What a great initiative in the US!
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Let's eat more mushrooms ? and spread the good news and initiatives.

After the last water during the incubation in the casing soil, the grower wants the mycelium to grow onto the surface. To ensure a good recovery of the mycelium in this period the right settings for the room climate are essential.

An RH at a minimum of 95%. A very slow air speed, if possible zero and an adequate room temperature. That room temperature should be as close to the optimum for vegetative growth as possible. That optimum temperature is 25° C to 26° C.
This means often a room temperature of around 21° as a minimum. Then the mycelium has the right conditions to grow onto the surface.

The next question is: how high do I let it grow ?
Higher means better control of the number of primordia, so no surprises about the number of mushrooms growing out. Higher also means easier picking so a higher pick rate. Another positive experience is that clustering is easier avoided.

But the big dis-advantage of having the mycelium higher on the surface is that the climate conditions have to be perfect. The influence of the climate onto the mycelium and the primordia is bigger. So one moment of for instance too low RH means that you will lose primordia. Deeper mycelium is also easier to stagger the mushrooms so that is an advantage too. Another point is the fact if the grower can stop the mycelium when it grows too high. Overlay as that is called makes the outgrow of primordia more difficult. They come from underneath the blanket of mycelium.

So what determines the choice?
Both ways have their pro’s and con’s.
But for me the crucial point to choose a way is the technical capacity of the farm and the experience of the grower. If you are able to stop the mycelium at all times, still create the stagger and have perfect control of the environmental conditions, grow white.
If you are not sure of all this, grow deeper into the surface of the casing soil. So grow blacker.
Generally blacker is safer.

Running a mushroom farm requires not only knowledge of cultivation but also the right tools to support the work.

Due to the high interest in our recent guide, "What You Need to Know Before Buying a Mushroom Picking Lorries," we've updated our insights and are sharing it with you in a new edition. The current version provides detailed information on choosing the best lorry, with functionality and ergonomics that truly enhance productivity and work comfort.

What's New?
In this update, we’ve highlighted key aspects such as speed and power systems, lorry functionality and ergonomics, as well as work safety and harvesting range. Maintenance is also critical—so we’ve included technical specifications along with information on easy dismantling and cleaning of lorry components.
Our guide provides valuable insights on choosing the right equipment and what to look for to ensure a quick return on investment. It’s worth remembering that investing in an advanced lorry not only increases yields and efficiency but also saves on labor costs while improving comfort and safety for employees.

Explore the Guide
Read our updated guide to learn how to equip your mushroom farm with the best tools to maximize results.

A PLANT-BASED manufacturer has struck a major partnership with Britain’s biggest food wholesaler – just months after its first burgers rolled off the production line.

Myco’s “game changing” deal will see industry powerhouse Brakes supply the North Yorkshire company’s Hooba range in a move that will dramatically increase the product’s visibility. Created using vertically farmed oyster mushrooms grown inside Myco’s UK-first production facility, Hooba is sold as burgers, sausages and mince. The pioneering production process creates less food miles and is so sustainable, Hooba’s quarter pounder was dubbed “Britain’s greenest burger’ when it launched this summer.

The partnership will see Brakes offer it to the firm’s 20,000 customers and Myco CEO David Wood said the deal was so significant that it moved the company “ahead of schedule” in terms of its growth.

“This is a game changing partnership for Myco and has huge transformational potential for our business,” said David. “Our Hooba range only launched this summer, but the feedback we’ve had from both customers and the industry has been immense and helped us to secure some key industry contracts. “However, Brakes’ reach is unmatched, and we were determined to work with them. They supply 95 per cent of the food service industry and it will mean that 20,000 caterers and food service operators now have access to Hooba.”

The partnership has also created a market first, with Hooba the only mushroom-based sustainable product that’s grown in the UK to enter the food service and catering supply chains. The growth for the business comes as Myco’s own team expands, with Katie Snarska joining as Technical Manager. Having worked in food technology for the past 15 years, Katie has worked in various technical roles for the likes of Nestle, Vale of Mowbray and Ripon Select Foods. And almost as year since Myco moved into their Leeming Bar base, the company hope that the Brakes partnership is just the first step on the journey towards more growth – and more breakthroughs.

“Our initial goal was to create a sustainable food production unit to create a delicious plant-based product - that target was met, and now we are excitedly looking to the future,” added David. “This is the first step in an ambitious onboarding plan that will see further investments across the board during the next 12 months. And we are continuing to push to work with the meat industry, not against it. One of Hooba’s biggest benefits is how well it works as a hybrid mince and our goal is for Hooba to be a product that will help people eat less which is better for the planet.“

Myco will also be exhibiting at stand E42 at the Plant Based World Expo in London November 13/14.

For more information on the company, visit their website here.

Source: Myco

A few years ago, it was standard practice to give a significant amount of water in the first few days after casing. It was common to see people aiming for maximum watering, with 35 liters per square meter being standard and 40 liters considered even better. The goal was to adjust the moisture in the phase 3 compost, with the aim of reaching a moisture level of 72% or more.

