On Thursday, May 2nd, we at Mushroom Matter had the delightful opportunity to visit Mush Comb, a leading manufacturer of mushroom cultivation equipment. Our conversation with Quin Mommen from their Sales/Aftersales team was truly inspiring. Despite the global challenges the entire Mushroom Industry faces, Mush Comb is pushing forward with a spirit of innovation and an optimistic vision for the future. Their dedication to creating cutting-edge, customer-focused solutions really sets them apart in the mushroom machinery world.

Pioneering projects and developments
“Mush Comb’s journey of innovation is filled with exciting milestones”, Quin explains. We’re also making strides with a waste processor for animal feed and continually improving our casing soil separator, a tool that has been efficiently separating compost from casing soil since 2012.

Customer-centric customization
What makes Mush Comb truly special is their commitment to customization. While 80% of their machinery is crafted in-house, they tailor the remaining 20% to meet specific customer needs, ensuring everything fits perfectly into their clients’ operations. Because every nursery is different, it's actually all custom made such as the advice, way of project handling and engineering. This personalized approach not only boosts productivity but also leads to significant cost savings.

Commitment to quality and service
Mush Comb prides itself on balancing price and quality, working closely with customers to meet their unique requirements. “By using standardized, locally sourced parts, we ensure that any operational issues can be quickly resolved. This deep understanding of the challenges faced by mushroom companies worldwide underscores our dedication to reliable service”, says Quin.

Supporting start-ups and established businesses alike
Mush Comb is passionate about supporting both new ventures and established businesses. They often get involved at the very beginning of start-ups, providing crucial support during those early stages. For more seasoned clients, Mush Comb offers continuous improvements and innovative solutions, making sure everyone benefits from the latest advancements in mushroom cultivation technology.

Global reach and local expertise
Despite a decline in Dutch mushroom sector exports, Mush Comb remains a key player both domestically and internationally. Their vast knowledge and strong presence in the Netherlands and beyond highlight their leadership in the industry. Additionally, Mush Comb champions sustainability by reselling second-hand nurseries and overhauling machinery, reducing waste and extending equipment lifespans.

Embracing sustainability and innovation
Quin explains that sustainability is at the heart of Mush Comb’s operations. “We use high-quality European components to ensure our machines last, and we’re committed to eco-friendly practices like installing solar panels and promoting bio-circular initiatives. Our focus on sustainability is also evident in our support for Mycelium cultivation, having developed a specialized container for this emerging market.”

Responding to customer needs with innovative solutions
Innovation at Mush Comb is all about responding to what customers need. Their ability to create bespoke solutions, like the casing soil separator and a specially designed picking lorry developed with a grower, shows their responsiveness and creativity. This dedication to customer-driven innovation keeps Mush Comb at the cutting edge of agricultural technology.

Looking ahead
Even with the uncertainties of today’s global landscape, Mush Comb is confidently investing in the future. With a strong foundation in innovation, customization, and sustainability, they are well-positioned to continue leading the mushroom cultivation equipment sector, ready to meet the evolving needs of customers worldwide.

We at Mushroom Matter were thoroughly impressed by Mush Comb’s innovative advancements and unwavering commitment to their customers. Their continuous drive to improve products and services, alongside a strong focus on customer satisfaction and sustainability, truly sets Mush Comb apart as a leader in the industry.

We thank Quin for our inspiring afternoon visit at Mush Comb!

For over 25 years, the company e-nema from Schwentinental in northern Germany has been producing entomopathogenic nematodes for biological plant protection.

So that the nematodes can be transported to users all over the world, they have to be mixed with a carrier material. e-nema currently offers its nematode products in three different formulations.
e-nema predominantly uses diatomaceous earth in the formulation. This is a naturally occurring powder made from the shells of fossilised diatoms, which binds water and is well suited as a carrier medium for nematodes. One disadvantage of diatomaceous earth, however, is that optical residues can remain on the leaves of the treated plants. These are absolutely harmless, but are a disadvantage for ornamental plant cultivation and some other plant cultures.

The previous solution was a gel formulation based on polyacrylate. The tiny synthetic polymers can bind a lot of water and make it an excellent carrier material for nematodes. The disadvantage of this formulation is that parts of these small polymers remain in the soil. This prompted e-nema to look for a new formulation that is both organic and leaves no residue on plants or in the soil.
After intensive research and various approaches, e-nema is proud to present its new Ecophyll formulation. Ecophyll is made from 100% organic and renewable resources and leaves no residue. Ecophyll dissolves very well in water and can be shipped with less packaging material. Ecophyll will be available in the product nemaflor® F from now on. In parallel, extensive tests are being carried out in the field to evaluate the performance of Ecophyll in other products and crops.

