Basic Procedures For Agaricus Mushroom Growing
Basic ProceduresforAgaricus MushroomGrowingCollege of Agricultural SciencesAgricultural Research and Cooperative Extension
IntroductionHippocrates first mentioned mushrooms when he wrote about theirmedicinal value in 400 B.C. The firstmention of mushroom cultivation,distinct from a chance appearance inthe field, was in l652. Unfortunately,they were described as excellent for“making into compresses for ripeningboils” but not as good to eat. In l707,a French botanist wrote about mushrooms as “originating from a horse.”He went on further to note, “Sporesupon germination developed into afluff, this fluff, planted into horsemanure and covered with soil, wouldgrow mushrooms.” The first record ofyear-round commercial productionwas in l780 when a French gardenerbegan to cultivate mushrooms in theunderground quarries near Paris. Afterthe Civil War, gardeners introducedmushroom growing to North Americaby using dark areas underneathgreenhouse benches to grow mushrooms.In spite of some articles that saymushrooms can be grown in any darkhole or building, successful commercial mushroom growing requiresspecial houses equipped with ventilation systems. While mushrooms areusually grown in the absence of light,darkness is not a requirement. Mushrooms have been grown in unusedcoal and limestone mines, old breweries, basements of apartment houses,natural and man-made caves, rhubarbsheds, and many other unusualstructures. Mushrooms were reportedly grown in an old dairy barn,which was so damp that cows living init had died of pneumonia. In l894, thefirst structure specifically designed togrow mushrooms was built in ChesterCounty, Pennsylvania, which isusually referred to as the mushroomcapital of the world.2Growing mushrooms is a wasterecycling activity. Mushroom farmsbenefit the environment by usingmany tons of mulch hay, strawbedded horse manure, and poultrymanure. These products are considered agricultural waste products andwould not have a home if it were notfor mushroom production. Mushroom production is both an art and ascience with many complex anddistinct stages.This fact sheet will outline the overallmushroom production cycle and givea brief description of each of theproduction stages. Phase I and PhaseII composting, spawning, spawncolonization (Phase III), casing, caserun, pinning, and harvesting are theprimary stages of the mushroomproduction cycle. The specific criteria(temperature set points, carbondioxide concentrations, and so forth)involved in each stage will changedepending on different mushroomcrops and different mushroomgrowers, but the basic concepts andmethods of mushroom productionremain constant. Although a writtendescription of mushroom growingmay seem simple, the process ofpreparing a composted substrate andits pasteurization is quite complex.Potential growers are encouraged togain cultural experience on an existingfarm before embarking on a privateenterprise.A few mushroom farms are located inlimestone caves where the rock acts asboth a heating and cooling surface,depending on the time of the year.Mushroom growing is not necessarilyappropriate for caves or abandonedcoal mines since they have too manyintrinsic problems to be consideredreliable sites for mushroom farms. Thesame is true for other dark, humidspaces of any sort. Limestone cavesrequire extensive renovation andimprovement before they are suitablefor mushroom growing. Compostingtakes place above ground on a wharf,and only growing and harvestingoccur in the cave.A Review of MushroomGrowingThe mushroom is a fungus and isquite finicky about its food source.Mushrooms lack the ability to useenergy from the sun. They are notgreen plants because they do not havechlorophyll. Mushrooms extract theircarbohydrates and proteins from arich medium of decaying, organicmatter vegetation. This rich organicmatter must be prepared into nutrient-rich substrate composts that themushroom can consume. Whencorrectly made, this food may becomeavailable exclusively to the mushroomand would not support the growth ofmuch else. At a certain stage in thedecomposition, the mushroom growerstops the process and plants themushroom so it becomes the dominant organism in that environment.The sequence used to produce thisspecific substrate for the mushroom iscalled composting or compost substrate preparation and is divided intotwo stages, Phase I and Phase II. Eachstage has distinct goals or objectives. Itis the grower’s responsibility toprovide the necessary ingredients andenvironmental conditions for thechemical and biological processesrequired to complete these goals. Themanagement of starting ingredientsand the proper conditions forcomposting make growing mushrooms so demanding.
