Research Newsboard -- Xianggu Mushroom
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Monday, February 27, 2006
SporeSource.com - Your #1 source for quality research spores
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Friday, February 24, 2006
Thursday, February 23, 2006
Wednesday, February 22, 2006
::: World Society for Mushroom Biology and Mushroom Products :::
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Tuesday, February 21, 2006
Marketing, Business & Risk Management: ATTRA - National Sustainable Agriculture Information Service
Marketing, Business & Risk Management: ATTRA - National Sustainable Agriculture Information Service
Business case and worksheet.
posted by kan chun @ 10:54 PM
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Rural Industries Research and Development Corporation home page
posted by kan chun @ 10:32 PM
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Monday, February 20, 2006
Growing Mushrooms at Choice Edibles: Mushroom Growing Kits and Mushroom Fruiting Blocks
Growing Mushrooms at Choice Edibles: Mushroom Growing Kits and Mushroom Fruiting Blocks
Interesting housing for the kit.
posted by kan chun @ 4:45 AM
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Growing mushrooms
Growing muchrooms
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You are here: PFRA Online > Shelterbelt Centre > Publications
Growing Mushrooms
Production
For most Canadians, when you say "mushrooms" there is only one type of mushroom that comes to mind, button mushrooms. Button mushrooms are mass produced in huge operations where they end up in the grocery stores as fresh, frozen or canned mushrooms. An individual producer cannot compete in the button mushroom market, but there appears to be potential in the exotic mushroom market. There are a variety of exotic mushrooms you can grow, but oyster mushrooms are the easiest to produce and are fast growing (3 to 4 weeks). Presently we know of only four exotic mushroom growers in the Prairies, three in Alberta and one in Manitoba. Of these four growers, two produce Shiitake mushrooms and the other two produce oyster mushrooms.
At the Shelterbelt Centre we were able to successfully produce golden and Florida strains of oyster mushrooms. Because the growing conditions, production techniques and growth room requirements vary with each type of exotic mushroom, this informational outline will be based strictly on growing golden and florida strains of oyster mushrooms.
Growth Room
The size of your growth room is dependent on the size of your operation. The room can be a small plastic tent on tables in a basement or a large independent building with its own environmental control system. In either case, the growth room will be the most expensive part of your mushroom operation. Listed below are the basic requirements for a mushroom growth room.
Temperature control:
A heating and cooling system that can regulate the temperature from 12°C to 23°C, but once set should not fluctuate more than 2 or 3°C.
Humidity control:
A relative humidity of 95% is crucial for mushroom development. Household vaporizers are well suited for small growing rooms, but for large rooms, atomizing or misting nozzles that produce a fine mist would be required.
Air circulation:
A recirculating fan is sufficient for a small room, but for a large room a fresh air fan may be required. If a fresh air fan is used, an air filter must be attached to prevent contaminates from entering the growth room.
Lighting:
Indirect sunlight or fluorescent lighting 5 to 10 feet away is adequate.
Walls, ceiling and benches:
Must be made of a material that can withstand high humidity and can be washed.
Flooring:
Concrete flooring with good drainage would be the best.
Materials Required
Spawn - available from several distributors at approximately $10.00/kg plus postage.
Clear plastic bags - 18" x 10" x 10", must be sterile and can only be used once.
Wheat straw - readily available at minimal or no charge.
Mulcher (optional) - it is recommended that wheat straw be cut in 1 to 3 inch long pieces. A small operation can use a clever, whereas a large operation could get a farmer to put straw through a mix mill at minimal charge.
Substrate pasteurizer - 45 gallon drum or large caldron.
Cotton bags - used to contain substrate during pasteurization (pillow case).
Thermometer - long probe type that measures up to 100°C.
Bleach - for sterilization of growth room and equipment.
Relative humidity indicator - to monitor humidity in growth room.
Production Techniques
Collect fresh wheat straw (substrate) that is reasonably free of grain and weed seeds. Mulch straw into 1-3 inch long pieces and place into cotton bags. The substrate should be prepared outside or in another room from the one in which you will be pasteurizing and inoculating the substrate.
Add amendments (optional), 25% rice bran and 0.5%calcium carbonate (limestone) per dry weight of substrate.
Some references suggest to pre-soak wheat straw for 3 days prior to pasteurization.