„Our aim is to maximise the positive effects of our products along the entire value chain. This starts with the resources used to produce the nematodes and ends with the plants on which they are applied. With our Ecophyll formulation, we have taken a further step towards plant protection in harmony with nature.“ - Tillmann Frank, CEO e-nema GmbH.

Source: e-nema

All around the world growers can receive phase 3 blocks. Especially in countries where no or just some raw materials to make compost are available, importing phase 3 blocks is than the easiest way to start mushroom farms.

Transport of blocks should always be done with cooling trucks/containers with also enough O2. A lack of oxygen during transport can cause severe damage to the mycelium and I saw arriving trucks full of Phase 3 compost with such a high CO2 that the mycelium in the compost never recovered completely after filling. The temperature during transport is kept on 2 to 5 degrees C to stop the mycelium from growing and generating heat in the blocks. That is a challenge sometimes.

When the compost blocks arrive at the farm, they should be stored in a cool room on 2 degrees C. Also make sure to have fresh air going into the cool room, especially if stored for a longer period. To ensure you always have enough stock, a few weeks of compost must be available as transport can always be delayed and can disturb a consistent growing cycle.

Before filling/casing the compost with a head filler it should be brought up to temperature. When you fill and case the same day you want to heat the compost up before filling, if you case the next day, you have more time to heat the compost up inside the grow room, until the casing day but as sometimes blocks are still frozen you need to get the blocks defrosted to make sure the blocks break open at filling. It is no problem to have frozen blocks, you just need to make sure they go through the filling machine and get mixed in. Depending on the climate at your location you normally get the compost out of the fridge the night before filling to give it the chance to heat up, ideally between 15 and 18 degrees C, so after filling the growing process can start. In extreme high outside temperatures, you can heat the compost up in shadowed places. In cold environments you must find a place to defrost the blocks and fill them into the growing rooms and heat the compost up there.

If you fill without a filling machine and place the blocks directly in the growing room, it is easier to warm them up inside the room. After filling remove the plastic and warm the compost up slowly. Do not go too fast to make sure the compost does not rise too fast, and you are not able to stop it anymore from heating up too much.

The yield and quality with imported phase 3 blocks can be good if managed the right way. Temperature and O2 level are key factors as well as watering. Be careful to overwater at the start when the temperatures are still low but wait for some good activity.

Good luck.

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

In Xixia county, Henan province, a local factory has introduced high-temperature, high-pressure sterilizers to improve the production of mushroom spawn bags. These new devices enable the factory to produce nearly 50,000 bags daily, benefiting local shiitake mushroom growers.

Previously, farmers used coal for drying mushrooms and sterilizing spawn bags, leading to environmental issues. The switch to electrical devices has improved efficiency and reduced carbon emissions. Smart greenhouses now allow farmers to control growing conditions in real-time, further enhancing productivity.

To support these changes, the local power supplier has upgraded substations and transmission lines to meet the increased electricity demand. This green transformation is expected to save the county over 40 million yuan in production costs and reduce carbon dioxide emissions by 70,000 to 90,000 tons annually, solidifying Xixia's status as a leading shiitake mushroom producer.

Please read the full article here.
Source: China Daily

We’re delighted to bring you the latest news about the 45th AMGA Conference, set to take place in the stunning city of Auckland, New Zealand. Organized by the New Zealand Commercial Mushroom Growers Federation and Meadow Mushrooms, this event is a must-attend for those in the mushroom industry.

• Date: October 22-24, 2024
• Location: Auckland, New Zealand

The AU + NZ Mushroom Growers Conference 2024 will feature:

• Fascinating Farm Tours
• Renowned International Guest Speakers
• Insightful Australian Researchers
• Engaging Exhibitions
• Two Networking Events

Additionally, attendees can look forward to an exclusive farm tour at Mercer Mushrooms and an all-inclusive tour option to Meadow Mushrooms in Christchurch on October 25th.
For more information about the event, please click here.

SAS EuroMycel has 70 years of experience and advanced technical expertise, thanks to well-oiled processes and modern equipment. As part of a fully integrated mushroom supply chain, we leverage extensive product knowledge and experience to optimize the possibilities of mushroom spawn.

