Generally picking is considered by many as a low education job. But on the other hand, we rely on our picking force to deliver a good quality mushroom, meeting the customer demands. No bruised mushrooms, no nail or knife damage, right stem length, straight cut stem, no weak mushrooms in the punnet and for all, the right size. And that is where many things go wrong. It is fairly easy to learn the pickers the right way of picking. Twist and do not pull. Do not take to many mushrooms in one hand so they do not get damaged and put them caps up into the punnet. But getting the calibration right is a constant struggle. Pickers tend to have the habit to pick too small and this will cost you money. They simply pick the mushrooms that were meant to be picked tomorrow. An extra thing to that is that pickers lose the bonus while working really hard.

For the right calibration there are many tools like fruit grading rings, grading cards and other different tools. But the easiest tool they have in their hands: the knife.
The knife most used in mushroom growing is the curved knife and the length of the blade is exactly 60 mm. The calibration most wanted on many farms is 55 to 60 mm. Generally, this size is picked first before thinning out. And this is just the size of mushroom that is as wide as the length of their knife. They just have to keep the knife just above the mushrooms to judge the size. This way the mushrooms can be calibrated before they are picked and they will not be damaged by any other form of grading tools. The rings only let mushrooms through which are small enough. The bigger mushrooms get stuck and will be damaged. But the mushrooms that go through easily are too small and that is the calibration the picker will harvest. By using the knife not only there will be no damage but it is also faster.

If a smaller calibration is harvested like a 40 mm mushroom, a line can be made on the blade with a marking pen. Especially new pickers will be very fast in learning this trick. By banning the calibration rings also, the hygiene on the farm is served. Because these rings are hard to clean and experience learns that they are always dirty and are taken from room to room.

Give it a try and your harvesting staff will be happy.

We are excited to welcome the Christiaens Group as a new advertiser on our platform! Christiaens Group: Leader in turnkey solutions for mushroom farms and composting

The Christiaens Group, based in Horst, The Netherlands, is renowned for providing comprehensive, in-house engineered solutions for mushroom farms and composting yards worldwide.

With expertise spanning engineering, construction, technical installations, control systems, and machinery, the company ensures quality and efficiency in every project. Established in 1971, Christiaens Group has a rich history of innovation, continuously developing new systems that enhance material use, energy efficiency, and labor savings. They cater to both large turnkey projects and smaller specialized jobs, offering seamless integration and expert solutions for the mushroom and waste industries.

A PLANT-BASED firm’s factory has expanded merely months after opening, amid “sensational” demand from consumers.

Myco has added another 3,000 sqft to its pioneering production site in North Yorkshire, which will allow for a 600 per cent increase in production of the firm’s Hooba range of burgers and sausages.

The extension means Myco can vertically farm far more oyster mushrooms, which are converted into Hooba under that same roof.

Having recently brought the range to market, the company said it has proven so popular it had to expand to meet growing demand.

“Sales of our Hooba range have exceeded even our highest hopes, and the feedback we’ve had from customers has been superb,” said Myco CEO, David Wood.

“We had always planned on scaling up production over the next few years, but to be able to expand as quickly as this is incredibly exciting – and it is a testament to the quality of our product.”

The company’s Leeming Bar HQ site is one of the most unique food production sites in Britain, with every stage of the process carried out under one roof.

It has led to the company’s quarter pounder being crowned ‘Britain’s greenest burger’.

And Myco’s growth isn’t just limited to the number of mushrooms it can produce – with the team swelling thanks to two new vital appointments.

Business development consultant Will Marshall and Catherine Priestly, food service business development consultant, have joined the team.

With 18 years in the food industry, Catherine has worked for several notable names including Fable, Meatless Farm and Genius, while Will’s sales and marketing background has seen him commercial director level positions for the likes of Xerox.

And there are further hires on the horizon, with the company expected to fill several other key roles by the end of summer – including a mushroom farmer.

With hopes to employ around 70 staff in the coming year, co-founder John Shepherd said the future for Myco looks “brighter by the day”.

“The first half of 2024 has exceeded all of our expectations, and we are thrilled with how well our Hooba range has been received,” he added.

“We are over-the-moon to have attracted both Catherine and Will to the business, and we believe they will both play enormous roles in our growth going forward.”

Introduction of the Farm and Transformation:
1100 Farm, located in Radcliffe, Iowa, was originally a hog farm run by the Faaborg family. Due to the economic challenges and environmental concerns associated with pig farming, the family decided to transform their farm. This transformation was guided by Tanner Faaborg, who aimed to create a more sustainable and environmentally friendly operation. The farm has now shifted its focus to growing mushrooms, specifically Lion's Mane and Reishi varieties, which offer both culinary and medicinal benefits​.

About the Documentary:
A documentary crew has been filming at 1100 Farm to capture the groundbreaking transformation from a hog farm to a mushroom cultivation business. The filmmakers were drawn to this story because of its innovative approach to sustainable farming and the potential for this model to inspire other farmers. The film aims to highlight the challenges and successes of the Faaborg family's journey, illustrating the broader implications for sustainable agriculture​.

Location and Leadership:
1100 Farm is situated in Story County, Iowa, approximately 45 minutes north of Des Moines. The transformation of the farm is led by Tanner Faaborg, who returned to Iowa after traveling and working in sustainability initiatives. Tanner's passion for sustainable farming and his dedication to reducing the environmental impact of agriculture have been the driving forces behind the farm's new direction. His vision is to create a diversified, low-carbon farm that serves as a model for others in the industry​.

