Dear All!

My name is Ulrich Tiemann and since April this year I started working for e-nema. I received a very cordial welcome, plus a lot of support and training from the e-nema team.

It is great working here. Having a background in agriculture, international food trading and sales, I am working myself into the mushroom industry now. I do look forward to getting to know you. Through my work, I aim to support you and add value to the mushroom industry with the help of entomopathogenic nematodes, which e-nema produces at an industrial scale.

Hope meeting you soon!

GROWTIME would like to inform all of their customers (both current and future) that their headquarters has a new location.

"In our new location we have the office and production facilities where the innovative products for mushroom farms are being created.
Amongst the products we are especially proud to demonstrate here our flagship mushroom picking trolleys, known for its efficiency and durability".

They like to welcome you anytime at the address:
ul. Lotnicza 21, 86-300 Grudziądz, Poland





  

What is the absolute moisture content of the air? Or the enthalpy of the air? More and more growers have a handy app that reads out these values. I always ask: “What do you do with this data?” I don’t always get an answer. Because it’s not about the numbers. The best way to understand this is to use a sponge as an example. It’s much clear and you can combine it with the Mollier diagram. Use this link to download the coloured Mollier diagram (pdf).

The truffle is a tuberous fungus that grows underground, on the roots of various tree species such as oak, poplar, or hazelnut bushes. Truffles grow from truffle spores that are spread by insects and maggots, among other things. Furthermore, the truffle also uses the nutrients of plants and trees.

The truffle looks like an irregular tuber with a diameter of a few centimeters. Pigs and wild boars love truffles and are therefore used to search for truffles. Due to the fact that these animals have usually already eaten half the truffles and cause a lot of damage, dogs are now also trained to search for truffles.

Truffles are very expensive. This is because the truffle cannot be grown, but must be sought. It's a real delicacy and comes therefore with a price. Truffles come in many varieties and each truffle has its own season. The season of the white and black truffle runs from November to January and the summer truffle from March to October.

Truffles also have health benefits. Some varieties contain antioxidants and white truffles are also said to have anti-inflammatory properties. They are full of phosphorus, calcium and protein. They contain hardly any fat and they are naturally sugar-free.

So truffles come with a price tag, but they are well worth it. Because they are so aromatic, you only need a little bit. Truffles are often used in Italian dishes. The taste of the truffle can be described as unique!

Mushrooms complement almost any everyday meal — from appetizers and salads to main dishes and sides, mushrooms can be enjoyed in so many ways. Find some of Mushroom Council's best tips and tricks for mushroom preparation here.

Select mushrooms that are firm with a fresh, smooth appearance. The surfaces of the mushroom should be dry, but not dried out, and appear plump.

Store mushrooms in original packaging or in a porous paper bag for prolonged shelf life. Some mushrooms may keep for up to one week in the refrigerator.

Brush off any debris from mushrooms with fingers or a damp paper towel, or rinse briefly under running water and pat dry with a paper towel. If the mushroom stem is tough, trim it before using.

Sear mushrooms for a more intense roasted, charred and smoky flavor and overall aroma. Roast mushrooms to get more sweet, salty and umami tastes with caramelized, nutty and buttery flavors.

Mushrooms are naturally low in sodium plus their umami counter-balances saltiness so less salt can be used in a dish without compromising flavor.

Meaty mushrooms are low in calories, fat-free and can be a delicious substitute for higher-calorie ingredients.

The Blend™ combines meat with finely chopped mushrooms so you can enjoy reduced-calorie versions of the recipes you love like burgers, lasagna, meatloaf and meatballs, without sacrificing taste or texture.

 The Blend™ enhances flavor, helps reduce calorie, fat, and sodium intake, and adds important nutrients like vitamin D, B vitamins, antioxidants and potassium (8%) to the plate.

Source: Mushroom Council

AURORA, Colo., March 31, 2022 /PRNewswire/ -- MycoTechnology, Inc., the world's leading explorer of mushroom mycelia, has set its sights on achieving global scale and realizing its innovation pipeline after securing a funding injection of $85 million. The recently concluded Series E fundraise represents the Colorado-based company's largest single round of financing since it was established in 2013, bringing total fundraising to-date to more than $200 million.

This new investment will allow MycoTechnology to further capitalize on its proprietary fermentation platform, continuing to impact food and nutrition around the world. The company is now positioned to bring its unique product portfolio to even more consumers globally, with a focus on expanding in Europe, Asia, and the Middle East.

The Series E round was led by a group affiliated with the Oman Investment Authority (OIA), a sovereign wealth fund and first-time investor in the business. Their sights are set on major collaborations around food security and sustainability. In addition to OIA, the Series E funding round attracted several new investors, including Nourish Ventures (Griffith Foods' venture capital group), Rage Capital, Alphacy Investment, and Siddhi Capital. Also contributing were returning investors S2G Ventures, Tyson Ventures, Continental Grain Company, Bunge Ventures, Maple Leaf Foods, Evolution VC Partners, and Gaingels.

Please read the full article here.

Source: CISION PR Newwire, news provided by MycoTechnology, Inc

Oakfield Champignons BV wants to grow exotic mushrooms as sustainably and circularly as possible. This starts at CNC Grondstoffen where the substrate is produced and ends at a cow shed where the residual flows are used as bedding.

Exotic mushrooms are increasingly appearing on retail shelves. For example, Albert Heijn has included king oyster mushrooms from mushroom grower Oakfield Champignons in its range.

The process from the formation of the substrate to the harvest of the mushrooms can be seen in below video (in Dutch).

Original Dutch article

Oakfield en CNC vinden duurzame route in exotische paddenstoelen

Oakfield Champignons BV wil de kweek van exotische paddenstoelen zo duurzaam en circulair mogelijk uitvoeren. Dat begint bij CNC Grondstoffen waar het substraat wordt geproduceerd en eindigt bij een koeienstal waar de reststromen als bedding worden gebruikt.

Exotische paddenstoelen duiken steeds vaker op in de schappen van de retail. Zo heeft Albert Heijn koningsoesterzwammen van paddenstoelenkweker Oakfield Champignons opgenomen in het assortiment.

Het proces vanaf de vorming van het substraat tot de oogst van de paddenstoelen is te zien in deze video.

Source: ‘Food & Agribusiness/Misset Doetinchem’.

If there is one thing that excites Josh Peitzman, it’s the promise of rain.

A saturated forest floor is a fungal breeding ground, and Peitzman, 24, spends much of his free time post-rain on the hunt for mushrooms to identify. It’s become second nature for him to walk through Granger's Jester Park, eyes on the ground or in the nooks and crannies of trees, in search of something new to discover.

For a time, this hobby — which began five years ago — was just that. The self-taught mycologist foraged and identified, learned the taxonomic names of the species he’d uncover and eventually started tinkering with mushroom grow kits and still air boxes. Soon, however, he began picturing a future beyond his dishwashing job at Wasabi in Ankeny — a future in which he’d cultivate his own mushroom farm and fulfill a longstanding dream of following in his grandfather’s farming footsteps.

That mushroom farm, Fungi Fresh Farms, is now a reality. With support from investor-turned-business partner Jerrod Appenzeller, Peitzman is determined to grow the largest gourmet mushroom farm in central Iowa in a renovated shipping container in Grimes. Just months into production, Peitzman and Appenzeller are harvesting 50 to 100 pounds of specialty mushrooms per week for local farmers markets, restaurants and CSAs (community supported agriculture farm operations), but the two say it is just the start.

Please read the full article here.

Source: Des Moines Register