Making a CompostedSubstrateMany agricultural by-products areused to make mushroom substrate.Straw-bedded horse manure and hayor wheat straw are the common bulkingredients. “Synthetic” composts arethose in which the prime ingredient isnot straw-bedded horse manure. Ifbulk ingredients are high in nitrogen,other high-carbohydrate bulk ingredients—such as corncobs, cottonseedhulls, or cocoa bean hulls—are addedto the mix. All compost formulasrequire the addition of nitrogensupplements and gypsum.Additional nitrogen-rich supplementsare added to composts to increase thenitrogen content to 1.5–1.7 percentfor horse manure or 1.7–1.9 percentfor synthetic; both are computed on adry weight basis. Poultry manure isprobably the most common andeconomical source of nitrogen. Avariety of meals or seeds, such ascottonseed meal, soybean meal, orbrewer’s grain may also be used.Inorganic or nonprotein nitrogensources such as ammonia nitrate andurea are also used, but only in smallamounts when high-carbohydratebulk ingredients are used. Gypsum isadded to minimize “greasiness” and tobuffer the pH of the compost.Gypsum increases the flocculation ofcolloids in the compost, whichprevents the straws from stickingtogether and inhibiting air penetration. Air, which supplies oxygen to themicrobes and chemical reactions, isessential to the composting process.Gypsum may be added early in thecomposting process, at 70–100 lbs perton of dry ingredients.A concrete slab, referred to as a wharf,is required for composting (Figure 1).In addition, a compost turner toaerate and water the ingredients and atractor-loader to move the ingredientsto the turner are needed. Water usedduring a substrate preparation operation can be recycled back into theprocess. It is, in a sense, a closedsystem. Water runoff into the environment is nonexistent on a properlymanaged substrate preparation wharf.Water collected in concrete pits or asealed lagoon is aerated and recycledto soak bulk ingredients before thecomposting process begins.Conventional Phase I compostingbegins by mixing and wetting theingredients as they are stacked. Mostfarms have a preconditioning phase inwhich bulk ingredients and somesupplements are watered and stackedin a large pile for several days tosoften, making them more receptiveto water. This preconditioning timemay range from 3 to 15 days. Thepiles are turned daily or every otherday. After this pre-wet stage, thecompost is formed into a rectangularpile with tight sides and a loose center.A compost turner is typically used toform this pile. Water is sprayed ontothe horse manure or synthetic compost as these materials move throughthe turner. Nitrogen supplements andgypsum can be spread over the top ofthe bulk ingredients and are thoroughly mixed by the turner.Figure 1. Traditional compost wharf, showing pre-wet pile on the right and thericks or windrows on the left.3
Figure 2 is a close-up of a machine“eating” its way through a compostpile. Once the pile is wetted andformed, aerobic fermentation(composting) commences as microbialgrowth and reproduction naturallyoccur in the bulk ingredients. Heat,ammonia, and carbon dioxide (CO2)are released as by-products during thisprocess. Compost activators, otherthan those mentioned, are not needed.sufficient heat is generated to start thedraw of air into the pile. Underanaerobic conditions, organic acidsand other deleterious chemicalcompounds are formed. Therefore,preparing substrate under aerobicconditions, where less offensive odorsare produced, is better for mushroomgrowers.Figure 2. Self-propelled compost turner moving through a compost rick or pile.As temperatures increase above 155ºF(70ºC), microorganisms cease growingand a chemical reaction begins.Concentrating and preserving complex carbohydrates is one goal ofPhase I. The quantity and the qualityof nitrogen in the system are changedto a type of nitrogen that Phase IImicroorganisms and, eventually, themushroom will use as food.Adequate moisture, oxygen, nitrogen,and carbohydrates must be presentthroughout the process; otherwise, theprocess will stop. This is why waterand supplements are added periodically and the compost pile is aerated asit moves through the turner. Oxygenation is achieved in conventionaloutdoor ricks by natural convection.The high pile temperatures drawambient air through the sides of thestack, and as the air is heated, it risesupward through the stack—a processcommonly referred to as the chimneyeffect (Figure 3). The sides of the pileshould be firm and dense, yet thecenter must remain loose throughoutPhase I composting. The exclusion ofair results in an airless (anaerobic)environment. As the straw or haysoftens during composting, thematerials become less rigid and morecompact while substrate densityincreases. Thus, less air reaches thebottom and center of the pile. A lackof oxygen may occur after the largequantities of water are added to thedry bulk ingredients and before4Figure 3. Cross section of a compost pile showing the different temperaturezones and air movement (blue arrows) caused by the chimney effect.Outerr cooleertempeeratureezoneHot, optimum compostingtemperature zoneAnaerobiccore zone
