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.

In the realm of mushroom farming, managing pests is crucial for maintaining healthy crops and ensuring bountiful harvests. Nematodes, have emerged as a popular biological control agent against a variety of pests, including scriarids, phorids and other soil-dwelling insects. However, integrating nematodes with other plant protection substances requires careful consideration to maximize their effectiveness and sustain the delicate balance of the farm ecosystem.

Understanding Nematodes as Biological Control Agents
Nematodes used in pest control are generally entomopathogenic, meaning they infect and kill insect pests. Species such as Steinernema and Heterorhabditis are commonly utilized. These beneficial nematodes search out and enter their host insects, releasing symbiotic bacteria that kill the pests from inside. This biological approach is highly targeted, minimizing harm to non-target organisms and the environment.

Compatibility with Chemical Pesticides
Nematodes can be tank mixed and jointly used with many substances and chemicals without problem. They are delivered in a Dauerjuveniles status (a bit like a hibernation status). Therefore, there is little interaction with their surroundings which allow a broad range of mixtures.

To ensure compatibility, e-nema provides a comprehensive list of the compatibility of nematodes with other plant protection products. The list can be downloaded free of charge from the e-nema website.

Please use this list to further simplify and further widen the usage of nematodes. If you come across chemicals and substance which are not on this list, please contact e-nema and they will investigate on it.

Conclusion
For mushroom farmers, nematodes represent a potent ally in pest management. And their biology allows a wide use with various chemicals and substances. A lot of work has been done to list the most commonly used chemicals and their ability to mix with beneficial nematodes.

       

Mushroom growers worldwide face the same problem: there are times during cultivation when the compost exhibits either more or less activity than desired. This can happen right after filling the compost, during ventilation, or if the compost temperature rises too quickly during the first flush, which can severely impact mushroom quality.

Most farms have this under control, but each grower must find the optimal formula for their own operation. This principle can be compared to a balance: if you change something on one side, you must adjust the other side to maintain equilibrium.

The entire process starts with filling the compost in the room. There are a few important factors to consider at this stage. The moisture content and structure of the compost are crucial for the expected activity right after filling. Dry compost with a lot of structure will show high activity immediately after filling. This compost should always be filled thicker to achieve the desired kilograms per square meter. This extra thickness is mainly filled with air, which acts as a buffer for heat.

Once the compost becomes active, this air warms up and is very difficult to cool down again. Compact it as firmly as possible. For wet compost with little structure, do the opposite: fill it loosely and avoid watering immediately after filling.

Mycelium Growth during incubation
If everything proceeds normally during the growth phase of the compost, the first signs of activity can be seen around day 9 after spawning. This activity increases as the compost continues to grow. By day 15, the compost should be fully colonized, and activity will start to decrease. If, for some reason, the compost needs to be covered or removed from the tunnel earlier, this activity will continue in the growing rooms. At that point, controlling this activity becomes very difficult because the casing soil acts like a blanket, retaining heat in the compost. In such cases, keep the air temperature in the room very low to maintain the compost temperature at 26°C. This will also cool the casing soil, preventing mycelium growth in it.

Supplementing
Supplementing the compost provides extra activity. The level of activity depends on the type and amount of supplement used. Typically, 15 kilograms of supplement per 1,000 kilograms of phase 3 compost yields optimal results. However, this depends greatly on the compost. If the compost has a high nitrogen content, 15 kilograms might be too much. Supplementing is an excellent way to increase both the quantity and quality of mushrooms, but the compost must be free of competitive mold infections. Infected compost can react negatively to supplements because these are also food sources for competitive molds, which can harm the mycelium or mushrooms, negating any benefits of supplementation.

Filling Weight
Filling weight is a crucial factor for compost activity and significantly affects the total mushroom yield. Generally, a 10% increase in compost results in a 10% increase in mushrooms. This is true, but the climate unit must be able to manage the additional compost. Again, it's about balancing the ability to handle increased activity with the potential yield benefits.

As you can see, the desired but sometimes troublesome activity of compost depends on many factors. Literature provides ideal filling weights, but in practice, it varies from farm to farm. Growers must determine the ideal ratios for their specific operations.

Total Mushroom Service
Jeroen van Lier