Abstract
![Gray Oyster Mushrooms](https://webarchive.library.unt.edu/eot2008/20090115174901im_/http://attra.ncat.org/images/mushroom/gray_oyster_mush.jpg)
Gray Oyster Mushrooms
Glen Babcock
Garden City Fungi |
The market for mushrooms continues to grow due to interest in
their culinary, nutritional, and health benefits. They also show
potential for use in waste management. However, as fungi, mushrooms
have life cycles very different from those of green plants. The
choice of species to raise depends both on the growth media available
and on market considerations. Oyster mushrooms, which grow on many
substrates, are easiest for a beginner. Shiitake mushrooms already
have earned considerable consumer demand. Only two mycorrhizal
mushrooms, morels and truffles, have been commercially cultivated.
Mushroom cultivation offers benefits to market gardens when it
is integrated into the existing production system. A careful analysis
of potential markets must be the first step in deciding whether
to raise mushrooms to sell. Many information resources are available
for further research.
Table of Contents
Introduction
Small-scale mushroom production represents an opportunity for
farmers interested in an additional enterprise and is a specialty
option for farmers without much land. This publication is designed
for market gardeners who want to incorporate mushrooms into their
systems and for those farmers who want to use mushroom cultivation
as a way to extract value from woodlot thinnings and other "waste" materials.
Mushroom production can play an important role in managing farm
organic wastes when agricultural and food processing by-products
are used as growing media for edible fungi. The spent substrate
can then be composted and applied directly back to the soil. This
publication includes resources for entrepreneurs who wish to do
further research.
Many people are intrigued by mushrooms nutritional and medicinal
properties, in addition to their culinary appeal. Mushrooms contain
many essential amino acids; white button mushrooms, for example,
contain more protein than kidney beans. Shiitake mushrooms are
less nutritious, but are still a good source of protein.(Royse
and Schisler, 1980) As a group, mushrooms also contain some
unsaturated fatty acids, provide several of the B vitamins, and
vitamin D. Some even contain significant vitamin C, as well as
the minerals potassium, phosphorus, calcium, and magnesium.(Park,
2001)
Asian traditions maintain that some specialty mushrooms provide
health benefits. Chinese doctors use at least 50 species. Two recent
books, Medicinal Mushrooms: An Exploration of Tradition, Healing
and Culture and Medicinal Mushrooms You Can Grow, detail existing
research on the health benefits of mushrooms. See the Resources section at the end of this guide for specifics on these books and
other sources of information
Producing nutritious food at a profit, while using materials that
would otherwise be considered "waste," constitutes a
valuable service in the self-sustaining community we might envision
for the future.
Mushroom production is labor- and management-intensive. Specialty
mushrooms are not a "get rich quick" enterprise. On the contrary,
it takes a considerable amount of knowledge, research, planning,
and capital investment to set up a production system. You must
also be prepared to face sporadic fruiting, invasions of "weed" fungi,
insect pests, and unreliable market prices.
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Growing
Mushrooms
Mushroom production is completely different from growing green
plants. Mushrooms do not contain chlorophyll and therefore depend
on other plant material (the "substrate") for their food.
The part of the organism that we see and call a mushroom is really
just the fruiting body. Unseen is the mycelium—tiny threads
that grow throughout the substrate and collect nutrients by breaking
down the organic material. This is the main body of the mushroom.
Generally, each mushroom species prefers a particular growing medium,
although some species can grow on a wide range of materials.
If you are considering mushroom production, become thoroughly
familiar with the life cycles of fungi. A very general description
is included below. A plant pathology textbook is a good resource
for learning more about these complex life cycles.
Once you are familiar with the various fungi life cycles, learn
the growth requirements of each of the species you are considering.
Two basic references are The Mushroom Cultivator, by Stamets and
Chilton, and the aforementioned Growing Gourmet and Medicinal
Mushrooms by Stamets (See Resources).
Growing mushrooms outdoors as a part of a market garden involves
little effort after you have inoculated the logs or other substrate
with the mushroom spawn. Your duties are mainly to maintain humidity
and monitor for fruiting. When mushrooms appear, you add them to
your other garden products and sell them. (See
Mushrooms on the Farm and in the Garden, below.)
Most available markets, however, require more mushrooms than
occasional fruiting provides. Indoor production can fill the gaps
when outside fruiting lags. The entire operation can also be conducted
inside. However, indoor mushroom production demands a much higher
level of knowledge, continuous monitoring, and timely manipulation
of environmental conditions.
These are the steps in mushroom production—a cycle that
takes about 15 weeks (time varies by species) from start to finish.
- Choosing a growing medium
- Pasteurizing or sterilizing the medium
- Seeding the beds with spawn (material from mature mushrooms
grown on sterile media)
- Maintaining optimal temperature, moisture, and other conditions
for mycelium growth and the conditions that favor fruiting (This
is the most challenging step.)
- Harvesting, packaging, and selling the mushrooms
- Cleaning the facility and beginning again (Cooner,
2001)
The substrate on which the mushrooms will fruit must be sterilized
or pasteurized in order to destroy any fungal and/or bacterial
competitors. Low-tech substrate preparation methods are described
in the books by Paul Stamets and by Peter Oei (see
Resources).
To produce spawn, you inoculate a pasteurized medium, usually
grain, with the sterile culture of a particular mushroom species.
After the culture has grown throughout the medium, it is called
spawn. Producing spawn requires exacting laboratory procedures.
Terri Marie Beauséjour, cultivation chair for the Mycological
Society of San Francisco, has written an excellent article that
can help the beginner who is put off by the technical aspects of
mushroom cultivation. Titled "Getting Started with Mushroom
Cultivation: The Wisdom of Simplicity," it is available on
the Web at www.mykoweb.com/articles/cultivation.html.
Many mushroom suppliers sell several kinds of spawn, and the beginning
mushroom farmer should take advantage of this selection in early
trials to determine which species grow best on available materials.
Eventually, learning to produce spawn might reduce your cost of
production. Evaluate this possibility only after you have mastered
the later stages of cultivation.
While the mycelium is growing—and until it fully occupies
the substrate—the mushroom farmer typically manipulates the
growing environment to favor mycelial growth. The atmospheric conditions
are then changed to initiate "pinheads," and then to
complete fruiting. For example, in oyster mushroom production under
closely controlled conditions, the grower lowers the temperature
and the CO2 in the grow room to initiate fruiting. Each species
has specific requirements for its stages of development. The Mushroom
Cultivator provides detailed information on the requirements for
16 species.(Stamets & Chilton, 1983)
When you can cut the time between harvests, annual production
increases. Short cycles are what the large-scale commercial producers
aim for, constantly looking for ways to increase efficiency. This
is the competition you face if you plan to sell your product on
the wholesale market.
Paul Stamets of Fungi Perfecti, an educational and mushroom supply
company
(See Resources), has spent most of his life studying
the growth and cultivation of fungi. His book Growing Gourmet & Medicinal
Mushrooms (see Resources) is an invaluable resource
for anyone considering the cultivation of any mushroom species. He describes
several alternative methods of producing mushrooms, including growing them
outdoors on logs, on stumps, and in the garden, as well as indoors in bags
or on columns.
