When it comes to sustainable eating, mushrooms are the ultimate MVP. Not only do they add savory umami flavor and rich meaty texture to your favorite dishes but their growing process has a remarkably low environmental footprint. In fact, according to a study by SureHarvest, mushrooms are considered “one of the most sustainably produced foods in the U.S.,”¹ making them a perfect ingredient to celebrate Earth Month. 

Small Footprint, Big Impact

Mushrooms are grown using minimal resources, so growers are able to produce millions of pounds of mushrooms on just a few acres of land.1 Soil used to produce mushrooms is made of pasteurized composted materials transforming what would be waste into nutrient-rich food. Producing one pound of mushrooms:

• Requires only 1.8 gallons of water1
• Generates only 0.7 lbs of CO2 equivalents1
• Requires only 1.0 KWH of electricity1 
  
  

Once mushrooms are harvested, this soil can be repurposed in multiple ways. One way it is used is as potting soil, enriching it with beneficial nutrients and organic matter to support enhanced plant growth. This full-circle approach minimizes waste, enhances soil health and contributes to a more sustainable food system.

Healthy on the Plate, Gentle on the Planet

Mushrooms aren’t just good for the earth, they’re a superfood source of nutrients, too. A rich umami flavor and meaty texture make them a perfect plant-based pairing with vegetables, grains and proteins.  

You can read this interesting article further on Mushroom Concil

Testimonial RibbStyle – Geurts

Our RibbStyle coating solutions protect and improve the sustainability of mushroom farms. At Geurts Champignons, we applied our high-quality coatings to protect the cultivation cells, walls and ceilings against the effects of moisture and rust. With Ribbstyle's expertise, farms can continue their production process optimally, without compromising on quality and hygiene.

The assignment
We visited the mushroom farm of family business Geurts at the right time: the cultivation cells needed to be recoated. We treated the doors of the cultivation cells against rust, as the humid climate had already caused the doors to be severely damaged. We stopped the rusting process with our Metalcoat. We had to treat the doors in parts, so that production could continue. This was a challenge for us, but we are known for our flexibility and ability to adapt.

In the new packing hall, we treated the wall of cellular concrete. We sealed the seams with Ribbseal, sprayed the wall with our Indoorcoat and applied a topcoat from HG in the desired colour. The result is a wall that is easy to clean and does not attract dirt.

Geurts about RibbStyle
We are very satisfied with the quality of RibbStyle. They always keep their agreements, which is not self-evident in this day and age. They are highly visible on the market and deliver professional work. In addition, they understand the mushroom sector and the strict certifications that go with it. Another big plus is the pleasant collaboration with Tamara.


Source article and photo: Mushroom Matter

GROWTIME has just introduced new features in its NEWTON (and PASCAL on 2015) lorries that make daily work easier and increase yields. With RFID and iButton technology, lorry settings are now effortlessly managed—and fully controlled by the team leader.

Optimized driving speed, access authorization, and enhanced safety are just the beginning. Discover how a simple tap of a card or chip can transform your picking process. Want to get the most out of every square meter?

Find out how the new features in NEWTON and PASCAL lorries can increase your yield by up to 2.5 kg/m².

Read the full article here and see how smart technology is working for your success.

Source article and photo: GROWTIME

For over five years, Damian Marciniak has been working with GrowTime, and the results speak for themselves! Thanks to innovative mushroom picking lorries, the company has significantly improved working conditions and increased efficiency. Employees experience less physical strain, and the harvesting process has become more effective.

Damian Marciniak praises the reliability of the equipment, as well as the excellent communication and fast order fulfillment. Want to see how modern solutions impact daily work? Watch the full video and see for yourself!

Watch the video here.

Edible mushrooms could be used as a natural intervention to regulate blood sugar and improve metabolic health, a new study from Semmelweis University suggests. With global rates of type 2 diabetes (T2DM) on the rise, the researchers shed light on how bioactive compounds in medicinal mushrooms, such as polysaccharides and terpenoids, may help prevent or alleviate insulin resistance (IR).

Common mushrooms like white button (Agaricus bisporus), shiitake (Lentinula edodes), and oyster (Pleurotus ostreatus), now widely consumed as part of the Western diet, could serve as preventative or complementary treatments for managing insulin resistance, according to a comprehensive review recently published in the International Journal of Molecular Sciences.

IR occurs when the body’s cells fail to respond properly to insulin, causing glucose to build up in the bloodstream. Over time, this can lead to T2DM, a condition that affects an estimated 830 million people worldwide, as data from the World Health Organization shows.

The bioactive components in mushrooms include polysaccharides, terpenoids, phenolic compounds, and bioactive proteins, along with essential vitamins and minerals. These compounds interact with key metabolic processes to promote better insulin sensitivity and overall metabolic health.

For example, indigestible polysaccharides, a major fibre component of mushrooms, contribute to metabolic balance by feeding beneficial gut bacteria. These bacteria support nutrient absorption, strengthen the intestinal barrier, and lower chronic inflammation - an important factor in insulin resistance. Additionally, polysaccharides reduce sugar and fat absorption, which aids in weight management, crucial for both preventing and managing diabetes.

