Lately, several farms have seen some symptoms of virus which means more focus on hygiene is necessary. Hygiene includes all measures aimed at minimizing the risk of disease and pests developing and spreading. The greatest risk of contamination from diseases and pests is at the time of filling and when the harvest starts because from that moment on several people enter the growing rooms, but there are also risks in other parts of the cultivation cycle like during emptying the grow rooms and that got forgotten on many occasions. Much of it is produced by humans and is preventable.

To reduce the chance that a few traces of diseases or insects still survive in the growing rooms after the last harvest day, it is vital to cook out the growing rooms. To ensure that all diseases and pests are killed, it is necessary to heat the entire cultivation room to 70 ° C for 12 hours by means of steam. By entire growing space is meant that the compost also reaches this temperature for 12 hours. Often, out of cost or time savings, it is chosen to shorten the time, or the temperature is kept lower, which has the risk that spores can survive. However, to be sure you kill all spores, 70 °C is the benchmark for 12 hours, especially if there are diseases or pests on your farm.

After cooking out, the new growing cycle starts, so it is important that from this moment on no traces of mushrooms, spores or flies end up in the growing area. This is often neglected during emptying, which means that the usefulness of (costly!!!) cookout has been for nothing. Therefore, when emptying, observe the following rules:

- Make sure that the people who empty the room wear clean clothes and footwear.
- Do not allow unauthorized persons when emptying.
- Always enter the cultivation area to be emptied from the outside, so not from the work corridor.
- If possible, do not pause during emptying, but only when the entire cell is empty, and the large back door is closed.
- Let the people who work at emptying not have breaks in the same area as the harvesters.
- Use only clean and sanitized material.

As soon as the growing room is empty, close the large back door as soon as possible. After this, it is important to start cleaning the growing area, shelving, and all used materials with water as quickly as possible, preferably with high pressure. Replace the spore filters, hang new fly plates to catch the first insects, and the cell is ready to be filled. If necessary, you can still disinfect the cultivation area.

Erik de Groot
Global Agriculture Services
This email address is being protected from spambots. You need JavaScript enabled to view it.

Last week on the 5th of July we visited BVB Substrates in Wanssum, the Netherlands. We had the privilege of getting a tour from Hans Nendels, the Business Specialist for mushrooms at Kekkila-BVB. With Hans as our guide, we were able to witness first-hand the company's new location, innovation, machinery, and automated processes. Walking through the facility almost felt like we were on the moon, with the soil surrounding us at every turn.

Casing soil
BVB Substrates (the brand name), known for producing high-quality casing soil for mushroom growers worldwide, impressed us with their dedication to innovation and cutting-edge technology. The company offers casing soil in different densities and moisture levels, carefully tailoring its products to meet the needs of organic farming and various mushroom species.

During our tour, Hans explained that BVB Substrates uses deep-dug peat combined with frozen black and white peat to create their casing soil. To ensure the right pH level, sugar beet lime is incorporated into the mixture. The company pays great attention to detail, creating customized mixtures for growers who handpick their mushrooms and developing casing soils for mechanical harvesting. They are producing 8.000 m3 of soil every week and around 400.000 per year.

Quality Control
A standout aspect of BVB Substrates' operation is its commitment to quality control. They have their own spray tables and follow a stringent assessment method, carefully evaluating properties such as water uptake capacity, pH level, and adhesive strength. This dedication to constant quality checks ensures that growers receive a stable and reliable product.

Strategic Location
BVB Substrates' decision to establish their new facility in Wanssum reflects their understanding of the value of strategic positioning. Nestled near the river Maas, this chosen location offers advantages in both land and water transportation, enabling seamless connectivity to various regions. With convenient access to major transport routes, BVB Substrates can efficiently distribute their casing soil across Europe and to global destinations.

Overall, our visit to BVB Substrates, guided by the experienced Hans Nendels, proved to be an eye-opening experience. The combination of their impressive new location, innovative practices, cutting-edge machinery, and automated processes truly impressed us.
For more information, visit their website https://www.bvb-substrates.com/

ChampFood International is excited to share some recent developments, including the introduction of Luc Baltussen to their sales team. Luc joined the company on May 1st, bringing with him a wealth of experience in supply and logistics management. He made an impressive start by participating in the mushroom days, where he had the opportunity to meet ChampFood relations and industry colleagues in person. Luc's knowledge and skills have made him a valuable addition to the Sales Support department.