Peter Oei, in Manual on Mushroom Cultivation (see
Resources), describes in some detail how alternative mushroom
production systems have been used successfully in developing
countries. Many ideas for low-input systems are included. In
practice, it is unlikely that the beginner can successfully compete
in the wholesale market against highly capitalized and efficient
mushroom companies. A better choice for the beginner is to develop
a niche market for high-quality fresh mushrooms, then sell them
at retail, or to produce a value-added mushroom product, such
as a soup mix or sauce.
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Mushrooms
on the Farm and in the Garden
Fungi cycle nutrients that nourish new life in the soil. Recognizing
this essential function, inventive gardeners integrate mushrooms
into farm, garden, and permaculture systems. Mushrooms can also
be grown in lawns, polytunnels, vegetable gardens, and woodlands.(Edwards,
2000)
Terri Marie Beauséjour, a writer for Mushroom the Journal,
encourages creativity and imagination when planting mushrooms in
a garden. Look at the "fungamentals," she writes, the
necessities such as available substrates, microhabitats, sun, shade,
wind, and humidity conditions. Gardens offer ample substrates—organic
waste materials—while plants provide shade and humidity.
Plug-inoculated blocks buried among plantings work well for oyster
and Stropharia rugoso-annulata mushrooms. Beauséjour
suggests using a misting sprinkler for mushrooms in gardens.(Beauséjour,
1999)
Grower and author Ken Litchfield notes that mulching, a standard
gardening practice, not only regulates soil temperature and humidity
but also nourishes fungi. He also suggests surrounding raised beds
with partially buried logs to create mushroom habitats. Inside
the beds, vegetables, flowers, and shrubs offer the requisite shade
and humidity for mushroom cultivation. In weedy areas, Litchfield
suggests putting down organic material and covering it with wet
cardboard and wood chips, an ideal substrate for fungi.(Litchfield,
2002)
These methods of production are not likely to yield huge numbers
of mushrooms. However, they can provide an attractive addition
to directly marketed produce.
Mushrooms
in Permaculture* Design
*Permaculture is a system of combining perennials,
trees, shrubs, and vines to create a "permanent
agriculture." Using an intensive design process,
the natural elements of an ecosystem are replaced by
food-producing relatives, creating an edible landscape.
Paul Stamets was an early advocate of integrating a variety
of mushrooms into a permaculture system.(Stamets,
1994) In his design, agricultural wastes like cornstalks,
wheat straw, or rice straw can be used as growing media
for oyster mushrooms. After harvest, the spent substrate
can be recycled as fodder or mulch for garden soils.
Shaggy manes (Coprinus comatus), Stamets notes,
do well on manured soils and near compost piles. The King
stropharia or wine cap mushroom (Stropharia rugoso-annulata)
grows best outdoors and plays a key role as a recycler
of woody debris. Bees, attracted to the sweet mycelium,
help pollinate the green garden plants. The mushrooms are
good to eat when small. Large, mature mushrooms attract
fly larvae that make excellent fish or poultry food. These
can supplement feed for other on-farm enterprises or be
sold to pet stores.
Stamets also uses King stropharia mushrooms for their
ecological benefits. He found that, when established along
waterways, they acted as microfilters of fecal coliform
bacteria generated by his small herd of cattle. He also
planted them along greywater runoff areas. Stamets believes
mushrooms can play a large role in mycofiltration.(Stamets,
2000-2001)
Stamets grows shiitakes, namekos (Pholiota nameko),
and Lion’s mane (Hericium erinaceus) mushrooms
on inoculated logs set in a fence row, while other species
like maitake (Grifola frondosa), reishi (Ganoderma
lucidum), and clustered wood-lovers are cultivated
on stumps as part of a hardwood forest management system.
He introduces mycorrhizal species such as chanterelles,
King boletes, and others to new areas by "satellite
planting," in which seedlings are planted near trees
that have a desired mushroom species growing around them.
After several years, the seedlings and their mycorhizal
associates are transplanted, creating new patches of mushrooms.
Morels are more difficult to propagate, but some types
can be encouraged through the use of small burns. |
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Choosing a Mushroom
Species
A mushroom cultivation kit (check with suppliers
listed below)
is a handy way to begin to understand the fungal life cycle. Once
you successfully use the kit, you can begin to learn the steps
that precede that final fruiting stage of the mushroom life cycle.
Purchase spawn that will grow on materials you have available.
Then design and test a system that duplicates the conditions favorable
to all stages of growth. You can use this experience to learn how
to create sterile cultures and spawn for the species you are growing.
Choose the species to grow by thinking about:
- What waste materials are readily available to use as a growth
medium?
- What kind of facility or environment is available?
- How much will the necessary equipment cost?
- What level of skill is required to manage the life cycle of
the fungus?
- What is market demand for this species?
According to these criteria, oyster (Pleurotus species)
and shiitake (Lentinus edodes) mushrooms are probably
best for most novices, although the maitake (Grifola frondosa)
is also a possibility. The former two are relatively easy to grow,
and there is already a market for them, largely because commercial
producers of white button (Agaricus bisporus) mushrooms
have been diversifying into specialty mushrooms. If you intend
to grow mushrooms commercially, shiitake or oyster mushrooms are
your best choices. These two species are more thoroughly covered
in the following sections.
A chart in the Appendix lists other common
species and the materials on which they can be cultivated. Test
each species you are considering against each of the questions
listed above.
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Species for Beginners
Oyster mushrooms
![Flamingo Oyster Mushrooms](https://webarchive.library.unt.edu/eot2008/20090115174901im_/http://attra.ncat.org/images/mushroom/flamingo_oysters.jpg)
Flamingo Oyster Mushrooms
Glen Babcock
Garden City Fungi |
Oyster mushrooms (Pleurotus species) are a good choice
for beginning mushroom cultivators because they are easier to grow
than many of the other species, and they can be grown on a small
scale with a moderate initial investment. Although commonly grown
on sterile straw from wheat or rice, they will also grow on a wide
variety of high-cellulose waste materials. Some of these materials
do not require sterilization, only pasteurization, which is less
expensive. Another advantage of growing oyster mushrooms is that
a high percentage of the substrate converts to fruiting bodies,
increasing the potential profitability.
Oyster mushrooms can become an integral part of a sustainable
agriculture system. Many types of organic wastes from crop production
or the food processing industry can be used to support oyster mushroom
production.
Although there are no books devoted entirely to oyster mushroom
production, Stamets' books provide basic information. Research
on using various agricultural and forest wastes as substrates is
reported in the recently published Mushroom Biology and Mushroom
Products, edited by D.J. Royse.(Royse, 1996)
Peter Oei (Oei, 1991) documents a number of
commercial production systems for some strains grown in developing
countries.
There are an increasing number of Web sites devoted to oyster mushroom
production. Lawrence Weingarten describes his production process
on his Web site, complete with photos at
http://www.mycowest.org/cult/i-grow/i-grow-1.htm.
