John Miller
Mushrooms are unique in the produce section because they are fungi, not vegetables. They are the reproductive structures of fungal decomposers. Fungi break down nutrients from dead organisms and absorb them through their mycelium, the white, cottony webs of tissue that form the actual body of the fungi. Mushrooms are considered decomposers because they break down dead organic matter, such as plants and animals, into simpler substances. They are not producers because they cannot create their own food through photosynthesis.
| Characteristics | Values |
|---|---|
| Common types of mushrooms produced | Shiitake, Oyster, Agaricus, Psilocybe, Enoki |
| Location | The majority of large-scale production is in Pennsylvania, US, but there are also many small-scale farms across the country. The UK, Ireland, and Maryland also have notable mushroom industries. |
| History | The mushroom industry in the US began in the late 1800s in Kennett Square, PA and expanded in the 1960s and 1970s. In Ireland, the industry began in the 1990s. |
| Production methods | Mushrooms can be grown outdoors on inoculated logs or indoors on growth media such as sawdust, grain, or compost. Indoor production is more common for mushrooms grown for sale. |
| Demand | Demand for specialty mushrooms is increasing due to their health benefits. In 2017, production of specialty mushrooms in the US grew by 4% from 2016 levels. |
| Sales | In 2017, the US specialty mushroom industry had sales of $96.2 million. The same year, the PA mushroom industry had a footprint of $764 million. In 2020, the UK mushroom industry was valued at £129.6 million. |
| Consumption | In the US, per capita consumption of mushrooms has increased over time and is higher in suburban and Asian communities. |
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What You'll Learn
The history of mushroom production
In the 17th century, mushroom cultivation became popular in France during the reign of King Louis XIV. French horticulturists and gardeners began growing mushrooms in caves, which provided the perfect environment for their growth with stable temperatures and humidity levels. This marked the beginning of controlled mushroom farming and set the stage for a culinary revolution, with the name ""Paris mushrooms" appearing.
In the following centuries, the art of mushroom cultivation spread beyond France to neighbouring countries like England. The use of agricultural by-products and compost as a growing medium boosted yields and led to experimentation and refinement in growing techniques. During this time, mushrooms were also grown outdoors on logs, a method that has been used for hundreds of years.
The 19th century brought the Industrial Revolution, which saw advancements in agriculture and mushroom production. By the mid-20th century, indoor, windowless, purpose-built buildings became the norm for large-scale commercial production. Technological advancements such as the development of spawn (mycelium used to propagate mushrooms) and climate-controlled growing rooms revolutionized the industry, allowing for year-round cultivation and consistent quality.
Today, Europe stands as a leader in mushroom production, with countries like Poland and the Netherlands at the forefront. Oyster mushroom farming is rapidly expanding globally, offering high production and profit per unit. In the United States, southeastern Pennsylvania continues to be the centre of mushroom cultivation, with 40% of US mushrooms grown in two counties.
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Mushroom production methods
Mushroom farming consists of six steps: Phase I composting, Phase II composting, spawning, casing, pinning, and cropping. The first two steps refer to the preparation of compost, which occurs in two phases. Phase I composting involves mixing and wetting the ingredients, which include horse manure or synthetic compost, and adding supplements like nitrogen and gypsum. This mixture is formed into a rectangular pile with tight sides and a loose centre, and the pile is then sprayed with water. During this phase, aerobic fermentation occurs as a result of the growth of microorganisms, releasing heat, ammonia, and carbon dioxide. Phase I lasts from 6 to 14 days, and the compost should reach a temperature of at least 155°F to initiate chemical changes that create a food source for the mushrooms.
Phase II composting involves mixing the compost with spawn, which consists of specially prepared grains of corn that facilitate the growth of mushroom mycelium. This process takes a minimum of 14 to 18 days. The resulting compost is called "Phase III compost" or full growth compost.
The next step is spawning, where the mushroom mycelium is sown into prepared beds or trays filled with the Phase III compost. The trays are covered with newspaper and sprinkled with water to maintain moisture.
The fourth step is casing, which involves mixing crushed cow dung with garden soil to create casing soil. The pH of the casing soil should be alkaline, and it must be sterilised to kill harmful insects and pests. The temperature should be maintained at 25°C for 72 hours after spreading the casing.
The fifth step is pinning, which occurs when the CO2 content of the room drops below 0.08%. Mushrooms begin to develop after the formation of rizomorphs.
Finally, the sixth step is cropping or harvesting, which can be done by hand or mechanically. The first flush is typically harvested within 3 to 5 days, yielding 15 to 20 kg/m2. The second flush comes after about 5 to 7 days and yields slightly less. The total production is between 27 and 35 kg/m2.
In addition to these six steps, other important factors in mushroom production include strain selection, substrate preparation, incubation, and fruiting. The substrate, or food source for mushroom mycelium, can include logs, stumps, woodchips, straw, sawdust, coffee grounds, and grain hulls. Temperature is also crucial, as most mushroom species thrive at temperatures in the 60s F, with ideal fruiting speeds achieved in the low 60s F.
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Mushroom producers in the US
The American Mushroom Institute (AMI) is the trade association for commercial mushroom businesses and suppliers in the US. It helps members navigate the complexities of the industry and address critical issues, identify growth opportunities, and implement innovative solutions.
