Michael Davis
The Mushroom Council is a group composed of fresh market producers or importers who average more than 500,000 pounds of mushrooms produced or imported annually. The council was formed under the Mushroom Promotion, Research, and Consumer Information Act of 1990 and is administered under the supervision of the Agricultural Marketing Service. The Mushroom Council is responsible for initiatives such as #MushroomMonday and National Mushroom Month, which aim to encourage the use of mushrooms in various dishes and highlight their nutritional benefits, such as their unique ability to increase vitamin D levels through exposure to UV light or sunlight.
| Characteristics | Values |
|---|---|
| Number of members | 9 |
| Number of employees | 3 |
| Location of employees | Redwood Shores, California |
| Composition | Fresh market producers or importers |
| Average annual production | 500,000 pounds or more |
| Region | All 50 states, Puerto Rico and the District of Columbia |
| Fee | $0.005 per pound |
| Exemption from fee | Producers or importers of less than 500,000 pounds of mushrooms |
| Purpose | To expand, maintain and develop markets for agricultural commodities |
| Role | Played a role in getting September declared National Mushroom Month |
| Initiatives | #MushroomMonday, The Blend |
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What You'll Learn
- The Mushroom Council is composed of fresh market producers or importers of over 500,000 pounds of mushrooms annually
- The council supports National Mushroom Month through media and public outreach
- It encourages the use of mushrooms through initiatives like #MushroomMonday
- The council is funded by an assessment on mushroom producers and importers
- Mushrooms are the only produce that can increase their vitamin D levels through UV light exposure
The Mushroom Council is composed of fresh market producers or importers of over 500,000 pounds of mushrooms annually
The Mushroom Council is an organization that comprises fresh market producers and importers of mushrooms who produce or import an average of over 500,000 pounds of mushrooms annually. The council was formed in 1993 through the issuance of the Mushroom Promotion, Research, and Consumer Information Order by the Agricultural Marketing Service (AMS). The Mushroom Council is composed of nine members, with the United States divided into three production regions for nominating members. Each region with an annual production of 50 million pounds or more is entitled to one member, and additional members are assigned based on further annual production. The council has taken initiatives to promote the use of mushrooms, such as declaring September as National Mushroom Month and launching #MushroomMonday to encourage the inclusion of mushrooms in weekly menus.
The Mushroom Council is funded through assessments on mushroom producers and importers who meet the volume criteria. Those who produce or import an average of more than 500,000 pounds of mushrooms annually are subject to a fee of $.005 per pound. This funding mechanism is outlined in the Mushroom Promotion, Research, and Consumer Information Act of 1990, which authorizes the mushroom program. The council's role is to expand, maintain, and develop markets for mushrooms as an agricultural commodity in the United States and abroad. They actively promote the functional advantages of mushrooms, such as their unique ability to increase vitamin D levels through exposure to UV light or sunlight.
The Mushroom Council's initiatives, such as National Mushroom Month and #MushroomMonday, aim to engage retailers, restaurants, and consumers, highlighting the versatility and nutritional benefits of mushrooms. This includes showcasing mushroom-centric dishes by chefs and advocating for a healthy start to the week by dietitians. The council's efforts contribute to the dynamic and innovative vegan food industry, with mushrooms taking center stage as a key ingredient in various trends. For example, mushrooms are used in prebiotic sodas, supplements, and plant-based seafood alternatives, showcasing their versatility and functionality.
The Mushroom Council's composition, with its focus on high-volume producers and importers, ensures that the organization has the resources and industry connections to effectively promote mushroom consumption and develop new markets. By leveraging the collective expertise and reach of its members, the council can coordinate research, marketing, and promotional activities to raise awareness and drive demand for mushrooms. This collaborative approach benefits not only the members of the council but also the broader mushroom industry and consumers seeking nutritious and sustainable food options.
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The council supports National Mushroom Month through media and public outreach
The Mushroom Council is a group of fresh market producers and importers who produce or import an average of over 500,000 pounds of mushrooms annually. The council is funded through an assessment on mushroom producers and importers who meet this criterion. The group played a role in getting September recognized as National Mushroom Month, which originated at the Mushroom Festival in Kennett Square, Pennsylvania, in 1992. Official proclamations from the U.S. Secretary of Agriculture and the Governor of Pennsylvania marked the beginning of this annual celebration.
The Mushroom Council actively supports National Mushroom Month through various initiatives. They engage in public and media outreach, including social media campaigns and a dedicated website, to highlight the diverse uses of mushrooms. This includes initiatives like #MushroomMonday, a multi-channel promotion encouraging retailers, restaurants, and consumers to incorporate mushrooms into their weekly menus. Dietitians and chefs also play a role in advocating for the health benefits and culinary possibilities that mushrooms offer.
The council's outreach efforts aim to expand the market for mushrooms and showcase their versatility. They emphasize the functional advantages of mushrooms, such as their unique ability to increase vitamin D levels through exposure to UV light or sunlight. This feature has led to innovations in the food industry, such as the rise of vegan tinned fish alternatives made from mushrooms, contributing to the dynamic plant-based landscape.
Additionally, the Mushroom Council provides reimbursement to the Federal Government for administering their program. Authorized by the Mushroom Promotion, Research, and Consumer Information Act of 1990, the council operates under the supervision of the Agricultural Marketing Service. The United States is divided into three production regions for nominating members to the council, with each region entitled to representation based on its annual mushroom production volume. The council's activities, including their support for National Mushroom Month, are funded by industry groups through self-help programs.