A Canadian Web site also offers additional advice:
Oyster
Mushroom Cultivation (Site http://www.gov.ns.ca/nsaf/elibrary/archive/hort/vegetables/pihve94-03.htm no longer active.)
The MushWorld
Web site, contains excellent technical information about
growing oyster mushrooms. The site requires registration, but
it is free.
![Golden Oyster Mushrooms](https://webarchive.library.unt.edu/eot2008/20090115174901im_/http://attra.ncat.org/images/mushroom/golden_oyster_mush.jpg)
Golden Oyster Mushrooms
Glen Babcock
Garden City Fungi |
Oyster mushroom cultivation has one significant drawback: some
people are allergic to the spores. In these cases, air-cleaning
equipment or respirators are necessary in order to safely work
in the production facility.
The consumer market for oyster mushrooms is being developed by
the larger mushroom companies as they diversify their operations.
However, because of the short shelf life of many oyster mushroom
varieties, this species may offer a special advantage to the local
grower who markets directly and can consistently deliver a fresh,
high-quality product.
Shiitake mushrooms
Shiitakes (Lentinus edodes) are well suited as a low-input
alternative enterprise because they, like oyster mushrooms, can
be grown on a small scale with a moderate initial investment. Shiitake
cultivation has been thoroughly investigated, and a commercial
market already exists in most areas of the United States. Shiitake
mushrooms are grown on logs, either inside or outside. Inside,
they can also be grown on compressed sawdust logs or in bottles
or bags. See the brief description of these production systems
below. Several excellent books and Web sites are also listed below
in Resources (shiitake).
Log Production
Hardwood logs approximately 4" to 6" in diameter and of an
easily handled length (commonly four feet) are cut during a tree's
dormant season. Oaks, sweetgum, cottonwood, beech, birch, willow,
and other non-aromatic hardwoods are appropriate species. The denser
woods produce for up to twice as long as the softer ones. Smaller
diameter logs produce more quickly than larger ones, but for a
shorter time.
Handle the logs carefully to avoid soil contact and damage to
the bark. This will help prevent contamination by competing fungi.
Inoculate the logs with spawn from a strain suitable to your production
system. There is a wide variety of spawn from which to choose and
several inoculation methods.
After inoculation, the spawn develops a thread-like network—the
mycelium—growing throughout the log. During this time, you
must protect the logs from dehydration by the sun and wind. Spray
or mist the logs to maintain the humidity necessary to keep the
mycelium alive and growing. When the mycelium has fully occupied
the logs and the temperature and humidity are right for fruiting,
the mycelium will initiate tiny "pinheads" at the surface
of the log. The pinheads grow into mushrooms in the next couple
of days.
To stimulate fruiting, some growers soak the logs in water tanks
and/or "shock" them by physical impact or chilling. Others
leave the logs in the growing environment and harvest when they
naturally fruit.
Be alert for signs that fruiting is beginning. The best grades
of shiitakes have caps that still have a slight curl at the edge.
Harvest often if you want to earn the best price for your mushrooms.
In addition, if you want to deliver a premium product, you must
pay attention to post-harvest storage, packaging, and shipping.
Many shiitakes are raised organically. Although it is easier to
produce shiitakes organically than some of the other mushrooms, "weed" fungi,
as well as pests such as slugs and flies, can reduce fruiting and
quality. The producer must monitor, quickly identify, and control
these pests or lose some of the crop.
Federal law now controls the use of the word "organic" in
marketing. In order to label a product organic, producers must
be certified by an accredited third party and document their production
and handling practices. For further information, see
the ATTRA publication Organic
Farm Certification & the
National Organic Program.
Growing Shiitakes on Sawdust
Today, most shiitakes and many other mushroom species are raised
on a sterilized sawdust substrate. Although this method allows
a much faster fruiting cycle and a high level of return (110% or
more of initial dry weight), it also demands a greater capital
investment and more skillful management than log production. In
order to achieve fruiting as quickly as possible, you need a building
in which you can control the temperature and moisture. The building
must be easy to keep clean, and sanitary procedures must be strictly
followed to avoid contamination.
The chamber and the steam processor to pasteurize or sterilize
the sawdust can represent a significant initial investment. For
example, Crop King sells a small mushroom production system, including
an inoculation table and bagging station, for about $5,000. The
company's complete growing system—including equipment, structural
components, and technical support—can come to more than $41,000.
Recovering these costs is a challenge for a beginner—especially
at current mushroom prices.
![Shiitake mushrooms fruiting on sawdust](https://webarchive.library.unt.edu/eot2008/20090115174901im_/http://attra.ncat.org/images/mushroom/shiitake_sawdust.jpg)
Shiitake mushrooms
fruiting on sawdust.
Glen Babcock
Garden City Fungi |
However, innovative producers have used concrete mixers to blend
supplemental ingredients and made pasteurized substrate in barrels.
Fungi Perfecti sells pressure sterilizers for $200 to $1,000, but
warns that they are not designed for commercial production.
Using hydrogen peroxide instead of conventional pasteurization
is a relatively recent innovation. A manual on this method and
more information is available at www.mycomasters.com.
Growing mushrooms on sawdust requires attention to detail—especially
careful monitoring and timely processing of the blocks, bottles,
or bags. Several of the books listed below, including Stamets
(1993) and Przybylowicz and Donoghue (1990),
offer more details about this production method.
Shiitake Prices
The price for shiitake mushrooms fluctuates throughout the season.
Prices are highest in the winter when supply is low, and lowest
in summer when production peaks. Except in very mild climates,
the only logs that fruit in winter are those maintained indoors.
Using strains selected to fruit at cooler temperatures can lengthen
the harvest season and allow producers to capture the higher prices.
See the marketing section below for ways to counteract the natural
price cycle.
Sources of Further Information on Shiitakes
Several states, including Pennsylvania, California, and Oregon,
support university research on shiitakes and may have Extension
specialists who can provide information to growers in their states.
Others have Extension publications with information specific to
their areas. Some of these resources are available on-line at Web
sites listed in the Resources section.
An excellent example is the site maintained by the Ohio State University.
In states without this Extension support, one of the best ways
to learn about production is to share information with other growers.
There are several local grower organizations, many of which publish
newsletters. Ask your state Extension horticultural specialist
about local organizations, or you can contact the North American
Mycological Association or the American Mushroom Institute (see
Resources). There are also several books specifically about
shiitake production. See Resources: (shiitake) for
more information.
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Other Mushroom Species
Mushroom Species with Limited Commercial Production
Some species of mushrooms are not yet commercially cultivated.
Many of these are mycorrhizal types; that is, they grow only in
conjunction with the roots of a higher plant. Matsutakes and chanterelles
are typical examples of such mushrooms.
Mycorrhizal mushrooms are the hardest to grow commercially, because
the needs of both the fungus and the host plant must be met in
order to produce a commercial crop. Also, the host plant typically
must reach a certain physiological maturity before the fungus will
fruit. When the host is a tree, this maturation may be measured
in decades. Nevertheless, highly prized morels and truffles are
mycorrhizal, and they are both now being grown commercially in
the United States.
