Michael Davis
Mushrooms are a great crop to farm as they are a good source of nutrients and can be grown indoors year-round. They are also easier to grow than plants in some ways, as they do not require light or water. However, they can be trickier in other ways, as they require specific conditions such as an even, warm temperature and quite a bit of moisture. The hardest parts of growing mushrooms are figuring out the right substrate from which they will grow and providing consistent conditions. There are several methods for growing mushrooms, including using logs, supplemented sawdust/fuel pellets, or growing kits. Commercial cultivation methods include using five-gallon buckets with holes drilled in a diamond pattern or filter patch bags, and there are different options for procuring sawdust blocks.
| Characteristics | Values |
|---|---|
| Temperature | 55-62°F |
| Lighting | Low-lit to dark |
| Humidity | High |
| Ventilation | Essential |
| Substrate | Compost, straw, sawdust, coffee grounds, etc. |
| Spawn | Mycelium |
| Pests | Can cause total crop failure |
| Harvesting | 35-42 days, can go on for as long as 150 days |
| Storage | Refrigerated at 35-45°F, stored in non-waxed paper bags |
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What You'll Learn
Mushroom farming requires a cool, dark, humid environment
To create the right environment for mushrooms, it is important to control humidity and temperature. Moisture can be added to the air through a cold mist, live steam, or by wetting the walls and floors. To remove moisture from the growing room, outside air can be admitted, drier air can be introduced, or the temperature can be increased, as warmer air holds more moisture and thus lowers relative humidity. Temperature control in a mushroom-growing room is similar to temperature control in a home. Heat can be provided through hot water circulated through pipes mounted on walls or hot, forced air blown through a ventilation duct.
The ideal temperature for mushroom growth is between 57° to 62°F (13.9° to 16.7°C). This temperature range not only promotes mushroom growth but also lengthens the life cycles of disease pathogens and insect pests. Mushrooms should be refrigerated at 35° to 45°F (1.7° to 7.2°C) after harvest to prolong their shelf life.
In addition to temperature and humidity control, it is important to maintain airflow and a clean environment to prevent contamination when growing mushrooms. Overall, by providing a cool, dark, and humid environment with adequate airflow and cleanliness, mushrooms can be successfully farmed.
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Spawn and substrate are needed for mushroom growth
Spawn
Spawn is the vegetative mycelium of the mushroom. Mycelium is the part of the mushroom that looks like white fuzz. It is the part that engulfs the substrate and decomposes the organic material. Spawn can be purchased from companies that specialize in its manufacture. It can be made from a mixture of millet grain, water, and chalk. Other grains like rye and wheat can be used in place of millet.
Substrate
The substrate is the growing medium of the mushroom. It is what the mycelium will obtain all its nutrients from to develop and produce mushrooms. Different species of mushrooms prefer different substrates. For example, shiitake mushrooms can be grown on logs, while oyster mushrooms can be grown on cardboard. Other substrates include compost, straw, sawdust, and coffee grounds. The substrate needs to be properly hydrated and pasteurized or sterilized before inoculation with spawn.
Inoculation
Inoculation is the process of adding spawn to the substrate. The spawn should be crumbled into little bits and evenly distributed throughout the substrate. The substrate should then be compressed to eliminate trapped air and sealed with tape or a peg. Holes should then be cut into the substrate bag to allow the mushrooms to grow.
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Ventilation, humidity and temperature control are key
Mushrooms require an even, warm temperature, ventilation, and moisture once they have spawned. A basement or crawl space is ideal, but a garden shed or even under a sink can also work, depending on the temperature of your house.
Ventilation is essential for mushroom growing, and it is necessary to control humidity and temperature. Moisture can be added to the air by using a cold mist, live steam, or by wetting the walls and floors. To remove moisture from the growing room, you can admit a greater volume of outside air, introduce drier air, or move the same amount of outside air and heat it to a higher temperature—as warmer air can hold more moisture.
Temperature control in a mushroom-growing room is no different from temperature control in your home. Heat can come from hot water circulated through pipes mounted on the walls, or hot, forced air blown through a ventilation duct. Some mushroom farms are located in limestone caves, where the rock acts as a heating and cooling surface, depending on the time of year.
The air temperature during cropping should be held between 57° to 62°F (13.9° to 16.7°C) for good results. This temperature range not only favours mushroom growth but cooler temperatures can also lengthen the life cycles of disease pathogens and insect pests.