"Recent research has highlighted the significant impact of gut health on conditions like obesity and type 2 diabetes," explains Dr Zsuzsanna Németh, a biologist at Semmelweis University’s Department of Internal Medicine and Oncology and the study's lead author. "By nurturing gut bacteria through diet, we can improve insulin sensitivity and overall metabolic health."

Other ways of how bioactive components in mushrooms could improve IR:

• Modulating glucose absorption: Mushroom compounds regulate intestinal enzymes, slowing the rate at which glucose enters the bloodstream, thereby preventing sharp blood sugar spikes.
• Enhancing glucose uptake: By improving insulin signaling pathways, bioactive components help transport glucose more efficiently into muscle and fat cells.
• Balancing insulin production: Mushrooms can stimulate insulin secretion by pancreatic β-cells and protect them from cell death by increasing the expression of the GLP-1 hormone, helping to maintain healthy blood sugar levels.
• Optimising lipid metabolism: By promoting the use of free fatty acids as an energy source, mushrooms reduce harmful fat accumulation and support healthier muscle function.
• Improving adipose tissue function: Pathologically enlarged fat tissue produces pro-inflammatory substances, contributing to insulin resistance. Medicinal mushrooms may help restore optimal fat storage and release while promoting the production of anti-inflammatory adiponectin, thereby improving metabolic balance.

• “Our study reveals the remarkable potential of natural compounds in mushrooms to address key metabolic pathways," adds Dr Németh. "As interest grows in non-pharmacological approaches to disease prevention, this opens up exciting possibilities for using edible medicinal mushrooms as complementary agents in diabetes management."

However, Dr. Németh advises that in cases of illness, supplemental mushrooms should be consumed as part of a balanced diet and under the guidance of healthcare professionals.

Please read the full article here

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Fungal Diseases

The life cycle for fungal pathogens like Dry Bubble, Trichoderma, and Cobweb is simple, Figure 1. Spores germinate into mycelium, which forms structures that produce spores. In a petri dish culture that may take less than a week; in compost or casing, it is probably pretty much the same. However, other factors like pH, moisture, and nutrient availability may influence this life cycle timing. Much of that, however, is unknown for these pathogens.

Looking at the disease cycle in mushroom cultivation, we know a relationship exists between spore load, time of infection, and symptoms or signs of disease development. Let’s look at the three most common fungal diseases and what we know about these relationships.

Dry Bubble, caused by Lecanicillium, or Verticillium has symptoms that develop based on spore load and timing of infection. Spores coming in contact with a fully colonized spawn run don’t germinate well and little disease will develop. It may be possible that spores landing on the substrate the day before or the day of casing could cause an early disease development. Spores in contact with the rhizomorphs in the casing will easily germinate. How fast they germinate, and the vegetative mycelium growth may be influenced by casing pH, moisture, relative humidity, and temperature.

It is unknown what the optimum conditions are but in general the warmer the conditions the faster the growth and the shorter time from spore to symptom development. In general, spore to symptom takes about seven to 14 days depending on the above factors. However, when Dry Bubble mycelium is in contact with mushroom pins,metabolites are produced that degrade mushroom tissue. This process seems quick, perhaps hours to a day or two.

Read the full factsheet here.

Written by: David M. Beyer

We are observing that the amount of mycelium in the casing soil often leaves much to be desired. Ideally, thick mycelium strands should grow from the bottom to the top of the casing soil, while leaving enough casing soil not yet overgrown with mycelium. This remaining casing soil serves as a water buffer for the compost and mushrooms.

It's crucial to remember that this water buffer also determines how long and how much you can evaporate in the growing room before the casing soil dries out. If the casing soil dries out, you will need to water, even if it's not ideal for the mushroom quality. Therefore, it is important to pay close attention to the mycelium growth in the casing soil.

If there is structurally too much mycelium in the casing soil, a few adjustments can improve the situation. One option is to start ventilating earlier, although this means the mycelium may not reach the surface as much as usual. You can also adjust the watering schedule.

Once the mycelium starts growing from the top layer of compost and the casing material, it is essential to keep the casing soil well-moisturized. Each watering essentially stops the mycelium; weak mycelium struggles with this and can barely continue developing, whereas strong mycelium has fewer issues and continues to grow. In this way, you encourage more strong mycelium and reduce the amount of mycelium in the casing soil.

Our mushroom strains tend to form pins quite spontaneously, so many growers are ventilating extremely slowly. While this isn't necessarily a problem, it's important to realize that as long as the compost temperature is above 23°C, the mycelium will keep growing in the casing soil. Therefore, you should start ventilating earlier or increase circulation to bring the compost temperature below 23°C quickly. Once the compost temperature reaches 23°C, you can reduce circulation and control the number of pins by adjusting the air temperature.

I believe that with this method, you can control the amount of mycelium to some extent without leading to too many pins or a lack of distribution in the first flush. You might also consider using slightly heavier casing soil.