Morels
Commercial production of morels on anything but a small-scale,
seasonal basis is currently not a practical option. Morels are
being grown year-round, using a patented process, at only one production
facility in North America (in Alabama). The patent and facility
are owned by Terry Farms and represent the only successful commercial
process for fruiting these highly valued mushrooms out of season.
It is, however, possible to establish a morel patch by using a
morel starter kit. If you are successful, these mushrooms will
fruit in the spring at the same time as wild morels. Morel prices
are, understandably, at their lowest during this natural fruiting
season. Adding them to a farmers’ market stand would certainly
attract morel-loving customers. You can also dry the product for
year-round sales if you can grow commercial quantities in your
patch.
Tom
Volk’s Web site, has particularly good information
about morel mushroom production.
Truffles
Growers generally begin truffle production by dipping tree seedlings
in a mycorrhizal slurry before planting. After several years, under
favorable growing conditions for both the tree and the fungus,
truffles form underground fruiting bodies that roughly resemble
potatoes. These range from the size of a pea to that of a fist
and give off a distinctive odor. Since these "mushrooms" don't
completely emerge from the ground, they have traditionally been
sniffed out by pigs or trained dogs.
The requirements for growing the black Perigord truffle, Tuber
melanosporum Vitt., include choosing an appropriate host
plant (usually oak or hazelnut), inoculating its roots with the
spawn, and planting it. Frank Garland planted his first inoculated
trees in 1980 and harvested the first black truffles grown in
the U.S. on October 23, 1993. He has written a production guide
based on his experience.(Garland, 1996)
Garland also has a consulting business and sells inoculated trees.
One Oregon tree farmer in prime white truffle country found a
low-fuss method of cultivation. The white truffle, Tuber gibbosum, is
a mycorrhizal species associated with Douglas fir and other conifers.
This farmer uses a backpack sprayer to apply a slurry made of truffles
and spores at the roots of conifers. The inoculated areas have
produced between 300 to 1000 pounds per acre per year, significantly
more than the unsprayed areas.(Arnold, 1996)
The truffle industry has developed rapidly in Australia and New
Zealand. New Zealand's efforts, as reported by Dr. Ian Hall, were
begun in 1987, with harvest recorded on June 29, 1993, just months
before Garland found his first truffles in North Carolina.
Australian researchers also report success in their cultivation efforts, summarized
in several articles available on the Web. The articles are found by searching
the following main pages for "truffle" or "Tuber melanosporum":
The Black Truffle (Hall et al., 1994)
is out of print, but it was converted to CD ROM format in 2001
and is available for NZ$49.95 through the Internet at:
https://secure.crop.cri.nz/cart/catalog/product_info.php?products_id=30.
Chapters cover the symbiotic partnership between truffles
and their host plants, history and folklore, cooking
and recipes, how to establish and manage a plantation,
climatic and soil requirements, and cultivation and harvesting.
Studies have revealed a lot about the conditions necessary to bring
truffles to early fruiting and then to significant production levels.
However, because of the crop's extremely high value and because
each success has required an investment of considerable time, it
is understandable that some of this information is considered proprietary.
Even when fruiting begins, growers themselves may not be able to
accurately identify what contributed most to the truffles' growth.
Each new truffle enterprise is an experiment based on what has already
been reported.
Consider combining the production of truffles with the sale of
nuts from the host trees, growing annual or perennial crops between
the trees, or grazing ruminants among them—sheep have been
credited with increasing the French wild-harvested crop yield.(Ludmer-Gliebe,
1997) These or other agroforestry
options could provide additional sources of income during early,
non-fruiting years and in the seasons when truffles do not produce.
Other Mycorrhizal Species
Mushroom researchers continue to investigate the cultivation of
other species for the commercial market. A loosely organized group
of international scientists meets intermittently to share their
research. The Web site maintained for this scientific endeavor
is located here:
www.mykopat.slu.se/mycorrhiza/edible/home.phtml.
Until commercial production systems are developed, mushrooms such
as chanterelles and matsutake (pine) mushrooms will continue to
be collected from the wild for sale to the specialty mushroom market.
The harvest of wild mushrooms is strictly regulated in some states.
Check with your state department of agriculture regarding laws
that apply. You would be wise to carry liability insurance and
to be absolutely certain of the identity of mushrooms you sell.
Mistakes can be fatal to the consumer. Finally, the forest environment
that supports the growth of wild mushrooms is a fragile one. Learn
how to conduct your foraging business in a way that protects future
harvests.
Mushroom the Journal (see Resources)
provides excellent information on wild mushrooms. There are also
many local mycological societies that schedule "forays"—trips
to known mushroom habitats—where the inexperienced forager
can learn about various species and how to identify them.
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Pest Management
Integrated pest management (IPM) is a least-toxic approach for
managing any pest. IPM views pests as a natural part of the farm
environment. The integrated management of a pest is accomplished
by altering the environment to the disadvantage of that pest. In
order to accomplish this, you have to be able to identify what
pests are active, how many there are, and how many it takes to
hurt your profits. If you know the life cycle of each problem organism,
you can take measures to make it hard or impossible for it to complete
its life cycle. You may be able to encourage natural enemies that
will keep the population below the economically damaging threshold.
Here are some examples of non-chemical methods used to control
typical pests in the production of white button mushrooms. Mushroom
flies, a common pest among many cultivated mushrooms, are attracted
to the smell of decaying vegetation such as mushroom substrates.
Screening the mushroom house ventilation system will keep adult
flies out. Double doors and positive atmospheric pressure within
the structure also prevent flies from entering. Since adult fungus
flies are drawn to standing pools of water on benches, walks, or
floors, places where water can collect should be eliminated. Biocontrol
is another option for several mushroom pests, the sciarid fly among
them. A predatory nematode attacks this fly in its larval form.
Therefore, this nematode can be added to the composting substrate
to prevent infestation.
For a better understanding of IPM, see the ATTRA publication Biointensive Integrated Pest Management. It describes IPM methodology and provides extensive resources for further research.
Each mushroom species in a specific environment has a different
pest complex. Because specialty mushroom production in this country
is still very new, many pests have not received research attention.
Most pests you are likely to encounter, however, have probably
already been studied. In any case, you will probably have to design
your own pest management system. Stay alert for any evidence of
damage to the fruiting mushrooms and act quickly to identify its
cause. Use whatever information you can find, along with your own
creativity, to devise ways to protect your crop.
Use all the resources you can find—in libraries, at bookstores,
or on the Web. Local Extension agents or state Extension specialists
can help identify pests and, possibly, determine economic thresholds.
They can also help you find biological controls, if cultural and
mechanical methods fail.
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Marketing Mushrooms
Marketing is the most important consideration of all. If you can't
sell your mushrooms at a price that ensures a reasonable profit
margin, you don't want to invest in this enterprise. Spend some
time—and even some money—educating yourself about marketing
your potential product.
