Mushroom Matter

Mushroom Matter

Welcome on our platform. Why MUSHROOM MATTER? Because mushrooms play an important role in our lives as well in business. Our goal is to bring the world the very latest mushroom news with the upmost care to support the positioning of our beloved Mushroom.

During 27-29 April, 2019 China (Sanmenxia) International Mushroom New Products and Technology Expo was successfully held in Sanmenxia International Exhibition and Convention Center.

On the morning of 28, March, report on “Development Status and Future Trend of Mushroom Industry in Henan Province of China” was splendidly made by Mr. Zhang Yuting, researcher working in Academy of Agricultural Sciences of Henan Province.

“As the key province for planting and breeding industry, Henan Province occupies the crucial strategic position in China. Within the province, output of mushroom, wheat and peanut ranks the first in China, mushroom growing sits in the fourth place in planting and breeding industry while mushroom output and output value of Henan Province have been standing first on China’s list for consecutive 15 years,” introduces Mr. Zhang Yuting warmly. “In 2017, gross mushroom output amounted to 5.191 million tons in Henan Province, which accounted for 13.9% of that of China. And, the same year, gross output value reached 38.74 billion CNY, which occupied 14.2% of that of China.”
In addition, after years of endeavors, by now, 14 standardized mushroom bases have been built in Henan Province, 7 scientific research achievements regarding Shiitake mushroom, Oyster mushroom, Button mushroom and other varieties have been made while 28 fine demonstration mushroom varieties have been introduced to the province.
 
China International Mushroom New Products and Technology Expo sponsored by China Edible Mushroom Business Net has been successfully held for over 18 times. With the expo philosophy of “Practicable, High-efficiency and Down-to-earth”, it vigorously helps build up the exchange platform of mushroom production and marketing, and broaden distribution channels for Chinese and oversea mushroom merchants.
 
To see from various data, this time of expo has reached historical breakthrough, number of visitors amounted to 20,000 person-time while transaction volume came to 1 billion CNY. Besides, over 2000 new mushroom products were exhibited by at least 200 Chinese enterprises.
 
Although this time of expo has come to an end, intentional transaction and cooperation are still ongoing. China Edible Mushroom Business Net (CEMBN) is going to move ahead, implement the exchange service between mushroom enterprises and further promote the transformation and upgrading of Chinese Mushroom Industry. Meanwhile, we also propose to summarize valuable experiences in depth, integrate the resources and upgrade the annual grand expo into the one that highlights international influence.
Straw mushroom is categorized into high-temperature mushroom variety. Chilling injury phenomenon occurs under 12 degrees Celsius of storage temperature.

When it is above 15 degrees Celsius, mushroom bodies are softened, and produce peculiar smell by reason of strong respiration.

In a word, fresh Straw mushrooms are extremely difficult to be stored after they are picked. They can be stored for 2-3 days at the temperature range of 12-15 degrees Celsius. Consequently, it is best not to store fresh Straw mushrooms in your home, just go to supermarket to buy when you want them. In addition, you could soak them in light salt brine for a temporary preservation.
 
The specific method is: 

1. Firstly peel the root of fresh Straw mushrooms and rinse.

2. In a stockpot filled with boiling water, sprinkle with a pinch of salt and mix well, then add Straw mushrooms and let sit for 2-3 minutes before turning off the heat.

3. After cooling down, remove into the refrigerator and keep for 5 days or so.

Establishing a good harvesting team is very important and every farm needs a good leading example with eye for details to lead that process. A good harvest management can make or break all the efforts from earlier stages. What is a good starting point and where are improvements possible?

