Emma Wilson
British Columbia is the second-largest mushroom-producing province in Canada. The province is home to only a few commercial mushroom farms, all of which are located in the Lower Mainland. The main crops are different sizes of white and brown Agaricus button mushrooms, with specialty varieties like Shiitake, Oyster, King Oyster, and Enoki mushrooms also being grown locally.
| Characteristics | Values |
|---|---|
| Number of mushroom farms | Only a few commercial mushroom farms |
| Location | All located in the Lower Mainland of British Columbia |
| Type of mushrooms | White and brown Agaricus button mushrooms, Cremini, Portobello, Shiitake, Oyster, King Oyster, Enoki |
| Mushroom growing requirements | Compost made from carbon sources like straw and animal manure |
| Environmental impact | Reduces excess nutrient load in the Fraser Valley |
| Mushroom harvesting | Done by hand, ensuring quality and food safety standards |
| Availability | Year-round in grocery stores |
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What You'll Learn
- British Columbia is the second-largest mushroom-producing province in Canada
- The main crop is the Agaricus button mushroom
- There are only a few commercial mushroom farms in British Columbia
- Mushrooms are grown indoors in a compost medium
- BC mushrooms are an example of recycling natural resources to reduce environmental impact
British Columbia is the second-largest mushroom-producing province in Canada
The first British Columbian Shiitake mushroom farms were started in 1979, utilising drilled and inoculum-plugged deciduous tree logs. The Vancouver Mycological Society (VMS) was formed around the same time, and novel edible species and new culture technologies began to emerge. Before the 1970s, the concept of mushrooms in British Columbia was predominantly limited to the Agaricus buttons or "Money's Mushrooms". The word "mushroom" often carried a negative connotation, with most wild mushrooms being dubbed "toadstools". However, the cultivated button mushroom was an exception and was widely accepted.
The B.C. Mushroom Marketing Board, formed in 1966, controlled the production and distribution of mushrooms grown in the province through quotas. The mushroom farming industry underwent a significant transformation in the 1980s with the introduction of new species and varieties of cultivated mushrooms. By 1985, 73% of canned mushrooms consumed in British Columbia were imported, making it essential for local producers to sell their entire crop fresh.
Mushrooms are grown indoors in a compost medium, typically consisting of straw and animal manure. They are not light-dependent, allowing for year-round cultivation. The growing cycle results in a product called spent mushroom substrate, which can be used by farmers and gardeners to add organic matter to the soil. British Columbia's mushroom farms play a crucial role in reducing carbon by collaborating with local livestock and poultry farmers to recycle natural resources.
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The main crop is the Agaricus button mushroom
British Columbia is the second-largest mushroom-producing province in Canada. The main crop is the Agaricus button mushroom, which comes in white and brown varieties. Agaricus bisporus, commonly known as the cultivated mushroom, is a basidiomycete mushroom native to grasslands in Eurasia and North America. It is cultivated in over 70 countries and is one of the most commonly and widely consumed mushrooms globally.
The history of mushroom cultivation in British Columbia dates back to the 1920s when Agaricus mushrooms were first grown commercially in the Fraser Valley. However, public perception of mushrooms in the province was initially influenced by Anglo-attitudes, including mycophobia, a fear of fungi. As a result, most wild mushrooms were considered undesirable, while the cultivated Agaricus button mushroom was embraced.
The white button mushroom, or Agaricus bisporus, is the most common variety. It is widely cultivated and consumed due to its versatility, ease of cooking, and nutritional benefits. White button mushrooms are a good source of B vitamins, riboflavin, niacin, and pantothenic acid, and contain small amounts of vitamin D, which can be enhanced through exposure to UV light. They are also relatively inexpensive and easy to find in grocery stores.
The brown strain of the Agaricus bisporus is known as the cremini mushroom, while the mature form is called the portobello or portabella mushroom. These mushrooms have a larger cap size and are commonly sold in their mature state. Agaricus mushrooms have two colour states when immature (white and brown), and additional names for the mature state, such as chestnut and champignon de Paris.
The cultivation of Agaricus mushrooms has evolved over time, with the discovery of sterilized spawn and the use of composted horse manure in the late 19th and early 20th centuries. The white variety was discovered in 1925, and its popularity grew due to its visual appeal, similar to the preference for white bread. Today, British Columbia's Agaricus button mushroom industry is known for its high-quality fresh mushrooms, contributing to the province's position as the second-largest mushroom producer in Canada.
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There are only a few commercial mushroom farms in British Columbia
Despite being the second-largest mushroom-producing province in Canada, there are only a few commercial mushroom farms in British Columbia. All of these are located in the Lower Mainland. Mushrooms are grown indoors in a compost medium, which takes about 30 days to be ready for harvest. The compost medium is made from carbon sources like straw and animal manure. This process produces the medium that mushrooms are grown in, and it also reduces excess nutrient loads in the Fraser Valley.