This section provides a broad overview of market trends, some
ideas about how to research potential markets, references to useful
resources, suggestions about marketing channels, and advice on
financial analysis.
Market research and evaluation is perhaps the most challenging
part of developing a new enterprise. Luckily, there are many helpful
sources. A good place to start is ATTRA's Marketing and Business
series, particularly Direct
Marketing and Evaluating
a Rural Enterprise . These publications detail
the market evaluation process and include extensive resource
lists. Other relevant ATTRA publications cover market gardening,
value-added products, and agri-tourism. You can find the
marketing publications on the ATTRA Web site by visiting Marketing,
Business & Risk Management, or call
800-346-9140 to have them sent to you.
The many Web sites listed in Resources (below)
will help you find information to further your market research.
Another resource, as you analyze the potential for a mushroom business,
is your local Small Business Administration office. Not only do
they have helpful publications, they also provide some one-on-one
assistance.
The
Mushroom Business
Stella K. Naegely writes in the American Vegetable
Grower that the key to the mushroom business is to have established
buyers and be capable of consistent production. New growers
might encounter an uphill educational experience for two
or three years. Launching a commercial mushroom operation
can cost between $50,000 and $250,000, depending on whether
a grower starts with an appropriate building. For that
reason, it is prudent to start small. Naegely offered the
following business tips for people contemplating commercial
production.(Naegely, 2000)
- Make the market drive your production. Talk to
potential buyers about volume and prices.
- Explore various marketing options: brokers, distributors,
farmers’ markets, restaurants, grocery stores,
food service operations, and co-ops.
- Consider reselling other growers’ mushrooms
to offer more variety and larger volume.
- Talk to other producers and perhaps a consultant
about production systems.
- Consider buying used equipment to reduce initial
capital investment.
- Strike a balance between undercapitalizing and
a heavy debt load.
|
Market Demand
Some 260 U.S. growers produced more than 844 million pounds of
mushrooms in 2002-03, with a farm gate value of $889 million. (Certified
organic mushrooms accounted for only 1 percent of all sales, although
12 percent of growers were certified organic.). The vast bulk of
sales were of the Agaricus species, which includes white
button mushrooms, portobellas, and criminis. The latter two are
a brown strain of Agaricus bisporus, whose cultivation
is managed for extra large (portobella) and very small (crimini)
fruiting bodies. (Current statistics are found at http://usda.mannlib.cornell.edu/reports/nassr/other/zmu-bb/.)
Large, well-established companies produce virtually all Agaricus
mushrooms; most are located in Pennsylvania and California. Their
production houses are full of mushrooms in every stage of development.
Mushrooms raised in these systems can be sold profitably on the
wholesale market. It is very difficult for a beginning grower to
compete with these companies at wholesale prices.
Market Research
The goals of market assessment are to project the sales volume
and gross income of a new enterprise, to analyze its potential
profitability and cash flow, and to gather information about potential
buyers and competitors (to help develop a market strategy).
Many specialty mushrooms can be cultivated, but the market, though
growing, is still limited. If you are thinking about starting a
commercial mushroom enterprise, begin at the end: to whom will
you sell them? You cannot make money in any business if you don't
have buyers for your product. Learn who buys mushrooms, what kinds
they want, and where they shop. You must thoroughly investigate
the demand for each mushroom species or product— as well
as the available marketing outlets— before committing large
amounts of capital to the enterprise.
Check the local situation on your own.Some common methods for
conducting initial research include observation of buyers, surveys
of stores, personal interviews with growers, and test marketing
(once you have an experimental product). Another function of market
research is to evaluate the competition. This will help you determine
what market already exists and identify any niches you could fill.
To find out more about your competitors, use their products. Talk
to them. You may be surprised how much information they will share.
Market Channels
Explore as many marketing strategies as appeal to you. Below are
some possibilities.
- Market the fresh or dried product directly to your customers
(at farmers' markets, to gourmet chefs, over the Internet, through
mail-order offerings)
- Add value to the mushroom by creating processed products (mushroom
sauces, dried entrée mixes, teas, extracts)
- Wholesale as fresh produce (on contract or by the batch)
Direct marketing
If you can sell your mushrooms or mushroom products directly to
an end user, you will naturally receive a better price than if
you sell to a wholesaler. Direct marketing of mushrooms at local
farmers' markets, to restaurants, or in supermarkets is possible
in many locations. When competing in local markets, excellent service,
top quality, and consistent supply, rather than the lowest price,
might win the sale, particularly with gourmet chefs. Some chefs
specialize in locally grown foods and may be interested for that
reason. Others are willing to pay for fresh, premium produce. In
any case, establishing a relationship with the buyer and reliably
delivering a quality product are essential for this type of marketing.
Local grocery stores are another potential buyer of fresh mushrooms.
However, an Arkansas grower found that local grocery chains were
interested in her shiitake mushrooms only if she could assure them
of a year-round supply. She decided that she had to add indoor
production in order to meet this requirement. Natural foods stores
are a market that may be more tolerant of seasonal supply. Any
chef or grocer will require assurances of both quality and regular
supply before switching from established wholesale sources.
Although the wholesaler with an established account creates stiff
competition, the small, efficient producer might still have an
advantage in some niche markets. For instance, shiitakes grown
on logs are generally of higher quality and have a longer shelf
life than shiitakes grown on sawdust substrates (the most common
mass-production method). Log-grown shiitakes earn prices from three
to eight times higher than those grown on sawdust substrates.(Anon.,
2003) Find the buyer to whom quality matters, and you will
have found a market for your product.
Locally-grown oyster mushrooms have an advantage because oysters
have a very limited shelf life and are too fragile to ship easily.
The grower with direct, local sales can supply a fresher product
that arrives in better condition.
Wholesale markets
Selling fresh mushrooms to a wholesaler will mean a lower price
than if you market directly. However, for growers who choose not
to involve themselves in direct sales, there are established wholesale
markets for mushrooms. Wholesalers advertise in produce industry
periodicals like The Packer. Your local librarian or an
Internet search can help you locate other such magazines.
Mr. Paul Goland of Hardscrabble Enterprises maintains that there
is a steady and growing market for quality dried shiitakes, even
though the wholesale market has been depressed by Chinese imports.
His buyers—natural foods stores and co-ops—do not buy
the Chinese products. He buys several grades of dried shiitakes
from growers who ship directly to West Virginia. Contact Paul Goland
(see References) to learn whether he has a current
demand for your product.
Small-scale commercial production of white button mushrooms and
other Agaricus varieties such as portobellas and criminis
is not recommended for the beginner, except on a small scale for
direct marketing. A significant capital outlay and a high level
of management skills are required to begin production, and at current
prices, recovery of the initial investment might not be possible.
The market is extremely competitive. More information about the
button mushroom business is available from The American Mushroom
Institute (see Resources).
Adding Value to Fresh Mushrooms
Adding value to fresh mushrooms usually means either developing
a processed product, such as a sauce, or drying surplus mushrooms
for sale in the off-season, when prices are higher. A value-added
product can be sold either directly to the consumer or to wholesalers.
