℃ for fully precooling, generally 15-20 hours are appropriate.
5. Packaging. Controlled atmosphere packaging method with plastic bag is widely used because it need not special equipment and its method is simple.
6. Cold storage. Stack Pleurotus nebrodensises which has undertook precooling and various treatments or put them on shelfs in refrigeratory, store them at 0℃. During storage keep constant temperature and examine regularly. Generally they could be stored for around 3 months.
Main points on ventilation during the growth process of Pleurotus cornucopiae
Pleurotus cornucopiae has the characteristic of fruiting when temperature changes, the temperature range of differentiation and growth on sporocarps is from 5 to 22 degrees, the most suitable fruiting temperature is from 10 to 18 degrees, therefore, ventilation is a key work during the growth period of sporocarps. Here are some tips:
1. People could ventilate in accordance with the amount of mushrooms.
2. People could ventilate in accordance with the proportion of mushroom caps and mushroom stipes, give frequent ventilation when mushroom caps are small and mushroom stipes are short.
3. People could ventilate in accordance with the temperature of greenhouse. In high temperature, people could extend the time of ventilation, in low temperature, people could shorten the time of ventilation.
4. People could ventilate in accordance with weather condition, give frequent ventilation in heavy fog weather when the temperature difference between inside and outside of greenhouse is big and possesses more condensed water.
5. People could ventilate in accordance with wind direction, give unilateral ventilation when there is wind.
The control measures of green mold in the cultivation of Shiitake
1. Symptom and cause of disease: in initial harm period, it present white, in later harm period, it presents bottle green. The center of colony presents bottle green and gradually become shallow outwards. In serious conditions, fungus sacks and substrate will totally become black green, watery and smelly. The main cause of disease is halfway sterilization in substrate, operator fails to conduct sterilize operation when inoculation. Incompact fungus sack, poor ventilation for a long time and too high relative air humidity. Green mold is easy to happen in the temperature range of 15 to 30 degrees and the environment of meta acid.
2. Control methods:
A. Sterilization of compost should be thorough. The prewet of compost should be even.
B. It is proper to strictly conduct aseptic technique When inoculating, .
C. Excessive dosage of formaldehyde and other acid disinfectants should be avoided to prevent acid environment.
D. When finding green mold on the surface of fungus sack, people could use the mixture of 75% of ethyl alcohol and 2% of formaldehyde to inject on infected part.
E. When finding green mold in fungus tubes after removing fungus sacks, people could use 0.2% of Carbendazim or lime slurry to smear on infected part.
Courtyard Black fungi economy opened up new getting rich road
In recent days in edible mushroom base of Aben Black Fungi Specialized Cooperative in Aerbengele town of Jalaid banner of Inner Mongolia, peasant Bao Chunjie was carefully checking growth situation of Black fungi.
According to introduction by Bao Chunjie:”now villagers are using winter fallow time to produce Black fungi mushroom-sticks, and utilizing courtyard to cultivate Black fungi. Mushroom-sticks after harvesting are non-pollution of raw materials, after tearing away plastic bags they could be backfilled in the field and used as organic fertilizer, when planting commercial crop next year chemical fertilizer could be reduced and pollution could be decreased, they could also improve soil structure of plowland.
Harichulu cooperative is one of our four production bases, as the first Black fungi cultivation base formed with the support of Jalaid banner government, we should set up special industry development model in north towns of Jalaid banner.”
Shuangyashan Ruifeng Mushroom Demonstration Garden formally started to construction
On August 10 Ruifeng Mushroom Demonstration Garden of Anbang township of Jianshan district of Shuangyashan city of Heilongjiang province formally started to construction.
It is understood that the demonstration garden locates in the south of Gongli village, covers an area of 300 mu, total investment is 25 million Yuan. It is planned that 216 edible mushroom greenhouses would be constructed, predicted annual output of Black fungi is 240 thousand kg and annual production value is 10 million Yuan.
The project could arrange 170 personnel who are job transfer staffs of Shuangyashan Mine, it will be built in November and will start to produce in next spring.
