Today in the leading role: the King oyster mushroom, also known as Eryngii. This mushroom grows on sawdust substrate to which mycelium is added. As soon as the King Oyster mushrooms start to grow, the bags are opened so that they can fully develop. When they are fully grown, the mushrooms are harvested by hand. The King oyster mushroom does very well in the kitchen. And because of its source of fiber, protein, vitamins and minerals, this mushroom is a healthy addition to any dish and also a great substitute for meat ♥

Since May 2019, after it’s festive opening, the Lambert Spawn plant in The Netherlands is operative and has been supplying the European, Russian and Chinese market since then. Ies Hooglugt and his team have been improving and increasing the sales step by step.

On January 1st 2021 Guido Stevens joined the Lambert Spawn family. Guido Stevens will be responsible for the sales, customer service and other commercial activities. This will give Ies Hooglugt the chance to invest more time in the development of the company, new markets and innovations. Guido has worked for 4 years in the mushroom industry in positions within export and sales He is 27 years young, enthusiastic and full of new ideas; and brings a broad experience in sales, export, marketing and customer service to the table.

Lambert Spawn is market leader in Northern America and wants to increase it’s market share in Europe, Russia, Middle- and Far East. With their premium quality products they have been the mushroom growers resource since 1919, when Lambert Spawn was founded as America’s oldest independent spawn company. But; with the most modern spawn factory in the world.

Premium quality products and customer service are two important pillars of Lambert Spawn. Therefor Lambert Spawn will keep investing in both of these areas to bring even more additional service to their partners worldwide. Consultation and guidance in combination with premium quality spawn to reach the best yields will be the key.

For more information feel free to visit their website.
And you can also follow their Facebookpage.

Family business Mush Comb from Horst celebrates 25th anniversary

1 January 2021 marks the 25th anniversary of the Horst-based company Mush Comb! What better time to shine the spotlight on this successful family-owned business!

Global leader

On New Year’s Day 1996, Jeu Holtermans started his own business - Mush Comb. In repairing and selling second-hand machines, he succeeded in identifying and filling a gap in the market for mushroom culture. In 2004, his 21-year-old son Bob joined the family business team, and in 2007 they decided to reinvent and refocus the business. Since then, the company has focused on producing new and innovative cutting-edge machines. The new business strategy demanded a major investment, but the benefits soon became apparent. The company’s revenues have quadrupled since 2007, and the family business has developed into a world leader in supplying innovative high-quality machines.

Please read their full article here.

We congratulate Mush Comb and wish them lots of succesful and innovating years to come!

Straw, horse manure and hay are the raw materials that have the most influence on the mushroom production process. Its structure affects the composting process. Its fibers (i.e. celluloses, hemicelluloses and lignin) are important carbon sources. The mycelium needs hemicelluloses and lignin for growth during the spawn run and case run phases (vegetative phase). In the so-called generative phase, from pin outgrow to mature mushrooms, celluloses and hemicelluloses are needed. Mushroom substrate has to undergo certain process steps. For the phase I composting process these are the so-called biological and chemical steps. During the phase II process the conversion of ammonia and the creation of selectivity make up the next step. During the phase III composting process the final step is mycelium development. Straw (or horse manure, hay) has a big impact on all these process steps.

Please read the full article on the website of ChampFood here

Article: by Geert Lemmers Composting Consultancy B.V.
Source: ChampFood

Adidas has announced it’s launching a line of sneakers made from mushroom-based leather.

As part of a 2021 sustainability initiative from Europe’s largest sportswear manufacturer, the new Stan Smiths will be entirely vegan, and created using mycelium: that is, the vegetative part of fungi that produces mushrooms.

On December 28, the German multinational announced that “adidas seeks to break new ground: Together with partners, adidas is developing a new material, a purely biological leather alternative made from mycelium, and will use it for the very first time in the creation of footwear.”

This isn’t the company’s first foray into vegan footwear. In 2020, Adidas launched plant-based versions of several classic sneakers, which quickly became bestsellers. Now it’s completely renounced the use of fur in all products, and it’s working with partners on other sustainability projects that include recycling cotton and developing a “particularly climate-friendly running shoe” as part of a drive that will see 60% of all Adidas products in 2021 being made with sustainable materials.

Please read the full article here.

Source: Good News Network

The Mushroom Company is one of North America's largest mushroom processors. Over the last 90 years it has built a reputation for high-quality, innovative products and superior dedicated customer service. The Mushroom Company's product capabilities range from individually quick-frozen (IQF) to canning, blanching, blending, and roasting mushrooms and other vegetables. It primarily serves the food service and industrial markets, where its mushrooms end up on pizzas, in soups, and on various quick and casual-service restaurant menus.