Aerated Phase ICompostingImproving community relations hasled to alterations in the way the PhaseI mushroom composting process iscarried out. As urban areas encroachon rural farmland, residents havemade odor-related complaints andlegal battles have ensued, whichsuggest a need for more stringentodor-management practices.If the pile is not turned and aeratedduring Phase I composting, oxygenmay become limited and anaerobicconditions may develop along thebottom of the stack. As the anaerobiccore gets larger, more offensive odorsare produced. In order to maintainaerobic conditions throughout theentire substrate pile, supplementalaeration is sometimes used. Thisaeration is accomplished by using afan to force air up through a concretepad with a series of evenly distributedopenings and into the substratematerial. This design is referred to asan aerated floor. Systems have beenbuilt with structural sidewalls, usuallyof concrete and occasionally of wood,to form the piles with a uniformheight and depth (Figure 4). Asidefrom aerated floors and structuralsidewalls, there is great variationamong bunker systems currently beingused for Phase I.Figure 4. This aerated substrate preparation system has a piped concrete floorunder the substrate that forces air through the substrate to maintain aerobicconditions during the composting process.Aerated composting systems arereplacing conventional ricks throughout Europe and are beginning to gainacceptance in North America as thequest to manage odors continues.Europeans were the first to regulateemissions from their agriculturaloperations. Therefore, most Europeanmushroom composting operationshave employed some type of enclosedor environmentally controlled Phase Isystem. In North America, a fewsystems have been built to test thetechnology. Eventually they maybecome common at commercialoperations. Unfortunately, littleinformation is available to show howthese systems reduce emissions.Therefore, determining how effectiveaerated systems are in reducing odorsis difficult.Phase I is considered complete as soonas the raw ingredients become pliableand are capable of holding water, theodor of ammonia is sharp, and thedark-brown color indicates thatcarmelization and browning reactionshave occurred. At the beginning ofPhase I, the substrate is bulky andyellow. At the end of Phase I substratepreparation, the substrate should bedense, chocolate brown in color, andhave a strong odor of ammonia. Thesubstrate still has some structure soaeration can be maintained duringPhase II composting. The potentialfresh mushroom yield depends on theamount of dry weight filled. In orderto achieve a substrate density in thegrowing structure necessary to supportan economical mushroom yield, thesubstrate at fill has to be short ordense enough to attain a high substrate dry weight.5
Figure 5. A tunnel used for Phase II and/or Phase III (spawn-growing) systems.Growing Systems(Phase II)Once Phase I is complete, the substrate will be filled into a system forPhase II substrate preparation and togrow the mushrooms. Phase II takesplace in one of three main types ofmushroom-growing systems, depending on the type of production systemused. The difference in the mushroom-growing systems is the containerin which the crop is processed andgrown. With a multizone system, thesubstrate is filled into boxes or traysand moved from room to room asshown in Figure 5. Each room has adifferent heating, ventilating, and airconditioning (HVAC) system designed for a specific stage in cropdevelopment. A single-zone system—or bed farm—consists of several large,stacked beds or shelves within a singleroom (Figure 6). The substrate is filledinto these beds after Phase I, and thecrop remains in the one roomthroughout the process. Bulk pasteurization or tunnels are systems wherethe substrate is filled into “tractortrailer”–type bins (called tunnels) withperforated floors and no covers on topof the compost (Figure 7). Phase IIand, occasionally, the next phase ofgrowing are carried out within thesetunnels. The substrate may then befilled into a tray, shelf, or even plasticgarbage bags for the remaining part ofthe process (Figure 8).6Figure 6. Single-zone, bed, or shelved farm. These shelves are aluminum; manyfarms have wooden bed boards.
