Key steps in Mushroom production.

The basic concept in cultivation is to start with some mushroom spores, which grow into mycelium and expand into a mass sufficient in volume and stored up energy to support the final phase of the mushroom reproductive cycle, which is the formation of fruiting bodies or mushrooms.

The key generic steps in mushroom production a cycle that takes between one to three months from start to finish depending on species are:

One.

Identifying and cleaning a dedicated room or building in which temperature, moisture and sanitary conditions can be controlled to grow mushrooms in;

Two.

Choosing a growing medium and storing the raw ingredients in a clean place under cover and protected from rain;

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Three.

Pasteurising or sterilizing the medium and bags in which, or tables on which, mushrooms will be grown (to exclude other fungi that would compete for the same space once the selected fungi has colonized the substrate it can fight off the competition);

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Four.

Seeding the beds with spawn (spores from mature mushrooms grown on sterile media);

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Five.

Maintaining optimal temperature, moisture, hygiene and other conditions for mycelium growth and fruiting, which is the most challenging step; adding water to the substrate to raise the moisture content since it helps ensure efficient sterilization;

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Six.

Harvesting and eating, or processing, packaging and selling the mushrooms;

Seven.

Cleaning the facility and beginning again.

Spawn and inoculation.

Mushroom spawn is purchased from specialist mushroom spawn producers, and there are several types or strains of spawn for each type of mushroom. It is not generally advisable for mushroom growers to make their own spawn because of the care needed to maintain the quality of spawn in the production process. Spawn is produced by inoculating a pasteurised medium, usually grain, with the sterile culture (grown from
spores) of a particular mushroom species.

Maintaining suitable growing conditions

The inoculated substrate is put into bags, trays, etc. and transferred to an enclosed and darkened room or building to incubate for a period of up to 12 weeks, depending on the variety of mushroom. If space is limited, plastic bags can be suspended in darkened rooms. Humidity levels are important for the mycelium to colonise over the next two weeks, so water needs to be available, and the temperature controlled accordingly to the variety of mushroom. The crop should be protected from sunlight and strong winds at all times, which can cause the mushrooms to dry out.

Harvesting cultivated mushrooms

Mushrooms fruit in breaks or flushes, and the type and size of mushrooms harvested depend on the type of mushrooms grown and market demand. Mushrooms should be harvested according to market demand; for example, there may be a price premium for small button mushrooms. Generally mushrooms are harvested by hand using sterilized knives to cut the ones that are ready. Pickers should be trained to recognise the appropriate stage for harvesting and be consistent in when the mushrooms are cropped.

Marketing mushrooms.

Harvested mushrooms need to be carefully handled and should be kept in a container that allows for air circulation, such as a basket, and care needs to be taken to prevent bruising. The baskets containing mushrooms should be covered to keep flies out and protected from sunlight, high temperatures and draughts. High quality mushrooms that are healthy and clean fetch the best market
price. Harvested mushrooms should be taken to market without delay in order to maintain their freshness and quality, or stored in a refrigerated environment or processed.

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