"We are excited to join the South Mill Champs family," said Dennis Newhard, President of The Mushroom Company. "Over the last few years, SMC has shown exceptional leadership in innovation and growth in the mushroom industry. We look forward to supporting and further expanding SMC's capabilities and product innovation. Our industry is experiencing strong growth as consumers continue to recognize the significant health and environmental benefits of mushrooms. We believe the future is bright and this combination gives us the resources to continue to be an industry leader."

Please read the full article here.

Source: South Mill Champs

Recipe for a new year, keep the buttons up!

March 2020. Everything looks good and I have got my pocket full of tickets. Flights all over Europe and many visits to make.
But a week later everything looked different and still does.
Corona is sweeping over the world and people do not know what to do. Traveling has come to a stand still and most of the consulting is done over the phone.
But does it have good sides too?
Fortunately, so. It is a proven fact that corona has less chance to infect you if you are in a good state of mind in a fit body. Or at least the symptoms are less severe.
For most people in this modern world that is a bit of a problem. A great deal of mankind has a problem with being too heavy and is suffering from obesitas.
And just this morning I heard that loosing 5% of bodyweight (if you are too heavy) means already a big boost to your immune system.
So, go outside, exercise and eat good food.
And it is a proven fact that mushrooms exactly fit into that diet.
Mushrooms are low in fat, rich in vitamins (vitamin B and D even more in brown Agaricus)and they are loaded with complex carbo hydrates.
A good reason to eat mushrooms and use it as advertising. Countries as Spain and Hungary are already doing this on a large scale and I am sure many other countries do the same.
But it can be a lot more. If I just look at Holland, the consumption is still very low and that can only be changed if we as growers tell about the health aspects of our product.
And of course, the taste is good.
To give an example I would like to share a recipe with you.

Mushroom Gougère. (serves 6)
Melt 75 grams of butter in a pot.
Add 2,25 dl of water and bring to the boil.
Add 100 grams of wholemeal flower at once and mix well.
Mix till the dough lets go of the side of the pot.
Let cool a bit and then mix in 3 eggs, one by one.
If the dough is smooth, mix in 75 grams of grated cheddar cheese.
Put the dough into an oven dish. Leave the middle open. Put the dough only on the outside rim.

Then put some oil in a skillet and fry 2 chopped onions.
Add 2 cloves of chopped garlic and I kilo of sliced mushrooms.
Add one spoon of wholemeal flower and 2 dl of vegetable broth.
Bring to the boil for 3 minutes till the mix thickens.
Then add 200 grams of chopped walnuts and 2 spoons of chopped parsley.
Ad pepper and salt to your liking.
Put this mix in the middle of the dough in the oven dish
Cook this in the oven at 200° for 40 to 45 minutes.
Enjoy.

If you share this recipe with your clients you might sell a lot more mushrooms and create a healthy and good world.

Best wishes for 2021 and stay healthy.

Henk van Gerwen

The cultivation of mushrooms is on the rise in Iran. Over 90,000 tons are produced annually in large, covered, climate-controlled halls. The largest producers use knowledge and technology from the Netherlands.

Most of the mushrooms grown in Iran are destined for the local market, a small part is exported. The Netherlands, itself one of the largest producers in the world, has formed the basis of contemporary mushroom cultivation in Iran. Three of the four largest producers have obtained their technology and knowledge from the Netherlands.

The technology is at a fairly high level. Iranian growers are well acquainted with Dutch suppliers of technology and knowledge in this sector. Can the Dutch business community reconnect?

Business opportunities in Iran

The current recession is not making things easy for Iranian producers. For example, inflation has made the euro considerably more expensive. In addition, doing business with Iran has become more difficult due to the US sanctions that make financial transactions more difficult.
In Iran, therefore, more and more attention is being paid to local suppliers who can deliver comparable quality. This is possible in many cases, but not always. In terms of knowledge and innovation, the Netherlands is still at the forefront of mushroom cultivation.

Ask for knowledge and training

The major producers in Iran are mainly interested in consultancy and training. In addition, there is a demand for chain organization and logistics. There is also still a lot to be gained in terms of the diversity of edible mushrooms on the Iranian market. Due to the recent elections in the US, the hope is that the sanctions will gradually be phased out in 2021. This will create new opportunities for Dutch investors.

Dutch companies can contact the agricultural council in Tehran for market access and business support. For example, a company in substrate cultivation for mushrooms was recently informed about the phytosanitary requirements for export to Iran.

