One of the most effective ways to avoid diseases in the mushroom industry is a cook-out at the end (or beginning) of each cycle. To reduce the chance that some spores of diseases or insects will survive in the growing rooms after the last day of harvest, it is vital…

Dry Bubble Disease is a common fungal disease of the commercial white and brown mushroom Agaricus bisporus. Understanding more about the biology of the fungus that causes Dry Bubble Disease may help growers control this disease. With the difficulty in obtaining new or maintaining existing pesticide registrations, the struggle to…

Why is casing soil used? There are two main reasons: 1. the Pseudomonas putida bacterium; 2. to regulate evaporation. Mushrooms will not grow without evaporation. The casing soil structure, through the depth of casing and on the surface, is the factor that determines how much water can absorbed and released.…

For almost 45 years I have been involved in the mushroom industry, first and always as a student of mushroom science and then as a commercial mushroom grower. I worked 12 years growing mushrooms at the largest mushroom company in Canada with a tray farm, 3 shelf farms and a…

After the last water during the incubation in the casing soil, the grower wants the mycelium to grow onto the surface. To ensure a good recovery of the mycelium in this period the right settings for the room climate are essential.An RH at a minimum of 95%. A very slow…

A few years ago, it was standard practice to give a significant amount of water in the first few days after casing. It was common to see people aiming for maximum watering, with 35 liters per square meter being standard and 40 liters considered even better. The goal was to…