Figure 7. Trays used for a multizone system, moving through a tray-filling line.Phase II: Finishing theCompostPhase II composting is the second stepof compost substrate preparation. Thefirst objective of Phase II is to pasteurize the composted substrate. Thecomposted substrate is pasteurized toreduce or eliminate the bad microbessuch as insects, other fungi, andbacteria. This is not a completesterilization but a selective killing ofpests that will compete for food ordirectly attack the mushroom. At thesame time, this process minimizes theloss of good microbes.Figure 8. Bag-growing system often uses substrate prepared in a bulkcomposting facilities.The second goal of Phase II is tocomplete the composting process.Completing the composting processmeans eliminating all remainingsimple soluble sugars and gaseous andsoluble ammonia created during PhaseI composting. Since ammonia is toxicto the mushroom mycelium, it mustbe converted to food the mushroomcan use. The good microbes in PhaseII convert toxic ammonia in solutionand amine (other readily availablenitrogen compounds) substances intoprotein—specific food for the mushroom. At the end of Phase II, volatileammonia (concentration more than0.05 percent) will inhibit mushroomspawn growth. Generally, ammoniaconcentrations above 0.10 percent canbe easily detected by a person and aretoxic to the spawn. Most of thisconversion of ammonia and carbohydrates is accomplished by the growthof the microbes in the compost. Thesemicrobes are very efficient in usingPhase I composting products, such asammonia, as one of their main sourcesof food. The ammonia is incorporatedas mostly protein into their bodies orcells. Eventually the mushroom usesthese packets of nutrients as food.7
Phase II objectives are possibly themost difficult procedures in growingmushrooms. Because of a compostingor other cultural problem, growerssometimes have to adjust Phase IIprograms. The Phase II process takesanywhere from 7 to 18 days, depending on how the air and composttemperatures are managed to controlmicrobial activity.During Phase II in standard bed ortray systems, compost temperaturesare brought down through all temperature ranges to ensure that all thedifferent species have a chance toconvert their specific source ofcarbohydrates. The compostedsubstrate throughout Phase II shouldappear to have moderate “firefang”—aterm referring to the white-fleckingmicrobial growth pattern of thethermophilic microorganism (Figure 9).Pasteurization (peak heat, boost)should be completed toward the startof Phase II. Effective pasteurizationwill eradicate harmful bacteria,nematodes, insects, and fungi. Ingeneral, air and composted substratetemperatures should be raised togetherto 140ºF (60ºC) for at least 2 hours.Growers make several compromises tothis range, but it is a time-temperaturerelationship.The good microbes grow best attemperatures from 115ºF to 140ºF;the more ammonia-utilizing microbesgrow best in the temperature range of120–128ºF (47–49ºC). The longerthe microbes in the compostedsubstrate remain in this optimumrange with all the critical growthrequirements available, the faster theammonia will be converted. Understanding how these microbes growand work in composted substrateshould make the management ofPhase II a little easier. The process of8going through this temperature rangewill produce the most protein or themaximum amount of food for themushroom. A good rule of thumb isnot to drop the composted substratetemperature more than 5ºF per 24hours, which maintains the compostsubstrate in the desired range forabout 4 or more days.Near the completion of Phase II,growers check for ammonia in thecompost. The nose is usually the besttool. However, ammonia-testing kitsand strips are available to supplementthe nose test.Figure 9. Handful of composted substrate showing the white-flecking (“firefang”)microbial growth.Figure 10. Pure culture of mushroom mycelium growing on an agar plate.
