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 to thoroughly cook out the growing rooms. To ensure that all diseases and pests are killed, it is necessary to heat the entire growing area to 70 ° C for 8 to 12 hours using steam. The entire growing area means that the compost also reaches this temperature for 8-12 hours. Why do I say 8 to 12 hours? In highly effective farms the whole room will be on the same temperature (compost, floors, corners) and 8 hours will be enough, in other farms where you are less effective, meaning the entire room will not be at the same temperature, it would be better to extend the cook-out time to 12 hours.

Often, for reasons of cost or time savings, it is decided to shorten the time or keep the temperature lower, which has the risk that virus can survive. However, to be on the safe side, 70 °C for 8-12 hours is the benchmark, especially if there are diseases or pests on your farm. Some farms decide to cook-out on lower temperatures, especially phase 3 compost farms, to just eliminate the spores for bubbles and cobweb and those are eliminated on lower temperatures. With the high energy prices, a very understandable approach. If there is no virus or Trichoderma on the farm it is probably enough to cook-out on only 60 °C.

After the cook-out, the new growing cycle begins, so it is important that from this moment on no traces of mushrooms, germs or insects end up in the growing area. This is often neglected during emptying, which means that the usefulness of the (expensive!!!) cook-out has been for nothing.
Be aware of that, you invest a lot in cook-out.

Some farms in several countries have not the possibility to cook-out because they have no boiler present on the farm. That means your hygiene has to be excellent, but some farms manage that well. I know farms where they have no boiler and keep the infection very well under control. On the other hand, there are farms that don’t trust their first cook-out and decide to cook the rooms out after emptying and cleaning again before they fill the new compost. Empty rooms are easier and more efficient to cook out.

Of course, you need time in your cycle as well to cook-out. Including the warmup and cooldown period you will need around 24 hours to finish a full cycle. Warming up and especially cooling down needs to be done with a slope up and down in temperature to avoid negative affects to your building.

There are different cooking methods used worldwide. Choose what works best for your farm. If you're building a new farm, consider adding a boiler. Regular cookouts can help prevent problems and keep infections low. This is an effective way to maintain cleanliness and bio security on your farm.

Erik de Groot
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https://www.mushroomsconsultant.com/

Spring is back in the country and that is the start of the morel season. A good knife and a sharp eye are all it takes to harvest delicious morels.

The morels are mushrooms that grow in the spring. Morels have a spongy, pointed hat that is reminiscent of a honeycomb. Raw morels are poisonous and only edible after heating. The taste of the morels is spicy. Morels are full of fiber and minerals and are therefore also good for your health.

If you plan to do your own research, read carefully so that you don't pick a poisonous species. When collecting morels use a flat box, basket or net bag. Don't use plastic bags as the morels will start to spoil before you bring them home. Another reason is that the spores must be able to fall back to the ground so that new morels will grow again next year. Morels are often found around dead and dying trees. Think of oak, ash and elm. But an old apple orchard is also a good hunting ground.

There are many ways to cook morels, but baking them in butter brings out their rich, almost meaty flavor. You can make it a real springtime celebration by serving them with asparagus during this time of year.