The main crop grown in British Columbia is the Agaricus button mushroom, with a focus on white and brown varieties. Agaricus mushrooms were being grown commercially by a few farmers in the Fraser Valley by 1928. However, before the 1970s, most of Vancouver's population associated the word "mushroom" with these cultivated Agaricus buttons. The Vancouver Mycological Society (VMS) was formed around this time, and novel edible species and new culture technologies began to emerge.
The first BC Shiitake mushroom farms were started in 1979, with Doctor Theodore Takeuchi pioneering the farming of Shiitake on alder logs. The B.C. Mushroom Marketing Board, formed in 1966, controlled production and distribution through quotas for many years. However, the introduction of new species and varieties in the 1980s transformed the industry.
Today, specialty mushrooms like Shiitake, Oyster, King Oyster, and Enoki are grown locally and sold to restaurants. British Columbia mushrooms are available fresh year-round in grocery stores, even in winter, and are a source of local pride due to their high quality and freshness.
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Mushrooms are grown indoors in a compost medium
British Columbia is the second-largest mushroom-producing province in Canada. The main crops are different sizes and colours of Agaricus button mushrooms, with a few specialty mushrooms also being produced and sold to local restaurants.
Mushrooms are grown in a compost medium, requiring compost to obtain the proteins and carbohydrates they need. This compost is a rich medium of decaying organic-matter vegetation, with ingredients such as straw, cardboard, logs, wood chips, or compost with blends of materials like straw, corncobs, and cocoa seed hulls. One of the most popular commercial blends of mushroom compost substrate is a mix of wheat straw, gypsum, and chicken or horse manure.
To produce industrial-level quantities of this particular mushroom compost, a manufacturer will begin with large bales of wheat straw. Bales of straw are soaked in water, run through a chipper, and then blended with chicken or horse manure and gypsum. This mixture is placed in hot compost piles, watered, and turned daily to begin the composting process.
Mushroom spawn is typically made from a stored culture (millet, rye, wheat) and is used to seed mushroom compost. The spawn itself could grow mushrooms, but applying it to a growing medium will result in a better mushroom harvest. The spawn is sprinkled on top of trays of mushroom compost material. A heating pad is then used to raise the soil temperature to around 70 degrees for about three weeks or until mycelium appears. At this point, the temperature is dropped to between 55 and 60 degrees, and the spawn is covered with potting soil. The soil is kept moist by spritzing it with water and covering it with a damp cloth.
Mushrooms grow best in dark, cool, and humid environments, typically in a temperature range of 55 to 60 degrees, though Enoki mushrooms grow in cooler temperatures of around 45 degrees. They can tolerate some light, but the spot they are grown in should stay mostly dark or in low light.
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BC mushrooms are an example of recycling natural resources to reduce environmental impact
British Columbia is the second-largest mushroom-producing province in Canada. The most popular mushroom varieties grown in Canada include White Button mushrooms, Cremini, and Portobello mushrooms. Specialty varieties like Shiitake, Oyster, King Oyster, and Enoki mushrooms are also grown locally. The main crops are different sizes of white-and-brown Agaricus button mushrooms.
Mushrooms are a delicious year-round food source, but they also play an important role in reducing carbon emissions. This is achieved by working with local livestock and poultry farmers. Mushrooms require compost to grow, and this compost is made from carbon sources like straw and animal manure. Using agricultural by-products from livestock and poultry farms, mushroom compost undergoes an aerobic process that includes pasteurization, producing the medium that mushrooms are grown in.
The spent mushroom substrate that remains after the growing cycle can be used by other farmers or purchased at garden centres as a great option for adding organic matter to the soil. This process is an excellent example of recycling natural resources to reduce environmental impact.
In the early days of mushroom cultivation in British Columbia, the Vancouver Mycological Society (VMS) was formed, and new edible species and culture technologies emerged. Before the 1970s, the public's perception of mushrooms in British Columbia was very different. For most of Vancouver's population, the word "mushroom" referred specifically to cultivated Agaricus buttons or "Money's Mushrooms". There was a general cultural fear of fungi, or mycophobia, and most wild mushrooms were considered dangerous. However, the cultivated button mushroom was widely accepted and consumed.
Today, British Columbia has a few commercial mushroom farms located in the Lower Mainland, and fresh mushrooms are available in grocery stores every day of the year.
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Frequently asked questions
There are only a few commercial mushroom farms in British Columbia, all located in the Lower Mainland.
The most popular mushroom varieties grown in British Columbia include White Button, Cremini, and Portobello mushrooms. Specialty varieties like Shiitake, Oyster, King Oyster, and Enoki mushrooms are also grown locally.
Mushrooms are grown indoors in a compost medium made from straw and animal manure. It takes about 30 days for them to be ready for harvest, and they are harvested by hand to ensure quality and food safety standards.
Besides being a delicious year-round food source, mushroom farms in British Columbia play an important role in reducing carbon emissions by working with local livestock and poultry farmers.