Spawn MaintenanceA desirable mycelial culture is pure—free of contaminants and of sectoringof other abnormalities. Contaminantsinclude other fungi, bacteria, orinsects growing on or infesting theculture media along with the desiredmycelial culture. When a culture isfirst obtained, it should be transferredseveral times to fresh media to checkfor any form of contamination(Figure 10).Sectoring is any type of mycelialgrowth that differs in appearance,growth rate, color, or in any other wayfrom the typical appearance of a givenstrain. Sectoring is often observed as amore rapidly growing area near theleading edge of growth, exhibiting adifferent growth habit from the rest ofthe culture. Other abnormalities thatmight appear in a culture are fluffy,aerial mycelia, thick or rubberytextures, and color changes such asbrowning or darkening of the mycelium. Sectors of other change invegetative growth could affect theproductivity of the culture. Therefore,recognizing and avoiding propagationof abnormal mycelia to agar andfurther spawn production is veryimportant.Many commercially prepared spawnstrains are available to commercial andnoncommercial growers. All commercially grown strains are pure culture ofedible, fresh mushrooms; some mayvary in texture and growing requirements. Mushroom spawn is producedin several different strains or isolates.Hybrid White is a smooth-cap, highyield, excellent processing strain.Hybrid Off-White has a cap that isslightly scaly on first break and is apreferred fresh-market strain, andBrown (Portabella, Crimini) producesa chocolate-brown, mature mushroomthat is fleshy and has a strong, matureflavor.Spawn ProductionThe process of making spawn remainsmuch the same as Penn State professoremeritus Dr. Sinden first developed inthe 1930s. Grain is mixed with a littlecalcium carbonate, then cooked,sterilized, and cooled. Small pieces ofpure-culture mycelium are placed insmall batches on the grain. Once thesmall batch is fully colonized, it isused to inoculate several larger batchesof grain (Figure 11). This multiplyingof the inoculated grain continues untilthe commercial-size containers—usually plastic bags with breathablefilter patches—are inoculated. Duringthe colonization of each batch, thecontainers are shaken every few daysto distribute actively growing myceliaaround the bag or bottle. During theprocess, temperatures are maintainedat 74–76ºF (23–24ºC). Uniformity ofthe air circulating around the bags isimportant to ensure that all containersare kept within the desired temperature range. Mycelium is sensitive andits fruiting mechanism can be easilydamaged at high temperatures.Figure 11. Spawn grains used to seed the compost with mushroom mycelia.Spawn is cooked, sterilized, grain cooled, and inoculated with mushroommycelia.There is no in vitro test to determine astock culture’s validity. A series ofcropping trials must be conducted onthe mycelial stock culture to determine a culture line’s value. Mushroomyield, size, color, cap shape, and anyother desired quality or growth factorsare selected and then compared foreach culture line.9
SpawningOn bed farms, spawn and supplementare broadcast over the surface of thesubstrate. Uniformity of this distribution is critical to achieve even spawngrowth and temperatures. On tray orbulk farms, spawn is usually meteredinto the substrate during the mixingoperation. Spawning is the cleanestoperation performed on a mushroomfarm. All equipment, baskets, tools,and so forth should be thoroughlycleaned and disinfected before spawning.The amount of spawn used dependson the length of the spawn-growingperiod and compost fill weights. Theuse of more spawn will result in aquicker colonization and moreefficient use of substrate nutrients.Improved colonization of substratewill help ensure that the mushroommycelia will grow quicker than otherfungal competitors.During the spawn-growing period,heat is generated and supplementalcooling is required. Substrate tempera-tures should be maintained at 75–77ºF and relative humidity should behigh to minimize drying of thesubstrate surface. Under properconditions, the spawn will grow as adelicate network of mycelia throughout the substrate. The myceliumgrows in all directions from a spawngrain. Eventually mycelia fromdifferent spawn grains fuse together,making a spawned bed appear as awhite root-like network throughoutthe compost (Figure 12). As thespawn grows, it generates heat. If thecompost temperature increases toabove 80 or 85 F, depending on thecultivar, the heat may kill or damagethe mycelia, reducing crop yield and/or mushroom quality. The timeneeded for spawn to colonize thecompost depends on the spawningrate and its distribution, the compostmoisture and temperature, and thenature or quality of the compost. Acomplete spawn run usually requires14 to 21 days. The spawn-growingperiod