Of course the best starting point is knowing and realizing what benefits selective picking can bring. As explained in my earlier blog a mushroom grows rapidly and doubles in weight every 24 hours. In an ideal situation that means harvesting 24 hours would be the most beneficial. Every time when the mushrooms reach their maximum size they get picked and every pass the pickers do, space is created for the other mushrooms so that as many possible mushrooms can reach that maximum size. What that maximum size is depends also on the market. Of course that is hard to manage to harvest 24 hours but some companies make it work and see huge improvements in yield and quality. When you do a trial yourself on a few square meters and see how much more yield you can get when you only pick the mushrooms when they are ready to be picked, the results will be stunning. I did it myself one day on a big farm where they were harvesting already on a reasonable level in 2 shifts and still got 43% (!) more yield. Now that is hard to do with all the pickers on big farms but it shows the potential and importance of good training, managing and planning.

My experience is that on a small farm the owner is more involved in the daily operations, the amount of pickers is lower and therefore the results in yield and quality are better than on many big farms where managing the people is a bigger task.

Training and a good system will bring you many advantages and a quality that stands out. Every farm should have a designated trainer that will train new pickers into perfection. Remember that it’s easier to train a new picker when you spend the time then retrain pickers with bad habits. When new pickers come to join the team they should have a motivated coach and someone with know-how who can explain the selective picking way into detail. Training pickers on selective picking in their first weeks is more important than the speed they pick. As most of the farms pay their pickers per kg, they will pick up the speed later. In a lot of farms, the best picker is always related to the one with the best picking performance based on speed, but is that so? Try to measure how many total kg every individual picker makes every week. You will find out that some pickers harvest more total kg than others, those pickers bring you more yield and are more valuable for the farm as the fastest picker.

Planning rooms according the expected daily production is very important in the process of selective picking. Selective picking requires that only the mushrooms that need to be harvested are getting picked, not more. Picking too small in the morning because there are too many pickers in the room or because the same pickers have to go to other rooms will cost production. Try to plan in every single room the needed amount of pickers so that each room can harvest the entire day. Another advantage of that is that you can start in the morning some pickers already in the 2nd and 3rd flushes instead of doing that later and loose already quality. On many occasions the 3rd flushes get only harvested at the end of the working day when mushrooms are already soft and opening, not very good for quality and yield at all!

First important step to learn would be to estimate the total production of the day and the picking performance of the available pickers. That will give you the total needed hours to harvest the room. If you divide that number by the required picking time you get the total of pickers needed for that day, in that room. See below an example of a set-up for your daily production planning.

Harvesting quality

Every room is planned on the total expected kg, picking performance and based on that information, in the last column the total amount of pickers needed for that day in the individual grow rooms, based on an 8 hours working day.

That way you will give the mushrooms the required time to grow. Every hour a mushroom will grow 1mm and in weight 4%. Every pass the pickers make they should only pick those that are ready and leave the others. Picking down a room with nice quality mushrooms to 50 mm early in the day because they are not getting harvested until the next day, is disastrous for yield. Even when you have only 1 room to pick for the day, plan the amount of pickers so that you make advantage of the growth of the mushrooms during all day.

To introduce the picking method on your farm will be a process that, depending on how you manage this, will take some time. See it as an investment for the future but definitely worth doing. The benefits will be huge and in a competitive market necessary for every farm to compete.

Erik de Groot
GLAGS Global Agriculture Services
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Can portabella mushrooms stop cell phone batteries from degrading over time?
Researchers at the University of California, Riverside Bourns College of Engineering think so.
They have created a new type of lithium-ion battery anode using portabella mushrooms, which are inexpensive, environmentally friendly and easy to produce.

Find the complete article here.

Source: RIVERSIDE, Calif. (www.ucr.edu)

New research finds that seniors who ate mushrooms twice weekly had 50% reduced odds of having mild cognitive impairment.

Seafood mushroom is also known as Hypsizygus marmoreus. In Japan, it is called Crab mushroom for its tender, crisp texture and delicious flavor. Seafood mushroom is high in edible and medicinal value, it is packed with abundant amino acid and polysaccharide, regularly adding Seafood mushrooms to your diet can help ward off cancer, boost immune system, fight against the aging and extend your life.
 
Preparation of Compost: The permeability of compost is very important and it determines the growth speed and robustness of mycelia. Here are some formulas for your reference.
 