Today, clients around the world are seeking better-quality mushrooms. Every grower aspires to cultivate the perfect mushroom.

The Perfect Mushroom

The ideal mushroom looks the same everywhere in the world:

• It has a good color and shape
• It is heavy and dense
• It has a long shelf life
• For us as growers, it must be financially viable, producing a high yield with minimal costs

This type of mushroom grows only when all conditions are in balance:

• The compost contains all essential nutrients that are accessible to the mushrooms.
• The water content in the compost is available to the mushrooms, but not in excess. If the mushrooms have to work a little to access this water, it will produce a stronger mushroom.
• Compost activity should be low during picking. If the compost is too active, water may be forced into the mushroom during picking. This can be managed by adjusting the filling weight or compressing the compost.
• The climate in the growing room should be natural; this means avoiding extremes in air temperature, CO2 levels, or fan speed.
  
  

Compost Filling Weight

Many farms worldwide still prefer to fill a large amount of compost per square meter. It’s often believed that more compost produces more mushrooms, which is true. However, this added compost must also be managed carefully. Typically, if you increase compost volume, you’ll need to employ extreme climate controls to manage compost activity, such as high fan speed or low air temperature. During the first flush, this compost activity often makes it difficult to maintain a gentle climate. A gentle climate in the first flush is crucial for producing high-quality mushrooms. It doesn’t help to have an excellent third flush if the majority of your first-flush mushrooms are damaged due to extreme climate adjustments for compost activity. This increased activity dries out your compost and casing, causing issues for the second and third flushes.

Watering and Compost Activity

After filling phase 3 compost, the mycelium is damaged and needs time to recover. Adding too much water in the first two days after filling halts mycelium growth. The mycelium cannot spread over the compost because water sits on the outside of the compost. In these cases, high compost activity occurs because the mycelium is competing with the water. It is much better to allow the mycelium to regrow (recover) for two days after filling, only adding small amounts of water to keep the casing moist.

Watering on Different Types of Compost

A watering schedule depends on various factors:

• When the compost is not fully colonized with mycelium and remains active, wait before watering to allow mycelium to incubate. Once the mycelium starts growing into the casing, you can gradually increase watering.
• When the compost has a long or coarse structure, you can begin watering earlier. The loose structure allows excess water to drain to the bottom of the compost.
• When you have a short or soft compost, be especially careful with watering during the first two days. This type of compost acts like a sponge, absorbing water in its top layer. This prevents the mycelium from regrowing in the upper layer, creating a weak connection between the compost and casing.
• If you fill with warm or highly active compost, it’s better to minimize watering on the casing, adding just enough to keep it moist. Some growers add large amounts of water to cool down the compost, but this only halts mycelium regrowth and increases activity.
  
  
  

RibbStyle is proud to announce a strategic partnership with Mushroom Supply Services, a leading partner in the mushroom industry. Since 2024, RibbStyle has been working with this American distributor to significantly strengthen their reach and service. By opening a  warehouse in Kennett Square, Pennsylvania – the heart of the American mushroom region – products can be delivered faster and more efficiently to customers in the region.

Kennett Square is not just a location; it is an important link in the American mushroom market, and the collaboration provides RibbStyle direct access to this dynamic industry. By utilizing the extensive network and expertise of David Iaconi, an experienced name in the mushroom world, RibbStyle opens up new opportunities for innovation and growth.

New opportunities in renovation of tunnels and cultivation cells

The collaboration also offers RibbStyle the opportunity to further specialize in the renovation of tunnels and cultivation cells. By combining this expertise with the reliable distribution and network of Mushroom Supply Services, RibbStyle can better support American mushroom growers in optimizing their growing conditions and extending the life of their production facilities.

With this strategic expansion, RibbStyle not only strengthens their presence in the United States, but also contributes to a more sustainable and innovative future for the mushroom industry.

Author: Mushroom Matter
Photos: RibbStyle

               

We are very pleased to welcome GTL Europe as a new advertiser on our platform!

GTL Europe is a global leader in the mushroom industry, specializing in designing and manufacturing innovative technologies and equipment. With expertise in engineering, construction, equipment and control systems, they deliver customized, turnkey solutions for cultivation projects worldwide.

Discover how GTL Europe drives the future of mushroom production with cutting-edge technology and seamless execution. Learn more on their website: GTL Europe.

The fascination of cultivated mushrooms: a look into their world

On 28 September 2024, we will be celebrating Mushroom Day, a festival in honour of a fascinating and versatile foodstuff.
Cultivated mushrooms are not only a delicious addition to our cuisine, but also a fascinating example of the wonders of nature and the possibilities of modern agriculture.
They grow under controlled conditions and, thanks to their diversity, mushrooms offer numerous flavours, textures and health benefits that make them a popular food.

We cordially invite you to celebrate Mushroom Day with us and look forward to receiving reports on mushroom production.
Find out more about the exciting world of cultivated mushrooms and delicious recipes:

gesunde-pilze.de
schweizer-pilze.ch
pilzbau.de

Source: BDC, VSP, ESSMI
For the complete press release, click here.