Alongside Luc's arrival, ChampFood has also welcomed four other new members to their team, showcasing their strategic investment in the company's future.

These new team members, all under the age of 30, will contribute their unique perspectives and energy to various departments such as production, finance, office management, and purchasing. ChampFood is pleased with their decision to join their company, as they believe investing in young professionals is vital for sustained success.

This picture shows the new team members:
From left to right top row: Aniek Voesten and Ramon Coenen
From left to right bottom row: Luc Baltussen and Remco Sleutels.

In recent years, ChampFood has experienced the retirement of several employees, with more expected in the coming years. This natural transition has presented them with an opportunity to infuse their workforce with fresh talent. Luc and the four new colleagues will help ensure a seamless transition and contribute to their ongoing growth and innovation. ChampFood recognizes the importance of nurturing the next generation of professionals within the mushroom industry.

For more updates please visit: ttps://www.champfood.com/ or follow the company page on LinkedIn: "champfood international"

Abstract

Mushroom cultivation on common reed (Phragmites australis) substrates is a new research area. The yield distribution and nutrient changes in mushroom flushes were studied using a reed to cultivate golden oyster mushrooms (Pleurotus citrinopileatus).

The results showed that cultivating mushrooms on reed substrates resulted in different flushes of mushrooms. The biological efficiencies were found to be 69.10 % for three (FF) and 75.98 % for four (MF) flushes, respectively. Significant reductions in crude protein content (from 28.28 % to 18.35 %) were observed, while total sugar content increased from 24.86 % to 36.95 % from the first to fourth flushes under MF treatment. However, no significant differences in crude protein or total sugar were observed between FF-treated flushes. Calcium concentrations increased, while heavy metal concentrations were lower than the toxicity safety standards. In the cultivational room, inhomogeneous environmental conditions led to changes in the number of flushes, as well as altered nutrient quality and overall production when using the same substrate to cultivate the same type of mushroom.

Mushrooms are widely consumed around the world as a nutrient-dense food source with numerous health benefits. Oyster mushrooms (Pleurotus spp.) are particularly popular due to their high levels of fat-soluble vitamins and essential minerals, as well as their low sodium and fat content (Abou Fayssal et al., 2021). Oyster mushrooms are widely cultivated because they can grow on a variety of substrate materials, have a relatively short cultivation period, and a low production cost (Mahari et al., 2020a). Their growing popularity is due to their ease of cultivation, high yield potential, and medicinal and nutritional value (Chang, 2006).

Please read the full article here.

Source: ScienceDirect

Welcome, fellow mushroom enthusiasts! Today, we embark on a fascinating journey into the world of the White Cap mushroom (Agaricus bisporus).

Join me as we delve into its distinctive characteristics, natural habitat, nutritional composition, and explore the diverse ways this mushroom can be incorporated into culinary creations. Get ready to uncover the secrets and marvel at the intriguing nature of this remarkable fungus.

1. The White Cap Mushroom:
   A Closer Look: The White Cap mushroom is a member of the Agaricus genus and is known for its classic mushroom appearance. It features a convex cap that gradually flattens as it matures. Initially, the cap showcases a bright white color, lending the mushroom its name. Over time, the gills underneath the cap transition from pink to brown. The mushroom emits a delicate, slightly earthy aroma, adding to its appeal.
2. Natural Habitat and Cultivation:
   White Cap mushrooms are commonly found in grasslands, meadows, and pastures. They have a widespread distribution, particularly in Europe and North America. In the wild, they typically emerge during late summer and early fall. Due to their popularity, White Cap mushrooms are also cultivated commercially worldwide. Controlled growing environments and specialized cultivation techniques ensure consistent quality and availability.
3. Nutritional Composition and Health Benefits:
   When it comes to nutrition, White Cap mushrooms offer a range of benefits. They are low in calories and fat, making them a valuable addition to a balanced diet. These mushrooms are also a good source of essential nutrients such as potassium, vitamin B6, and dietary fiber. Additionally, White Cap mushrooms contain antioxidants, which help combat oxidative stress in the body. Including them in your meals can contribute to a wholesome and nutritious lifestyle.
4. Culinary Application and Versatility:
   The White Cap mushroom's mild flavor and firm texture make it a versatile ingredient in the culinary world. Its adaptability allows it to shine in an array of dishes. These mushrooms can be enjoyed raw, providing a delicate crunch and subtle earthy notes to salads. When cooked, they release their flavors and pair well with various recipes. White Cap mushrooms are often sautéed, stir-fried, or used in soups, sauces, and pasta dishes, adding depth and complexity to culinary creations.
5. Recipe Inspiration: Creamy Garlic White Cap Mushroom Pasta.
   To inspire your culinary endeavors, here's a delightful recipe featuring White Cap mushrooms;