The Persimmon Hill Berry Farm in Missouri (see
References) offers an example of how a small entrepreneur
can create and market a value-added mushroom product. Persimmon
Hill developed a recipe for a shiitake mushroom sauce and invested
in a commercial kitchen to produce it. The farm buys from local
growers who, since the mushrooms are not for the fresh market,
can freeze them until they have enough to make a delivery to
the processing kitchen worthwhile. During warm weather, when
production peaks, they can likewise freeze the shiitakes until
Persimmon Hill needs them. These growers receive a better price
than they would if they were selling at the lower, peak-season
prices, and Persimmon Hill is ensured a steady supply for its
sauce. Persimmon
Hill sells its products on the Internet and through direct
sales on the farm.
Drying shiitakes and other mushrooms is another way to add value
and avoid the low prices of the peak season. For more on drying
technologies, see the ATTRA publication Options
for Food Dehydration. (After drying, mushrooms
should be held at 0° F. for four days to kill any surviving
pest eggs.)
Back to top
Financial Analysis
As a part of your market research, you need to do a financial
analysis of the potential enterprise. Develop an enterprise budget
with as much detail as you can provide. As with many farm enterprises,
mushroom production is often only marginally profitable when labor
and management costs are taken into consideration. An example of
an enterprise budget for shiitake log production is available at:
www.ext.vt.edu/pubs/vegetables/438-898/shiitakemushrooms.pdf.
(PDF / 6 kb) Download Acrobat Reader
Using this format or a generic enterprise budget from Extension
offices or off the Internet, fill it in with as many actual calculations
and estimates of costs as you can. If you are considering several
mushroom species, do a financial analysis of each one separately.
Try to anticipate every cost so that you can construct an accurate
financial picture. Include an educational and/or marketing component
in your budget, allowing for free samples or flyers with information
and recipes, especially if you are developing a new product or
will be doing direct marketing.
If you are adding mushroom production to an integrated farming
system, financial analysis is more difficult. Making a clear profit
might not be as important as making use of off-season labor or
the small logs from woodlot thinning to create a saleable product
from what otherwise would have been waste.
Only by developing a market niche for a high-quality
fresh product or by producing a mushroom-based food item can
a small-scale beginner hope to compete.
Case Study: Marketing
Key for Small-Scale Growers
In the Ozarks of Missouri, Nicola MacPherson and her husband,
Daniel Hellmuth, have grown shiitakes on three acres for
nine years. The couple grow them the traditional way on
oak logs, and they market them under the label Ozark Forest
Mushrooms, which carries a USDA organic seal. To sell their
mushrooms, however, they've relied on a variety of nontraditional
marketing approaches. "To promote sales, you must
be prepared to promote your product tirelessly," MacPherson
says. Their principal markets are up-scale restaurants,
catering companies, and gift catalogs. Customers who demand
organic produce, such as CSA (Community Supported Agriculture)
subscribers, also provide a reliable market.
MacPherson urges beginners to start modestly, learn the
process thoroughly, and develop a small, reliable customer
base—say, a half-dozen regular customers—as
a foundation. (She offered free samples to help establish
a local market.) She cautions new growers not to create
a market demand that they cannot meet. Selling to supermarkets,
for instance, can be fraught with problems, including the
challenge of ensuring product freshness and the recurring
need for educating new produce department employees.(Anon.,
1998) |
Back to top
Further Resources
Two periodicals that include mushroom cultivation information
are The Mushroom Growers’ Newsletter and, to a lesser degree,
Mushroom the Journal. Subscription information is included, along
with citations for several key books, in the Resources section
below. Web sites devoted to mushrooms and their cultivation are
increasing every year. A selected list of mushroom Web sites is
included below.
Some state or local mycological societies have groups interested
in mushroom cultivation. To locate chapters in your area, contact
the North American Mycological Association
(see Resources).
Back to top
Conclusion
Commercial cultivation of mushrooms is not for everyone. It requires
someone who is familiar with fungi life cycles and willing to commit
time and money to research, designing a system, and developing
a business. The mushroom cultivator must be able to carry out operations
on time, be attentive to details, and be vigilant about pest invasions.
In most cases, marketing requires excellent public relations skills.
Nevertheless, there is potential for an innovator who can use
an existing facility, obtain a low-cost substrate, and produce
a reliable supply of a high quality product. As part of a whole-farm
system, mushrooms can augment productivity at any scale. Producing
a nutritious food at a profit, while using materials that would
otherwise be considered "waste," constitutes a valuable service
in the self-sustaining community we might envision for the future.
It is a challenge some will find worth taking.
Back to top
References
Anon. 1998. Grower’s
business is ‘mushrooming.’ Small Farm Digest. Winter.
p. 3.
Anon. 2003. Small Farms Research
News. Spring. p. 3.
Arnold, Ralph. 1996. Grow fungi
without the sterile trappings? Mushroom the Journal. Summer. p.
35.
Beauséjour, Terri Marie. 1999.
Mushrooms in the garden. Mushroom the Journal. Fall. p. 17–19.
Cooner, Deanna. 2001. Mushroom
farming. AgVentures. June-July p. 14–15.
Edwards, Richard. 2000. The
missing link? Mushrooms in permaculture. Permaculture Magazine.
No. 25. p. 37–39.
Garland, Franklin. 1996. Truffle
Cultivation in North America. Garland Gourmet Mushrooms and Truffles,
Inc., Hillsborough, NC. 41 p.
Available for $15 from:
Garland Gourmet Mushrooms and Truffles, Inc.
3020 Ode Turner Rd.
Hillsborough, NC 27278
919-732-3041
919-732-6037 FAX
E-mail: truffleman@mindspring.com
Green, Judy. 1988. Doing your own market research. Farming Alternatives.
Cornell University Resource Sheet #6. November. 6 p.
Hall, Ian R., G. Brown, and J. Byars.
1994. The Black Truffle. Rural Industries Research and Development
Corporation. New Zealand. 107 p.
Hardscrabble Enterprises, Inc.
P.O. Box 1124
Franklin, WV 26807
304-358-2921
E-mail: hardscrabble@mountain.net
Contact: Paul Goland
Park, Kwnag-ho. 2001. Nutritional
Value of a Variety of Mushrooms. January. 5 p.
Litchfield, Ken. 2002. In your
yard: More than grass, shrubs and trees. Mushroom the Journal.
Summer. p. 20–23.
Ludmer-Gliebe, Susan. 1997.
Sheep are essential to French truffle production. November. p.
4–5.
Naegely, Stella K. 2000. Is
there money in mushrooms? American Vegetable Grower. February.
p. 40–43.
Oei, Peter. 1991. Manual on Mushroom
Cultivation. TOOL Foundation, Amsterdam. p. 49–50. (A new
edition of this book is now available; see
Resources.)
Persimmon Hill Berry Farm
RR 1 Box 220
Lampe, MO 65681
417-779-5443
Royse, D.J. (ed.). 1996. Mushroom
Biology and Mushroom Products: Proceedings of the Second International
Conference, University Park, PA, June 9-12, 1996. Penn State, State
Park, PA. 581 p.