Market trends

In ten years time, mushroom cultivation in Iran has increased from 48,500 tons to 82,000 tons. China, USA, Poland, the Netherlands and France are the largest producers in the world. China accounts for approximately 70% of world production. Iran ranks tenth, but is rapidly rising in the ranking. The sector wants to grow to an annual production of 150,000 tons, in line with the worldwide growth of the mushroom market.

A thousand growers, seven thousand jobs

Growing mushrooms is a labor-intensive process. Based on the latest statistics, there are 1,045 mushroom companies in Iran, which creates more than 7,000 jobs. Currently almost all production is destined for the local market. Iran exports less than 2% of its production to neighboring countries such as Iraq and Qatar, but wants to increase exports.

One of the problems with mushroom exports from Iran is the lack of transport infrastructure. Because fresh mushrooms are perishable products, they must be properly transported to avoid any loss of quality. In addition, administrative and bureaucratic procedures at the border with neighboring countries lead to product loss.

'Of the more than twenty types of mushrooms that are commercially cultivated worldwide, production in Iran consists almost exclusively of white (button) mushrooms'

Consumption

Mushrooms are in demand in Iranian cuisine. Yet consumption per inhabitant is only 1 to 1.2 kilos per year, which is less than the world average of approximately 2 kilos. The average in Europe is 3 kilos. So there are still opportunities for growth in the local market. Consumers are also increasingly aware of the beneficial nutritional and health aspects of mushrooms in their diet: low in sugar and fat, and high in protein. In addition, they are convinced of the medicinal effect of mushrooms.

Of the more than twenty types of mushrooms that are commercially grown worldwide, the production in Iran consists almost exclusively of white (button) mushrooms. These are freshly picked and packaged and then find their way to the consumer via the many small and large supermarkets in the country. Only a few dozen producers are engaged in the cultivation of other types of edible mushrooms, such as oyster mushrooms and Shiitake. A few growers focus on the production of medicinal mushrooms.

Production of compost

The larger producers also control the production of compost and spawn (mycelium) themselves. The spawn is used to mix with the compost so that it is ready for cultivation. Compost production requires specialized technology and knowledge. The quality of compost, which must be properly disinfected, is very important for efficient production.

The larger growers produce and sell compost under their own brand name. A well-known name in Iran is Javeneh Compost, produced by Ramand Majar Agro-industries. This product is used by about 40% of Iranian mushroom growers. Until recently, compost was exported, but due to the higher demand in Iran and the more lucrative export market for fresh mushrooms, it has been discontinued.

Use of horse manure

In Iran, reasonable production levels of up to 24 kilos per square meter are achieved by professional growers. Productions of up to 34 kilos are achieved in the Netherlands. The use of horse manure in the preparation of compost makes it possible to achieve higher production levels, and Dutch substrate is a popular item in many countries.

In Iran there are middlemen who buy and sell cheap, substandard compost to small, inexperienced producers. This significantly reduces the efficiency of mushroom cultivation. Efficiency can be increased through better organization and logistics.

Some important producers of mushrooms, compost and spawn in Iran.

Price development

Supply and demand determine the price of mushrooms in Iran. In the past, the mushroom market was controlled by intermediaries. As a result, large price fluctuations occurred. Since 2018, a mushroom fair has been introduced by the Iranian Mushroom Growers Association (ASGI: Anjoman Senfi Gharch Iran). The purpose of the fair is to stabilize prices.

Not all producers bring their products to the stock exchange. The government claims it has no control over the price. The enormous inflation in the past two years (more than 500%) has led to very low prices in the current market. For example, the price for conventional white mushrooms on the local market is approximately € 1,00 per kilo. For exports to neighboring countries, approximately € 1,60 per kilo is paid, while the worldwide price is approximately € 2,10 per kilo. Due to the low price in Iran, the import of mushrooms is limited to exotic varieties. The export quality price of compost made in Iran is approximately € 200 per tonne (2020). Locally, prices can vary widely, from € 40 to € 200 per ton.

Investment risks

A lot of capital is needed to start a mushroom company, also in Iran. This start-up capital is needed for the construction of climate-controlled tunnels, packaging units, laboratories and machines and storage for the production of compost. The sometimes extremely high temperatures in Iran mean that high demands are placed on climate control. That is why foreign technology, such as from the Netherlands, is still preferred for key technology, but co-creation is advocated. Specialist knowledge is necessary for cultivation control. Experienced technical personnel are needed to manage the production process and to produce high-quality compost and mushrooms. Dutch companies can respond well to this.

Source: Ministerie van Lanbouw, Natuur en Voedselkwaliteit

For questions related to this article, please mail to the Agro team of the Dutch ambassy in Iran This email address is being protected from spambots. You need JavaScript enabled to view it.