Emily Johnson
Mushroom farming is a growing industry, with entrepreneurs increasingly looking to diversify their operations by producing fresh mushrooms. The practice has been around for thousands of years, but it has gained popularity due to its environmental sustainability, efficient use of space, and profitability for small-scale operations. Kennett Square in the US is a major hub for mushroom farming, producing over 60% of the country's mushrooms. Indoor cultivation, which originated in caves in France, is the most common commercial technique, providing the ability to control light, temperature, and humidity while excluding contaminants and pests. Outdoor farming is cheaper but seasonal, and both methods require knowledge of spawn and substrate, the two main components of mushroom cultivation.
| Characteristics | Values |
|---|---|
| Mushroom farming techniques | Indoor or outdoor |
| History of mushroom farming | Indoor mushroom cultivation for the purpose of producing a commercial crop was first developed in caves in France |
| Major exporters of mushrooms | Poland, Netherlands, Belgium, Lithuania |
| Major importers of mushrooms | UK, Germany, France, Russia |
| Common types of mushrooms | Agaricus, shiitake, oyster, maitake, beech, enoki, pom pom |
| Benefits of mushroom farming | Environmentally friendly, sustainable, efficient with space usage, low labor costs, profitable for small-scale operations |
| Challenges of mushroom farming | Labor-intensive, time-consuming, costly, lack of good information available online, difficulty finding growers in North America for advice |
| Mushroom farming steps | Six steps, including spawn and substrate |
| Mushroom pests | Sciarid or phorid flies, mites, bacteria, and other fungi |
| Mushroom growing locations | Kennett Square, Brooklyn, Austin, Los Angeles, and more |
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What You'll Learn
The history of mushroom farming
Mushroom farming, or fungiculture, has a long history dating back to ancient times. The earliest recorded evidence of mushroom cultivation comes from China, where farmers grew shiitake mushrooms over 1,000 years ago, though the practice is thought to have started much earlier, with evidence of the use of mushrooms for medicinal and nutritional purposes.
In ancient China, the shiitake mushroom was viewed as a medicinal mushroom due to its supposed immune-boosting properties. Another species, "ear fungus", has been cultivated for much longer, with evidence of its growth dating back to 300 BC. Outside of China, the Indigenous tribes of North America also transformed their woodlands to encourage the growth of naturally occurring crops like mushrooms. The Aztecs were also known to cultivate hallucinogenic mushrooms, though much of this history was lost due to the destruction of records by Spanish colonizers.
During the 17th century, mushroom cultivation became popular in France and other parts of Europe, where they were grown in caves that provided the perfect environment for temperature and humidity control. This method was later adopted in other parts of Europe and became the standard way of growing mushrooms until the mid-19th century.
In the mid-1800s, Agaricus bisporus mushrooms were grown on horse manure in caves in France. This technology for controlled growth was brought to the UK in the late 1800s, where it was utilised in caves created by quarrying near areas such as Bath, Somerset. Around the same time, Quakers in Pennsylvania began growing mushrooms in the wasted space below their greenhouse growing benches, importing spawn from France. By 1865, the United States began cultivating its own mushrooms for commercial sale, though mushroom farming did not become popular in the country until the early 20th century, with the establishment of the first commercial mushroom farm.
Today, mushroom farming is a major industry, with millions of tons of mushrooms produced each year worldwide. While most mushrooms are still grown using compost and climate-controlled environments, new techniques are being developed, including the use of robotics and artificial intelligence to optimise production, as well as sustainable practices such as the use of waste materials like coffee grounds.
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Types of mushrooms grown
Mushrooms are fungi and require different conditions and equipment for growth than plants. They are cultivated from microscopic spores and thrive in damp, dark, and humid environments. The most common commercial technique for mushroom farming is indoor tray growing, followed by containerized growing. The temperature during cropping should be maintained between 57° to 62°F for optimal growth.
Oyster mushrooms are a common commercial crop. They can be grown on straw, which serves as a low-nutrient, high-carbon substrate. Oyster mushrooms can also be grown on substrates of sterilized wheat, paddy straw, and even used coffee grounds. They do not require much space and have a higher per-unit production and profit than other crops.
Shiitake mushrooms are another popular variety that can be grown on natural logs or synthetic logs formed from hardwood sawdust. They can also be cultivated in beds or bags of sawdust. The logs used for growing shiitake mushrooms must come from hardwood trees, with oaks being the most commonly used variety.
Portobello mushrooms are also in high demand, but they are challenging to grow without a large compost facility. These mushrooms can have caps up to 6 inches in diameter and offer a rich flavor and meaty texture.
Other types of mushrooms grown on farms include the Hericium mushroom (Lion's Mane), Enoki mushrooms, and Pleurotus mushrooms, which include the golden oyster mushroom.