Royse, Daniel
J., and Lee C. Schisler. 1980. Interdisciplinary Science Reviews.
Vol. 5, No. 4. p. 324–331.
Stamets, Paul. 2000–2001.
A novel approach to farm waste management. Mushroom the Journal.
Winter. p. 22. Or see at www.fungi.com/mycotech/farmwaste.html.
Stamets, Paul. 1994.
Permaculture with a mycological twist. The Permaculture Activist.
May. p. 8–10.
Stamets, Paul, and Jeff Chilton.
1983. The Mushroom Cultivator. Agarikon Press, Oympia, WA. 415
p.
Back to top
Appendix
Mushroom
Cultivation Media |
Growing
Medium |
Mushroom
Species |
Rice straw |
Straw (Volvariella)
Oyster (Pleurotus)
Common (Agaricus) |
Wheat straw |
Oyster (Pleurotus)
Common (Agaricus)
Stropharia
Straw (Volvariella) |
Coffee pulp |
Oyster (Pleurotus)
Shiitake (Lentinus) |
Sawdust |
Shiitake (Lentinus)
Oyster (Pleurotus)
Lion's Head or Pom Pom (Hericium)
Ear (Auricularis)
Ganoderma (Reishi)
Maitake (Grifola frondosa)
Winter (Flammulina) |
Sawdust-straw |
Oyster (Pleurotus)
Stropharia |
Cotton waste from textile industry |
Oyster (Pleurotus)
Straw (Volvariella) |
Cotton seed hulls |
Oyster (Pleurotus)
Shiitake (Lentinus) |
Logs |
Nameko (Pholiota)
Shiitake (Lentinus)
White jelly (Tremella) |
Sawdust-rice bran |
Nameko (Pholiota)
Ear (Auricularis)
Shaggy Mane (Coprinus)
Winter (Flammulina)
Shiitake (Lentinus) |
Corncobs |
Oyster (Pleurotus)
Lion's Head or Pom Pom (Hericium)
Shiitake (Lentinus) |
Paper |
Oyster (Pleurotus)
Stropharia |
Horse manure (fresh or composted) |
Common (Agaricus) |
Crushed bagasse and molasses
wastes from sugar industry |
Oyster (Pleurotus) |
Water hyacinth/Water lily |
Oyster (Pleurotus)
Straw (Volvariella) |
Oil palm pericarp waste |
Straw (Volvariella) |
Bean straw |
Oyster (Pleurotus) |
Cotton straw |
Oyster (Pleurotus) |
Cocoa shell waste |
Oyster (Pleurotus) |
Coir |
Oyster (Pleurotus) |
Banana leaves |
Straw (Volvariella) |
Distillers grain waste |
Lion's Head or Pom Pom (Hericium) |
Back to top
Resources
Periodicals
The Mushroom Growers' Newsletter is a monthly newsletter
that contains cultivation information and current prices of mushrooms
at San Francisco and New York markets.
Available for $35/year from:
The Mushroom Growers' Newsletter
P.O. Box 5065
Klamath Falls, OR 97601
www.mushroomcompany.com
Mushroom the Journal is a quarterly publication that
primarily contains information on foraging, with limited information
on cultivation.
Available for $19/year from:
Leon Shernoff
1511 E. 54th St.
Chicago, IL 60615
www.mushroomthejournal.com/index.html
Bibliography
The National Agricultural Library (NAL) has published several
Quick Bibliographies (QBs), results of database searches on a given
topic. QBs have been published for both shiitake and oyster mushrooms.
They can be downloaded from the NAL Web site located at:
www.nalusda.gov/afsic/afspub.htm
Books
Stamets, Paul, and J.S. Chilton. 1983. The Mushroom Cultivator.
Agarikon Press, Olympia, WA. 415 p.
Includes growing parameters for 16 species and covers every
aspect of mushroom cultivation.
Available for $29.95 from:
Fungi Perfecti
P.O. Box 7634
Olympia, WA 98507
800-780-9126 (toll-free) or 260-426-9292
Stamets, Paul. 1993.
Growing Gourmet and Medicinal Mushrooms. Ten Speed Press. Berkeley,
CA. 592 p.
Companion volume to The Mushroom Cultivator. This
third edition updates cultural and growing techniques, adds
growing information on new varieties, and discusses strain
selection for cultivation.
Available for $44.95 from Fungi Perfecti (See address above.)
Oei, Peter. 2003. Manual on Mushroom Cultivation: Techniques,
Species and Opportunities for Commercial Application in Developing
Countries. TOOL Publications, Amsterdam, The Netherlands. 274 p.
First published in 1991, and now completely updated,
this guide offers information on growing 12 species of mushrooms,
with a particular emphasis on growing in developing countries.
The manual includes 71 drawings, 93 photo illustrations.
Available for $53.50 plus $8 for shipping from:
Western Biologicals, Ltd.
P.O. Box 283
Aldergrove, BC V4W 2T8
Canada
604-856-3339 (telephone or FAX)
westernb@shaw.ca
Also available to developing countries from C-Point Publishers in the Netherlands.
For ordering information, contact Ine Klerkx , ine.klerkx@cpoint.nl.
Hadeler, Hajo. 1995. Medicinal Mushrooms You Can Grow. The Cariaga
Publishing House. 196 p.
Excellent guide to wood-loving mushroom cultivation,
from plugging old stumps to enriched sawdust culture in sterile
bags. Covers medicinal species well. Well written and illustrated;
index.
Out of print, but some are still available from amazon.com
Hobbs, Christopher, and Michael Miovic (ed.). 1995. Medicinal
Mushrooms: An Exploration of Tradition, Healing and Culture. Third
Edition. Botanical Press, Santa Cruz, CA. 252 p.
Mushroom toxicity, use in traditional medicine and in the
human diet are supported by clinical studies and explorations
of cultural influences in this technical coverage. More than
100 species of edible fungi are documented.
Widely available for $18.95.
Associations
The North American Mycological Association (NAMA) publishes a
bi-monthly newsletter, The Mycophile, and publishes an
annual directory that provides names and address of all NAMA members
and every mycology association in North America. FNAMA focuses
more on finding and identifying wild mushrooms than commercial
cultivation.
Annual membership is $35. Contact:
NAMA
336 Lenox Ave.
Oakland, CA 94610-4675
www.namyco.org
The American Mushroom Institute is a source of information on
the mushroom industry. It serves mainly large, highly capitalized
commercial producers.
AMI Washington DC Office
One Massachusetts Avenue, N.W.
Suite 800
Washington, D.C. 20001
202-842-4344
ami@mwmlaw.com
www.americanmushroom.org
AMI Avondale Office
1284 Gap Newport Pike
Suite 2
Avondale, PA 19311
610-268-7483
MushroomNews@kennett.net
Web sites
[Note that addresses may change. A search of the Web should provide
current locations.]
How to Grow Mushrooms
www.gov.ns.ca/nsaf/elibrary/archive/hort/organic/990015.htm (Site no longer active.)