The US mushroom industry faces several challenges, including labor shortages, resistance from local communities due to odors, water usage, and compost disposal issues, and pest problems. Despite these challenges, the industry continues to expand its output, with a focus on fresh, commercially-grown mushrooms.
Kennett Square in Chester County, Pennsylvania, is known as the "mushroom capital" of the US, producing more than 60% of the country's mushrooms. Mushroom farming is the leading agricultural pursuit in the county, and the industry employs almost 10,000 workers, largely from the local Hispanic community. The region is dotted with mushroom "barns," "houses," and "doubles," where the mushrooms are grown.
Some of the largest mushroom producers in the US include Giorgio Foods, Monterey Mushrooms, and Sylvan Foods. These specialized firms have replaced multi-product corporations like Clorox and Ralston-Purina, which previously dominated the industry. Pennsylvania is the major mushroom-producing state, with Chester and Berks counties accounting for 48% and 19% of the growing area, respectively.
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Mushroom producers in the UK and Ireland
The Irish mushroom industry is acknowledged as one of the best in the world. It is the largest horticultural sector in Ireland, accounting for almost 50% of the value of edible horticultural output. The industry is worth about €120 million a year and equates to 7% of the total EU mushroom harvest. Irish growers produce 70,000 tonnes of mushrooms a year, 80% of which is sold in the UK, mainly through large supermarket chains.
The Irish industry is based on a satellite grower system, with growers linked to a small number of mushroom substrate producers and marketing companies. The majority of growers supply the UK market through these marketing companies. There are approximately 34 growers producing on 40 farms in Ireland, employing 3,500 people. The number of growers and production units has declined over the past decade, as smaller farms ceased production and larger farms expanded to remain sustainable. The average-sized mushroom farm in Ireland has 12 mushroom-growing units filled with 100 tonnes of substrate per week.
Monaghan Mushrooms is one of the largest mushroom producers in the world. Based in County Monaghan, it employs about 3,500 people across its operations in the UK, the Netherlands, Germany and Canada. It is one of the oldest mushroom businesses in Ireland and produces compost and grows, packs and delivers mushrooms to customers in six countries.
CMP is one of Europe's leading horticultural producer organisations, representing 90% of Irish mushroom production and growers. CMP provides mushroom producers with training, technology and markets for their businesses.
Walsh Mushrooms Group is one of the largest suppliers of fresh mushrooms and substrates in Ireland and the UK. Each week they supply over 500 tonnes of fresh mushrooms to the UK market.
Other mushroom producers in Ireland include Northway Mushrooms, the largest grower company in Northern Ireland, and Kerrigan's Mushrooms, one of Ireland's leading mushroom growers.
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Demand for specialty mushrooms
Specialty mushrooms, as defined by the USDA, are any species not belonging to the genus Agaricus (button, crimini, portabella). The most common specialty mushrooms include shiitake (Lentinula edodes) and oyster (Pleuterous ostreatus), which represent the second and third most produced mushrooms in the United States. The specialty mushroom industry is still relatively young in the United States, with shiitake mushrooms being the first specialty mushroom commercially cultivated and sold in supermarkets in the 1980s.
The demand for specialty mushrooms is on the rise, driven by consumers seeking healthy, nutritious, and medicinal food options. In 2017, production grew by 4% from the previous year to 25.4 million pounds, with a sales value of $96.2 million. This increase in sales aligns with the growing consumer demand for specialty mushrooms, which currently exceeds supply in many regions.
Several factors contribute to the increasing demand for specialty mushrooms. Firstly, consumers view mushrooms as a nutritious food high in protein and essential amino acids, such as selenium, vitamin D, glutathione, and ergothioneine. These nutrients offer various health benefits, including mitigating oxidative stress and reducing the risk of chronic conditions. Secondly, the growing vegan population demands protein-rich alternatives to meat, and mushrooms provide a good source of vegan protein with approximately 3.3 g of protein per 100 g of serving. Thirdly, specialty mushrooms are unique in agricultural production as they are high-value crops that can be adapted to a wide range of production environments, making them attractive to small-scale farmers.
The demand for specialty mushrooms is expected to continue growing, particularly in the Asia Pacific region, which accounted for over 78.6% share of global revenue in 2021. The global mushroom market is projected to reach USD 115.8 billion by 2030, with the increasing vegan population and the superfood status of mushrooms being key drivers of this growth.
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Frequently asked questions
The most common specialty mushrooms produced in the United States are shiitake and oyster mushrooms.
Specialty mushrooms are defined by the USDA as any species not belonging to the genus Agaricus (button, crimini, portabella).
Mushrooms can be grown on inoculated logs outdoors or on a growth medium such as sawdust, grain, or compost indoors.
Over 60% of mushrooms produced in the United States are grown in Kennett Square, Pennsylvania, and its surrounding areas.
Per capita consumption of all mushroom species in the United States increased from 0.69 lbs. in 1978 to 4 lbs. in 1999. Demand for specialty mushrooms is increasing as consumers look to purchase more foods that are healthy, nutritious, and medicinal.