is considered complete whenspawn has completely colonized thesubstrate and the metabolic heat surgeis subsiding.Figure 12. Handful of mushroom substrate showing fully colonized spawngrowth.10Substrate SupplementationThe compost has to provide themushroom mycelium with a smorgasbord of food. Not only is ligninhumus complex and cellulose important, but protein, fat, and oils are alsoimportant. A good analogy is proteinserves as the mushroom’s “steak,”carbohydrates its “potatoes,” andlipids (fats and oils) its “butter.” Likepeople, mushrooms should eat abalance of all these food types. Themain source of “steak and butter” forthe mushroom is from Phase IImicrobes. The dead cells of thermophilic fungi, bacteria, and actinomycetes “firefang” are the packagesthat deliver protein and fat to themushroom (Figure 9). The addition ofdelayed-release supplements furtherenhances the protein and lipidcontent of the compost for themushroom. Many of these supplements consist of a high-protein oilmaterial, such as soybean meal,cornmeal, or feather meal, that hasbeen treated to delay the availability ofthe nutrient for the mushroom. If anuntreated supplement is added to thecompost at this time, it often becomesa “candy bar” to other microbes,weeds, or competitor molds. Thesemolds grow more rapidly than themushroom mycelium and can quicklycolonize the compost, competing withthe mushroom for nutrients. The oilsor lipids in these supplements are usedby the mushroom to stimulate thefruiting mechanism and increase yieldby having more mushrooms initiateand develop. Yields can be increasedfrom 0.25 to 1.5 lbs/sq ft of growingspace. In addition, mushroom sizemay also be improved in compostwith higher spawning-moisturecontent. However, in substrate that isnot selectively prepared, these nutrients become more available to com-
petitor molds. Often, if a farm ishaving composting problems, notsupplementing until the problems arecorrected is more economical.Figure 13. Spawn growth in the casing and its thicker rhizomorph growth.CasingThe only method of forcing mushroom mycelia to change from thevegetative phase to a reproductivestate is to apply a cover of a suitablematerial—called the casing layer—onthe surface of the spawned compost.The function of a casing layer is totrigger the mushrooms to switch froma vegetative growth to a reproductiveor fruiting growth. The mechanismthat initiates the spawn to changefrom vegetative to reproductivegrowth is unknown, though severaltheories have been presented. Thecasing also functions to supply andconserve moisture for the mushroomsand their rhizomorphs (thickermushroom mycelia) and acts totransport dissolved nutrients to themushrooms. Casing supports themushrooms and compensates forwater lost through evaporation andtranspiration. Rhizomorphs look likethick strings. They are formed whenthe very fine mycelia fuse together andgrow through the casing.Rhizomorphs are thought to carrywater and nutrients from the compostto the developing mushrooms (Figure13). Mushroom initials—primordia orpins—form on the rhizomorphs.Without rhizomorphs, there will beno mushrooms.The mushroom industry uses variousmaterials to provide a suitable environment for fruit body formations.Presently, most mushroom growersuse sphagnum peat moss or agedsphagnum peat moss buffered withlimestone. Sphagnum peat is relativelyinexpensive and readily available toNorth American growers. Pasteurizedclay loam field soil; reclaimed,weathered, spent compost; and coirfibers are other materials used bygrowers.Most sphagnum peat has a pH of 3.5to 4.5. A neutralizing agent—usuallycalcium limestone—is added to bringthe pH level up to 7.5. Processed,spent sugar beet lime or hydrated limecan be used. Due to its higher neutralizing capability and its greater solubility, only small amounts are required.Soil, spent mushroom substrate, andcoir fibers should be pasteurized toeliminate any insects and pathogensthey may be carrying. However, peatmoss–based casing does not needpasteurization because it is inherentlyfree of mushroom disease spores andpests. Distributing the casing so thedepth and moisture are uniform overthe surface of the compost is important. Such uniformity allows spawnsto move into and through the casingat the same rate and, ultimately, formushrooms to develop at the sametime. Casing should be able to holdmoisture because moisture is essentialfor the development of a firm mushroom.CAC or CIFully colonized spawn run substrate isused to introduce mycelia into thecasing layer. This is often used toimprove crop uniformity, crop cycling,mushroom quality, and yields (Figure14). Spawn run compost at casing(CAC) is used to inoculate the casingduring the mixing or application ofthe casing. CAC is now producedmuch like spawn—in aseptic conditions—by those who produce andsupply spawn to growers. This processis called casing inoculum (CI). Byadding the mycelia uniformlythroughout the casing, the spawngrowth into the casing is quicker andmore even. The time from casing toharvest is reduced by 5–7 days so thatthe rooms can be cycled faster or morebreaks can be harvested in the same11