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It encourages the use of mushrooms through initiatives like #MushroomMonday
The Mushroom Council is an organization composed of fresh market producers or importers who produce or import an average of more than 500,000 pounds of mushrooms annually. The council was established under the Mushroom Promotion, Research, and Consumer Information Act of 1990 and is administered under the supervision of the Agricultural Marketing Service. The council has been instrumental in promoting the use of mushrooms through various initiatives, including #MushroomMonday.
#MushroomMonday was launched in March 2024 as a dynamic multi-channel promotion to encourage retailers, restaurants, and consumers to incorporate mushrooms into their weekly menus. The initiative aimed to highlight the versatility and nutritional benefits of mushrooms, with chefs featuring mushroom-centric dishes and dietitians promoting a healthy start to the week.
Mushrooms have gained popularity due to their functional advantages and unique ability to increase their vitamin D levels through exposure to UV light or sunlight. This has led to innovative uses of mushrooms, such as in prebiotic sodas, supplements, and plant-based seafood alternatives. The Mushroom Council also played a role in designating September as National Mushroom Month, further emphasizing the health and culinary benefits of mushrooms through public and media outreach.
Through its initiatives, the Mushroom Council aims to expand the market for mushrooms and promote their use in various culinary and nutritional applications. #MushroomMonday is one of the council's efforts to encourage the incorporation of mushrooms into weekly meals, showcasing their versatility and health benefits. By engaging with retailers, restaurants, and consumers, the council hopes to increase the demand for mushrooms and highlight their potential as a key ingredient in the culinary world.
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The council is funded by an assessment on mushroom producers and importers
The Mushroom Council is composed of fresh market mushroom producers or importers who average more than 500,000 pounds of mushrooms produced or imported per year. The council is funded by an assessment on mushroom producers and importers, with a $0.005 per pound fee imposed on those who produce or import an average of over 500,000 pounds of mushrooms annually. This fee is only assessed to producers in the 50 states, Puerto Rico, and the District of Columbia, and it exempts those who produce or import less than the specified volume.
The Mushroom Council was established in 1993 by the issuance of the Mushroom Promotion, Research, and Consumer Information Order under the authority of the Mushroom Promotion, Research, and Consumer Information Act of 1990. The Act authorizes the mushroom program, which is administered by the Mushroom Council under the supervision of the Agricultural Marketing Service. The Council consists of nine members, with the United States divided into three production regions for nominating members. Each region with an annual production of 50 million pounds or more is entitled to one member, and additional members are assigned based on further annual production.
The role of the Mushroom Council is to expand, maintain, and develop markets for mushrooms as an agricultural commodity in the United States and abroad. They actively promote mushrooms through initiatives like #MushroomMonday, where they encourage retailers, restaurants, and consumers to incorporate mushrooms into their weekly menus. The Council also played a role in declaring September as National Mushroom Month, supporting it through public and media outreach.
The Mushroom Council has been instrumental in promoting the functional advantages of mushrooms. For example, mushrooms are the only food in the produce aisle that can increase their vitamin D levels through exposure to UV light or sunlight. This knowledge has led mushroom farmers to employ UV light during the growing process, enhancing the vitamin D content of their mushrooms. Additionally, mushrooms are used in prebiotic sodas and supplements, showcasing their versatility and health benefits.
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Mushrooms are the only produce that can increase their vitamin D levels through UV light exposure
The Mushroom Council, funded by mushroom producers and importers, played a role in getting September declared National Mushroom Month. The council supports this month through public and media outreach, including social media and a website highlighting mushroom uses.
Mushrooms are the only non-animal food source that provides a notable amount of vitamin D. Some species of wild mushrooms contain four times the daily value of vitamin D in just a 3.5-ounce serving. Similar to humans, mushrooms produce vitamin D when exposed to UV radiation. When fresh button mushrooms are exposed to midday sunlight for 15–120 minutes, they generate significant amounts of vitamin D2, usually exceeding 10 μg/100 g FW, which is the daily requirement of vitamin D recommended in many countries. The amount of vitamin D2 generated depends on the time of day, season, latitude, weather conditions, and exposure time.
Vitamin D2 production in button mushrooms can be influenced by different variables, such as time of exposure, temperature, and exposure to UV-B radiation. For example, the ideal conditions for generating vitamin D2 from button mushroom powder were achieved using a UV-B lamp with an irradiance of 1.36 W/m2 for 10 minutes at a temperature of 26 °C, producing 740 μg D2/g powder. When shiitake mushrooms were dried under laboratory conditions, the conversion of ergosterol to vitamin D2 was most efficient when the mushroom contained 70% moisture and received UV-B radiation for 2 hours, producing 25 μg D2/g DM.
Commercially grown mushrooms are often cultivated in the dark and contain very little vitamin D. However, blasting mushrooms with UV light can increase their vitamin D content by more than 4,600%. This process can be done at home by drying shiitake mushrooms in sunlight for 6 hours with the gills facing upwards, boosting their vitamin D levels by nearly 460%.
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Frequently asked questions
The Mushroom Council is composed of fresh market producers or importers who average more than 500,000 pounds of mushrooms produced or imported annually.
The council's research and promotion programs help to expand, maintain and develop markets for individual agricultural commodities in the United States and abroad.
The council is funded through an assessment on all mushroom producers and importers who average over 500,000 pounds of the crop per year.