Submerge cotton bags into hot water (minimum of 65°C) for 1 hour to provide pasteurization.
From this point on, sterilization is essential. Wipe down work area and wash all equipment with a 5-10% bleach solution.
Remove bags from hot water and place in a sterilized sink where it can drain and cool down to room temperature (1-2 hours).
On a sterilized counter top and with disinfected hands and arms, empty the substrate from cotton bags into clear plastic bags.
Add between 1 and 10% spawn per dry weight of substrate. The higher rate of spawn will provide faster mycelium growth and less chance of contamination. Close the bag at the very top and shake vigorously to provide a thorough mix.
Pack the spawned substrate down as tightly as possible into a large size block (12"x10"x10") and tie the bag securely at the top of the mixture.
Puncture the bag approximately 20 - 50 times with a large sterilized nail. The nail should be sterilized before each bag.
Place bags into a room in total darkness or cover loosely with black garbage bags. The room should be at 18-23°C, 75-80% relative humidity and have good air circulation.
In approximately two weeks the substrate should be completely colonized in a solid block of creamy-white mycelium.
Make 10 to 20, 1/2 inch slashes in the bag near the top of the block. Place bags into a cool place between 12-15°C, approximately 80% humidity and with subdued lighting for a cold shock of 2 or 3 days. This can be achieved by placing the bags in another growth room or by moving them to a cooler part (floor) of the main growth room.
After the cold shock, open the tops of the bags and mist occasionally. Increase the temperature to 18 to 20°C, relative humidity should be between 90-95% and good air circulation provided.
Within a week or so, wart like growths will appear, these will quickly grow into mushrooms. Remove the plastic bags to allow the mushrooms to develop properly.
Mature mushrooms are shell shaped, and approximately 2 inches in diameter. They should be harvested just before the outside margin becomes level with the centre.
After a heavy harvest the blocks will require moisture. Submerge the blocks in cold water for 5 to 8 hours, remove and let drain 1/2 hour.
Place blocks into loose fitting and loosely closed poly bags and place in a warm (18-20°C), dark area for a few days rest.
Repeat the steps from after cold to rest period until mushrooms quit producing. Depending on numerous factors, you may get between 1 to 6 flushes of mushrooms.
Economics
The greatest expense for a mushroom grower in Saskatchewan would be the growing room, environmental control systems and utility costs. Depending on the size of the operation, other expenses that may be incurred are labour costs, shipping expenses and advertising. The costs of spawn, substrate (wheat straw), plastic bags and other equipment would be minimal, but must be considered. In a report published by the Saskatchewan Research Council 1988, they calculated that the production cost of oyster mushrooms was $1.40/lb with a wholesale price of $3.00-3.50/lb and a retail price of $5.00/lb. Recently, retail prices for oyster mushrooms at large retail establishments in Regina was $8.50/lb. Since 1988 production costs would have increased but hopefully the profit margin for the producer has increased or at least remained the same.
Marketing
We know of only two oyster mushroom growers in the Prairie Provinces. Both of these producers are in Alberta and supply major food chains (Safeway and Super Value) with oyster mushrooms. In 1988 these two farms produced between 1,000 to 2,000 lbs per week. For an individual to initially try to supply a major food chain and compete against established farms would be costly and financially risky. Initial mushroom production by an individual should begin on a small scale to gain experience with production techniques, contamination problems and potential markets. The producer should contact local potential customers such as gourmet restaurants, speciality food suppliers and health food retailers. If the producer can eliminate the seller (Safeway, Super Store, etc.) and sell fresh, organically grown mushrooms directly to the buyer, their profit margin should be higher. Once the producer is well established, he/she may then want to increase production and compete in the larger markets.
Date modified: 2003-03-07 Important notices
posted by kan chun @ 3:15 AM
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Mushroom farming in North Carolina - NC A&T University's field project
posted by kan chun @ 3:08 AM
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Growing magic mushrooms - magic mushroom growing techniques and magic mushroom grow kits
posted by kan chun @ 2:42 AM
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Sunday, February 19, 2006
中国姬松茸网- 姬松茸 - 巴西菇 - Agaricus Blazei Murill - ABM - ヮリハタケ - www.abmcn.com
posted by kan chun @ 7:37 PM
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