From the Nova Scotia Department of Agriculture and Fisheries,
this Web page offers a good overview of growing mushrooms in
compost.
Six Steps to Mushroom Farming
www.mushroominfo.com/grow/sixsteps.html
From the Pennsylvania State
University Agriculture Extension Service, this page describes
step by step phase I composting, phase II composting, spawning,
casing, pinning, and cropping.
Permaculture with a Mycological Twist: The Stametsian Model for
a Synergistic Mycosphere
www.fungi.com/mycotech/permaculture.html
This article carried on the Fungi Perfecti Web site describes
permaculture applications for mushrooms. (See the sidebar.)
Mush-World
www.mushworld.com/home/
"Total mushroom information" is the banner claim here. This
excellent resource features sections on cultivation, pests
and disease, and medicinal mushrooms, as well as the monthly
webzine Mushworld. Requires free registration for
access. Highly recommended.
Penn State Mushroom Spawn Laboratory
MushroomSpawn.cas.psu.edu/
A comprehensive Web site with resources on mushroom science
and cultivation.
Gourmet Mushrooms
www.arrowweb.com/MUSHROOM/
Source of mushroom kits and mushroom nutraceuticals; extensive
bibliography on the medicinal value of mushrooms
www.gmushrooms.com/Healthref.html.
Fungal Jungal: Western Montana Mycological Society
www.fungaljungal.org
A good example of a regional mycological society Web site
filled with diverse resources, including information on morels,
fire ecology, a western mushroom photo guide, and recipe lists.
The Mushroom Council
www.mushroomcouncil.org
Home of the mushroom industry's marketing council, this
site contains useful information about consumer buying trends
and providing for food service needs as well as nutritional
and production information; focuses mainly on Agaricus spp.
with no specialty mushroom differentiation.
Back to top
Resources
(shiitake)
Bibliography: shiitake
Rafats, Jerry. 1996. Shiitake: Cultivated Mushroom. Quick Bibliography
Series B:90-4. National Agricultural Library, Beltsville, MD.
A bibliography of articles on shiitake mushrooms. Though
somewhat dated (published in 1996), this collection still contains
valuable information for shiitake producers. It's available
on-line at:
www.nal.usda.gov/afsic/AFSIC_pubs/qb9613.htm.
Books: shiitake
Harris, Bob. 1994. Growing Shiitake Commercially. 2nd Ed. Science
Tech Publishers, Madison, WI. 72 p.
Large-scale cultivation of shiitake mushrooms using traditional
oak logs. Based on many years' work, including material from
recent visits to Japan. Some of the most modern and cost-effective
methods are presented with photographs and drawings.
Available from Mushroompeople (See Suppliers).
Kozak, M.E., and J. Krawcyzk. 1993. Growing Shiitake Mushrooms
in a Continental Climate. 2nd Ed. Field & Forest Products,
Peshtigo, WI. 114 p.
Describes step-by-step year-round shiitake cultivation,
from log inoculation to fruiting. Excellent reference for inland
producers
Available for $17.50 postage paid from Field & Forest Products,
Inc.
(See Suppliers.)
Przybylowicz, Paul, and John
Donoghue. 1990. Shiitake Growers Handbook. Kendall/Hunt Publishing
Co., Dubuque, IA. 217 p.
Book covers a wide range of topics, from log cultivation
to sawdust cultivation. Information includes both scientific
material and practical advice. Emphasis is on presenting as
much information as possible rather than selectively choosing
the best or most advanced methods.
Widely available for $25.
Jones, Kenneth. 1995. Shiitake: The Healing Mushroom. Healing
Arts Press, Rochester, VT. 128 p. www.parkstpress.com/titles/shiita.htm
This book describes the nutritional benefits and traditional
uses in Chinese medicine for shiitake mushrooms. Chapters cover
shiitakes used in folk medicine for controlling cholesterol,
cancer prevention, treating viruses and chronic fatigue syndrome.
Widely available for $9.95.
Web sites: shiitake
The Ohio State University Extension Office features a series of
on-line fact sheets that detail shiitake cultivation.
Growing Shiitake Mushrooms (Lentinus edodes ) in Florida
http://edis.ifas.ufl.edu/BODY_REVIEW_FR001
The University of Florida
Cooperative Extension Service offers a detailed guide
on growing shiitakes in a warmer climate. Covers procedures,
requisite supplies and resources, problems encountered, and
marketing efforts.
Growing Shiitake Mushrooms
http://osuextra.okstate.edu/pdfs/F-5029web.pdf (PDF
/ 475 kb) Download
Acrobat Reader
From the Oklahoma Cooperative Extension
Service, this factsheet offers an overview of shiitake cultivation
suitable to hardwood forests of east and central Oklahoma.
Back to top
Spawn and equipment
suppliers
[This list is not comprehensive and does not imply endorsement of
these companies.]
Amycel Spawn
P.O. Box 560
Avondale, PA 19311
800-795-1657 or 800-995-4269 (toll-free)
www.amycel.com
CropKing
5050 Greenwich Road
Seville, OH 44273-9413
330-769-2002
330-769-2616 FAX
www.cropking.com/mushroom.shtml
Fungi Perfecti
P.O. Box 7634
Olympia, WA 98507
260-426-9292
www.fungi.com
Gourmet Mushroom Products
P. O. Box 515 IP
Graton, CA 95444
707-829-7301
707-823-9091 FAX
www.gmushrooms.com/pots/
L.F. Lambert Spawn Co.
1507 Valley Rd.
Coatesville, PA 19320
610-384-5031
Mushroompeople
P.O. Box 220
560 Farm Rd.
Summertown, TN 38483
931-964-2200
www.thefarm.org/mushroom/mpframe.html
Sylvan Spawn Laboratory
West Hills Industrial Park
Kittanning, PA 16201
800-323-4857 (toll-free) or 724-543-2242
UNICORN Imp. & Mfg. Corp.
113 Highway 24
Commerce, Texas 75429 USA
800-888-0811 (toll-free)
UNICORNbag@aol.com
www.unicornbags.com |
|
Choice Edibles
84 Riverside Park Road
Carlotta, CA 95528
707-768-3135
www.choiceedibles.com
Field & Forest
Products
N3296 Kozuzek Rd.
Peshtigo, WI 54157
800-792-6220 (toll-free)
www.fieldforest.net
Garden City Fungi
P.O. Box 1591
Missoula, MT 59806
406-626-5757
www.gardencityfungi.com
Hardscrabble Enterprises, Inc.
P.O. Box 1124 (or 617 N. Main St.)
Franklin, WV 26807
304-358-2921
hardscrabble@mountain.net
Contact: Paul Goland
Northwest Mycological Consultants
702 NW 4th St.
Corvallis, OR 97330
541-753-8198
NMC@nwmycol.com
J.B. Swayne Spawn Co.
P.O. Box 618
Kennett Square, PA 19348
610-444-0888
Western Biologicals, Ltd.
P.O. Box 283
Aldergrove, BC V4W 2T8
CANADA
604-856-3339 (telephone or FAX)
westernb@shaw.ca
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