Slightly drier casing soil offers more certainty in terms of mycelium growth. Also, pay attention to covering. Avoid running the pinning axis and leveler too quickly to prevent structural damage. The mixing of the casing should be adequate, but more speed is unnecessary for the pinning axis.

Written by: Jeroen van Lier | Total Mushroom Service

Geurts Champignons Celebrates 40 Years of Craftsmanship: 'Our Strength Lies in the Family'
In Milheeze (Brabant, the Netherlands), family business Geurts Champignons is celebrating a special milestone this year: its 40th anniversary. The company is run by four brothers, each with their own role within the business. From a young age, they were surrounded by mushrooms. John Geurts, the third son, dreamed of becoming a farmer as a child and was already helping out in the nursery at an early age. That passion never faded—he is still at the company seven days a week.

We had the opportunity to visit Geurts Champignons and take a behind-the-scenes look at their operations. We saw how craftsmanship and innovation go hand in hand. With a strong focus on quality and sustainability, the family business continuously adapts to an ever-changing market.

A family business with a strong foundation
The history of Geurts Champignons was built by Willy and Maria. Willy was responsible for the cultivation process, while Maria handled administration. Although they have officially stepped back, they are still involved in the business. "Our father is here almost every day, but without any obligations. That's part of being a family business," says John Geurts. His mother still manages part of the administration, although a staff member now handles most of it.

The four brothers each have their own expertise: Ruud, the eldest, is closely involved with the production floor and has extensive experience in cultivation and cutting. Frank and John focus more on strategy, while Dennis, the youngest, is the technical expert. "Everyone does what they’re good at, and that has developed naturally," John explains.

The collaboration between the four brothers works well, partly because each has their own area of expertise. "We've had our fair share of discussions in the past about the direction of the company," John admits. "But because we have clear responsibilities, everything runs smoothly now. Each of us makes decisions within our own field, allowing us to work efficiently."

Beyond the family bond, another factor makes Geurts Champignons unique: everything happens on one site. This not only ensures quality control but also makes the company an attractive partner for retailers. “We built our own sales network by literally getting in the car and talking to customers. We are known for our reliability and quality.”

From export to a focus on the domestic Market
The mushroom industry has changed significantly over the years. While Geurts Champignons used to be heavily focused on export, the company has now shifted its attention to the domestic market. "Ten years ago, we were still heavily involved in the international market, but we saw that this was becoming increasingly challenging," John explains. "So we made a strategic decision to focus more on Dutch retailers and consumers. We deliver directly from the source, and it works."

This strategic shift has helped Geurts Champignons establish itself as a reliable, long-term partner within the Netherlands. "Supermarkets and other buyers are looking for suppliers who can guarantee stability and quality. With our 40 years of experience and full control over the cultivation and packaging process, we can offer that."

With 18 growing cells and room for expansion, Geurts Champignons maintains year-round production. In winter, this reaches around 80 tons per week, while in summer, it drops to 65 tons.

Sustainability and innovation as key priorities
To remain competitive in the future, Geurts Champignons is investing in sustainability and technology. "We don’t just want to grow; we want to work smarter and more efficiently," says Geurts. "We continuously look for ways to improve our cultivation and harvesting processes, save energy, and reduce our ecological footprint."

Geurts Champignons finances all its expansions independently. “We want to remain as financially healthy as possible,” says John. This means not only running a responsible business but also thinking ahead. “The industry is becoming more expensive, and innovation is essential to remain profitable.” This includes automation in harvesting and energy-saving measures in the growing cells.

One of the innovations the company is exploring is the use of automated harvesting techniques. However, Geurts remains critical of certain technological developments in the sector. "Many innovations sound great on paper, but in practice, they must add real value. We want to maintain flexibility and invest in technologies that truly pay off."

Social Media and visibility
In addition to technological innovation, online visibility is playing an increasingly important role.
Geurts Champignons has made significant investments in social media over the past few years to share its story and showcase its products. "We work with a company that helps us communicate our message effectively," Geurts explains. "At first, I was skeptical, but now I really see the value. Recognition and repetition help people remember us."

According to Geurts, a personal approach works best. "People respond most to posts where we share something personal, like old photos from the past or behind-the-scenes glimpses. That makes us, as a family business, authentic and approachable."

A Celebratory Milestone
While there are no major celebrations planned, Geurts Champignons does not want to let its 40th anniversary go unnoticed. "We definitely want to highlight this milestone because 40 years in this industry means you are reliable and know your craft," says Geurts proudly.
One of the ideas is to use drones to create a video showcasing the entire production process, from cultivation to transportation. "That would be a great way to show what we do and how we work," says Geurts.

With a strong foundation, a clear vision, and a passion for cultivation, Geurts Champignons continues to evolve. "For us, it’s all about running a healthy business and delivering quality. That’s what we remain fully committed to, now and in the future."
Despite the challenges in the sector, John remains optimistic about the future of mushrooms. “It remains a valued product. We always look ahead and think beyond. That’s what sets Dutch growers apart.”