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Growing methods
Growing mushrooms is an environmentally friendly, sustainable, and space-efficient practice. There are two main components to mushroom cultivation: spawn and substrate. The spawn refers to any material with mycelium on it that will be used to transfer mycelia into a substrate, such as sawdust or grains that have been sterilised in a bag or jar. The substrate is what the mycelium will grow on and feed on to produce mushrooms. Common substrates include wheat, straw, coffee grounds, and other natural resources.
There are two main options for growing mushrooms: indoor or outdoor. Indoor mushroom cultivation was first developed in caves in France, which provided a stable environment with consistent temperature and humidity. Today, indoor tray growing is the most common commercial technique, followed by containerised growing. The tray technique is advantageous because it is scalable and makes harvesting easier. Growing indoors also allows for greater control over light, temperature, and humidity, and helps to keep out contaminants and pests. However, it can be costly and time-consuming to master.
Outdoor mushroom farming is much cheaper but is subject to seasonal variations and does not provide a year-round supply of mushrooms. It is also more susceptible to pests and infestations. Mushrooms can be grown outdoors in single-level cinder block buildings, often called mushroom "barns" or "houses".
Oyster mushroom cultivation is a rapidly expanding business around the world. Oyster mushrooms can be grown indoors from kits and do not require much space compared to other crops. They can be grown in a substrate that includes sterilised wheat, paddy straw, or used coffee grounds.
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Pests and diseases
Mushroom farms, like any other crop farms, are susceptible to pests and diseases. Pests and diseases can cause total crop failure and are often the deciding factor in how long a crop is harvested. Therefore, it is important to be proactive and strategic with treatments to maintain bountiful, pest-free crops.
Pests
The most common pests found in mushroom farms are sciarid flies, phorid flies, and nematodes. Sciarid flies are the most pervasive pest for many growers, with their larvae devouring mycelium and compost. After about 15 days of feeding, they enter a pupal stage by spinning a web around themselves. The adult flies are most evident around light sources and have a black body, long antennae, and grey wings. Phorid flies are also a major concern in the mushroom industry. The female phorid fly is attracted to the odour of growing mycelium (spawned compost). They feed on mycelium and can also transmit fungal and bacterial diseases through the crop. Nematodes are normally considered beneficial soil organisms, but some actively devour the fungi present in mushroom farms. These microscopic creatures are usually detected by degeneration of mushroom mycelium. Other pests include mites, cecid flies, and fungus gnats.
Diseases
The most common fungal disease among commercially cultivated white button mushrooms is Verticillium dry bubble. The most noticeable symptom is a globe-like mass of mushroom tissue (a dry bubble). Green mold is another prevalent disease, typically characterised by a dense layer of mycelium on the casing surface that changes from white to green. Bacterial blotch disease is another disease that poses a risk to mushrooms during the fruiting stage.
Preventative Measures
To prevent pests and diseases, proper sterilization and environmental controls are key. Pasteurizing the soil medium before growing a fresh crop can eliminate many insects, nematodes, pest fungi, and other pests that may be living inside the compost. To properly pasteurize, the compost's temperature is raised to 140 degrees Fahrenheit for at least four hours. Implementing biological controls, such as introducing natural predators like ladybugs, lacewings, or parasitic wasps, can also help control pests. Additionally, companion planting with certain aromatic herbs, flowers, or vegetables can help repel insect pests and attract beneficial insects.
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The future of mushroom farming
Oyster mushroom cultivation is a sustainable business, and its farming is rapidly expanding worldwide. This is because oyster mushrooms can be grown on various substrates, such as sterilized wheat, paddy straw, and used coffee grounds, and they do not require much space. The per-unit production and profit are comparatively higher than other crops.
However, there are challenges associated with mushroom farming, such as the adverse effects of spores on the environment and the disposal of used substrates. Additionally, the biggest problem faced by the industry is finding labour, as mushroom farming is labour-intensive. Mechanical harvesting has been introduced, but it results in more wasted product.
To address these challenges, education and training in mushroom cultivation are being offered in many countries. Courses cover growing mushrooms on coffee grounds, spawn production, lab work, and growing facilities. International cooperation and dissemination activities centred on education, ecology, cultivation science, and nutrition science of mushrooms are also indispensable for the future development of mushroom production.
Overall, mushrooms have the potential to alleviate poverty, hunger, and malnutrition while promoting environmental health and sustainability. With their ability to convert waste products into food and grow in controlled indoor environments, mushrooms will undoubtedly contribute to the future of sustainable agriculture.
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Frequently asked questions
Mushroom farming is environmentally friendly, sustainable, efficient with space usage, and can be profitable for small-scale operations.
Mushroom farming can be labour-intensive and time-consuming. It can also be difficult to find good information and advice on mushroom farming, especially in North America.
Mushroom farms can be located indoors or outdoors. Indoor mushroom farms are typically windowless, purpose-built buildings that allow for control of light, temperature, and humidity. Outdoor mushroom farms are usually located in areas with access to natural resources such as coffee grounds or straw. Kennett Square in the US and Bath, Somerset in the UK are known for their mushroom farms.