The New Factory and Production:
The farm is currently building a new mushroom cultivation facility, which is expected to be completed by the end of the year. The new factory will allow the farm to expand its product offerings and increase its production capacity​.

Products Being Produced:
1100 Farm specializes in growing organic Lion's Mane and Reishi mushrooms. These mushrooms are used to create a variety of products, including tinctures, which are herbal extracts that can help with nerve pain and relaxation. The farm is also developing products like Lion's Mane coffee and mushroom salt, which are expected to be available soon. Additionally, they supply fresh Oyster and Lion's Mane mushrooms to select restaurants​.

This transformation at 1100 Farm not only represents a shift in agricultural practices but also serves as an example of how traditional farms can adapt to modern sustainability challenges.

Read more at Ames Tribune

To be sure you know as well, we have written a summary of below video from National Geographic:

Communication Networks: Mushrooms form vast underground networks (mycelium) that allow trees and plants to communicate and share nutrients.

Environmental Impact: Mushrooms can break down pollutants and toxins in the environment, aiding in bioremediation.

Medical Uses: Compounds in mushrooms have potential health benefits, including anti-cancer properties and supporting mentalhealth through substances like psilocybin.

Nutritional Benefits: Mushrooms are rich in vitamins, minerals, and antioxidants, contributing significantly to human health.

Building Materials: Mycelium can be used to create sustainable, biodegradable building materials like bricks and insulation, which are strong, fire-resistant, and eco-friendly.

Source: National Geographic

Total Mushroom Service is owned by Jeroen van Lier and is a Dutch-based company with over 25 years of experience in the mushroom composting and production industry. The company offers independent and unbiased advice, training courses and more to support composting and mushroom production.

Transitioning from Phase I or Phase II compost to Phase III compost in mushroom growing operations offers significant advantages but also presents challenges. Companies often struggle with this conversion due to the different requirements and processes involved in producing and handling fully incubated (Phase III) compost.

Benefits of fully incubated compost:

1. Faster growing schedule: Using Phase III compost reduces the growing cycle from 8-9 weeks to 5-6 weeks, leading to a higher annual output of mushrooms.
2. Higher yield: Phase III compost typically yields about 10% more mushrooms per tonne compared to compost incubated in growing rooms.
3. Energy efficiency: It is more energy-efficient to control compost activity in a tunnel than in a growing room, as tunnels facilitate better air circulation in the compost.
4. Reduced infection risk: Incubating compost in a tunnel's closed environment minimises the risk of contamination.
5. Efficient filling process: Filling growing rooms with Phase III compost allows for simultaneous filling and casing, streamlining operations.
6. Improved supplement mixing: Supplements are integrated into the compost more effectively during the tunnel unloading process; this results in a higher quality mushroom and increases production (10%).

Adjusting the Phase I process for tunnel incubation:

To ensure successful tunnel incubation, the Phase I composting process must be adjusted to maintain the compost's structure, which is crucial for even airflow and mycelium growth.

1. Compost structure:

• Use straw of a good length and toughness to preserve compost structure.
• Use machinery that mixes compost without damaging the straw's structure.

2. Composting schedule:

• Perform most mixing early in the Phase I process when the straw is still tough.
• Avoid mixing during the last 4-5 days of Phase I to maintain compost structure and ensure even blending.

Filling weight in tunnels:

Tunnels are typically designed for a maximum filling weight of 1400 kg per square meter. Exceeding this limit can lead to uneven airflow, adversely affecting compost quality.
While some might try using larger fans to compensate, standard fans often yield the best long-term results.

Source article and photo: Jeroen van Lier from Total Mushroom Service

Running a mushroom farm is quite a challenge. A key element of success in this industry is maximizing productivity, which translates directly into higher profits. One piece of equipment that can make a significant difference to production efficiency is a mushroom picking lorry. But which lorry should you choose? What should you pay attention to in order to make the right investment and achieve the expected results?

In the article we have prepared, you will find detailed information on the features and functions that the ideal mushroom picking lorry should have. We will discuss what materials and construction are best to ensure durability, safety and comfort. You will find out why ergonomics is so important and what modern technological solutions can help increase the efficiency of your mushroom farm.

Key aspects when choosing a mushroom picking lorry

• Speed and control – a well-designed lorry should offer a controlled and constant speed of movement, regardless of the load. This article explains why the minimum travel speed is as important as its maximum value, and how speed control can affect harvesting efficiency.
• Operation and maintenance – the ease of disassembly of drives and other lorry components is crucial for regular disinfection and hygiene maintenance. We discuss what to look out for to avoid problems with difficult access to the various parts of the lorry.
• Power system – the performance of the batteries and their impact on the running time of the lorry is another important aspect. In this article, you will find advice on how to choose a lorry with low power consumption and long operating time per charge, which will translate into greater efficiency.
• Work safety – ensure the health and safety of your employees by choosing a lorry with the right safety systems. We will outline what mechanisms should be included in a good lorry to prevent accidents and increase comfort.

GROWTIME lorries - tailor-made solutions for your mushroom farm
GROWTIME, based on years of experience, has created two innovative lorry models: the Newton and the Pascal. Each has unique features, which are described in detail in the article on our blog. In it, you will find out why the Newton model, with its electric winch, is ideal for working at different heights, while the Pascal model, with its advanced hydraulic system, provides maximum comfort and safety. Enjoy the read!

Read the full article here.

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!