The cultivation of Yellow morel is welcomed in Sinkiang, China
Recently, in the technology demonstration garden of Wusu Village, Shaosu County, Sinkiang, clusters of Yellow morels are breaking through the soil. According to information, last July, Shaosu County was hot and had less rainfall, ground temperature exceeded normal temperature which is suitable for the growth of Yellow morel, all negative factors resulted in only 100 kg of Yellow morels, But after cultivating Yellow morel successfully, bulk orders from Henan, Sichuan Province and other places made mushroom farmers see the hope.
This year, they early built up mushroom greenhouse , produced strain and made preparation work. They indicated that the whole growth period of Yellow morel is about 70 days. They cultivated strain in March, 27 and finished the first picking in June, 16. To calculate by the present yield, 200kg to 300kg of wet mushrooms can be picked in each acre, the price of per kg is about 300kg. They can harvest 25kg to 35kg of dried mushroom, the market price of per kg is between 1500 and 3000 CNY.
In order to further develop the cultivation of Yellow morel, last July, Sinkiang Kangyuan Mushroom Company was founded by local farmers and they also built the factory of strain, drying room and coordinated process services of production and marketing.
Deputy township head introduced that in the end of last year, after catching sight of the benefits of artificial Yellow morel, more than 20 households intended to learn the cultivation technology of Yellow morel. In view of too much input in each acre, after harvesting this year’s Yellow morels, the village plans to attract more farmers to join and lead them to collectively become rich by cultivating Yellow morels.
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.
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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.
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:
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....
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Oyster Mushroom Farming at the Kumasi Institute of Tropical Agriculture (KITA)
Peace Corps Ghana
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SPAWN TECHNOLOGY since 1977
Azienda Agricola ITALSPAWN - Borgo Fagarè, 11 - 31040 Onigo di Pederobba (TV) - Italia - P.I.
email@example.com - Click for site
PRODUCING QUALITY MUSHROOM SPAWN FOR OVER 30 YEARS
"Ten spawn variations"
ITALSPAWN ITALIA S.r.l. was established in 1977 by Valentino Sartor to supply high quality mushroom spawn. Valentino learned about the industry working in the family business which, in the 1960s, was one of the largest mushroom farms in Europe and the first in Italy.
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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 firstname.lastname@example.org 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....
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....
Mushroom cultivation's facilities (Click for website)
THE RIGHT TREATMENT FOR EVERY CLIMATE
(Click for website)
Flexible new machinery (Click for website)
Consultant (Click for website)
The best-site from China (Click for website)
For Compost-Casing soll (Click for website)
ITALSPAWN PRODUCING QUALITY MUSHROOM SPAWN FOR OVER 30 YEARS
ITALSPAWN ITALIA S.r.l. was established in 1977 by Valentino Sartor to supply high quality
mushroom spawn. Valentino learned about the industry working in the family business which,
in the 1960s, was one of the largest mushroom farms in Europe and the first in Italy.
Italspawn concentrated on just a few varieties with the off-white hybrid Champignon mushroom a specialty. However, Italspawn also invested in research and development, establishing new supplements and different types of spawn for a growing and diverging market. This research and development continues with a programme run with The University Cattolica of Piacenza (ITALIA)
The focus on quality and innovation allowed Italspawn Italia S.r.l. to become one of the world leaders in the mushroom business by the early 1980s. This success has continued and, as we mark our 25th anniversary, we are expanding our production to over 10 million litres a year. We now supply the highest quality spawn to 24 countries across several continents including Italy, USA, Holland, Germany, Poland, Serbia, Greece, Korea, Iran, Iraq, Japan, Saudi Arabia.
aerial photo Italspawn
There are only a small number of reliable Spawn factories worldwide, After "Sylvan, Amycel, Lambert” and Italspawn from Italy
A pure culture for high quality production
Applied research allows us to develop more new products for our customers
Here at Italspawn consistent mushroom spawn quality is our main aim. Quality spawn starts with pure cultures of carefully selected varieties. The selected strains are vigorous, unstressed and free from any contamination. Italspawn has developed one of the most precise and stringent programs of quality control in the industry.
Our highly-trained staff are dedicated to maintaining our high standards in the production of quality spawn. Every step of our production process is monitored and the data is compared with standard parameters to assure consistency.