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Harvesting periods are called 'flush', 'break' or 'bloom'
The harvesting periods in mushroom farming are called flush, break or bloom. These terms refer to the repeating 3- to 5-day harvest periods during the cropping cycle, followed by a few days when no mushrooms are available to harvest. This cycle repeats itself rhythmically, and harvesting can continue as long as mushrooms keep maturing. The duration of the harvest depends on various factors, including the level of pest infestation. Most mushroom farmers harvest for 35 to 42 days, but some extend this period to 60 days, and it can even go on for as long as 150 days.
To ensure a successful harvest, it is crucial to maintain the right temperature and humidity levels. The air temperature during cropping should be maintained between 57° to 62°F, as this range promotes mushroom growth and deters pests. Additionally, proper ventilation is essential, with a general rule of exchanging all the air in the room every five to ten minutes.
The maturity of mushrooms varies depending on the variety. Oyster mushrooms, for example, are ready for harvest when the outside edge curls under and resembles the curve at the top of the human ear. Shiitake mushrooms, on the other hand, are harvested when the cap fully separates from the stem. Generally, it is recommended to harvest mushrooms when they match the size and texture depicted in pictures or as advised by the spawn provider.
To optimise the harvest, growers should also pay attention to the casing and watering techniques. The casing should be watered intermittently to maintain the necessary moisture level, and the amount of water applied depends on the dryness of the casing and the growth stage of the mushrooms. Overwatering should be avoided, as it can seal the casing and hinder gas exchange, affecting mushroom formation.
After the initial harvest, growers can aim for subsequent flushes, which tend to be smaller and less abundant but still worthwhile. The substrate can be reused for this purpose, and the mycelium can be added to garden soil or compost once it has been exhausted.
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Picking and packaging methods vary across farms
Picking and packaging methods vary across mushroom farms. Freshly harvested mushrooms must be kept refrigerated at 35° to 45°F. To prolong shelf life, mushrooms must be allowed to "breathe" after harvest, so they should be stored in non-waxed paper bags instead of plastic bags.
Mushrooms grow in flushes, with 3- to 5-day harvest periods during the cropping cycle, followed by a few days when no mushrooms are available to harvest. This cycle repeats itself, and harvesting can continue as long as mushrooms continue to mature. Most mushroom farmers harvest for 35 to 42 days, but some harvest for up to 60 days, and the harvest period can last as long as 150 days.
The air temperature during cropping should be maintained between 57° and 62°F. This temperature range not only promotes mushroom growth but also prolongs the life cycles of disease pathogens and insect pests. Mushrooms are susceptible to pests, and the level of pest infestation often determines how long a crop is harvested.
Different methods of commercial mushroom cultivation include using five-gallon buckets with holes drilled in a diamond pattern, filter patch bags, or plastic tubing rolls. The containers must be thoroughly cleaned between uses to prevent contamination. Growers can add spawn by evenly pouring and mixing a bag of spawn or layering a handful of spawn as they pack the container.
Another method of mushroom cultivation is using sawdust blocks, which can be produced in-house or purchased from another company or local mushroom farm. This method requires a considerable amount of space, upfront cost, and training.
Mushrooms can also be grown outdoors on logs, with shiitake mushrooms offering an advantage as the logs can be soaked or "shocked" weekly to create a flush of mushrooms.
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Frequently asked questions
Mushrooms need a dark, cool place to grow. They require an even, warm temperature and a good amount of moisture. The air temperature during cropping should be between 57° to 62°F.
You can buy mushroom growing kits, which will provide you with a substrate and spores, as well as instructions. If you want to assemble your own kit, you will need a plastic tub or baking pan, mushroom spawn, growing substrate (like compost, straw, sawdust or coffee grounds), a damp towel and a spray bottle.
Place several handfuls of your chosen substrate into your tub or pan. Mix the spawn into the substrate and raise the temperature to 70 degrees. After 2-4 weeks, the spawn will have taken root in the substrate. Drop the temperature to 55-60 degrees, cover the mixture with about an inch of potting soil, then spray the mixture with water until damp. You can place a damp towel on top to retain moisture.
Mushrooms do not require light to grow. However, growing rooms can be illuminated to facilitate harvesting or cropping practices. Ventilation is essential for mushroom growing, and it is also necessary to control humidity and temperature. Mushrooms can be grown outdoors, but this takes longer (six months to two years).