It's hard to believe, but the Mushroom Paris dates from the time of Louis the Fourteenth in the 17th century century. Yet this is the story behind EuroMycel confirmed. Jean-Baptiste de la Quintine, the gardener of the king, Jean-Baptiste de la Quintine, cultivated in Versailles the Agaricus for the first time on a bed of horse manure bisporus, as the Latin name goes.

The full article is written in Dutch and can be read here.

Also watch their latest company movie here!

https://www.euromycel.com/

PLANT-based burgers and bangers that could “revolutionise” food production in the UK have finally hit the shelves.

MYCO’s pioneering range has been rolled out having been in development for well over a year.

The products are made from Hooba, the Yorkshire firm’s own plant-based protein. Hooba is manufactured under the same roof as Myco’s pioneering vertical farm, where the oyster mushrooms used to create the protein are grown.

This completely unique production process, which results in reduced food miles, has resulted in Myco being heralded as creating ‘Britain’s Greenest Burger’.

Now 10,000 of those burgers – along with 20,000 Hooba sausages – have initially been produced for the long-awaited launch.

“Developing and perfecting these products has been a true labour of love, so to finally bring them to market is an incredibly proud moment,” said Sales Director, Andy Fenner.

“Myco’s team is full of parents and grandparents who want to play their part in giving our planet a future. Humans eat too much meat, so we need to find ways to make swapping it out of our diets a bit more appetising.

“We wanted to manufacture a product that matched meat for texture and taste – and the feedback has been glowing.

“In a blind taste test, our sausages and burgers beat some of the biggest plant-based brands in Britain, and there was high praise for the mouthfeel which, historically, has been one of the big stumbling blocks to people eating less meat.

“Our next goal is to get Hooba onto shelves and tables across the country and let suppliers and customers see how good it tastes for themselves.

“We are over-the-moon that our range is finally packaged and ready to go and given how little impact its production has on our planet, we believe this could revolutionise the way food is manufactured. Our hope is that our sustainable manufacturing process could become a blueprint for the food industry.”

Having already agreed listings with multiple suppliers, including some leading artisanal and plant-based wholesalers, the team have also been in pre-launch discussions with a range of retailers with the view of stocking and using Hooba.

And production will be ramped up considerably over the coming years.

Having appointed former Vbites boss David Wood as CEO, Myco is set to create around 70 jobs following a £1.2m investment earlier this year.

Those jobs will be based at the Leeming Bar production plant, which is the first in Britain to both grow and manufacture a plant-based protein under the same roof.

Source: Myco

Europe is now at the time of the year summer will burst out. And every year the same growing problems occur at this time, getting worse and worse every year.

Summers seem to get hotter and it is time to adapt before real growing problems are there. There are a number of things growers can do but of course a good cooling system is a must. Well calculated, fitting the circumstances of your own country. But even the best cooling system will not cover everything. If we take the summer temperature last year in Holland at 42° nobody has a cooling system which will handle these extreme temperatures in our country.
If at the same moment also the relative humidity is high it is not only cooling but also the heating that counts. And that brings me to the first mistake many growers make. In summer switch of the heating system. Its hot enough outside, I do not need heating. Wrong!!!

De-humidification only works if the cooling can work in combination with a bit of heating. So, by switching of the heating the system can make the air dryer anymore. And you need dry air to cool a hot room. The easiest way to cool a growing room is to give water to the casing soil. The best way is to give many small quantities up to 2 litres. That can be evaporated again. Spread the watering over 24 hours. The dry air coming into the room will take care of the evaporation and will help cooling the growing room. Keep the casing soil wet but the floor as dry as possible. That is why I do not close the room completely if the outside is hot but dry. It is possible to use air which is much higher than the compost temperature as long as the incoming air is dryer than the air in the room.

In the mollier diagram one can calculate how much fresh air is necessary to absorb the evaporated water in the room. And for that cooling by evaporation you only need a few litres of water extra. No extravagant quantities as some growers tend to do. An extra help will be some mobile coolers on the farm. They can be placed into the room just before the heat surge is starting. The price of such a mobile cooler is a lot lower than the costs of losing a room.But in the end, judging a room is important. If compost is active and the C/N ration is relatively high one can expect activity. It is of outmost importance that cooling starts before the surge starts. Once a compost is going up it is hard or impossible to stop it.