Dr.Gabriele Dal Compare (Bio-technicla Director)
supervised the production process
Microbiological and molecular (genetic) tests are used on every starter culture at Italspawn.
At our growing facility and in our satellite farms, growing assays (audits) and trials are regularly performed. These trials are the final step in completing our quality assurance program. The trials allow us to assess the mushrooms that our quality spawn will produce.
Applied research at Italspawn is an ongoing process that allows us to improve quality and also develop new products for our customers.
The research program begins with the creation and selection of new varieties. The program then continues with the development of new production procedures to increase efficiency. Finally, we look to develop related products that complement our spawn.
Italspawn collaborates with companies globally to utilise cutting edge technologies in genetics. By using new technologies we are dedicated to developing new mushroom varieties while maintaining the desired characteristics of existing mushroom strains.
By employing micro-techniques we study the intimate relationship between the mushroom mycelium and the mycelium's food and support system: the grain. Currently, our research is directed towards developing superior casing additives 'CACing or Ci' in the commercial production of mushrooms. Early trials have shown promising results.
Azienda Agricola ITALSPAWN - Borgo Fagarè, 11 - 31040 Onigo di Pederobba (TV) - Italia - P.I. 04063430260
5 million liters per year with
a potential to get to 10.
Agaricus bisporus is an edible basidiomycete mushroom native to grasslands in Europe and North America.
Agaricus bisporus is cultivated in more than seventy countries, and it is one of the most commonly and widely consumed mushrooms in the world.
Ten spawn variations:
F599 - F58 - F50
F60 - F64
FB30 (Portabella) - F40
F62 - FB29 - FB33
Currently export to:
ITALY - USA - CANADA - MEXICO - POLAND
UKRAINE - KOREA - GREECE - SERBIA
MONTENEGRO - NORTHWEST EUROPE
MIDDLE EAST - JAPAN - INDIA - IRAN
The organism from where it all begins, the spawn. The trip has just begun for the little spore sant they are still far away from the day they will turn into a nice healthy mushroom.
The heart of the company, this is where we store our large variety of different mushroom strains, from the white mushrooms also known as “champignon” to the more exotic “shitake” or for the gourmet’s delight the so called “Pioppino”.
Multi stage production process:
“Freshly brewed evry day. Our product follows a productionprocess divided in multiple stages during wich the substrate is cooked, sterilized, inoculated and finally bagged.
Only the finest materials:
All our raw materails are refined and selected according to quality, moisture content, size and claenness in order to assure the best final quality product.
A PURE CULTURE FOR PRODUCTION OF HIGH QUALITY
Our production process has been developed through 25 years’ experience in the business and subdivides into five main stages, allowing us
to maintain a unique level of quality control and efficiency.
The first stage is where the raw grain is cooked and mixed with powders inside large blenders to maximize moisture content while maintaining friability. This first stage allows us total control over every parameter throughout the process.
At the second stage of the process the grain is sterilised using a strict temperature profile to avoid any type of contamination.
After the grain has been cooled it’s inoculated according to the needs of the spawn, then bagged.
During the incubation period the spawn is grown in a computer controlled environment guaranteeing homogeneous and uniform growth in each stage of the incubation.
Storage and shipping
When maturity is reached, the spawn is carefully checked again before being boxed and refrigerated, ready to be shipped.
During transportation is a constant temperature is a must in the boxes are also "chip" which monitors the temparature for carrier.
The growing side:
Nowadays a lot of people stii believe or just simply don’t realize most of the mushrooms they eat didn’t grow in forests. Well, it might look a little different than the forest behind your house, but we try to recreate exactly the same kind of environment, as far humidity temperature and air flow, in our growing rooms.
After a warm welcome by Massimo Sartor (Lois Sartor CEO) was in Serbia. Massimo Sartor and Dr.Gabriele Dal Compare
(Bio-technicla Director) informed us expertly about Italspawn. Gerard Speel (Publisher MushroomInstryDirectory) and Frans Vogelzangs (in the late top executive at Billio ninety years) we visited Italspawn."
Massimo Sartor the right hand of Lois Sartor CEO
Italspawn is ready for the future!
Dr.Gabriele Dal Compare (Bio-technicla Director) and Frans Vogelzangs
Italspawn "Spawn from Italy" more....
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