Ingredients:

• 8 ounces White Cap mushrooms, sliced
• 8 ounces linguine or your preferred pasta
• 3 cloves garlic, minced
• 2 tablespoons butter
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
3. Add the sliced White Cap mushrooms to the skillet and cook until they become tender and develop a golden hue.
4. Pour in the heavy cream, and let the mixture simmer gently for a few minutes to thicken slightly.
5. Stir in the grated Parmesan cheese until it melts and combines with the creamy mushroom sauce. Season with salt and pepper to taste.
6. Add the cooked pasta to the skillet and toss well to coat the noodles with the creamy mushroom sauce.
7. Serve the pasta in individual plates, garnished with freshly chopped parsley for a touch of freshness and visual appeal.

Fred Musc

Mushrooms are having a moment. Not only is Liv Sisson’s book about Aotearoa's fascinating and freaky fungi storming up the best-seller charts, but mushrooms are one of just two vegetables among the chosen consumables in a supermarket price freeze.

Fruit and vegetable marketer Glenn Forsyth told Nathan Rarere earlier this week that white button mushrooms sell "by the bucketload" in winter. The good news is, they're good for you.

"You could eat mushrooms daily if you wish... they're incredibly healthy and contain many of the nutrients our bodies need to function well."

While wild mushrooms tend to disappear with the first frosts, cultivated or farmed mushrooms are omnipresent in supermarkets and vegetable shops. What to do with them? RNZ’s recipe archives are full of fungi treasure.

Wellington chef and keen forager Jacob Brown shared this simple recipe for Tagliolini with Mushrooms and Lemon (lemons are also plentiful and cheap right now, making this a reasonably economical dish).  

Please read the full article here.

Source: RNZ

BOULDER, Colo.--(BUSINESS WIRE)--Meati Foods™, the producer of delicious, animal-free, whole-food meat made from mushroom root, today announced that its Eat Meati™ products are now available across 260 Meijer stores throughout Michigan, Ohio, Indiana, Illinois, Kentucky and Wisconsin. The partnership represents Meati’s first mainstream grocery availability and the next step in its goal of a national omnichannel footprint by the end of 2023.

“Meijer and Meati share a desire to make it simpler for people to lead healthier lives with quality, nutritious products that deliver on great value. As our previous partnerships and expansions have shown, people are ready for an animal-free meat that tastes great and is good for them,” said Scott Tassani, president and COO of Meati Foods. “We are excited to introduce Meijer customers to our products and incredible stores and expand Meati’s availability to mainstream grocery shoppers for the first time.”

Eat Meati’s whole-cut product line is available for purchase in two-unit packages at all Meijer locations, including the Classic Cutlet, Crispy Cutlet and Carne Asada Steak, on the produce section’s refrigerated shelves. Meijer represents the second major retail milestone for Meati in 2023, after an expansion to all 380 Sprouts Farmers Market (NASDAQ: SFM) locations in March.

Please read the full article here.

Source: Businesswire

Researchers in the field of mental health are increasingly looking to produce natural psychedelics as a treatment option, and some of the country's leading research in that field is happening in Nanaimo.

At a secret location in the Harbour City, researchers at Numinus Bioscience have spent years developing medical psilocybin mushrooms.

"We have actually created the first natural psilocybe mushroom product that has been accepted by Health Canada," said Sharan Sidhu, vice president of scientific research innovation and lab operations with Numinus Bioscience.

Please read the full article here.

Source: CTV News Vancouver Island