1. Broad leaves: Conifer Sawdust 79%, Bran 18%, Sugar 1%, Lime 1%, Gypsum Powder 1%, Water Content of 65%. (Ideal for main producing areas of sawdust.)
2. Cotton Hull 98%, Gypsum Powder 1%, Lime 1%, Water Content of 65%. (Ideal for main producing areas of cotton hull.)
3. Corncob 80%, Bran 12%, Corn Powder 5%, Gypsum Powder 1.5%, Lime 1.5%, Water Content of 65%. (Ideal for main producing areas of corncob.)

NOTES: Raw materials should be fresh and free from mould, corncob should be smashed into granules which are 3-4mm in diameter. Growers could take materials in accordance with local situation, choose the formula, accurately do the weighting, add water and mix well, and adjust it with lime water.
 
Bagging and Sterilization: Choose low-pressure polyethylene angle bag with a fold diameter of 17cm and 30-33cm in length. Growers could put 500g of dried materials in each bag and control the height of the bag at 18cm. Besides, be sure to master proper degree of tightness when bagging. After the bagging, do the sterilization under atmospheric pressure (100 degrees Celsius for 14-16 hours).
 
Cooling and Inoculation: For sterilized nutrient bags, when the temperature gets down to 60 degrees Celsius, timely remove into cooling room, when it drops to 30 degrees Celsius, implement the inoculation.

When it comes to the inoculation, all the procedures should be in accordance with aseptic technique. A 500ml of tank bottle can inoculate 25-30 bags of culture while a 250ml of water bottle inoculates 10-15 bags.
 
Mycelia Cultivation: After the inoculation, remove nutrient bags on previously-disinfected cultivation shelf, control the temperature at a range of 20-25 degrees Celsius, regulate relative air humidity at 60%-65%. Besides, ventilate the room 3-4 times per day and each time should be kept for at least 30 minutes. Through lightproof cultivation, mycelia become fully-grown in bags after 50 days or so.
 
After-mature Cultivation: After mycelia of Seafood mushroom completely grow up, be sure to go on the cultivation for 50 days at a temperature range of 20-25 degrees Celsius. Fruiting occurs when physiological maturity is reached and sufficient nutrients are kept.
 
Mycelium-stimulation and Water Injection: When fruiting season arrives, set up nutrient bags on the ground or bed shelf, untie the mouth, and allow for upright fruiting. And, lightly remove old mycelia on the surface of compost so as to stimulate the formation of sporocarps. It should be noted that the degree of mycelium-stimulation directly impacts the formation and output of sporocarps. After that, inject water into the bags, after 2 hours, empty it out and move on to next process.
 
Bud pressing: After setting up bags, cover non-woven fabric or newspaper in bag mouth and spray water to retain the moisture. And, keep the temperature of house at a range of 10-16 degrees Celsius, relative air humidity at 90%-95%, concentrations of carbon dioxide under 0.1%-0.2%. After 7 days of weak-light illumination (10-30lx), a layer of aerial mycelium grows on surface of material in bag mouth while a layer of mycoderm also forms, at this time, grower could regulate and control day and night temperature at 8 degrees Celsius. Within several days, mycoderm changes from white to gray, which indicates that primordia are about to form, then be sure to gradually enhance the humidity, improve the illumination to 50-100 lx. After 3-5 days, close primordia appear on surface of gray mycoderm, and they gradually differentiate into mushroom buds.
On March 28, 2019 China (Sanmenxia) International Mushroom New Products and Technology Expo was opened in Sanmenxia International Exhibition and Convention Center, over 1500 relevant leaders, representatives, attendees, guests and exhibitors attended the opening ceremony in early morning while numerous authoritative media made live meeting report, including China Net, Farmers’ Daily Newspaper, China Food Newspaper, China Edible Mushroom Business Net and so on.

Fresh news on mushroom products and technology are still ongoing, please stay turned. 
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