time. Mycelial growth is uniform onthe surface, which encourages themushrooms to form on the surface aswell. Therefore, they are cleaner.Yields are improved since the mushroom growth is uniform and cropmanagement is easier. In addition,more mushrooms are produced fromareas that may have less nutrition.Managing the crop after casingrequires that the compost temperatures until flushing be held at spawngrowing temperatures. After flushing,compost temperatures are lowered andair temperature becomes the primarycontrol point. Throughout the periodfollowing casing, water must beapplied intermittently to raise themoisture level to field capacity beforethe mushroom pins form.Watering or IrrigationThe moisture content of the casingoften determines the uniformity of thecasing depth. Casing, both by equipment and by hand, becomes moredifficult as the casing material increases in moisture (Figure 15). Peatmoss casing will lump up or adhere tothe different parts of the equipment,making the flow of the material uneven.Knowing when, how, and how muchwater to apply to casing is an art formthat readily separates experiencedgrowers from beginners. Watering thecrop is the most delicate operation inmushroom growing. Although eachgrower may have his or her ownpreference, no specific casing-management practice and casing material areuniversally accepted. Despite so muchdiversity, many growers are still able toharvest good crops with good freshmarket quality.Figure 14. Difference in time when CAC or CI is added tothe casing. The two figures on the left and the two on theright show the difference in spawn growth over time intothe casing.Mycelium3 days3 daysCasting11 daysNot CAC’d12Compost5-7 daysCAC’dAlthough much has been writtenabout when and how much water toapply at certain stages in the crop’sdevelopment, most growers rely ontheir ability t
depending on different mushroom crops and different mushroom growers, but the basic concepts and methods of mushroom production remain constant. Although a written description of mushroom growing may seem simple, the process of preparing a composted substrate and its pasteurizat
The first Agrodok on ‘Small-scale mushroom cultivation’, Agrodok no. 40, describes the technique of mushroom cultivation on substrates that only need heat treatment. Certain mushroom species however, like the Rice Straw Mushroom (Volvariella spp.) and the Button Mushroom (Agaricus spp.) c
The domestic mushroom industry cultivates a range of edible mushrooms for human consumption, including Agaricus bisporus (button, cup, flat and brown mushroom) as well as exotic mushroom varieties including shiimeji and oyster. 1 Australian Mushroom Growers Association (AMGA) 2 Australian
A mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source. The standard for the name "mushroom" is the cultivated white button mushroom, Agaricus bisporus, hence the word mushroom is most often applied to fungi (Basidiomycota, Agaricomycetes) that have a stem (stipe), a cap
ORGANIC MUSHROOM CULTIVATION MANUAL 3 What makes up a Mushroom 1. Cap: the top part of the mushroom that grows upward.When fully grown, mushroom caps will spread out like an umbrella, e.g. the Straw Mushroom, Ch
07. Sample Menu Recipes Salads 08. Anti Pasta Salad 09. Asian Spinach Salad 11. Italian Mushroom Salad 12. Peppy Pasta Salad 14. Shaved Mushroom Salad Entrees 15. Mushroom and Avocado Quesadilla 16. Veggie Flatbread 18. Broccoli Mushroom Cheddar Hand Pie 19. Mushroom Omelette 21. Veggie Qu
equipment to produce mushroom spawn for rural development projects. In the long run, the ARC's lab space can be used to produce low-cost mushroom spawn for mushroom cultivation projects. The following are short protocols for the production of nutritive agar, mushroom spawn, and mushroom-growing substrate. A. Agar medium for oyster mushrooms
7. As many as 914 wild mushroom specimens were collected by different Centres under the AICRP (Mushroom) since its inception. The specimens were preserved in dry and wet forms, and most of their cultures along with database were deposited in gene bank at NRCM, Solan. 8. At present, four mushroom varieties namely, Agaricus bisporus,
Pradeep Sharma, Ryan P. Lively, Benjamin A. McCool and Ronald R. Chance. 2 Cyanobacteria-based (“Advanced”) Biofuels Biofuels in general Risks of climate change has made the global energy market very carbon-constrained Biofuels have the potential to be nearly carbon-neutral Advanced biofuels Energy Independence & Security Act (EISA) requires annual US production of 36 .
